Plantain Omelette (vegan)

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 4 small plantains (3 cups mashed) or 4 small green bananas (3 cups mashed)
• 1/2 cup spelt flour
• 1 teaspoon baking powder
• coconut oil, for sauteing
• 2 cups cashews or 2 cups macadamia nuts or 2 cups pine nuts
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 5 garlic cloves
• 1/4 cup shoyu (to taste)
• 1/2 cup cilantro, chopped
• 1/2 bunch green onion, 1/4 inch slices
• 1/2 cup carrot, grated

Recipe

• 1 cut the ends off the plantains (or bananas) and score the sides. place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them.
• 2 while waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside.
• 3 drain the water from the bananas and let cool (i just throw them in the freezer for a couple minutes). remove peels which should come off easily and place plantains in a large mixing bowl. mash with a fork or masher.
• 4 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 inch circles.
• 5 heat a skillet over medium heat until hot. (cast iron works well). pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes.
• 6 flip and cover ½ of cooked side with nut cheese, green onions, carrots and cilantro. once underside is done fold over like an omelet and serve hot.