Plantain Omelet Food

PLANTAIN OMELETTE (VEGAN)

Plantain Omelette (Vegan) image

This was an interesting idea and I'm definitely going to come up with other fillings for this omelette as well. The plantains are a bit sweet and the garlic cashew cheese compliments them very nicely. I think sauteed onions, garlic, bell peppers, avocado, roasted red peppers, tomatoes, and diced fried potatoes in any combination would work as well. You can substitute green bananas if you can't get plantains. Feel free to use vegan cheese instead of the nut cheese. You can also boil the plantains ahead of time and let cool in the refrigerator until you are ready to make the dish. This is not an "egg substitute" - this is a whole new spin off here and it actually really works - nice breakfast meal and very satisfying without all the artery clogging. Adapted from Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi

Provided by Mindelicious

Categories Breakfast

Time 1h

Yield 4 omelettes, 4 serving(s)

Number Of Ingredients 12

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 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

Steps:

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.

Nutrition Facts : Calories 730, Fat 42.7, SaturatedFat 8, Sodium 1450, Carbohydrate 85.7, Fiber 7.3, Sugar 32, Protein 14.6

SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA

Sweet Plantain Omelet with Fried Bread and Roasted Red Pepper Sauce: Tortilla de Maduros con Pan Frito y Salsa Criolla image

Provided by Food Network

Categories main-dish

Time 1h11m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound all-purpose flour
3 ounces powdered milk
1 teaspoon salt
1 1/2 tablespoons baking powder
4 ounces solid vegetable shortening
1 cup ice water
Olive oil, for frying dough, plus 4 tablespoons
9 eggs
Salt and pepper
2 medium ripe plantain
3 large Spanish onions, sliced
2 red peppers, roasted and sliced
1/2 teaspoon crushed garlic
1 teaspoon chopped cilantro

Steps:

In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.

15-MINUTE FRIED PLANTAINS

15-Minute Fried Plantains image

Our Fried Plantain recipe takes just 15 minutes for crisp, delicious plantains. These fried plantains make a great side dish or snack. They even work for breakfast.

Provided by Country Crock®

Categories Trusted Brands: Recipes and Tips Country Crock®

Time 15m

Yield 4

Number Of Ingredients 2

Ingredients

3 tablespoons Country Crock® Spread, divided
2 medium (blank)s sweet plantains, peeled and cut into 1/3-inch-thick diagonal slices

Steps:

Melt 1 1/2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook half of the plantains, turning once, 4 minutes or until golden brown. Remove plantains to platter and keep warm. Repeat with remaining Spread and plantains.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 28.5 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 13.4 g

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