*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was such an excellent combination of flavors and textures! Sweet savory creamy crispy--wonderful! And it was so easy to make. I think this would also make a great salad--with the oil from the mushrooms and the avocado you wouldn't even need dressing. This was my first time cooking plantains but it definitely won't be my last.
This was really good. The flavor is so complex and exciting. I couldn't find coconut oil so I just used canola... I'm sure it would have been even better with the coconut. Also I used a little less arugula because I didn't have that much on hand. It was still really yummy. Highly recommended!
Surprisingly good. I like all of the ingredients separately but I was unsure of how they would go together. We only needed 1/2 cup of oil and about 1/4 of the cup was left over after cooking. Great flavor.
This was SO good. I couldn't find coconut oil so I used sesame instead. It turned out great but I am going to try and find the coconut. The flavors compliment each other so well and the textures blend beautifully.