One of my amazing girlfriends’s recently had me over for a ‘girl’s night in’, a couple Friday nights ago. It was one of the best times that I have had in a while. There was so much laughing, joking, dancing, and eating. More than that, we shared a beautiful moment of bonding. With the hustle and bustle of life, it can be really hard to for me to see my friends on a regular basis. So that particular night was really a sacred time and space for us ladies to let our hair loose, and have a good time!
Photo Courtesy Victoria Saunders
One of the highlights of our girl’s night in was getting to eat some damn good homemade Puerto Rican ‘street’ food. I wanted to show my friends how to make a classic Puerto Rican dish, called Jibaritos. Jibaritos (Hee-ba-ree-toes) is a Puerto Rican-style sandwich that uses tostones (fried green plantains) as the bread. Typical Jibaritos are simple, and traditionally contain skirt or flank steak, grilled onion, lettuce, tomato, and a ketchup-mayonnaise sauce (referred to known as ketcho-mayo).
Photo Courtesy Victoria Saunders
Since going plant-based, I showed my friends how to make these sandwiches with a healthy, vegan twist. Instead of steak, I used Lions Mane mushroom, and substituted ketcho-mayo with a garlic guacamole. To cut out on unnecessary fat and calories, I opted for baking my tostones, as opposed to frying them. And I must say that my remixed version of the Jibaritos sandwich was a delicious success!
You may be wondering what the heck Lions Mushrooms are. A good friend of mine who is launching a local gourmet mushroom farm gifted me with a couple pounds to try out for my recipes. When raw, they almost resemble miniature white fuzz balls (see photo below).
Fuzzy Lions Mane Mushrooms (left), green plantains (right). Photo Courtesy Victoria Saunders
When sliced and cooked, these fuzz balls have a resemblance akin to dark meat chicken, and emit a beautiful caramelized color and robust meaty flavor when cooked. Far from unpleasant, these delicious mushrooms make a great alternative for any recipe which calls for the use of sautéed chicken or pork (see pic, below).
Mouth-watering cooked Lions Mane mushrooms. Photo Courtesy Victoria Saunders
Lion’s Mane Mushrooms are not as common to find around, so if you don’t find any available nearby, you can always opt for fresh oyster mushrooms, which have a relatively similar flavor and will work just as well! If for SOME reason you cannot find oyster mushrooms, you can always use sliced portabella mushrooms. Just keep in mind that they won’t have the fibrous meaty-texture like the Lion’s Mane or oysters do. But the flavor will still be tasty!
Before I move onto the recipe, itself, I wanted to share a couple words of wisdom. Folks, no matter how busy your life schedule gets, please do yourselves a favor, and never forget to regularly carve time out to spend with your friends. Be intentional about cultivating the relationships you have with those around. Be purposeful in surrounding yourself with individuals who will uplift, inspire, challenge, motivate and accept you for YOU! We can either choose to allow the relationships around us lift us up, or tear us down. Make every moment and relationship count.
Photo courtesy Victoria Saunders
Photo Courtesy Victoria Saunders
Two large green plantains
Approximately 16 oz of fresh Lions Mane or Oyster mushrooms
Two ripe hass avocados
3 large garlic cloves
4 tbsp cooking oil (I used coconut oil)
1 small red onion
2 tsp adobo seasoning
½ tsp salt
1 cup of fresh spinach leaves
1 sliced tomato (optional)
2 tbsp ketchup (optional)
2 tbsp veganaise (optional)
Recommended Kitchen appliances:
1-8.5”x10” baking tray
1 tostonera (plantain smasher), or a plate flat enough for smashing
1 skillet (minimum 10” diameter)
1 set of tongs
1 medium bowl
1 large fork or smasher
1 sharp cutting knife (one you like to use for chopping produce)
1 cutting board
1. Preheat oven to 400 degrees Fahrenheit. While the oven is pre-heating, take each of the green plantains and with your knife, slice off both ends of each plantain, and gently slice open the peel, lengthwise on each side. The skin peel is about 1/8”- 1/4” deep, so at this point, be able to have sliced the peel open and can take each plantain out of their tough exterior skin (images below).
Photo Courtesy WikiHow.com
2. Take each plantain and split them directly in half. Then, take each half and carefully slice down the middle, until you get two halves from each piece. Those will serve as the ‘bread’ for your sandwiches (image of slices, below).
Photo Courtesy Carribbeanpot.com
3. Take two tablespoons of the cooking oil and gently massage each of the plantain halves with the oil until they are well-coasted. Take your baking tray, and line it with a sheet of parchment paper. Once the plantains are coated, line them individually on the parchment paper and let them bake in the oven for 10 minutes.
4. While the plantains are baking, this serves as a good opportunity to begin preparing your onions, garlic, and mushrooms. Take each garlic clove place each clove on the cutting board. Gently place your knife over the garlic clove with the blade resting parallel to the garlic clove (away from you), ball your fist, and smash the knife. Doing so breaks each clove down, while also cracking open the skin. Repeat until all the cloves have been mashed and skin completely unpeeled. Set the garlic aside.
5. Take your onion, and slice into approximately ¼” thick slices. Set aside.
6. Take your mushrooms and cut into ½” slices. If you are slicing the Lion’s Mane, slice with the grain. Set aside.
7. Take your plantains out of the oven and either place them on the cutting board or another flat surface. Take your tostonero or plate and gently smash each of the tostones until they are about ¼” thick. Place each of the smashed plantain pieces back into the tray and take the salt and season them during this time. Place tray back into the oven and allow them to bake for an additional 15 minutes.
8. While the tostones are baking the second time, heat your skillet on medium-high. Place the remaining two tablespoons of your cooking oil into the skillet. Place 1 ½ of the mashed garlic cloves into the skillet and allow them to sauté for one minute, until the smell becomes fragrant. Gradually add the mushrooms into the skillet by gently placing them down flat-wise with the tongs. Sprinkle the mushroom mixture with half of the adobo seasoning and then place the sliced onions around and on top of each mushroom. Let the mushrooms cook for about three minutes, and season the top halves with the rest of the adobo seasoning. After three minutes, gently flip each mushroom and onion piece over and allow to finish cooking for three minutes, until the other side also has a caramel brown coloring to it. If the tostones have not yet finished baking, turn the heat down to low, to keep the mushroom/garlic/onion mixture warm.
9. Slice each of the avocados in half. Place the avocado halves and remaining 1 ½ garlic clove chunks in the medium bowl and with a masher or fork, mash mixture until the avocado mixture is smooth-similarly to a guacamole. Lightly season with salt (optional). To prevent the avocados from turning brown, place the avocado seeds into avocado mixture.
10. (Optional step) in a small bowl, take your ketchup and veganaise mixture and mix well until the mixture turns into more of an orange hue. Then you have created a vegan ketch-mayo!
11. Once the 15 minutes are up, check on the tostones (the mashed baked plantains). They should be golden brown. Take out of the oven and allow to cool down for a couple minutes. Take each long half, and layer with the mashed avocado, and then take the mushroom/onion mixture and gently pile on each ‘sandwich’. Layer with some spinach, tomato, and even the ketcho-mayo mixture.
12. Eat, and enjoy the hell out of this potentially messy sandwich eating experience!! 🙂
397 Calories/ 7 grams protein/ 24 grams of fat/ 46 grams of carbohydrates/ 9 grams fiber
Did you try this recipe? Did you do any substitutions?? Comment below!
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