Plantains have recently become available through my organic fruit and vegetable co-op, and I’ve gone mad for them! Plantains are related to bananas; they look like oversized, extra-fat bananas, but are always eaten cooked.
Some recipes use unripe, green plantains which are starchy and only mildly sweet. When left to ripen and then slow-cooked with sweet spices and dates, plaintains make a wonderful dessert for a cool night… or a super breakfast.
Ingredients:
4 ripe plantains, peeled
1/4-1/2 cup finely chopped pitted dates (to taste)
1 tsp ground cardamom
1 tsp ground cinnamon
1/2 cup plant milk (I used oat milk)
Plant milk yoghurt to serve*
Method:
Diagonally slice plantains into 4 cm thick chunks.
Combine all ingredients in slow cooker and leave on Low setting for 6 hours.
Spoon into individual bowls and drizzle with plant milk yoghurt to serve.
* I make my own soy yoghurt using Bonsoy and non-dairy yoghurt culture.
