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Picadillo With Georgetown Flakey (textured Vegetable Prot

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Sami	Kerr	1	Servings

INGREDIENTS

207		Hot water
2	T	Balsamic ginger
1		2 inch piece cinnamon stick
6		Whole cloves
1	c	Textured vegetable protein
		TVP236ml
1	t	Light olive oil, 5ml with
		a dash of
		toasted sesame oil
1		Onion, peeled and finely
		chopped
2		Cloves garlic, bashed
		peeled and
1		Green bell pepper, peeled
		seeded and
		finely chopped
1		450 gram can pured
		tomatoes or 3 fresh
		Italian
		tomatoes
1/4	c	Dark raisins, 59g
1	T	Capers
1	t	Red peppers, for those who
		might have a
		tender tongue use only
		1/2tsp
1/2	t	Ground cumin
425	g	Canned low-sodium black
		beans well rinsed
1	pn	Freshly ground black pepper
1	pn	Salt
		Chopped tomato
		Spring onions, finely sliced
		lengthways
1		1 inch piece cinnamon stick
3		Whole cloves
1	t	Light oil with a dash of
		toasted sesame
		oil
2		Firm bananas, sliced on a
		thick
		diagonal

INSTRUCTIONS

In a small bowl mix the water with the balsamic vinegar. Put the
cinnamon stick and cloves into a small coffee grinder and whiz until  a
powder is formed, about 1 minute. Push half of the spice powder
through a fine mesh sieve into the water. (Reserve the other half for
the sauted bananas.)  In a small bowl, mix the spice-infused water with
the TVP and let sit  until all the liquid has been absorbed, about 3
minutes. Heat the oil  in a medium skillet over medium heat, add the
onion, garlic and green  pepper and cook until soft and lightly
browned, about 5 minutes.  Raise the heat to medium high, add the
marinated TVP and cook for 5  minutes. Push the mixture to one side of
the pan; pour in the pureed  tomatoes, raisins, capers, red pepper
flakes and cumin; raise the  heat to high; and bring to a boil. Mix the
TVP mixture with the  tomato sauce and cook for 3 minutes. Return the
heat to low, stir in  the black beans, cover and warm through. Sprinkle
with the pepper and  salt.  To serve, spoon a quarter of the picadillo
in a mound in the centre  of each serving plate and encircle with a
wreath of yellow rice.  Arrange a crescent of sauted bananas on the
side and garnish with a  sprinkling of the bright red chopped tomato
and a spray of green  onions.  For the sauted bananas, put the cinnamon
and cloves in a small  coffee-bean grinder and puree to a powder, about
30 secs. Push  through a fine sieve to remove any large pieces.  Heat
the oil in a small skillet over medium heat, add the bananas,  sprinkle
with the spice powder and cook until well browned, about 2  1/2 minutes
on each side.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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“God promises a safe landing, not a calm passage.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6302 Calories From Fat: 3843 Total Fat: 434.1g Cholesterol: 1631.3mg Sodium: 17193.8mg Potassium: 5697.1mg Carbohydrates: 285.2g Fiber: 67.1g Sugar: 88.6g Protein: 364.2g