Types of Plantain Bananas

In the supermarket, you might have seen what you thought to be large firm bananas. They are, in fact, plantains. While they share the same genetic family as bananas, there are some striking differences.

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Types

There are two primary groups of plantains, French and Horn. There are subgroups of each depending on the particular variety that is mostly dependent on size or growing style.

Description

Plantains, like banana, grow in bunches called "hands". The trees can vary in size from 12 feet to 25 feet tall with huge broad leaves as wide as two feet across.

Geography

Plantains need tropical weather for successful fruit production. They are native to Africa and used as a starch, not unlike the potato. When explorers came to the Caribbean Islands and South America, they found the climate to be perfect for plantains where they are still thriving today.

Use

Fried Plantains

Plantains, unlike the common sweet banana, are usually cooked or processed in some way and not eaten raw. A popular method of fixing plantains is to fry them. Peeled plantains cut into thick slices can be fried, then smashed lightly and re-fried again. Seasoning can be sweet, like butter and sugar, or savory, like garlic butter.

Nutrition

Plantains are a good source of vitamins C, B6 and A. Low in fat; they are a good way to add fiber and carbohydrates to your diet. Like common bananas, plantains are also an excellent source of potassium.

From bagels to dips, traditional cream cheese is an all-time favorite. But when you lead a vegan lifestyle or have a dairy allergy, the popular spreadable cheese seems out of the question. Luckily, it doesn't need to be that way! With ingredients like cashews, nutritional yeast, and non-dairy yogurt, you can make vegan "cream cheese" in the comfort of your own home. The finished product will have a mild yet flavorful taste that is reminiscent of the real thing. To make it yourself, check out this deliciously easy tutorial.

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Things You\’ll Need

• 1 1/2 cups cashews

• 1/4 cup soy or coconut yogurt

• 3 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

• 1 tablespoon minced garlic

• Dash of ground black pepper

• Water

Tip

For best results, use a food processor to ensure a smooth and even consistency. However, if you opt for a high-powered blender, keep in mind that it is best to puree the mixture in batches. It might also take longer to smooth out and you may need to scrape down the sides more often. This will likely vary depending on the specific appliance.

Step 1

Soak the cashews in water for at least 4 hours. If possible, let them sit overnight, for at least 8 hours. This will make it easier on your food processor or blender.

Step 2

Drain the cashews and chop up.

Step 3

Process the cashews, pausing every now and then to scrape down the sides. Continue until the mixture reaches a doughy consistency.

If you are using a blender, this step is best done in batches.

Step 4

Combine the pureed cashews with the yogurt, nutritional yeast, lemon juice, salt, pepper, and minced garlic.

If using a food processor, this step can be done right in the container. If using a blender, mix these ingredients in a bowl and return to the blender, working in batches.

Step 5

Puree until you are happy with the consistency. If needed, slowly add water, non-dairy milk or yogurt to help smooth out the cream cheese. You can also add more lemon juice, nutritional yeast, salt or pepper, according to your taste buds.

This basic vegan cream cheese recipe is easy to customize. Simply mix in your favorite ingredients for a delicious, one-of-a-kind flavored homemade "cheese" spread. For example, if you love a little heat, add sriracha or Chipotle peppers. Sweeten things up with cinnamon sugar, mashed berries, or pumpkin puree. Craving something savory? Use chopped scallions or dried herbs. Don't be afraid to experiment with what you have on hand.

Vegan cream cheese can be used just like traditional cream cheese. Spread it on bagels, eat it as dip, or stuff it in pastries. Yum!

Things You\’ll Need

• Bowl

• Tray

• Sharp knife

• Freezer containers

Chestnuts make great gifts.

Whether you're hunting for chestnuts in the woods or harvesting nuts from your own tree, taking the time to properly preserve the nuts ensures that they stay fresh and that you will be able to enjoy them at a later date. After preservation, box up bundles of chestnuts to give away as gifts, eat them as snacks or use for cooking projects. Properly preserved chestnuts maintain their flavor well and make tasty additions to salads, steamed vegetables, desserts and other dishes.

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Step 1

Remove the green fuzzy shell around the nut and place them in a bowl. This outer shell should pull off easily. Look at each chestnut to make sure the nut has a shiny, blemish-free exterior.

Step 2

Place the chestnuts on a tray so that they get good air circulation. Allow the chestnuts to dry at room temperature between 65 and 75 degrees for two days. Throw away any nuts that develop mold.

Step 3

Store dried chestnuts in sealed containers and leave the inner shell intact until you eat the nuts. The nuts should keep at room temperature for several months.

Step 4

Roast the chestnuts until they are golden brown after drying if you plan on freezing the nuts for long periods of time. Preheat your oven to 400 degrees Fahrenheit and use a sharp knife to make a small slit in each inner shell. Place the chestnuts on a baking tray and roast for 20 minutes. Allow the chestnuts cool down completely, then remove the inner shell. Place the chestnuts in sealed containers and store them in the freezer.

Step 5

Give some of your chestnuts away as gifts and store the rest for yourself, family and friends.

Tip

Washing the nuts usually isn't necessary because the dirt is found on the exterior hairy shell. However sometimes dirt can get on some nuts. Quickly rinse these nuts under tap water. Never soak nuts in water because this can cause mold to develop.

Things You\’ll Need

• Sharp knife

• Baking sheet

• Oven

• Freezer bags

Freeze your okra harvest for year-round use.

Fresh fried okra is a summertime favorite, but by harvesting okra correctly and using the right preparation method when freezing, it can be enjoyed year-round in many different recipes.

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Step 1

Look for young, tender okra pods no longer than 4 to 6 inches, without bruises or dark streaks. Use a sharp knife to cut the pods off about half an inch below the okra cap. Growing okra in the home garden means having to harvest it every other day since it grows quickly in hot weather. Wear gloves and long sleeves when harvesting okra to protect yourself from the plant's prickly hairs.

Step 2

Wash the okra, and cut off the caps and the bottom tips and discard them. Slime is normal, just be careful with the knife. Slice each pod crosswise into half-inch-thick sections. The okra seeds are edible, so don't try to remove them. Preheat the oven to 350 degrees Fahrenheit.

Step 3

Lay the okra slices in a single layer on an ungreased baking sheet. Place the sheet in the 350-degree oven for 10 minutes to dry-blanch the okra. Let the okra cool, then place the slices in freezer bags and freeze.

Step 4

Take the okra out of the freezer anytime fried okra is wanted or for soups and gumbos. Simply toss the still frozen okra with flour, salt and pepper, and then fry in a little hot oil. Okra will fry up fine right from the freezer and won't be soggy.

Tip

The Clemson Spineless cultivar has proven itself to be a great garden variety for both freezing and fried okra. The fresher the okra, the better it will slice up for okra recipes later on, so try to process it within a few hours of harvesting if possible.