Atole de Elote and Fried Plaintain

DSC_1235_2I love the kitchen’s ability to transport me to another place.  Cooking traditional recipes from around the world  satisfies my inner Wanderluster while giving me a sense of exploration in an everyday task.  Lately I am loving Latin cuisine and have been inspired to healthify recipes traditionally made with lard, refined sugar, dairy milk, and/or large amounts of salt.  The same place I purchase my bananas from, recently had a case of plantains and…yep….I brought a box home 😉  You can commonly find plantains in Asian or Latin grocery stores (they look like big bananas and taste like heaven).

These two recipes go perfectly well together and make for a warm comforting breakfast, or a lovely snack to eat in the evening, outside, while reading your favorite book.  If you haven’t heard of atole (a creamy, sweet, corn based drink), you are in for a treat.  It is common to purchase packages of this drink (just add water), but those are made with GMO cornstarch, refined sugars, and other chemicals.  This all natural version using fresh corn will be good for your soul and your body.  Make this now, while corn is in season, and make sure to purchase some corn to keep in the freezer as this will make a perfect drink to transition through fall and winter.

Atole de Elote:(serves 4)

– 6 cobs of corn (organic if possible) OR 3 cups of frozen corn

– 4 cups of homemade almond, coconut, or nut milk of choice OR 2 cups nut milk and 2 cups water

– 1/2 cup coconut sugar OR 1/2 cup honey

– 1 teaspoon cinnamon powder OR 3 cinnamon sticks

Hold corn upright and use a sharp knife to shave the kernels off of the cob.  See this post for a video which shows the easiest way to do this.  Place kernels in a blender with 2 cups of your nut milk.  Blend until smooth.  Add to a pot with the other 2 cups of liquid and the remaining ingredients (If you are using honey, leave it out until the end, preserving the enzymes by not boiling them).  Bring to a low boil and then immediately reduce the heat to medium low.  Allow to simmer for about 15 minutes to thicken.  If you are using honey, add it at this point.  Taste.  As corn varies in sweetness you may need to add more coconut sugar or honey.  Take off of the heat and strain through a fine mesh sieve to remove any fibrous bits.  Serve in pretty cups 🙂

Enjoy ❤ ❤

DSC_1196_2

Healthier Fried Plantain:(serves 1)

– 2 plantains, peeled and sliced lengthwise into 4 pieces

– 1 Tablespoon coconut oil

– 1 Tablespoon coconut sugar

– 1 teaspoon cinnamon

Heat a cast iron (my preference) or other skillet over medium high heat.  Add the coconut oil.  Add the plantains in a single layer.  Cook until the underside is browning in spots.  Flip.  Continue cooking until both sides are nicely browned and caramelized (see picture).  Remove from heat and place on serving plate.  Sprinkle with cinnamon and coconut sugar.

Enjoy ❤ ❤

Advertisements
This entry was posted in dessert, snack, vegan, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Atole de Elote and Fried Plaintain

  1. Pingback: Fluffy Overnight Pancakes (vegan or not) | Megatarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s