Garlic-Rubbed Tostones with Cilantro Chimichurri
Before I began the autoimmune protocol I’m not even sure I had ever heard of plantains, let alone ever tried one. Now they are a staple of my diet. First it was just Plantain Chips but, now that I’ve tried frying my own green plantains, I have another new favorite meatless meal for Fridays!
Like the Chunky Tuna Salad recipe I’ve been using for my wraps, these recipes are also from The Healing Kitchen: 175+ Quick & Easy Paleo Recipes to Help You Thrive. This cookbook has been such a great addition to my collection and I highly recommend it to anyone who is on the autoimmune protocol.
Garlic-Rubbed Tostones
Source: The Healing Kitchen
Ingredients:
- 2 green plantains
- 1/4 cup coconut oil
- 1 large clove garlic, sliced in half
- 1/4 teaspoon fine sea salt
Directions:
Slice each plantain peel lengthwise from tip to tip without cutting into the fruit. Remove the peel by peeling it back with your fingers. Slice the plantain crosswise, on the diagonal, into 1 1/2-inch-wide pieces.
Heat the coconut oil in a large, deep skillet over medium-high heat. Working in two batches to avoid overcrowding the pan, fry the plantains until golden brown, about 2 to 3 minutes per side. The centers will not be cooked through. Remove the plantains to a large cutting board with a slotted spoon.
Smash the plantains by pressing them with the flat bottom of a heavy glass to create 1/3-inch-thick tostones.
Return the tostones to the skillet and fry for 1 minute per side until crispy and golden. Transfer to a serving dish.
Rub the tostones with the sliced garlic clove. Sprinkle with the salt and serve immediately with Cilantro Chimichurri, if desired.
Cilantro Chimichurri
Source: The Healing Kitchen
Ingredients:
- 2 cups packed fresh cilantro leaves
- 1 cup chopped unpeeled zucchini
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped garlic
- 1/2 teaspoon fine sea salt
- 1/2 cup extra virgin olive oil
Directions:
Place all ingredients except the olive oil in a food processor (I use my Vitamix) and blend until finely chopped. While the food processor is running, slowly pour in the olive oil and continue processing until well combined.
Is there much of a taste difference with green plantains vs. ripe ones? I tried making my own "baked plantains" using ripe plantains. I was hoping to find a simple snack on AIP (the store-bought ones are so expensive). They were okay. I ended up eating them only so I didn't waste food. I am leery about this recipe because of my experience. Fridays are much harder on AIP since, like you, I am not a big lover of fish. I can not consume as much of it as I can meat! I am proud of you for doing so well for so long. I think I need to purchase this cookbook!
2016-03-18 23:51:46
Huge difference! I think the ripe plantains are way too sweet. I can't eat them. Thankfully my kids don't mind the sweetness and were able to finish them off the last time I had some ripen before I had an opportunity to use them. The Cilantro Chimichurri is a really good addition to them as well, if you like cilantro.
And thank you! I can't believe it's been a year since I started the AIP! I didn't think I'd be able to survive the first month. 🙂
2016-03-19 00:06:09
This looks delicious! I really want to try that avocado mayo recipe, too.
2016-03-19 15:10:14
FYI, you can stick plantains in the fridge at the ripeness you want. The skins will darken but the insides will stay the same for weeks. 🙂
2016-03-19 20:39:19
Ooh! Good to know! Thanks, Amelia!
2016-03-23 05:17:41
It's making my mouth water…I guess I need to break down and get the cookbook. We tried out the tuna salad yesterday on the feast of St. Joseph….we had a luncheon with friends. I don't care much for tuna but we loved the recipe. Thanks for sharing! It's giving me some much needed choices in this diet. Thanks Jessica!
2016-03-20 17:04:48
These were amazing!! I could have eaten the whole bowl of chimichurri! I am trying to think of an excuse to make them again this week… maybe the 30 pieces of silver, or out of envy, or both:) Blessed Holy Week to you!
2016-03-22 23:51:08