Plantain Omelet (Vegan.com Top 10 Recipe, 2008)

Plantain Omelet

Adapted from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi
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From Mark and Bo: This delicious special treat combines the subtle sweetness of the plantains with a robust garlic flavored cashew cheese and fresh green onions. You can substitute green bananas if plantains are unavailable.

Yield: 4 omelets

Preparation Time: 1 hour 15 minutes

INGREDIENTS:

Omelet
4 small plantains or green bananas (3 cups mashed)
½ cup spelt flour
1 tsp baking powder

Nut Cheese
2 cups cashews, macadamia nuts, or pine nuts
3 TBL lemon juice, fresh squeezed
6 TBL olive oil
5 medium garlic cloves
¼ cup shoyu, or to taste

Veggie Topping
½ cup cilantro, chopped
½ bunch green onions, ¼ inch slices
½ cup carrot, grated

¼ cup or more coconut oil, for sautéing

DIRECTIONS:

1. Cut the ends off the plantains (or bananas) and score up the sides.  Place the scored plantains in a 3 quart sauce pan and boil for 20 minutes until you can easily poke a fork through them. Drain the water from the bananas and let cool a few minutes.

2. Remove peels which should come off easily and place plantains in a large mixing bowl.  Mash with a fork or masher.  Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces.  Roll into balls.  Flour the counter and roll the balls into 5” circles.

3. Combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth.

4. Heat a skillet over medium heat until hot. (cast iron works well). Pour a small amount of oil onto skillet and fry cake on one side until golden, approximately 3 minutes. Flip and cover ½ of cooked side with nut cheese, carrots and cilantro.  Fold over like and omelet and cover.  Flip and cook until golden brown on both sides.  Serve hot.

Buy Vegan Fusion World Cuisine

Buy Vegan Fusion World Cuisine from Amazon.com.

Recipe and Photo © 2008, featured by Vegan.com with permission of the authors and publisher.