Here I am again posting another vegetarian recipe for you to try. I have lots to share with you, but I need more time to be able to do it. Anyway, one of the recipes I made last week was Estofado. After I saw two ripe plantain bananas in our fruit basket, I knew I needed to use it before it goes bad. This recipe is quite simple. If you like sweet and sour food, this recipe is perfect for you. Well, I can tell you this is much better than your ordinary sweet and sour pickles or Sauerkraut . The sweetness of banana combined with other ingredients makes the flavor rich and tasty. You may want to try this recipe at least once, then decide from there… 🙂
1 TBspoon coconut oil (aside from oil used for frying banana)
5 garlic cloves, minced
1/2 cup onion, diced
12.5 oz veggie meat, about 2 cups when sliced (marinated tofu or seasoned fried gluten would work)
2 ripe plantain bananas, sliced
3/4 cup carrots, cut into inch rounds
1 1/2 cup water
1/2 cup apple cider vinegar (or lemon juice)
1/4 cup soy sauce
2 TBspoon turbinado sugar (or any real sweetener)
1-2 bay (laurel) leaf
1/4 teaspoon peppercorn
salt to taste
1. Peel bananas. Cut diagonally into three and fry until golden brown.
2. Cut veggie meat into desired sizes. About an inch size is better.
3. In a pan put cooking oil to sautee garlic until golden brown. Add veggie meat and the remaining ingredients. Cook over medium heat, stirring occasionally. Mixture should not be too dry. If you need to add a little bit of water to finish the cooking, you may do so.
Makes about 7 servings. Great with rice, baked potatoes or anything you want with it. Enjoy!
You can also put some fried sweet potato to change it up a bit.