Ecuadorian Peanut Butter Plantain Recipe

Peanut Butter Plantain Recipe PinThis Ecuadorian Peanut Butter Plantain Recipe was introduced to us by our Russian friend, Olesya, who lives with an Ecuadorian family here in Cuenca, Ecuador. She said her host family makes this recipe all the time, and we know why. IT’S DELICIOUS!!!

You can make this plantain recipe with green (verde) or ripe (maduro) plantains (platanos). We’ve tried both and prefer ripe plantains. They’re sweeter and more dessert like. The green plantains require more sweetener.

When Olesya made us this plantain recipe the first time, she served it in a small bowl and we ate it with a spoon. Since then, Amelia has done some experimenting with the recipe. We’ve found that we like forming them into balls and baking them in the oven for a bite sized finger snack/treat.

It’s also good with some cocoa powder or chocolate chips mixed in, or topped with some dried fruit. The options are endless!

If you like plantains, you may also enjoy our Oil-Free Grilled Plantains Recipe.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Locro de Papa Soup

Vegan Locro de Papa Soup PinThis Vegan Locro de Papa Soup recipe is a plant-based version of a traditional Ecuadorian potato soup. It’s a delicious and satisfying soup for a cold rainy day.

We learned about Locro de Papa Soup on our first trip to Ecuador. Due to a language barrier, we didn’t know it was traditionally made with cheese. We asked the server in our broken spanglish if it had cheese, but he must not have understood us because he assured us it didn’t. I’m pretty sure it did, though.

Despite having cheese (we think), our very first traditional Ecuadorian dish was a real palate pleaser! So Amelia decided to figure out how to make it “sin queso” and this was her creation thanks to a little help from Laylita’s Recipes (an Ecuadorian native from Vilcabamba).

The traditional recipe calls for little cubes of mozzarella or similar cheese, but we’ve replaced that with cubes of tofu to give it the same texture without the saturated fat. It’s best to use organic tofu if you can find it. Most tofu sold in grocery stores in the states is organic.

The key to getting the traditional locro color and taste is the achiote powder. We had a hard time finding this in Denver, but we eventually found some in a Whole Foods. Two of the three Whole Foods and none of the other grocery stores we checked carried it.

We used olive oil to saute the onions and garlic, but you can replace that with a 1/4 cup of veggie broth to make this an oil-free dish.

Like any soup, this pairs well with a salad or some whole grain bread for dipping.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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