Instructions

1. 1

   Prepare plantains: Cut off ends and slice plantains into 1–1.5 inch pieces. Make a shallow slit in peel and remove skin.

2. 2

   Par-fry: Heat oil in a heavy skillet to medium-high (around 350°F/175°C). Fry plantain pieces 3–4 minutes until golden. Remove and drain on paper towel.

3. 3

   Smash: Use a tostonera or bottom of a glass to flatten each fried piece to about 1/4-inch thick. Sprinkle lightly with salt.

4. 4

   Second fry: Return flattened plantains to hot oil and fry 1–2 minutes per side until crispy and deep golden. Drain and sprinkle with extra salt; keep warm.

5. 5

   Make ropa verde: In a blender, pulse cilantro, culantro, scallions, jalapeño, 1 clove garlic, lime juice, and 2 tbsp olive oil into a coarse green sofrito (do not make completely smooth).

6. 6

   Sauté base: In a skillet, heat 2 tbsp olive oil over medium. Add diced onion and bell peppers; sauté 4–5 minutes until soft. Add remaining garlic and cook 30 seconds.

7. 7

   Add jackfruit and season: Add shredded jackfruit, cumin, smoked paprika, maple syrup, and a pinch of salt. Stir to combine.

8. 8

   Add liquid and simmer: Stir in green sofrito, sliced olives, and 1/4 cup vegetable broth. Simmer 6–8 minutes until flavors meld and liquid reduces slightly. Adjust salt and lime.

9. 9

   Assemble: Spoon ropa verde onto warm tostones and serve immediately with dipping sauce.

10. 10

    1/2 cup vegan mayo (or blended silken tofu for lighter)

11. 11

    2 cloves roasted or raw garlic, minced

12. 12

    1 tbsp adobo-style sauce (or 1 tsp smoked paprika + 1/2 tsp salt)

13. 13

    1 tsp lime juice

14. 14

    1/2 tsp hot sauce (adjust to heat preference)

15. 15

    Pinch sugar, black pepper to taste

16. 16

    Boil yucca with bay leaves and salt until very tender, 20–25 minutes. Drain, remove fibrous core, and mash until smooth.

17. 17

    In a skillet, heat 2 tbsp olive oil, sauté onion until translucent. Add garlic, cook 30 sec. Mix into mashed yucca.

18. 18

    Stir in mashed chickpeas, cilantro, cumin, paprika, nutritional yeast, breadcrumbs, lime juice, salt & pepper. Adjust to a moldable texture; add more crumbs if too wet.

19. 19

    Shape into small logs or rounds. Chill 15 minutes to firm.

20. 20

    Fry in 1/4-inch oil over medium heat until golden and crisp, about 3–4 minutes per side. Drain on paper towel.

21. 21

    Mix chimichurri ingredients (cilantro, parsley, garlic, red wine vinegar, olive oil, oregano, cumin, lime, maple syrup, salt) into a loose sauce.

22. 22

    Form Beyond Meat into thin rounds and sear in 2 tbsp olive oil over medium-high, 2–3 minutes per side until browned and cooked through.

23. 23

    Brush rounds with chimichurri-mojo glaze and serve alongside croquettes.

24. 24

    Combine vinegar, water, sugar, salt; pour over onion slices. Let sit 15–30 minutes.

25. 25

    Whisk non-dairy milk + apple cider vinegar; set aside 5 min (vegan buttermilk).

26. 26

    Mix flour, baking powder, garlic powder, smoked paprika, salt & pepper. Dip mushroom pieces into batter, shake off excess.

27. 27

    Fry in hot oil (350°F) until puffed and crisp, 2–4 minutes. Drain and season with extra salt and lime zest.

28. 28

    Toss chickpeas with olive oil and spices. Roast at 425°F (220°C) on a sheet for 20–30 minutes until crisp, tossing halfway.

29. 29

    Thread onto small skewers (3–4 chickpeas per skewer). Serve warm with lime-garlic aioli.

30. 30

    Warm tortillas. Place mushroom chicharrón on each mini tortilla, top with pickled onions, jalapeño, cilantro, and a squeeze of lime.

31. 31

    Plate with chickpea pinchos and aioli for dipping.