Venezuelan Bowl

Ingredients

BLACK BEANS

• 1 cup dry black beans
• 5 cups of water
• 3 sweet peppers (aji dulce) (optional)
• 2 cloves of garlic, minced
• ½ medium onion, diced
• ½ bell pepper, diced
• ½ tsp ground cumin
• 1 tsp onion powder
• 1 bunch of cilantro, chopped
• Salt and pepper to taste

MADUROS (RIPE PLANTAINS)

• 3 yellow ripe plantains (not black)

JACKFRUIT SHREDDED "MEAT"

• 1 14-ounce can of green jackfruit, drained
• ½ tsp garlic powder
• 1 tsp of ground annatto or turmeric
• 1 tsp ground cumin
• 2 Tbsp plant-based Worcestershire sauce
• ½ onion, sliced in half moons
• ½ red bell pepper, sliced
• 3 garlic cloves, crushed
• ¼ cup vegetable broth
• ¼ cup fire roasted chopped tomatoes
• 3 small sweet peppers (aji dulce), minced (optional)
• Salt and pepper to taste

COLESLAW

• ½ cup green cabbage, shredded
• ½ cup purple cabbage, shredded
• ½ cup carrots, grated
• ¼ cup cilantro, chopped
• ½ cup chives, chopped
• 2 Tbsp orange juice
• 2 Tbsp apple cider vinegar
• 1 tsp cumin
• Salt and pepper to taste

GARLIC SAUCE

• 1 12.3 oz package silken tofu
• 2 Tbsp lemon juice
• 2 tsp Dijon mustard
• 2 garlic cloves
• ¾ tsp onion powder
• ¾ tsp sea salt

Instructions

BLACK BEANS

• 1 Soak the beans for at least one hour, preferably overnight. Drain and rinse.
• 2 In a medium saucepan, boil water and add the beans.
• 3 Cook for an hour or until the beans are tender.
• 4 Add minced garlic, onion, bell pepper, sweet peppers, cumin, onion powder, salt, and pepper and cook for 10 minutes.
• 5 Add fresh cilantro and set aside.

PLANTAINS

• 1 Preheat oven to 400 degrees F.
• 2 Cut off the ends of the plantains, then slit lengthwise and remove peel.
• 3 Cut plantains into 1½-inch slices.
• 4 Place on a baking sheet lined with parchment paper and bake for 20 minutes or until cooked and slightly golden.

JACKFRUIT SHREDDED "MEAT"

• 1 In a medium saucepan, add the jackfruit and cover with water. Bring to a boil and cook for 15 minutes. Drain.
• 2 Shred the jackfruit with your hands, removing any seeds.
• 3 Place the shredded jackfruit in a bowl with the garlic powder, annatto or turmeric, salt, pepper, cumin, and Worcestershire sauce, and stir well. Allow to marinate for a few minutes.
• 4 In a skillet over medium heat, add the chopped vegetables along with a few tablespoons of vegetable broth and cook until vegetables are softened. Then, add the marinated jackfruit.
• 5 Sauté for about 5 minutes over medium heat, then add the remaining vegetable broth, along with the bay leaf and tomato.
• 6 Cook for a few minutes, stirring regularly. Lower the heat, cover, and simmer for 5 more minutes.
• 7 Remove the bay leaf.

COLESLAW

• In a large bowl, combine all the ingredients and set aside.

GARLIC SAUCE

• In a blender, process all the ingredients.

VENEZUELAN BOWL

• Divide all the components of the recipe equally into 6 bowls, assembling as desired.