“The true secret of happiness lies in taking a genuine interest in all the details of daily life.” William Morris, the Aims of Art.
This about sums up what the last year has been for me. A journey in reconnecting with the aspects of my life that bring joy and ground me. I think thats what this blog is all about. Sharing those moments, those efforts in my kitchen that brings happiness and gratitude.
Recreating recipes so that I can eat them is one such detail in my life that invigorates me. Its a challenge that I derive passion and purpose. I love to eat a variety of food from different cultures and countries. Thus this recipe was born out of my devotion to plantains. They are such a versatile starch and can take on any form, really, that you like. Here I used them to mimic the chewiness of corn in the pupusa. This traditional dish is from El Salvador, where it is usually stuffed with fresh cheese and slow roasted meat, and topped with a coleslaw type salad. Obviously, there were a few challenges in adapting this dish. The corn has a unique taste that cannot be entirely replicated. By using ripe plantains, with a blend of tiger nut flour and coconut flour, I feel like the texture is similar. The fresh cheese, was also hard to replicate. It never really can be made the same in my opinion, but by substituting nutritional yeast, these do have a slight “cheesy” flavour.
I used Beyond the Bite for Life’s recipe for AIP Slow Cooker Pulled Pork (which is awesome by the way), added my own version of coleslaw and of course an AIP guacamole.
*note: the pupusas freeze well
- 4 ripe plantains
- ¼ c avocado oil
- ¾ c water
- ⅔ c nutritional yeast
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp tigernut flour
- enough coconut flour to make ¼ c.
- coconut oil for frying
- chop plantains into pieces and put in food processor
- add the rest of the ingredients
- blend 2-3 minutes until smooth
- heat a frying pan on medium heat. (too high smokes the coconut oil and it splatters)
- melt 2-3 tbsp of coconut oil
- scoop dough out in ¼ c batches
- Fry. once edges start to look brown, flip dough.
- place on a plate covered with paper towel to dry
- These taste great cold or warm.
- To make coleslaw: mix 4 c pre shredded cabbage and carrots with ½c apple cider vinegar, ¼ c water, ½ sea salt, and ½ tsp herbs of choice. best if it sits for a couple hours.
- top pupusas with meat and coleslaw.
*this recipe shared on Phoenix Helix AIP Recipe Roundtable #81
and on Real Food Friday #98