Recipe for Plantain Torte 
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Yield:
8
Ingredients:
Amount Ingredient
Plantain Filling:
1 x yellow onion cut lengthwise into
thin crescents
1 tsp minced garlic
1/4 cup dry sherry or nonalcoholic red
or red wine or vegetable stock
1 tbl ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp red pepper flakes
2 x ripe plantains or bananas sliced 1/2 inch
thick
1 cup water
1 tsp sea salt Cilantro Tofu Filling:
8 oz firm tofu
1 bn cilantro stemmed and
coarsely chopped
1/2 tsp sea salt
2 tbl champagne vinegar
1 tbl light miso
2 tbl water as needed (2 to 3)
5 x oil-free whole wheat tortillas 8 inch
1 cup Mango Salsa
Instructions:
Instructions: * See recipe

Makes 1 ten-inch torte: serves 8

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 onions 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 temperature. 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 tbsp of Romesco Sauce, if using.

NOTES : Here is a recipe that I had in their restaurant that was incredible, its an appetizer and I would say one of the more fancy recipes in the book.

"This torte and our Smoked Portobello Mushrooms are our signature appetizers. The plantain torte has been a hit from day one. The origins date back to the Millys 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."

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