Tofu Scramble (with brown rice & broccoli)

I remembered to take pictures of my yummy tofy scramble dinner last night. Mmmmm...nothing special here, just an easy dinner!




Marley couldn't wait for me to take pictures...it's hard to explain to a 2 year old to wait for some yummy food!

Sweet Fried Plantains with Rum Whipped Cream (Happy Father's Day!)

This was a Father's Day dessert for Rey! It turned out ok, the plantains weren't as ripe as they could have been...and so turned out a little starchy and not so sweet. If they had been much riper, this probably would have turned out more desserty, but I still liked it. Rey didn't dig it, but he also didn't prepare it correctly (I left him instructions on how to assemble it when he got home from work that night!). I sprinkled some cayenne on top of the whipped cream. It was delish to me...

Sweet Fried Plantains with Rum Whipped Cream (veganized)
Vegetable oil, for shallow frying
2 firm-ripe plantains (about 1 pound)
Kosher salt
1 cup sugar (I used raw sugar)
1 1/2 teaspoons ground cinnamon
Rum Whipped Cream

Heat about 1-inch of oil in heavy bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.

Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.

Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.

Rum Whipped Cream:
3/4 cup coconut cream, chilled
(put a can of coconut milk in the fridge for about 4 hours and scoop the cream off the top)
1/4 cup powdered sugar
1 tablespoon dark rum

Whip the cream and powdered sugar just until soft peaks form. Add the rum and whip again, taking care not to over whip your cream. Serve now or refrigerate (or freeze and stir often) until ready to serve. I found it helpful to freeze the bowl and whisk before whipping the cream.