Plantain & Pinto Stew w/ Parsnip Chips | The Vegan Test Kitchen скачать в хорошем качестве

Plantain & Pinto Stew w/ Parsnip Chips | The Vegan Test Kitchen

Forgive us for the poor sound quality...the Vegan Gods were not with us that day. Take this recipe for a plantain and pinto stew with parsnip chips from the Veganomicon as an offering for our transgressions. *soy free *gluten free Buy The Veganomicon, 10th Anniversary Edition here: https://amzn.to/3eUW7Jc (I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you) Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen! Visit our channel for more vegan reviews:    / thevegantestkitchen   w/Eli Haynes, edited by JosephLucas Stew: 1 tbsp vegetable oil 1 large white onion, chopped finely 1 yellow pepper, chopped finely 3 jalapenos, seeded/chopped finely 3 cloves garlic, minced 8 plum tomatoes, diced 1/4 cup cooking sherry (or other cooking wine) 1 tsp salt 2 tsp ground cumin 1 can pinto beans, drained/rinsed 2 ripe plantains, peeled, sliced in half lengthwise, sliced into 1/2 inch pieces 1 cup chopped fresh cilantro Parsnip Chips: 1 pound parsnips (2 medium size) 2 tsp peanut oil (or as needed) Music: "Night Rider" by Neil Krin "Two Popped Collars" by Jeremy Bane "Dat Step" by Gunnar Olsen