Sweet & Sour Smashed Plantains–Meatless Mondays

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It’s hard to make this dish look good, but once you try it, you’ll be addicted to the yumminess.

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Start a pot of boiling water.

Gather your ingredients:

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a small lime

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Sea salt, cracked black pepper, and turmeric.

**The turmeric is optional. It’s added for its health benefits.

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I’m trying out this vegan butter spread. Not really sure how I feel about it. This taste is similar to butter, but I find myself longing for the real thing. Not sure if I’ll buy it again.

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These are the stars of the dish–two very ripe plantains. No,they’re not rotten. They’re just right. These are sweating because I put them in the refrigerator to keep them going bad before I could use them.

I buy my plantains in the produce section of the grocery store near the bananas. They’re usually green, so I let them hang around for about four or five days until they are perfectly ripe.

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I use one plantain for each serving or each person.

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Cut the ends off the plantains, and then slice them open.

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Pop them out of the skins. They should be slightly mushy.

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Slice them up.

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Toss them in the boiling water.

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Let the plantains cook for around seven minutes and then drain the water.

Add lime juice, salt, pepper, turmeric, and butter to the pot. Season to taste. I start conservatively and add more seasonings as I go.

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Mash the plantains with a fork, turn the stove up to a medium heat, and let them cook.

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Here’s the end result. You can eat this for breakfast, as a side dish, or dessert. The tartness of lime juice mixed with the sweetness of the plantain is delectable. Let me know if you try this recipe:)

Stay Blessed,

Barbie

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