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CATEGORY CUISINE TAG YIELD
Vegetables 8 Servings

INGREDIENTS

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

INSTRUCTIONS

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  Posted to EAT-LF
Digest by "Jessica R. Shawl" <jshawl@scdt.intel.com>  on Dec 04, 1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 29.3mg
Sodium: 743.5mg
Potassium: 180.6mg
Carbohydrates: 34.1g
Fiber: <1g
Sugar: <1g
Protein: 8g


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