Plantain torte

Yield: 8 servings

Measure Ingredient
1 Yellow onion; cut lengthwise into thin crescents
1 teaspoon Minced garlic
¼ cup Dry sherry; nonalcoholic red wine, or vegetable stock
1 tablespoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Dried oregano
1 teaspoon Red pepper flakes
2 Ripe plantains or bananas; sliced 1/2 inch thick
1 cup Water
1 teaspoon Sea salt
8 ounces Firm tofu
1 bunch Cilantro; stemmmed and coarsely chopped
½ teaspoon Sea salt
2 tablespoons Champagne vinegar
1 tablespoon Light miso
2 tablespoons Water as needed; up to 3
5 8-inch oil-free whole wheat tortills
1 cup Mango Salsa; (pg 178, see recipe)
½ cup Romesco Sauce; (pg 173, see recipe), optional

PLANTAIN FILLING

CILANTRO-TOFU FILLING

SERVE

Makes 1 ten-inch torte: serves 8 This torte and our Smoked Portobello Mushrooms are our signature appetizers. The plantain tore has been a hit from day one. The origins date back to the Milly's crew of Steve Mclaine and Tiffany Puffert, though it has gone through various permutations through the years. We serve it with either a mango or papaya-enhanced tomato salsa, and our version of Romescu sauce. For a completely oil-free version, use oil-free whole-wheat tortillas from your local natural foods store.

To make the plantain filling: in a large saute' pan or skillet, saute the onion and garlic in the sherry over medium heat until the oninos are soft, about 5 minutes. Add the cumin, coriander, oregano, and pepper flakes, then the plantains, water, and salt. Reduce heat to low and cook until the plantains are soft and the liquid evaporates, about 15 minutes. Remove from heat and let cool to room tempearture. In a blender or food processor, puree the plantain filling until smooth. Set aside.

To make the cilantro-tofu filling: combine the tofu, cilantro, ½ tsp salt, vinegar, and miso in a blender or food processor and blend until the mixture is the texture of blended cream cheese. Add water as needed to thin. Set aside.

Preheat oven to 400. Spread half the plantain filling evenly over one tortilla and place it on a parchment-lined 8-inch baking sheet. Spread half the cilatnro-tofu filling evenly over a second tortilla and place it on top of the first tortilla. Repeat the procedure, until there is one more layer each of plantain and cilantro-tofu filling. Top with remaining tortilla.

Slice the torte into 8 pieces. Bake for 15 minutes or until edges are golden. Serve warm with 2 tbsps of Mango Salsa and 1 tabsp of Romesco Sauce, if using.

Per serving: 158 Calories (11% from fat), 5 g Protein, 30 g Carbo, 2g Fat, 0mg Cholesterol, 786 mg Sodium, 3g Fiber The Millenium Cookbook Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.

Dessert Recipes by Sascha Weiss ISBN 0-89815-899-0 $19.95 Posted to EAT-LF Digest by "Jessica R. Shawl" <jshawl@...> on Dec 04, 1998, converted by MM_Buster v2.0l.

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