ベジタリアン:高潔な生き方
 
マングー:ドミニカの料理用バナナのごちそうとても美味しい(スペイン語)      
(For all ingredients, Please use organic version if available)
Plantain
Bell pepper
Tomato
Onion
Soy cheese
Lettuce
Vinegar
Vegetable margarine
Sea salt
Vegetable oil
Water

  1. Peel the plantain, clean it by scrapping off the residues of the peeling, cut it in half and boil it in a pot with water and a bit of salt.
  2. Meanwhile, cut the onion into half and then into pieces. Do the same with peppers.
  3. Take the tomato, slice a little and then cut into small pieces.
  4. Turn on the heat and put the frying pan.
  5. Add in a little bit of vegetable oil, add the vinegar, and half a teaspoon of salt.
  6. Wait until it warms up, and then add in the onion, the pepper, and the tomato.
  7. Sauté it , stir a little bit to get the flavor, and leave it around 5 to 7 minutes.
  8. Meanwhile, take the plantains, make sure they are very soft, and place them in another container.
  9. Using a potato masher, mash the plantains as follows: use cold water so that the plantains remain soft after being served.
  10. Pour the cold water around the help mash the plantains. Add in the margarine. Smash them. Again and again until they become very smooth.
  11. Meanwhile, stir again the onion and peppers and tomatoes to make sure they absorb the taste of vinegar and salt.
  12. Place the onion, pepper, and tomatoes in another container.
  13. Give a shape for the mashed plantain, which is called the mangú, and make a flat surface on top.
  14. Typically, pour the seasoning and onion on top of the mangú, so that the mangú absorbs all the flavors.
  15. Drizzle the seasoning around, the vinegar and the onion.
  16. Take a little bit of lettuce and place it around the dish.
  17. Take the cheese with the complement.
  18. The mangú is ready to be served.

File NO: 1576
 
あなたのビーガンレシピを検索
 
一番人気
 ルビーバットコンサーベイトリー:絶滅寸前のキツネコウモリを救う 1/3
 調理人ミヨコ・シュインナーと過ごすビーガン感謝祭:キツネ色のフィロ包み、カボチャスープ 、パンプディング 1/2
 スロヴェニアの大麦と豆のシチューと燻製豆腐 1/2
 ロービーガン クリスマス詰物料理とアップルパイ1/2
 調理人ケアリー ブラウンのビーガンハヌカー祭の光と喜び1/2
 凛として立つ、忠実で勇敢な小犬 1/2
 楽園のベジタリアン ハヌカー祭り 1/3:ロールキャベツ
 調理人ミヨコ シュインナーと作るビーガン モツァレラとカプレーゼの新鮮サラダ
 ローフード指導者エレン・リヴィングストン1/2:グリーン スムージー と 冷たいパパイヤ-ライム スープ
 日本のけんちん汁:禅宗のベジタリアンスープ(日本語)