barbecue banana skins with fresh coleslaw
"Minimising food waste is the best way everyone can help reduce their environmental impact. It's really important to me that people know these tips"Wise words from @compleatly_vegan during our Cooking Conversation! Ellen is author of vegan cookbook Compleating (get yourself a copy here), and she taught me one of her dishes yesterday: barbecue banana skins! Did you know you can eat your banana skins? We marinated them in lots of delicious things, cooked them up and stuffed into a pitta, alongside a fresh coleslaw. With so much in the news at the minute about the future of the planet, what better way to do your bit by eating food you'd normally throw away!Originally posted on Feeding Speedy Instagram here.
- 1 banana (obviously keep the skin!)
- tomato puree
- maple syrup
- smoked paprika
- rapeseed oil
- ground cinnamon
- onion powder
- garlic powder
- 0.5 carrot
- 0.5 red onion
- 0.5 small white cabbage
- vegan mayo
- a handful of parsley
- wholemeal pitta bread, to serve
- Peel your bananas and cut off the based and top (save for composting). Scrap the fleshy side with a spoon to remove everything but the skin (use for something else) and then grab a fork to pull the skins into thin strands.
- In a bowl add 2 tablespoons tomato puree, 2 tablespoons maple syrup, a teaspoon each of smoked paprika, onion powder and garlic powder, a quarter teaspoon of cinnamon, a tablespoon of sriracha and rapeseed oil, along with a pinch of salt. Mix well then drop in your banana skins. You may need to add a splash of water to loosen and make sure it coats everything. Set aside.
- For the coleslaw, finely slice one big carrot, half a red onion, and half a white cabbage. Drop in a bowl along with the juice of half a lemon, a good pinch of salt and drizzle of oil. Add a tablespoon of ketchup and 3 tablespoons of mayo. Add a handful of freshly chopped parsley and stir to combine. Adjust the seasoning.
- To cook your banana skins, put a frying pan on a medium heat, add a splash of water before adding. Cook for 5 minutes until soft and sticky; put a lid on with an extra splash of water. Pile into warm pitta with coleslaw and munch!
Calories: 627kcalCarbohydrates: 117gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 724mgPotassium: 1796mgFiber: 24gSugar: 44gVitamin A: 7114IUVitamin C: 210mgCalcium: 271mgIron: 6mg
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