PLANTAIN FILLING
1 Yellow onion; cut lengthwise
-into thin crescents
1 ts Minced garlic
1/4 c Dry sherry; nonalcoholic red
-wine, or vegetable stock
1 tb Ground cumin
1 ts Ground coriander
1 ts Dried oregano
1 ts Red pepper flakes
2 Ripe plantains or bananas;
-sliced 1/2 inch thick
1 c Water
1 ts Sea salt
-CILANTRO-TOFU FILLING-
8 oz Firm tofu
1 bn Cilantro; stemmmed and
-coarsely chopped
1/2 ts Sea salt
2 tb Champagne vinegar
1 tb Light miso
2 tb Water as needed; up to 3
5 8-inch oil-free whole wheat
-tortills
-SERVE-
1 c Mango Salsa; (pg 178, see
-recipe)
1/2 c Romesco Sauce; (pg 173, see
-recipe), optional
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, 1/2 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
Yields
8 Servings