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
4 small plantains or green bananas (3 cups mashed)
½ cup spelt flour
1 tsp baking powder
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
½ cup cilantro, chopped
½ bunch green onions, ¼ inch slices
½ cup carrot, grated
¼ cup or more coconut oil, for sautéing
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.
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Recipe and Photo © 2008, featured by Vegan.com with permission of the authors and publisher.