Fluffy vegan plantain crust, awesome green sauce, all topped off with greens and goodies. Wow.
It’s been years since I wandered over to the paleo blogs, but last I remember, they were obsessed with plantain bread.
quick aside — my mom pronounces paleo like it rhymes with Scott Baio, even after I explained to her that it was short for paleolithic diet. Oh well. Parents, whatcha gonna do about em.
Up until recently, I never tried my hand at plantain bread. I did make an awesome pastry out of a similar recipe. Little pastry hearts, filled with cinnamon coconut cream and drizzled with chocolate. That was when I first fell in love with coconut whipped cream. (warning, link leads to vegetarian non-vegan recipe)
But the day I made this, I was hankerin’ for a savory meal. Good news, folks: you don’t need eggs to make amaaaazing fluffy, oh-so-carb-satisfying plantain bread. Flax to the rescue.
Really. This almost inch-thick fluffy crust is basically just plantains and flax. This is gonna become a staple in my kitchen. I am going to make a million things with it, I can’t wait. Due to my wheat allergy, I usually avoid bread completely. I do purchase the occasional Udis, but there are two issues there: One, it’s expensive. Two, it contains egg whites, which is against my goal of slowly transitioning from vegetarian to vegan.
So far, I’ve been vegan all year! ( 😒 😑 😴annie, we’re only three days in. we’re not impressed.)
I know, I know.
But I think you’ll forgive my paltry transition effort when I tell you about this oh-so-good green sauce. It started out as a drunken salad dressing at my mom’s house over the holidays. Who says booze can only lead to trouble? This sauce is so creamy and tasty, and it tastes super on everything. Salads, toast, tacos, everything. I had it on noodles on Christmas eve, as an alternative to our family’s traditional angel hair and clam sauce. Seriously. Y’all need to make a double batch of this. I think I’ve made it almost everyday since Christmas eve-eve.
I topped it all off with spinach and cress and crunchy radishes and tomatoes and pomegranate, aka, what was already in the house. But you can top this with any veggie mix that pleases you. Just make it colorful, because that’s always more fun to eat. And hard to resist.
- about 2 lbs green plantains (4-ish)
- 2 flax eggs plus 2 tbsp flax meal
- sprinkle of salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup fresh-squeezed orange juice
- 2 avocados
- 1/2 cup fresh-squeezed lemon juice
- heaping cup parsley
- 1 heaping tsp grated garlic
- drizzle of olive oil
- salt to taste
- 2 handfuls of greens (I used spinach and cress)
- 1/2 cup chopped tomatoes
- 5-6 radishes, sliced
- handful of pomegranate arils
- preheat oven to 350
- combine the plantains, salt, flax eggs, and flax meal in a blender till smooth.
- Stir in the baking powder and baking soda.
- Pour mix into parchment-lined 9 x 13 pan.
- Bake for 20-25 min, until fork inserted in center comes out clean
- Blend all ingredients together till smooth
- Spread sauce over crust. Add toppings (you can also throw in your own toppings, as desired).