1 overripe (very black on the outside) plantain
1 cup coconut milk
sprinkle of cinnamon
Preheat oven to 400 degrees. Mix coconut milk (from a can) if it has separated and pour one cup over a peeled plantain in a casserole or oven-safe dish. Sprinkle with cinnamon and bake for 10 minutes.
I ate this with veggie sausage and a green salad.
If you like Malaysian or Thai food or spicy, tropical flavors in general, you’ll really want to get to an Asian grocery store or an online grocery store for curry paste. I am very blessed to live close to a big Korean market that happens to sell a lot of Thai, Chinese, and Japanese food along with Korean offerings. In this grocery store, there is a whole wall of curries that are designed to add to soups, stews, and whatever. It’s quite amazing that so many of these curries contain no animal ingredients, however, I take issue that most of them list palm oil as the first ingredient. As a rule, I try to avoid palm oil because its use is destroying the habitats of many beloved creatures like orangutans whose homes are destroyed so palm oil plantations can flourish. After much looking, I found a great red curry paste in a can called Massaman that had no palm oil. It was perfect! If you can find or order Massaman, buy it. It sure beat hunting down all of the ingredients it already contains, like tamarind, lemongrass, and galangal.
3 cups water
1 vegan broth cube
1 tablespoon Massaman curry paste or other prepared curry paste, found in Asian grocery stores
1 handful rice or sweet potato (glass) noodles
1/2 cup coconut milk
1.5 cups fresh basil leaves
1 green onion, chopped
Combine water and broth cube in a large pot and bring to a boil. As it boils, add a heaping tablespoon of curry paste and let it dissolve. Turn the heat down to medium high and add the glass or rice noodles, pushing them down with a spoon. After 5 minutes of cooking in the broth, noodles are already done. This is the joy of rice or sweet potato noodles versus typical Western spaghetti — they cook much, much faster. And they’re gluten free. Anyway, add the coconut milk and turn the heat off. Honestly this did not need coconut milk to be good but I was trying to be authentic.
Chop the basil and green onion and stir into the soup shortly before serving.
Spicy coconut, lime, mushrooms, carrot, and noodle soup when it is snowing outside… Yum.
5 cups water
1 veggie broth cube
3/4 cup shiitake mushrooms
1 carrot, chopped
1 cup onion, chopped
1.5 cups firm tofu, cut into cubes
Quick cooking Korean noodles or linguine. If using linguine, soup will take about 10 minutes longer in cooking time
3 cloves garlic
2 tablespoons red chili sauce, Sriacha, or tabasco or 1/2 teaspoon cayenne pepper
Juice of one lime
1 can coconut milk (13.5 ounces)
Soak mushrooms in water in an large pot on the stove for about 5 minutes. Turn burner on and add veggie broth cube, carrots, onion, and tofu. Bring it to a soft boil at medium-high heat, then turn the heat to medium. Add quick cooking noodles. Noodles should be done in about 2 minutes, longer if using regular linguine.
Once noodles are al dente, add garlic, chili sauce, and lime juice. Stir in coconut milk and simmer for about 3 more minutes. Serve with fresh cilantro.