Hey you guys! Last weekend I had the most amazing time in Punta Cana at this hotel called Dreams Punta Cana! It was amazing! It had a ton of vegan friendly food and drinks, the pool has Hugeee and it was super pretty and clean! Here is a little video and pictures of my trip! ❤️
Hey you guys! guess what? I am on youtube now! yay! and I did my first video (still a beginner so bare with me, I will get better at this) making a pinterest recipe for Vegan Pizza Pockets, and they were super easy to make and delicious! hope you enjoy it and the ingredients for the dough is below the video!
Vegan Pizza Pocket
- 2 ½ cups organic all-purpose flour
- 1 cup warm water
- ½ teaspoon coconut sugar or brown sugar
- 1 ½ teaspoon active dry yeast
- ¼ teaspoon sea salt
- 1 teaspoon refined coconut oil – melted
- Add the warm water and sugar to a large bowl and mix. Sprinkle the yeast over the water and let sit for about 10 min, or until the yeast is foamy and active.
- When the yeast is active, add in the salt and oil and mix.
- Now add a cup of flour to your bowl and mix well. Add the remaining flour, half a cup at a time, mixing until a dough forms.
- Take the dough out of your bowl and kneed on a floured surface for 5-7 min. (or you can skip this step and add everything to your stand mixer)
- Place the dough in a clean and oiled bowl. Turn the dough over and coat the other side in oil.
- Cover with a clean kitchen towel and place in a warm spot to rise for an hour. (I place my bowl in the oven with only the light on)
- While the dough rises, prep the sauce and veggies
You can find the rest of the recipe here!
These little baskets may not be the healthiest thing in the world but they are pretty yummy and are good to serve as finger food or company to any dish!
Plantains are such a latin american vergetable? that it maight be difficult to find in some countries if you don’t go to a farmers market or a market that imports from all over the world.
The pico de gallo on the other hand is one of mayfavorite things to have! It goes with everything!
While making the little baskets I like to rub some garlic to give them some extra umph.
Plantain Mini Baskets with Pico de Gallo
Perfect for party finger food or accompany a main dish
- 2 Plantains
- 2 Cloves of Garlic
- 1/2 Large Tomato diced
- 1/4 cup chopped fresh Parsley
- 1/4 small Red Onion diced
- 2 small limes
- 1/2 tsp. White vinager
- Salt to taste
- Vegetable Oil
- For the Plantain Baskets:
- The first thing is to set a deep skillet with vegetale oil on the stove on medium heat.
- While the oil is heating up, peel the plantain and then cut them in about 1 1/2 inch thick slices.
- Once the oil is boiling hot, place carefully the slices in the oil until the get a yellowish gold tosty look. (See photo for that weird color description)
- As soon as the achieve that color, get them out on to a paper towel to cool down a bit. (IMPORTANT TO LET COOL DOWN)
- Now that they have cooled, with the help of your fingers or a round object, push the middle and start making the baskets.
- At this moment trun on the fire again to fry them again until crispy.
- Dice your tomato and Onion in little cubes and shop your parsley thinly.
- On a bowl, trow together the diced Onions and Tomato, the shopped Parsley and add the juice of the two Limes, the Vinager and Salt.
For the Pico de Gallo:
Note: The trick to this is to have equal parts of onions to tomato and putting it on the fridge to chill for a while, that lets all the juices soak onto the vegs.
I hope you guys enjoy this!