I have discovered PLANTAINS
I started my day with the most amazing coffee in Chelsea! (Seriously, read my article about this cafe, you will fall in love.) Yet another day I spend at least 10 min deciding what kind of deliciousness I will have for breakfast. Today I couldn’t resist Muni’s amazingly smelling fresh croissant! It is everything you want a croissant to be. (It tastes like they sneaked it out of Paris this morning.) Crispy thin layers with comforting buttery flavours. The thin layers make it extremely light and airy! Just talking about it makes me long for its crispy taste! I guess I know where I’ll be going in the morning!!
As you might know, I have this obsession with fruit and vegetables..especially the weird or special ones.. However, having tasted the most exotic fruits I never got to taste plantains, which are really easy to find these days! So as I was walking down the road I noticed a little stand selling these beauties and I decided that today was finally going to be the day I tried them!
I cut them in slices and simply baked them in some coconut oil until golden brown on each side. – The coconut oil gives a slight coconut flavour which is delicious!
For dinner I decided to make a simple chilli con veggie. Which I would then prepare in a wholemeal wrap with fresh salad, pomegranate and baked plantain. This is extremely healthy, colourful and fresh. It has a very summery taste to it, which makes it so fresh but somehow it is also extremely comforting! Perfectly balanced!
Chilli con veggie recipe:
- 1 medium onion
- 2 cloves of garlic
- 1 medium leek
- 1 fresh red chilli
- 2 tablespoons coconut oil
- 1 tablespoon of ground coriander
- 1 tablespoon of smoked paprika
- 2 tablespoons tomato purée
- 250 g dried red lentils
- 2 x 400 g tins of red kidney beans
- 2 x 400 g tins of black beans
- 2 x 400 g tins of chopped tomatoes
- Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli. (For the extra kick leave the seeds in!) Place into a large pan over a medium heat with the coconut oil. Bake for about 5 minutes, until softened and slightly golden!
- Add the spices. Stir in the tomato purée and cook for a further 2 minutes.
- Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes!
- Bring it all to the boil, then reduce to a low heat. Keep stirring every 15 to 20 minutes, until reduced and thickened! Then season to how you like it!
Easy, colourful, delicious and healthy!! Enjoy!! X