How about some vegetarian pastelles? This is a special pastelle recipe that I’m posting for you all for the NewYear. This is a vegetarian pastelle, and I believe this pastelle rivals all other veggie pastelle. I say this because this pastelle has a surprising mild sweet and tangy flavor along with the many flavourful seasonings we use in the filling for pastelles. It’s a taste that has to be experienced.
The Many Types of Pastelles
Experience comes when we have a choice. Thus, this pastelle recipe increases the amount of choices you have when you are making this popular dish called pastelle. Already I have posted pork pastelle, beef pastelle, cassava pastelle, flour pastelle, and soya pastelle. This vegetarian pastelle is the perfect choice for those who don’t like soya or can’t eat soya. Also, you’re not sacrificing taste for a meat substitute.
Surprisingly, you won’t feel like you are eating a meat substitute pastelle. Even those who like the regular pastelles don’t miss the meat filling, and I believe this should be a welcoming thought especially for vegetarians who have consciously chosen this diet lifestyle.
But you should not have to choose a particular diet just to eat a veggie pastelle. Just for the basic reason of taste and diversity in your meals, you should try the many different versions of pastelles. Of course, one will always be a favorite, but the experience will certainly enrich your palette.
Finally I must say that this vegetarian pastelle is not my creation. This recipe was contributed by Mrs. C. Mohammed, my cooking mentor. I am greatly indebted to her for this brilliant recipe.
Vegetarian Pastelles Recipe
Try a new recipe today. You will certainly not be disappointed with the taste of these vegetarian pastelles.
2 cups bundle bhaji or spinach, blanched
2 cups ripe plantain (not overripe), diced small
1/4 cup raisins
1/4 cup olives
1/4 cup capers
2 tbsp. oil
2 cloves garlic
4 sprigs fine leaf thyme
1 chive, finely chopped
8 leaves chadon beni
1 tbsp, roucou
Salt to taste
2 cups Promasa cornmeal (very fine)
3 cups lukewarm water
8 tbsp. vegetable oil or coconut oil or olive oil
1¼ tsp salt
extra oil for wrapping
2 -3 large fig (banana) leaves
String to tie
First, prepare the banana leaves.
Cut the fig (banana) leaves and strip them from the midrib.
As you notice the colour of the leaf change, move
the leaf along the fire. Be careful not to burn.
The leaves will become pliable.
Now prepare the filling
Chop the bhaji or spinach. Then place in a clean plastic bag.
Place water in a deep pot.
Add the plantain and the bag of bhagi.
Note: The plantain should not be overripe. It should be ripe but firm
Blanch the bhagi and allow the plantain to cook.
Then strain to release the excess water.
Peel the plantain when it is cooked.
Cook well, then add the roucou or ketchup.
Add the rest of the ingredients and salt to taste.
Now for the Dough
Combine cornmeal, water, salt, and oil to make a soft pliable dough.
Divide the dough into small balls (about 12). Cover with damp cloth to prevent drying.
Now we are ready to make the pastelles.
Dip the ball in the oil. Place on an oiled fig leaf.
On the other side of the press place another oiled leaf then press
Alternatively you can use your hands or a rolling pin to flatten the dough.
Fold the fig leaf (banana) and tie into a neat package.
Tie each parcel a string, which should be about 40 inches long.
Place the prepared pastelles in a colander to steam over hot water.
Steam for 15-20 minutes. Serve cool.
Note: In our case since these were being made to be eaten immediately we didn’t bother to
tie the pastelles!
If you liked this vegetarian pastelles recipe why not leave me a comment.
Ah gone 🙂