Oh, hello USA. It’s breakfast time in this timezone?Â
This girl is back in America! And not only is she in the US, but Texas. This state is full of different culinary influences and favorite flavors, and I love having easy access to so many Latin American ingredients! At a local farmers market, I recently stumbled across plantains, tamarind, peaches, and, of course, pecans. I always thought both tamarind and plantain seemed like “intimidating” ingredients, but they are seriously not at all scary and totally worth getting familiar with!Â
While plantains are maybe more of a “dinner” black beans/rice kind of food, I LOVED having them for breakfast grilled up with an easy-to-make peach tamarind infused maple syrup. They take on this totally hearty pancake-esque feeling, and are basically awesomeness.
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The syrup comes together super fast, too, and would also be amazing mixed with EVOO and vinegar for salad dressing, and I’ve also been loving it drizzled over oatmeal and blackbeans (cough cough fruit power black bean+oat bowl  anyone?)
GO MAKE NOW GET OFF THE COMPUTER AND COOK
…
…wait, you need the recipe 🙂
Grilled Tostones with Kickin’ Peach-Tamarind Maple Syrup
Serves 4 as a side, 2 main
Ingredients
For Tostones
- 3 large green Plantains
- 1/4 cup melted coconut oil
- salt & fresh ground black pepper to taste
For Peach-Tamarind Maple
- 1/4 maple syrup
- 3 tamarind pods worth of pulp (see NOTES for instructions)
- 1 ripe yellow peach, washed, pitted and sliced
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp chili powder (or more to taste)
- scant 1/4 tsp salt
Directions
For Tostones
- Preheat grill to medium heat
- Peel and slice plantains 3/4 inch thick on the diagonal (“bias cut”)
- Place slices on cookie sheet and coat with 2 TBS of melted coconut oil and salt and pepper
- Put slices on grill, cover with foil, and cook on both sides for 5 minutes
- Removes slices, place on cookie sheet, and flatten them with a large drinking glass dipped in water. Coat with Rest of coconut oil.
- Place flattened slices back on grill, uncovered and cook each side an additional 3 to 5 minutes
- Remove, drizzle with kickin peach tamarind syrup if desired, and devour! In the photos, I also topped mine with yogurt, basil, blackberries, and pecans. AMMMAZE.
For Kickin’ Peach Tamarind Maple Syrup
- Place all ingredients in food processor.
- Pulse to chop peach
- Blend until desired consistency is reached
- pour on EVERYTHING (like maybe just directly into your mouth. I won’t tell.)
NOTES
For Tamarind pulp, peel hard shells and “roots” off tamarind pods, then soak overnight, covered, with water. Once soaked, you can easily pop out the seeds and have fresh pulp. Additionally, you could cook the tamarind but I liked the “raw” aspect of the aforementioned method. You could sub premade tamarind paste, too, but taste to test how sweet it is!Â
Credit Given Where Due:Â
Vegetarian Times has an awesome savory grilled tostones recipe, check it out!