This vegan dish is a favorite of Chef Troy Levy, founder of Taste of Ital Jamaican in Brooklyn. The use of fresh fruits and vegetables roots it firmly in Ital cuisine—Ital, derived from the word "vital," is a lifestyle based on the Rastafarian faith—while the layered presentation shows off the skills he picked up working in high-end restaurants in New York City.

EatingWell Magazine, October 2021

Gallery

Credit: Brittany Conerly

Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Plantain Chips
Tartare

Directions

Instructions Checklist
  • To prepare plantain chips: Combine water and salt in a large bowl. Add plantain and let soak for 5 minutes. Drain, separate the slices and pat them thoroughly dry.

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  • Meanwhile, clip a deep-fry or candy thermometer to the edge of a medium saucepan. Add grapeseed oil and heat over medium-high heat until it reaches 350°F.

  • Using tongs, carefully add the plantain slices, one at a time, to the hot oil, stirring to keep them separated. Fry until golden brown, 2 to 4 minutes. Transfer to a paper-towel-lined plate.

  • To prepare tartare: Mash beets coarsely with 2 teaspoons oil and 1/4 teaspoon salt in a small bowl. Gently mash avocados with 1 teaspoon oil and 1/4 teaspoon salt in another bowl. Combine mangoes, 1 teaspoon oil, 2 teaspoons shallot, 1 teaspoon jalapeño and 1/4 teaspoon salt in a third bowl. Whisk lemon (or lime) juice, maple syrup and the remaining 1 1/2 tablespoons oil, 2 teaspoons shallot, 1 teaspoon jalapeño and 1/4 teaspoon salt in a small bowl.

  • Place a 3 1/4-inch ring mold on a serving plate. Press one-fourth of the beet mixture into the bottom of the mold. Add one-fourth of the avocado mixture and press flat. Top with one-fourth of the mango mixture and flatten the top. Gently pull the mold off. Rinse and dry the mold. Repeat to make 4 servings. Drizzle the dressing over each. Serve with the plantain chips.

Equipment

Deep-fry or candy thermometer, 3 1/4-inch ring mold

Nutrition Facts

about 1 1/4 cups tartare & 1/4 cup plantain chips
506 calories; fat 32g; sodium 445mg; carbohydrates 58g; dietary fiber 12g; protein 5g; sugars 37g; niacin equivalents 3mg; saturated fat 4g; vitamin a iu 2500IU; vitamin b6 1mg; potassium 1207mg.
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