- 1 lb Parsnips (2 medium sized)
- 2 tsp (or so) Peanut Oil
- 1 tablespoon Vegetable Oil
- 1 large White Onion, chopped finely
- 1 Yellow Pepper, chopped finely
- 3 Jalapenos, seeded and chopped finely
- 3 cloves Garlic, minced
- 8 Plum Tomatoes, diced
- 1/4 cup Cooking Sherry (any cooking wine will do, or sub vegetable broth)
- 1 tsp Salt
- 2 tsp Ground Cumin
- 1, 15oz can Pinto Beans, drained and rinsed
- 2 (additional) ripe Plantains, peeled, sliced and halved lengthwise, and sliced into half-inch pieces
- 1 cup chopped Fresh Cilantro
For Parsnips Chips:
Bake for 15 minutes, then flip them (use tongs for this). Bake for an additional 10 to 15 minutes. The parsnips should be flecked with black and dark brown. If some are thinner than others they will cook faster, obviously; remove the skinny ones from the baking sheet as they finish baking.
Line them in a single layer on a baking sheet and drizzle with oil. Toss them around to get the oil over all of them, add a little more oil as necessary.
Preheat the oven to 400 degrees. Peel the parsnips and slice them lengthwise. Place them cut side down and slice into 1/8-inch thick strips, or as close to that as you can get them.
Sprinkle with salt and serve.
For Plantain and Pinto Stew:
In a soup pot over medium heat, saute the onions, peppers, jalapenos, and garlic in the oil for 5 to 7 minutes, until the vegetables are softened. Add the tomatoes, sherry, salt, and cumin. Cover and bring to a simmer; let simmer for 15 minutes, stirring occasionally, until the tomatoes are cooked and broken down.
Add the pinto beans and plantains. Cover and simmer for another 20 to 25 minutes. The plantains should be soft and sweet. Add the cilantro and mix in so that it wilts.
Ladle into bowls and stick a few parsnip chips into bowls, like spears.
Reprinted with permission from Veganomicon.
Read the blog post where this recipe originally appeared: Vegan Pinto Bean Stew with Plantains Recipe