I absolutely love plantains and this version is super tasty and easy to make. According to Raul Musibay, Cuban cookbook author and cofounder of icuban.com, tostones (twice-fried plantains) can be linked directly to the African continent: “The tradition of the tostone comes from African slaves. In the Congo, the people prepare plantains in the exact same way, even to this day.”
This makes the perfect appetizer, side dish, or snack for any meal. Give the recipe a try and let me know what you think in the comments below.
Here is my next installment in the Vegan Soul Kitchen series. Author Bryant Terry offers his vegan rendition of a classic shrimp and grits. I was never a big fan of tempeh but I really enjoyed it in this recipe. And if you like spicy cajun food, this is definitely a great dish to try. Try it for yourself and let me know what you think in the comment section below.
Don’t let the vegan label fool you. I am very much a southern girl and the thought of making collard greens without the slow cooking of a ham-hock made me shiver. However, I decided to give it a try after picking up the book Vegan Soul Kitchen by Bryant Terry.
These collard greens are the first recipe in the book and apparently the inspiration for creating vegan soul kitchen. I made these collard green last night and really enjoyed them. The sweetness of the dried cranberries, mix with the citrus on the orange juice and the spice of the garlic are a perfect combination. Plus this version take minutes as opposed to hours compared to traditional southern greens.
I’ve adjusted a few of the original ingredients for my taste and you can be sure to do the same for yourself.