Ingredients
Ingredients
Black Beans
- 1 cup dry black beans
- 5 cups of water
- 3 sweet peppers (aji dulce) (optional)
- 2 cloves of garlic, minced
- ½ medium onion, diced
- ½ bell pepper, diced
- ½ tsp ground cumin
- 1 tsp onion powder
- 1 bunch of cilantro, chopped
- Salt and pepper to taste
Maduros (Ripe Plantains)
- 3 yellow ripe plantains (not black)
Jackfruit Shredded "Meat"
- 1 14-ounce can of green jackfruit, drained
- ½ tsp garlic powder
- 1 tsp of ground annatto or turmeric
- 1 tsp ground cumin
- 2 Tbsp plant-based Worcestershire sauce
- ½ onion, sliced in half moons
- ½ red bell pepper, sliced
- 3 garlic cloves, crushed
- ¼ cup vegetable broth
- ¼ cup fire roasted chopped tomatoes
- 3 small sweet peppers (aji dulce), minced (optional)
- Salt and pepper to taste
Coleslaw
- ½ cup green cabbage, shredded
- ½ cup purple cabbage, shredded
- ½ cup carrots, grated
- ¼ cup cilantro, chopped
- ½ cup chives, chopped
- 2 Tbsp orange juice
- 2 Tbsp apple cider vinegar
- 1 tsp cumin
- Salt and pepper to taste
Garlic Sauce
- 1 12.3 oz package silken tofu
- 2 Tbsp lemon juice
- 2 tsp Dijon mustard
- 2 garlic cloves
- ¾ tsp onion powder
- ¾ tsp sea salt
Instructions
Instructions
Black Beans
- 1. Soak the beans for at least one hour, preferably overnight. Drain and rinse.
- 2. In a medium saucepan, boil water and add the beans.
- 3. Cook for an hour or until the beans are tender.
- 4. Add minced garlic, onion, bell pepper, sweet peppers, cumin, onion powder, salt, and pepper and cook for 10 minutes.
- 5. Add fresh cilantro and set aside.
Plantains
- 1. Preheat oven to 400 degrees F.
- 2. Cut off the ends of the plantains, then slit lengthwise and remove peel.
- 3. Cut plantains into 1½-inch slices.
- 4. Place on a baking sheet lined with parchment paper and bake for 20 minutes or until cooked and slightly golden.
Jackfruit Shredded "Meat"
- 1. In a medium saucepan, add the jackfruit and cover with water. Bring to a boil and cook for 15 minutes. Drain.
- 2. Shred the jackfruit with your hands, removing any seeds.
- 3. Place the shredded jackfruit in a bowl with the garlic powder, annatto or turmeric, salt, pepper, cumin, and Worcestershire sauce, and stir well. Allow to marinate for a few minutes.
- 4. In a skillet over medium heat, add the chopped vegetables along with a few tablespoons of vegetable broth and cook until vegetables are softened. Then, add the marinated jackfruit.
- 5. Sauté for about 5 minutes over medium heat, then add the remaining vegetable broth, along with the bay leaf and tomato.
- 6. Cook for a few minutes, stirring regularly. Lower the heat, cover, and simmer for 5 more minutes.
- 7. Remove the bay leaf.
Coleslaw
- 1. In a large bowl, combine all the ingredients and set aside.
Garlic Sauce
- 1. In a blender, process all the ingredients.
Venezuelan Bowl
- 1. Divide all the components of the recipe equally into 6 bowls, assembling as desired.
Cooking Tips
Cooking Tips
- 1. It is ideal to prepare the individual ingredients in advance so when it’s time to eat, everything is ready and it is only a matter of assembling and serving the bowls.
- 2. When chopping the cilantro, make sure to include the stems.
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