Serves: 4
This meal was inspired by the fonio grain, originating from West Africa. Using some elements from traditional West African dishes while altering others to modernize and veganize. This meal is zesty, salty, and savory while providing an energizing and satisfying feeling. Incorporating celery root in this recipe as a great chicken replacement. Celery root is low in carbs, fibrous, and delicious! Providing a little flavor with notes of celery. Hope you enjoy this healthy and hearty meal as much as we did!
Needs
Fonio:
1 cup fonio
1 ½ cup water
½ cup vegetable broth (low sodium)
Bean Salad:
2 15 oz great northern beans
3 leaves of curly kale
2-5 stems of parsley
1 small red bell pepper
1 cup grape tomatoes
1 english cucumber
3 small spicy peppers (jalapeño, habanero, really up to you) optional
1 lime
1 tsp onion powder
salt and pepper to taste
Celery Root:
2 celery roots
1/3 cup water
1 cup vegetable broth (low sodium)
¼ cup apple cider vinegar
1/3 cup tahini
2 green onions
1 tbsp thyme
1 small bay leaf
1 garlic clove
dash of pepper
Plantains:
2 green plantains
2 tbsp coconut oil
dash of salt
* ½ tsp coconut oil – Used to cook your beans.
Getting Started
Let’s start with the fonio. I use my rice cooker for this, adding in the water, vegetable broth, and fonio listed above. While your grain cooks, preheat your oven to 425 fahrenheit and move on to your bean salad.
Open your canned beans, rinse and drain. Place ½ tsp of coconut oil in a pan and once hot toss in your beans. Lower the heat to a simmer and stir occasionally. Your beans should cook for about 10 minutes, then remove from the heat to cool. While your beans cool off, mince your parsley and spicy peppers (if adding). Then finely chop up the red bell pepper, cucumber, kale and grape tomatoes. Once your beans have cooled, place them in a medium sized mixing bowl. Toss in your chopped vegetables, squeeze in the lime juice, and add your salt, pepper, and onion powder. Mix well and set aside.
In the same pan you cooked your beans in add in your chopped green onions, cubed celery root, water, vegetable broth, thyme, bay leaf, garlic, and pepper. Turn your stove on a high heat until boiling. While that cooks to a boil, take a small bowl and whisk together your vinegar and tahini until smooth. Place in your pan once boiling and lower your heat to a medium low for 10 minutes, stirring occasionally. After 10 minutes, turn your heat down to a simmer and let cook for another 15 minutes. While this simmers, move on to your plantains.
Peel and slice plantains into ½ inch wide slices. Using parchment paper on a cookie sheet, spread out your plantains. Place your coconut oil in a small dish and brush on top of the plantains (both sides). Sprinkle on desired amount of salt and put in the oven. Let this cook for 20 minutes one side, flip over and cook an extra 5 minutes.
Once all your side dishes are ready, you can serve! You may have some extra bean salad but don’t worry! I love this bean salad as a great lunch, just add a little apple cider vinegar to it and your all set.
If you love this recipe, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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