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?Plantain party bowl?
?Recipe black beans: Sauté 1 small chopped onion in 1 tbsp extra virgin olive oil a few minutes until translucent. Add 1 minced garlic clove and sauté another minute. Add 1-15 oz can (mostly drained) black beans, 1/2c low-sodium veggie broth, 2 tbsp tomato paste, 1/2 tsp ground cumin, 1/4 tsp chili powder, 3/4 tsp smoked paprika, salt to taste. Simmer about 20 minutes. (Adjust seasonings to taste and add more broth if gets too dry.) Top with chopped fresh cilantro. Salt to taste.?Recipe: Easiest Pico De Gallo: Combine in bowl: 4 large roma tomatoes (medium dice), 1/2 small red onion (small dice), 1 jalapeño (deseeded+minced), 1/3 cup finely chopped cilantro, juice 1 medium lime. ?Plantain cooking tips: Wait until just ripe (yellow with some black spots on skin and yields to touch.) Either: 1) Wash and boil gently in skin until fork tender. Peel and slice. 2) Peel and slice 3/4-inch. Brush with oil. Bake on lined sheet until cooked through. 3) Peel, slice to desired thickness (thinner is crispier like chips) and pan-fry in oil. (Green and overripe black plantains have different uses.)