Recipe Courtesy of Healing the Vegan Way by Mark Reinfeld

Traditionally, tostones (from the Spanish “to toast”), are twice-fried plantains. You can’t go wrong with this healthier, baked version that includes two Latin American staples: black beans and plantains. What a savory treat they become when baked into a low-fat patty with herbs, spices, and versatile green onions or scallions—known for their rich abundance of vitamin K. Serve with Vegan Sour Cream, Creamy Mexican Dipping Sauce (recipe below) or Roasted Red Pepper Sauce.

Yield: 8 tostones

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Serving size: 1 tostone (1/8 cup)

Number of servings: 8


2 very ripe plantains (1 cup mashed)

1/4 cup flour (try with gluten-free, such as brown rice or garbanzo)

2 tablespoons diced green onion

2 teaspoons minced fresh cilantro

2 garlic cloves, minced

1/2 teaspoon sea salt, or to taste

1/4 teaspoon chili powder or chipotle chile powder

1/4 cup cooked black beans

oil for baking sheet, optional

1. Preheat the oven to 400°F. Place the mashed plantains, flour, green onion, cilantro, garlic, salt, and chili powder in a bowl and mix well. Add the black beans and stir well.

2. Form into eight equal patties with a small ice-cream scoop, and place on a parchment paper-lined baking sheet. Bake for 7 minutes. Carefully flip and bake for an additional 7 minutes. Serve warm.


Replace the black beans with adzuki beans, black-eyed peas, or pinto beans.

Lightly oil the baking sheet if you do not have parchment paper.

Replace the plantains with just-ripe bananas.

Add 2 teaspoons of curry powder and 1/2 teaspoon of cumin seeds, for an Indian treat.

Replace the cilantro with fresh dill.

Add 2 teaspoons of an ethnic spice blend, such as Moroccan or Ethiopian.

Instead of baking, you can sauté the tostones in coconut oil over medium-high heat until just crispy on each side, about 3 minutes on each side.

Creamy Mexican Dipping Sauce

Make your dip Mexican with the addition of classic flavors, such as antioxidant-rich cilantro, immunity-boosting garlic, and fiery chili powder. Vitamin C–rich lime juice also has unique active compounds called flavonoid glucosides, which offer antibiotic properties.

Yield: 1 cup sauce

Prep time: 10 minutes

Total time: 10 minutes

Serving size: 2 tablespoons

Number of servings: 8


1/2 cup raw cashews

¼ cup plus 2 tablespoons unsweetened soy, rice, or almond milk
1 tablespoon minced fresh cilantro

2 teaspoons freshly squeezed lime juice

1 garlic clove, pressed or minced

1/4 teaspoon chipotle chile powder, or 1/4 teaspoon chili powder and a pinch of cayenne pepper

Pinch of chili powder

Pinch of sea salt, or to taste

Pinch of freshly ground black pepper

1. Place the cashews in a bowl with ample water to cover. Allow to sit for 20 minutes or longer. Drain, rinse and drain well.

2. Transfer to a blender with the soy milk and blend until creamy, adding additionally soy milk if necessary to fully blend the cashews.

3. Transfer to a small bowl. Add the remaining ingredients and mix well. Alternatively, you can process all the ingredients in a small food processor until well blended.


Add 1/4 cup of mashed roasted garlic.

For Goddess Dipping Sauce, blend with 2 tablespoons of fresh basil, 2 tablespoons of fresh flat-leaf parsley, and 1 teaspoon of fresh dill.

Go decadent and replace the cashews with vegan mayonnaise, either homemade, or store bought Vegenaise brand.