Hearty callaloo works fantastically in pastry dishes, as it holds its shape and doesn’t wilt much, while plantain acts as a sweet surprise in this pie from the Plentiful cookbook. The canned version of callaloo is made by first harvesting and washing the leaves of the callaloo plant, which is a type of amaranth plant commonly found in the Caribbean. The leaves are then cooked down with various seasonings and spices before canning, much like how fresh callaloo is prepared.
Look for it in specialty markets, but if you can’t locate it, it can be ordered online.What you need:2 ripe plantains, peeled and sliced2 shallots, chopped6 garlic cloves, finely chopped21⁄4 cups drained and rinsed canned callalooJuice of 1 lemon1 tablespoon nutritional yeast1 (101⁄2-ounce) container silken tofu1⁄4 cup melted vegan butter, divided1 (10-ounce) package phyllo pastry1⁄3 cup vegan cheddar, grated, dividedOlive oil, for frying3⁄4 teaspoon salt, divided1⁄4 teaspoon black pepper Yuki SugiuraWhat you do:Preheat oven to 375 degrees. In a skillet over medium heat, warm 1 to 2 tablespoons oil, and fry plantains 3 to 4 minutes until golden brown on both sides.
Drain on paper towel-lined plate and sprinkle 1⁄4 teaspoon salt over top.In same pan, fry diced shallots with 1⁄4 teaspoon salt for 3 to 4 minutes until softened. Add garlic and fry until fragrant, then add callaloo and toss to combine.
Add lemon juice, nutritional yeast, and tofu and toss. Remove from heat and set aside to coo.