1 1/2  cups AP flour

1/2 teaspoon salt

1 1/4 cup cold vegan butter

1 T cold water

Sift the flour and salt into a large mixing bowl and add the cold vegan butter in chunks.  Mix with your hands and in the middle of it, add the cold water.  Once you have a big ball of dough, you’re ready.  Wrap it in plastic and refrigerate for about an hour before using.  You can do this up to 24 hours in advance, too.

When you’re ready to pull it out and use the pie crust, just sprinkle a little flour on your surface and remove the ball of dough from the fridge.  Knead it a few times with your hands to get some of the flour on it and then roll it out with a rolling pin to fit the pie pan that you are using.  Or, if you are making small pastries or empanadas, this would be your cue to cut it into the shapes you will be needing.

Happy Cooking!

What you need:

2 large ripe plantains

oil for frying

2 T  vegan butter

2 T  finely chopped onion

2 garlic cloves, crushed

1 lb  fresh spinach, chopped

pinch of nutmeg

1 small bowl of vegan cream, unsweetened

1 small bowl of whole wheat flour

toothpicks

First, using a sharp knife and doing it very carefully, cut each peeled plantain lengthways into 4 pieces. Then, heat a litle oil in a large pan and fry the pieces of plantain until golden brown but not full cooked.  Lift out of the oil and drain on paper towels.  Leave the oil in the pan.

Melt the vegan butter in a seperate pan and saute the onion, garlic, nutmeg, and spinach until they are all soft.  Season with salt and pepper, taste, and cover until the spinach has wilted, about 4 minutes.  Then, put it all into a strainer and press out any excess liquid.

Curl the plantain pieces into rings and secure each ring with a half of a toothpick.  Pack each ring with a little of the spinach mixture.

Add a little oil to the pan already containing oil for frying and turn up the heat.  While its heating, gently dip each stuffed ring into the vegan cream and then into the flour to batter them for frying.  You don’t want too much batter on them, just a bit.

When the oil is hot enough, fry each ring on both sides until crispy and golden.  Drain excess oil on paper towels and serve! Enjoy!

Anyway, since cassava is pretty bland by itself, its best served with a dipping sauce rich in flavor, which is why I’m throwing in my secret recipe for Cuban Mojo on the site as well. Just follow the link at the bottom of the page if you’re feeling inspired. Enjoy and good luck!

What you need:

1 3/4 pounds cassava (sweet, NOT bitter)

vegetable oil for frying and a deep pan

plate covered in paper towels for catching oil or a plate with a wire rack on top

salt and pepper

First thing, peel the cassava and cut it lengthways into 2 in. wide pieces. Then cut these pieces into slices, about 3/4 in. thick, so you end up with large french fry looking things.

Place the slices into a pan of salted water and bring to a boil. Lower the heat until the water simmers and cover. Cook the cassava for approx. 15 minutes, or until the slices are tender and just beginning to break up. Drain the cassava thoroughly and pat them dry with a paper towel.

Pour veg oil into your frying pan at a depth of about 2 inches. Heat the oil and then fry the pieces for 3 to 4 minutes or until they are golden brown and crispy on all sides. You might have to do a few batches of these.

Lift them out of the oil with a slotted spoon and drain the excess oil. Season with salt and pepper and serve at room temp.

Click here for my Vegan Cuban Mojo recipe, which is a great dipping sauce to serve with these tasty treats!