Tostones with Garlic Sauce

I love tostones - they're perfect! You use the best green bananas and don't even need a dipping sauce, but they're great with the one I made.

Usually when I make fried plantains, I cut the skins off and then cut into slices but I was watching Guy's Grocery Wars on the Food Network and saw a woman cut them into rounds before peeling. I was appalled - how come I never thought of that? They don't lose any bit of the plantains, and it's fun to slice a little notch in the green skin before rolling the deliciousness out.

These plantains are warm, crispy and so simple to make. The sauce is simple but SUPER flavorful. My mom complained that they were "too spicy" at first from all of the garlic, but she kept dipping more...hmm. Haha, oh mom!

Tostone Ingredients:
3 Large Green Plantains
1 Cup of Olive Oil (or enough to fill cooking vessel)
Salt

Garlic Aioli Recipe:
3 - 5 Garlic Cloves
1 bunch of Cilantro
1/2 bunch of Parsley
3 tbl Vinegar
1/4 cup of Olive Oil or Water

Step 1.
For the sauce, pour everything into a food processor except for the oil/water. Slowly stream in and once it is completely smooth and emulsified, move to a bowl and cover in plastic wrap. Chill for 1-2 hours.

Step 2. Cut the ends off of your plantains, then slice into rounds. Either pop the plantains out, if you can, or cut a knotch in the skin and roll away from the flesh. Set aside until all are done and get two plates and a stack of paper towels for draining.

Fry your plantains in batches until they are a light brown, and while still warm, smash them between the two plates until they are thin. Use plastic wrap or paper towels to keep the plantains from sticking or being crushed. Repeat until all of the plantains are flattened, then fry them again until they are crispy. Serve immediately with the sauce.

It's so delicious! Muy delicioso - hope you enjoy it!

Vegan Tonkatsu Recipe (Soy-Free)

I would say that just about everyone loves tonkatsu a fried Japanese dish that is quite reminiscent of schnitzel - who can't? It can be smothered in gravy, served with green beans and rice, salad and sliced cabbage. Yesterday I really wanted to have it on a salad with very simple pickled vegetables and it was amazing. Its so simple to make, although it is most definitely only a "once in a while" treat, even if you choose to have it baked.

(Seitan Tonkatsu Ingredients)

• 1 Cup of Vital Wheat Gluten (Bob's Red Mill)
• 1/2 tsp of Salt
• 1 tsp of Garlic Powder
• 1/4 tsp Black Pepper
• 2 tsp Veggie Oil
• Water to Mix

(Directions)

• Mix your dry, then add the oil and pour the water in, you can make this into segments to have more evenly sized tonkatsu steaks.
• Knead about fifty times, ensuring that it is a soft dough (add more if it isn't soft) and then pour out any excess water.
• Place into boiling water with a top and about 15 minutes in, check to see if it has spread out.
• Place the top back on after about a minute and then 12 minutes later you can take it off and allow to cool a bit.
• Slice into thin "steaks" and roll in seasoned flour (garlic powder, salt, pepper), tempura batter, back into the flour and tempura and then roll in the panko.
• Fry on medium heat until the panko soaks up a bit of the olive/veggie oil, flip and then place onto aluminum foil.
• Repeat with the rest of the steaks and bake at 400 degrees for 20 minutes, flip and repeat.
• Serve with (vegan) bulldog sauce, cabbage and rice and enjoy.

Tofu Stir-Fry w/Spicy Garlic Sauce (Gluten-Free Option, Sugar-Free Option)

This was incredibly fun to make and I've only made it once before when I tried to figure out one of the sauces for my favorite "treat", stir-fried tofu in garlic sauce. Once a month or so, my family and I will get American-style Chinese takeout and this is my go-to dish aside from dumplings, desserts and steamed veggies. It is quite fattening so I won't eat it often, but it is especially addicting with the conflicting flavors and textures...and probably because I make it extra-spicy. You've probably had it before, and every restaurant has a slightly variating style - so I'm going to put my own little "Shin-Spin" on things. Whatever veggies you have on hand will do, so I'll list what I put in my stir-fry later.

(Spicy Garlic Sauce Ingredients)

• 1 & 1/2 tbl Rice Vinegar
• 2 & 1/2 tbl Rice Wine Vinegar
• 2 tsp Raw Sugar or Stevia (optional)
• 1/4 tsp Good Sesame Oil (retains both taste and smell)
• 1 tbl Veggie Oil
• 2 tbl Good Soy Sauce or Tamari
• 1/2 tsp Sriracha
• 5 Crushed & Minced Garlic Cloves
• 1 pinch of Red Pepper Flakes
• 1 tsp Cornstarch
• 2 tbl Water

(Directions)

• First, mix the water with the cornstarch.
• Saute your minced and crushed garlic in the veggie oil until softened and is lighter in color slightly.
• Add in your vinegars, soy sauce, and oil. Stir and let bubble
• Squirt in your sriracha and sugar, add a bit of pepper flakes and wait about 15 seconds.
• Mix in the slurry of cornstarch and water, then stir it in until it has thickened to your liking.
• Quickly coat your preferred veggies in this addictively spicy sauce and serve over a nice bed of rice.
• Enjoy!

My personal stir-fry contained mung bean sprouts, brocolli sprouts, carrots, baby corn, pan-fried tofu, steamed mushrooms, sweet peas, green bell pepper and broccoli. Since the garlic sauce is so flavorful and has a lot of sodium, I wouldn't suggest adding salt or anything else to the other ingredients so to keep it healthier.