You heard that right! Banana peels. No this isn’t a joke and you shouldn’t mock it or immediately turn away. Didn’t think banana peels were edible? Think again. Banana peels actually have more potassium and fiber than the banana flesh. So yeah! They’re edible and nutritious. Most vegetable and fruit skins/peels are edible. You just have to be careful which you consume. In America specifically, not all produce are organic, which means they can be affected by chemicals, pesticides and/or an edible wax. Just be sure to buy organic fruit and scrub them clean before consuming.

I am continuing to challenge myself on my limits of zero waste cooking. And I always knew that in a majority of fruits and vegetables, that the peels tend to have more nutrients than the actual flesh. And that is true for banana peels as I just shared! This just proves that nature is amazing when treated right. My recommendation is to use a medium ripe banana for optimal flavor and texture. And use your peels within the day of peeling your banana.

So what are we making exactly?! An open-faced Spicy “Pulled Pork” Sandwich! I’ve never eaten pulled pork before, but I certainly know what it looks like, smells like and likely know it WOULD taste like. So my “pork” in this case are my delectable banana peels! Trust me – it’s bombbbb.

Ultimately, I hope these recipes are challenging YOU in the kitchen – to think about your daily habits, make changes for the betterment of your health and environment, and eat god dang tasty food!

Spicy Banana Peel “Pulled Pork”:

• 1 1/2 cups worth thinly sliced banana peels
• 1 big clove garlic – thinly sliced
• 3 green chilies (serranos work) – chopped
• 2 tbsp tamari
• 1 tsp fresh lemon juice
• pinch of kosher salt
• freshly ground black pepper
• handful (1/4 cup) fresh coriander chopped
• 4 slices crusty bread – I used Whole Foods hearth bread
• 4 slices vegan cheese – I used Good Planet American Cheese
• 1 tsp white sesame seeds for garnish
• 1 tbsp olive oil – for cooking
• cooking spray

1. Heat olive oil in a large pan and add in garlic & chilies over medium heat. Sauté 30 seconds then add in banana peels. Sauté 6-8 minutes until darkened and soft, season with a pinch of kosher salt & black pepper. Once the banana peels are softened and breaking apart further, pour in the tamari & lemon juice, mix and let the juices sizzle and thicken – about 2-3 minutes. Toss in 1/2 of the fresh coriander & push aside against the pan.

2. In the same pan, spray the center with a little cooking spray. Add in sliced bread (2 will fit at a time) to toast 1 minute on one side and flip. Top each with a slice of cheese and melt. Remove and place on a serving dish.

3. Top the cheesy toasts with the “pulled pork” banana, remaining fresh coriander & sesame seeds. Serve immediately!