Speedy, plant-based recipes with Jamaican-inspired flavours from food writer Denai Moore
Plantain & lentils with hot pistachio & corn nut dressing
I lived off this dish in lockdown, with some ever-changing elements. It’s great with sweet potatoes too, but I love baking plantains until they’re sticky and caramelised. I’m a texture fanatic, and sometimes when you cook for yourself it’s something you don’t consider. There’s something about the nutty, spicy, warm dressing that feels really special – and spicy corn nuts are truly the greatest crunchy sound ever! I always take a handful when walking by my kitchen. This recipe makes more dressing than you need, so there’s plenty for other dishes – I love using it over freshly steamed rice and marinated tofu, or with noodles or avocado toast. It’s a gift that keeps on giving.
SERVES 1 PREP 5 mins COOK 25 mins EASY VE
1 plantain, halved lengthways 1½ tsp olive oil 30g cooked puy lentils from a pouch thick natural non-dairy yogurt, to serve
For the hot pistachio & corn nut dressing
20g roasted pistachios 20g spicy corn nuts 60ml olive oil 1 garlic clove, finely chopped 1 tsp chilli flakes 2 tbsp agave syrup 1 lemon, zested
1 Heat the oven to 180C/200C fan/gas 6 and line a baking sheet with baking parchment. Rub the plantain halves with the oil and season. Arrange them flesh-side down on the baking sheet and bake for 25 mins.
2 Meanwhile, make the dressing. Combine the pistachios and corn nuts in a small bowl. Warm the olive oil in a saucepan over a medium heat, then add the garlic and chilli flakes and remove from the heat. Pour the warm oil mixture over the pistachios and corn nuts. Add the agave syrup, lemon zest and 1 tsp fine salt. Transfer to a clean jar.
3 Toss the lentils in a little bit of the oil from the dressing. Plate up by adding some non-dairy yogurt to a plate, then add the lentils. Halve each plantain piece and put on top of the lentils. Drizzle over some dressing and finish with a pinch of salt.
Tofu larb
I crave spicy and salty things. Larb is a type of Thai salad that packs a massive punch. Traditionally, it’s made with minced pork and is vibrant with lime and mint. This dish comes together so quickly, making it very lunch-friendly, and a wonderful meal to make for yourself when you want something delicious without having to break a sweat. Grating the tofu creates a similar texture to the minced meat and allows it to caramelise really well in the pan. Serve this up with any leftover grains, over
