Ingredients
4
small plantains or green bananas (3 cups mashed)
2
cups cashews, macadamia nuts, or pine nuts
3
TBL lemon juice, fresh squeezed
¼ cup showy, or to taste
½ bunch green onions, ¼ inch slices
¼ cup or more coconut oil, for sautéing
Directions
1.
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.
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 5â circles.
3.
3. Combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth.
4.
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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