Tuesday, January 5, 2010

Chili over Baked Plantain

This was dinner last night. The dressing on the salad is a Creamy Caesar dressing from Eat for Health. It has rice milk, cashews, nutritional yeast, roasted garlic, and dijon mustard...really good. I had some more for lunch to day on a green salad mixed with fresh tomato salsa...it was delish.

And it's not in the photo, but we also had some delicious tofu sour cream from Vegan Epicurean's recipe. Very good too!

Ciao for now :)


  1. Rose,

    So sorry I was late in stopping by. Being out most of the day yesterday has gotten me very behind both at home and in the blog world.

    I can't with to try the dressing, thanks for the review. Also, I am so glad you like the tofu sour cream.

    talk to you soon,

  2. I'm trying to imagine Bananas and Chili. I guess that could work.

  3. Hi SV,

    I thought it worked well. They were plantains, which are starchier and less sweet than bananas, and too hard to eat uncooked.

    They are often used in savory dishes in the Caribbean, so I thought chili wouldn't be too much of a stretch.

  4. What a yummy sounding dish! Absloutely delicious. And all of your photos are so beautiful. Very elegant.

  5. Hi BlessedMama,

    Thanks for the nice comments.

  6. Ooooh- it's definitely chili weather! That looks great.

    (You might want to take a peak at my blog.)


  7. Thanks Tami,

    Chili is good in the cold...no pun intended.


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