My creation of this meal was inspired by a recipe Marty found on FB that was printed in Shape Magazine.  Plantains are easy to get in the islands and I do love empanadas so I was excited to give this
a try.  A portion of the directions I’m giving you are sort of
hypothetical…I followed the directions as they were printed and the plantain “dough” was not exactly malleable and I’m actually a bit confused as to how it ever would be.  Regardless it was great and I’ll definitely make it again and perhaps change the directions accordingly.  Until then, try this and find your own way!

What you’ll need (for the empanadas):
-3 Ripe Plantains
-1 small onion
-2 cloves of garlic
-1 ½ cups of cooked black beans
-1/4 tsp. cumin
-1/4 tsp. chili powder
-1/4 tsp. coriander
-1/4 tsp. cayenne 

-salt & pepper to taste
-flour for surface coating

-vegan cheese & sour cream (optional)

What you’ll need (for the sauce):
-4 ripe tomatoes, chopped (including juices)
-1/4 cup onion, chopped
-2 garlic cloves, chopped
-1/4 cup basil, chopped
-season to taste

What’s Next:
-Turn on the oven to 375.  Cut off ends of plantains and make a slit in the skin lengthwise (just the skin, not the plantain)
-Put the plantains on a baking sheet and bake for 40-45 minutes. When done
-Remove from oven and cool, then peel and mash- set aside
-While the plantains are baking…warm a medium/large pan with a splash of olive oil
-Sauté onions and garlic for a couple minutes then add spices and stir to combine
-Add the beans and stir to combine, continue cooking about a minute
-Mash some of the beans with a masher or large fork- then set the mixture aside
-Lightly oil a baking sheet & coat your hands (to prevent sticking) with the flour of your choice
-Divide the mashed plantain mixture into four balls, place them far enough apart from each other on the baking sheet & flatten like a pancake (recoat your hands with flour as needed)
-Divide the black bean mixture between the four (use common sense as to how much, you may extra bean mixture)
-Fold the plantain “dough” over the bean mixture and press the edges with a fork to seal. Top with vegan cheese (if using)
-Bake for about 20 minutes

What’s Next (for the sauce):
-While the empanadas are baking make the sauce
-Heat a pan with a splash of olive oil, then add garlic & onion and sauté for a couple minutes
-Add the tomatoes (including its juices), basil, and seasoning (if using). Reduce heat to low and simmer stirring often for 5 minutes
-Transfer the tomato mixture to a food processor and blend until well incorporated
-Serve the empanadas with plenty of sauce on top 

This is a main course dish that would go well with soup and corn bread on the side.  Enjoy!

*Feeds 4 Martys*

Seriously aren’t lentils awesome? Our good friend and also fellow cruiser, Linda on “Matsu” makes lots of things with lentils.  She is a great cook and
apparently she cooks with lentils so often that her husband refers to their
meals as “lentil surprise.” I owe her a big thanks because early on in our
friendship we ended up on their boat nearing dinner time and they invited us to
stay.  She whipped up a couple Indian inspired dishes, one with lentils. They are Omnivores but she is a great vegan cook-better than me, which she proves every time we are over. At the time Marty was scared of lentils and probably wouldn’t have readily eaten them if I
put them in front of him but like a good boy he ate Linda’s and liked them!  Now Marty eats lentils- yay, but don’t get too excited, they aren’t on his “picks list” yet!  Every time I make lentils I think of Linda and nicknamed them “Linda’s lentils.” 

I got the idea for lentil tacos from www.theppk.com and tonight this was my variation- I hope it’s
good enough for “lentil surprise” night aboard “Matsu!”

What you’ll need:
-1 cup uncooked lentils (or ½ cup lentils, ½ cup split peas if you’re feeling adventurous)
-1/2 cup chopped green onions (I used green b/c they’re local but you can use yellow) (optional)
-3 cloves of garlic chopped (optional)
-3 tbls. Tomato paste
-4 tbls. water
-1/8 tsp. salt
-1/8 tsp. cumin
-1/8 tsp. chili powder
-1/8 tsp. cayenne
-1/8 tsp. coriander

-soft taco shells
-tomato & avocado for serving

What’s Next:
-Cook 1 cup of lentils in 2 cups water to a boil, then simmer with lid on until all water is absorbed
-Heat a splash of olive oil in a pan and sauté garlic for a couple minutes, add green onion and continue sautéing for a couple moreminutes.
-Make spice blend: combine all spices in a small bowl and stir (use bigger amounts to your taste)
-Sprinkle spices in the pan with garlic & onion, stir to combine and sauté about a minute
-Add tomato paste to the pan and mix together with the water
-Add the cooked lentils and stir to blend- you may need some more water, don’t let the mixture get dry.
-Cooked until well incorporated and heated through
-Serve on taco shells with tomato and avocado 

*Feeds 4 Marty’s*