Nifty Mom

Vegan, Eco-conscious, Natural Parenting, Unschooling Wife and Mom

Simple Dessert December 1, 2008

Filed under: Desser,Vegan — niftymom @ 10:43 am
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As you may have noticed I havn’t added any recipes or recipe reviews since we’ve had not so good luck on our new recipes lately.

As we were out I finally found an Asian store so I could get some spring roll wraps/rice paper for these Plantain Egg-rolls my MIL makes. Mine didn’t come out the same since she fries hers and her wraps were different then the ones I got but these are wonderful!!! The sweetness comes from the over ripened plantain and heightened from being baked. Also with it only needing 2 ingredients it’s perfect for a fast dessert.  Hubby LOVEs when I make these and this is the first time I made them to when Punkyroo can have some. It’s funny she just squeezed out all the plantain filling, she loved it. I love that it’s fast, healthy and it soothes Hubby and my sweet tooth.

Plantain Eggrolls

Plantain Egg-rolls

  • Plantains (1 plantain will make fillings for 8 rolls)
  • Rice Paper or Spring Roll Wraps
  • Cinamon(optional)

Preheat over to 425*.I keep my wraps/paper in the freezer until I need them, put them in the fridge a day or 2 before you plan on making these if you have them in the freezer. Take your over-ripened plantain and unpeel it, cut the “meat” in half and then take the 2 ends and cut them in 4 strips so you will have 8 equal length and thickness strips (usually about 3 or so inches long).

If you are using rice paper you will need to dip the paper in water until you are able to scrunch it up without it breaking. Place it down on a clean surface and put one strip of plantain on the edge and fold up like a burito.

If you are using the square spring roll wraps make sure your surface is dry. Place a pointed corner facing you and put the plantain on the wrapper, and fold like a burrito and use a little bit of water to softend the end corner to stick to the “body”.

If you plan on uping the health value or just taste sprinkle your cinamon on top of the egg rolls now. Place your egg rolls on a lightly sprayd baking sheet. Place in the oven for 6 minutes and then take out and turn the egg rolls over for another 5 mintues. Some of the plantains may burst out of the wrap or paper, this is completely ok and normal. Let cool and eat. If you are using the rice paper, it may be slightly chewy, if you want more of a crunch use the wraps.

If you don’t mind it being fried. Here is what you do… Heat a large skillet on medium high heat. Add preferred oil in the pan so the eggrolls will be half deep in the oil. Fry each egg roll for about 3-6 minutes…or until it gets golden brown and flip to the next side and do the same. If you want to use cinamon you may want to either spinkle th ecinamon inside the egg roll or after it is fried. Take out of skillet and place on a paper towel laced plate.

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Plantain Raisin Bread October 27, 2008

My request from The Liberal Vegan at our mom’s group’s halloween party I am posting my Plantain Raisin Bread. Fess up time…they were my testers on this vegan version of bread. I’ve made this before many times but it called for eggs and butter so time to be creative in what to use. So I’m glad this turned out good. I got the idea of using Plantains for this bread after making Banana bread. My banana bread recipe is really good and after making some Plaintain Eggrolls (that my mother in law taught me to make). So hmmm let me think, I’ll combine them!

The main thing if you’ve never cooked with plantains before is Green is not ripe and Black Rotten look is! I made this mistake when I tried cooking them before and it’s a like eating a very hard chalky raw potato. They will look like you have to through them away to be good in cooking, when you open it up it will look perfect, mushy but perfect lite yellow color.

Ok I finally made the bread again and here is the picture…

Plantain Raisin Bread

Plantain Raisin Bread

  • 2 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • dash of salt
  • 3 tbs vegetable oil
  • 3/4 cup brown sugar
  • 1 tsp No Egg-natural egg replacer (mixed with 2 tbs water)
  • 2 large plantains, mashed
  • 1 snack cup Earth’s best organic applesauce
  • 1/4 cup OJ
  • 1 1/2 cups raisins

Preheat oven to 350*f. Lightly grease a 9x5in loaf pan. In a large bowl combine flour, bakin soda and salt. In a seperate bowl, mix together oil and brown sugar. Stir in the No Egg mix, mashed plantains, OJ, applesauce and raisins until well mixed. 

Stir the plantain mix into flour mix, stir just to moisten. Pour batter into prepared loaf pan. Bke in preheated oven for 65 minutes, until knife inserted in the middle comes out clean. Let bread cool in pan for 10 minutes. Then Serve

 

BIG NOTE: if you like carmel popcorn and candy corn and you’re a vegan go to The Liberal Vegan blog about her Carmel Corn and Candy Corn Ghosts , these were insanely yummy. They didn’t make it on the ride home they were so good!