One of the things about becoming healthy is all the foods you must give up. I’ve had a love hate relationship with French fries my entire life. My taste buds love them and my hips hate them. Potatoes are something we try to stay away from and there are several reasons but I think the biggest is that potatoes clean the soil by leaching everything around them including pesticides. They’ve long been used in crop rotation when the soil is too damaged for other crops. Sweet potato fries are a healthier substitute but my husband doesn’t care for them. Last night I cooked a vegan dinner for both of us that included cucumber pasta salad and plantain fries. Plantains look like bananas but have less sugar. they also contain fiber and are a good source of vitamins A and C, and potassium. The secret is to buy your plantains when they’re green/yellow and not brown/yellow. No worries though, if your plantains ripen before you use them, you can cut up and freeze to use as pancake batter later. Please fry them in olive or avocado oil and stay far far away from bad oils such as vegetable, cotton seed, sunflower, etc. My husband loves these plantain fries so I consider them kid approved and it’s a vegan dinner he doesn’t complain about 😉
The second part of our dinner was the Cucumber Pasta Salad. My grown daughters are cringing right now because they know we don’t eat pasta (no grains at all) and they’re wondering what in the blazes I’m talking about.
I make the pasta out of an English cucumber. Add the yummy topping, and we eat. It’s thoroughly delicious. Here’s our vegan dinner breakdown:
3 – plantains (serves 2)
2 cups – olive oil (we save the leftover and reuse a few times)
salt and pepper to taste
Directions: cut plantain into 3 sections. Slice one side and peal off the skin. Cut into French fry size. Place in a deep pot of hot oil and cook until golden (stir occasionally). Place finished plantain fries on paper towels to absorb excess grease and serve. Yes you can even dip these babies in ketchup.
1 – English cucumber (serves 2)
2 to 3 – small tomatoes
8 – fresh basil leaves
1 – clove garlic
1 – avocado
2 slices – lemon
Directions: spiralize your cucumber and place in a colander to drain, place tomatoes (cut into sections), basil, and garlic into your food processor and blend for about 30 seconds, pour on drained spiralized noodles, top with cut up avocado, and squeeze the lemon onto both servings.