As a vegetarian, I don't frequent Cuban restaurants much because of limited food choices. So I decided to make my own Vegan Cuban dish.
I stuck to simple ingredients. Lightly sauteed the plantains with nothing else added but olive oil. Make sure to let the plantains ripen long enough (until its skin yellowed and darkened) before using. I seasoned the black beans with cumin and Korean hot peppers and a squeeze of lime. The lentils and rice only had salt. Simple, but a delicious and protein-packed meal.
Idea for leftovers: I stir-fried the beans with cumin and paprika, adding baby spinach for a minute, then topping with baby arugula to give it a fresh taste.
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| Black beans and green lentils with brown rice and sauteed plantains. |
I stuck to simple ingredients. Lightly sauteed the plantains with nothing else added but olive oil. Make sure to let the plantains ripen long enough (until its skin yellowed and darkened) before using. I seasoned the black beans with cumin and Korean hot peppers and a squeeze of lime. The lentils and rice only had salt. Simple, but a delicious and protein-packed meal.
Idea for leftovers: I stir-fried the beans with cumin and paprika, adding baby spinach for a minute, then topping with baby arugula to give it a fresh taste.
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