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Pious Nuns

I have no idea where the name came from, but I based this dish on a traditional beef dish I saw being served in St. Thomas. It has great flavor and interesting textures and is just overall yummy.

3 ripe plantains, each cut into 3 long slices
light olive oil, for frying
extra virgin olive oil
1-2 cloves fresh garlic, minced
1/2 yellow onion, diced
1 tablespoon drained capers
6 black olives, minced
2-3 plum tomatoes, diced, do not seed or peel
generous pinch crushed red pepper flakes
sea salt
dark rum
1/2 cup finely minced seitan
2-3 sprigs fresh parsley, finely minced

Prepare plantains and set aside. Place about an inch of oil in a deep skillet and turn the heat to medium. When the oil is hot, fry the plantains until golden brown, turning them once to ensure even crispness. Arrange 3 plantain slices on 3 individual plates and cover with a towel while preparing the filling.

Place a small amount of oil, garlic and onions in a skillet and turn heat to medium. When the onions begin to sizzle, add capers and sautee until onions are translucent. Stir in olives, tomatoes, red pepper flakes and a pinch of salt. Add about 1/2 cup dark rum and cook, uncovered for 3 minutes. Stir in seitan and cook, stirring, until the seitan is warmed through and well-incorporated into the mixture, about 3 minutes. Remove from heat and stir in parsley.

To serve, spoon seitan mixture evenly over each dish of plantains and serve hot. Makes 3 main course servings.


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