Plantain Omelette (Vegan)
photo by Mindelicious
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
4 omelettes
- Serves:
- 4
ingredients
-
Omelette
- 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
-
Nut Cheese
- 2 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)
-
Veggie Topping
- 1⁄2 cup cilantro, chopped
- 1⁄2 bunch green onion, 1/4 inch slices
- 1⁄2 cup carrot, grated
directions
- 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.
- While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside.
- 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.
- 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.
- 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.
- 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.
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Reviews
-
I've made this recipe several times, but I use about 3 cups of wheat flour as the plantains are way too soft, moist and sticky to simply form a dough with only a 1/2 cup of flour. Even once formed, the discs/cakes are real soft as well as sticky, and they tend to stick to anything including themselves; therefore, I have to flour each cake/disk well and place baking or wax paper between the discs. I also flour them well in order to keep them from sticking when I fold them for careful transport to the side in order to to make room for the next disc and then to the pan where I then use the spatula to help lay them evenly into the pan. It's a difficult process, but the result is delicious!
RECIPE SUBMITTED BY
<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since <3. We are currently in Guam while he is finishing his enlistment in the Navy.</p>
<p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>