Friday, November 9, 2012

Vegan Thanksgiving Countdown

The only thing I buy already made is the Tofurkey and the yummy mushroom gravy but everything else is from scratch.  One thing I discovered several years ago was this mofongo stuffing or green plantain stuffing.  It was a huge hit for us at home.  I hope you like it.  This is my own vegan version.

6 green plantains

Vegetable oil for frying

1 lb. tempeh bacon (chopped into small pieces)

6 cloves garlic (chopped)

3 sweet chili peppers (seeded and finely chopped)

1 small onion (finely chopped)

1/3 cup olive oil

1/3 cup vegetable broth


1. Heat the oil for frying to 375 degrees.
2. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
3. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
4. Remove the plantain slices with a slotted spoon and drain on paper towels.
Tip: Maintain the oil’s temperature.
5. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
6. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
7. Remove the slices with a slotted spoon and drain on paper towels.
8. In a mortar and pestle, mash together the bacon, garlic, peppers, onion and olive oil a little at a time until everything is incorporated.
9. Add the broth. If the stuffing is not moist enough, add more broth until you get the consistency you prefer.

Serves: 12 people (if you can control yourself)

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