Hearty callaloo works fantastically in pastry dishes, because it holds its form and doesn’t wilt a lot, whereas plantain acts as a candy shock on this pie from the Plentiful cookbook. The canned model of callaloo is made by first harvesting and washing the leaves of the callaloo plant, which is a sort of amaranth plant generally discovered within the Caribbean. The leaves are then cooked down with numerous seasonings and spices earlier than canning, very similar to how recent callaloo is ready. Search for it in specialty markets, however for those who can’t find it, it may be ordered on-line.
What you want:
2 ripe plantains, peeled and sliced
2 shallots, chopped
6 garlic cloves, finely chopped
2¼ cups drained and rinsed canned callaloo
Juice of 1 lemon
1 tablespoon dietary yeast
1 (10½-ounce) container silken tofu
¼ cup melted vegan butter, divided
1 (10-ounce) bundle phyllo pastry
⅓ cup vegan cheddar, grated, divided
Olive oil, for frying
¾ teaspoon salt, divided
¼ teaspoon black pepper
Yuki Sugiura
What you do:
- Preheat oven to 375 levels. In a skillet over medium warmth, heat 1 to 2 tablespoons oil, and fry plantains 3 to 4 minutes till golden brown on each side. Drain on paper towel-lined plate and sprinkle ¼ teaspoon salt over high.
- In identical pan, fry diced shallots with ¼ teaspoon salt for 3 to 4 minutes till softened. Add garlic and fry till aromatic, then add callaloo and toss to mix. Add lemon juice, dietary yeast, and tofu and toss. Take away from warmth and put aside to chill.
- Brush a pie dish with 1 tablespoon butter, then layer phyllo pastry in backside of dish, brushing with butter between every layer and rotating sheets as you go.
- Fill with half of plantains after which add half of callaloo combination on high. Sprinkle with 2 tablespoons cheese. Repeat with remaining fillings and cheese, then fold extra pastry over high to seal. Brush with remaining butter, then sprinkle with remaining ⅛ teaspoon salt and pepper. Bake for 45 minutes till golden and crisp.
