Chili Lime Plantains

Ingredients

• 4 plantains
• 1/4 cup lime juice
• 1 tbsp maple syrup (or molasses)
• 1 chipotle chili in adobo sauce, chopped (optional)
• 1 tbsp adobo sauce (optional)
• 1 tbsp chili powder
• 1 tsp salt
• 1 tbsp corn starch
• 2 tbsp wheat flour
• 1 tbsp wheat germ
• canola oil for frying

Preparation

1: In a small pot or frying pan begin heating oil over medium-high heat.

2: Peel and cut the plantains into thick rounds, set aside.

3: For the batter add the wet ingredients into a small bowl: lime juice, syrup, chipotle, adobo sauce, chili powder, and salt. Mix well.

4: For the dry mix, in a separate bowl combine the cornstarch, wheat flour, wheat germ and mix. Combine the wet batter into the dry until thoroughly incorporated. Toss in the plantains and coat well.

5: Fry the plantains in batches. If using a large pan, no more than 8 or so rounds at a time to ensure they get that nice, crispy golden brown coating. If not deep frying, turn each round about 2 minutes through frying.

6: Once done frying transfer to a bowl lined with paper towels and let cool.

7: Serve.

Mushroom Gravy

Ingredients

• 3 tbsp. olive oil or vegan butter
• 1 small onion, chopped
• 1 chopped shallot
• 1 clove garlic
• 1 tsp. thyme
• ¼ tsp. sage (optional)
• ¼ tsp. cayenne pepper (optional)
• 6 oz. oyster mushrooms, sliced thin or diced
• 6 oz. shiitake mushrooms, sliced thin or diced
• ¼ cup dry sherry
• 1 tbsp. Worcestershire sauce
• 1 tbsp. brown sauce
• 1 tbsp. powdered mushrooms
• 2 tbsp. nutritional yeast
• 4 cups broth
• 1 ½ tbsp. flour
• 3 tbsp cold water
• ¼ tsp black pepper, ground

Preparation

1: Heat oil in sauce pan on medium-high heat. Add in onion, shallot, and garlic. Saute about 2 minutes.

2: Add in thyme, sage, cayenne pepper. Stir before adding mushrooms and continue to saute for 10 minutes or until mushrooms are browned.

3: Combine sherry, Worcestershire sauce, and brown sauce. Add to pot and cook until liquid evaporates down to a quarter reduction.

4: Combine broth with powdered mushrooms and nutritional yeast. Add to pot, bring to boil, and cook down to a half reduction, about 15 minutes.

5: Combine water and flour until smooth. Add to pot slowly stirring it into the gravy. Add pepper. Reduce heat to low and simmer until desired thickness or about 2 - 3 minutes.

6: (optional) Pour gravy into a blender for a smoother gravy if desired.

7: Serve.

Notes

While this particular recipe is very extravagant, incorporating a lot of flavors and ingredients it is very flexible and can be trimmed down into simple base components for creating other gravies and sauces. The resulting gravy will be a thick, hearty, with a chunky texture. A smooth, but thick gravy can be accomplished by blending the gravy.

Powdered mushrooms are easy to make and add a great umami flavor. Basically these are nothing more than dried shiitake, flower, or other mushroom of choice milled into a fine powder. You can find these dried mushrooms most Asian food stores and blend them yourself to make the powder.