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Today I've got an actual post, I swear! This was dinner I made a few nights ago and just finally got around to posting about it/making up the recipe. Recipes after the break.

(Clockwise) Roasted plantain, chia tortilla, gandules, aioli, salad, and roasted veggies.

Let's talk beans. I used to absolutely loathe beans. I wouldn't eat them unless they were smothered in sugary bbq sauce. Even then I didn't touch them. Now I eat them at least once a week, usually four times a week if I'm lucky. Black beans, azuki, pinto, kidney, cranberry, lentils, masoor dal, toor dal, urid dal, I love em all! So, while technically gandules aren't "beans," they are still packed with the nutritiousness of beans. Fiber, protein, healthy carbohydrates, they certainly are something you should add to your diet.

Gandules

1 can gandules, or green pigeon peas

1 small onion or 1/2 large onion, minced

1 serrano, minced

3 T olive oil

4 cloves garlic,  minced

1-2 T red wine

water, about 1 cup, or more

1 lime, juiced

1 tsp garlic powder

1 tsp paprika

salt and pepper, to taste

1. Heat a saucepan with oil over medium heat. Add onions and saute, stirring occasionally, for about 20 minutes, or until caramelized. 

2. Add garlic and serrano and saute another 5-10 minutes. 

3. Add red wine and scrape bottom of the pan to loosen those yummy browned bits. 

4. Add enough water to cover beans, lime juice, garlic powder, paprika, and salt and pepper. 

5. Cover with a lid, turn to low-medium, and let simmer for at least 15 minutes.

Chia Tortillas 

Adapted from Terry Romero's Whole Wheat Chia Tortillas from Viva Vegan 

2 cups white whole wheat flour

1 tsp baking powder

1 T chia seeds

1/4 tsp salt

1/4 cup coconut oil, unrefined/refined doesn't matter

1/2 cup hot water, as needed

1.  In a medium sized bowl, stir together flour, baking powder, salt, and chia seeds. 

2. Cut in coconut oil with your hands or a fork until the texture is sandy.

3. Add enough water, a little at a time, while mixing with your hands, to bring into a dough. It should be a bit firm and kneadable. Knead for a few minutes to mix everything together. Cover with a wet paper towel and let sit for 30 minutes.

4. Divide dough into balls. Two for two big tortillas, or four for four small tortillas. Sprinkle some flour on to a clean surface, pat ball in flour, and roll out to about a 1/4" thickness. I like to use this method: roll a few strokes, turn 90 degrees, and repeat.

5. Heat a cast iron skillet over medium heat until really hot, enough to start smoking. Dust off extra flour and put in the skillet. You want to see bubbles forming and a bit of brown. When they get a little puffy, flip over. I like to press down with the spatula every now and then for more even cooking.

6. Place cooked tortillas in a zip bag with paper towels or napkins.

Roasted Veggies

1/2 white onion, halved

1 large carrot, sliced into semicircles

1 large zucchini

1-3 T olive oil

salt, to taste

1. Preheat to 375F. Place veggies on a baking tray, drizzle with olive oil and salt, and mix together to coat evenly. 

2. Throw in the oven for thirty minutes, flipping once or twice midway. You can do pretty much any veggies and have a good side dish.

Roasted Plantain

1 nice, big and black plantain

1 T brown sugar, optional

1. Preheat oven to 375F. Spray a baking dish with cooking spray/oil. 

2. Slice ends off of plantain. Take your knife and slice upwards under the peel. You should be able to pull the peel off in a couple strips. Cut the plantain in half, and then lengthwise, for four quarters.

3, Spray the plantain with a little cooking spray/oil and then place in the baking dish. You can sprinkle some sugar on top if you want some caramelized juiciness, but it's totally up to you.

4. Cover with aluminum foil and bake for 30 minutes. 

 

Sriracha Aioli

1/4 cup Vegenaise, or homemade vegan mayo

2 T ketchup

2 tsp sriracha, or favorite hot sauce

1. Put everything into a bowl and mix thoroughly. Place in fridge if you aren't using it. Use in place of dressing, sandwich spread, sexy sauce, make extra for a potato salad, eat it with a spoon, etc.