Taro and Chestnut Mash, Green Beans with Black Bean and Garlic Sauce, Grilled Tofu and Cherry Tomatoes in Banana Leaf, Lemongrass and Chile Potatoes

Dinner 2/15

Taro and Chestnut Mash, Green Beans with Black Bean and Garlic Sauce, Grilled Tofu and Cherry Tomatoes in Banana Leaf
(say that five times fast!)

Roasted Lemongrass and Chile Potatoes



Playing around again with the banana leaves, again with a sort of an "en papillote" approach, roasting the whole package, infusing everything with the wonderful and subtle tea-like aroma


Step 1: Mash the taro (1/2 cup) and chestnut (1/4 cup) with enough soy margarine and soy milk to bring it together -- plus salt and pepper to taste. Lay the mash on a toasted banana leaf.

 



Step 2: Blanch the green beans, then quickly stir-fry with canola oil and 1tbs. of black bean and garlic paste add on top of the taro and chestnut mash.

 


Step 3: Grill the marinated (in tamari) tofu squares. Place on top of the green beans.

 


Step 4: Toss the cherry tomatoes in olive oil, salt and pepper, and place on top of the tofu. Wrap the package up, bake at 350F for 15-20 minutes...

 

Step 5: Open at the table: here's the finished dish -- a double-sized version.

Tags: taro, chestnut, green beans, black beans, garlic, cherry tomato, tofu, banana leaf, lemongrass, potatoes, vegan, food, dinner, tofu666