Part 3: Making over Thanksgiving favorites to break free from the control mindset so we don’t miss out on our destiny.
For the full Glow Up lesson, see Part 1.
In this makeover, we are making our croutons out of plantains, and that’s it! You will not believe how this fruit turns into what looks just like and has the texture of the real thing!
Then there’s the gravy.
Designed with mushrooms! They bring in the color and the umami gravy flavor. The end result will amaze you!
You could also top the Mushroom Gravy on the Green Bean Casserole to give it more of the traditional mushroom soup sauce flavor or mix it in with the tofu tahini sauce to toss with the green beans!
GLOW UP COOKING
By giving up control of the original Stove Top Stuffing, what a stuffing should look like, its recipe, its taste, we explored new ingredients, new methods, and designed a gorgeous stuffing that is not just delicious, but extremely healthy and satisfies almost everyone’s dietary requirements. (You can always omit the nuts.)
From exploring, we made new discoveries, and created not only a dish designed to improve ourselves physically, but we improved ourselves mentally by challenging and expanding our minds! We wouldn’t have experienced this glow up if we hadn’t broken from control.
THE TEA ON GLOW UP FRUIT: PLANTAINS
TASTE AND TEXTURE: Ripe plantains are sweet while the green ones are much less.
HOW TO KNOW IF RIPE: Looks just like a ripe banana! A bunch of black spots.
SEASON: They don’t have a growing season, thus they are available year round.
STORAGE: I personally just keep mine at room temperature. Often they are only sold green, so I’ll let them sit out until they turn ripe which is how I often eat them. It takes 2-3 weeks before they ripen.
BRAIN FOOD: Plantains contain B6, which helps make mood enhancing serotonin and norepinephrine.
SLEEP: B6 also helps make melatonin!
PREP TIP: The peel of green plantains is often tougher to get off as it adheres to the flesh more than ripe. To cut the peel off plantains, use a sharp paring knife to make slits down the skin about 1/2″ apart or smaller. Try not to cut only the peel, not into the flesh and take off peel with hands.
When making traditional bread crouton stuffing, it’s advised to add 1/2 cup broth at a time. Wait for the croutons to absorb, then add more. I poured all my broth in at one time, which was more to this sense of urgency I still feel at times when doing the lives. Although I had a pool of stock on the bottom, it mostly evaporated when I covered my dish with foil, and any leftover, I used to dress it as it was quite tasty! I didn’t think it was a big deal after all, but I would advise adding a little at a time.
I took out my stuffing, what I thought was prematurely during the live due to time, but it ended up being perfect! The radicchio maintained its beautiful red hue! After having a serving, I covered the stuffing with aluminum foil and placed back in the oven, which isn’t in the live, so the broth at the bottom could steam everything, then uncovered to brown and crisp up top. That was good too! The color of the radicchio did fade though, so if you are looking for a look like the one in this pic, just follow along with the live. I pretty much cooked the entire thing during it!
Although I only explained how to make the plantain croutons, the step by step method how to make the plantain batter is featured in Sexy Starts in the Kitchen because Sexy Starts with Self-Love.
PLANTAIN WALNUT STUFFING WITH MUSHROOM GRAVY
- 1 Air Fryer
- 1 Oven
- 1 BLENDER
- 1 Pan
- 4 PLANTAINS, ripe Ripe plantains have a bunch of black spots.
- 2 tbsp COCONUT OIL, BUTTER FLAVOR sub GHEE, for non vegan
- 1½ cup CELERY, finely chopped
- 3 cloves GARLIC, as close to minced size as possible
- 1 ½ cup ONION, finely chopped
- ½ tsp SALT
- ½ tsp PEPPER
- 1 cup WALNUTS, toasted
- 1 head RADICCHIO, chopped into 1" pieces
- 2 cups VEGETABLE BROTH, homemade preferred
- 2 tsp FRESH SAGE
- 2 tsp FRESH TYHME
- 2 tsp FRESH ROSEMARY
- 8 oz PORTOBELLA MUSHROOMS
- ½ cup EXTRA VIRGIN OLIVE OIL
- ½ cup WATER
- 2 tbsp RAW APPLE CIDER VINEGAR
- ½ tsp GARLIC PASTE
- ½ tsp SEA SALT
- ½ tsp MISO PASTE
- Cut off peel of plantains. Roughly chop. Place in blender and blend till smooth. Line a square baking pan with parchment paper with two opposing sides having some overhang. Pour plantain batter in. Smooth with offset spatula or the back of a spoon. Bake at 350° till cooked through. Takes apx 45 min.
- Cut into croutons. Place in air fryer at 400° and cook till crispy.
- Add to mixing bowl.
- Butter a 9-by-13-inch baking dish.
- Heat coconut oil, butter flavor or ghee (if non vegan) into a big pan over medium high heat. Once hot, turn down to medium and add onion, celery and garlic. Stir to coat with butter and allow to cook till onions soften, stirring occasionally.
- Add walnuts and spices. Stir. Allow to cook 1 minute. Place in big mixing bowl.
- Add radicchio, croutons and veggie broth, 1/2 cup at a time to the big mixing bowl. Use a spatula to fold all ingredients together.
STUFFING WITH VIBRANT RADICCHIO (see pic)
- Place stuffing in a baking dish, preferably an oven to table one. Cook uncovered at 375° for 10-15 min. Check at 10 min. The radicchio will be lightly softened, but will still retain its color. The stuffing won't have as much of the veggie stock flavor, but you won't miss it with the gravy. You can always dress it with the stock that's sitting on the bottom of the dish.
TRADITIONAL STYLE OF COOKING. MORE VEGGIE BROTH TASTE. UNIFORM BROWN COLOR FINISH.
- Place stuffing in a baking dish, preferably an oven to table one. Cover with aluminum foil and bake at 375° for 20 minutes. Take off foil and cook for 10 more minutes or until browned and crispy on top and warm all the way through.
- Blend everything till smooth. Serve at room temperature.
- Scoop out a serving of stuffing. Top with MUSHROOM GRAVY. Garnish with chopped fresh PARSLEY.