Fried Plantains

Once boiled, and cooled, plantains are close to potatoes and can be enjoyed by those with nightshade allergies. Likewise, it is very common to add bell peppers to fried potatoes, but it is a nightshade too. We replace a similar role of bell peppers in the form of cactus.

INGREDIENTS:

• 2 Unripe Plantains
• 1/4 cup diced or minced onion
• oil or broth (enough to “fry” the ingredients; choices can be olive oil, ghee, butter, broth, or water)
• 2 cloves garlic (or the equivalent garlic powder to taste)
• seasonings (such as one or more of the following: celery salt, seasoning salt, salt, Italian Seasoning, Oregano, Basil, Thyme, nutritional yeast, etc.)
• celery (1/4 cup chopped)
• 1/4 cup cactus

METHOD:

1. Peel and dice plantains.
2. Place plantains in a sauce pan with enough water to cover.
3. Boil for 15 minute or until fork tender.
4. Drain.
5. Cool.
6. Meanwhile, chop veggies: garlic, onion, celery, cactus.
7. Add onion, celery, and cactus to your pan. “Fry” (with your choice of water, broth or fat of choice) these until translucent.
8. Add plantains.
9. Cook until well combined. Season to taste with your favorite seasonings. Note: because you can switch up the seasonings, this makes this dish a GREAT side dish, or a main meal. To make it a side dish, pick the seasonings which will compliment your main dish. To make a main dish, add meat to the pan. Suggestions are protein sources such as vegan (beans, lentils, etc) or beef, breakfast sausage, hot dogs, etc.