Every now and then I enjoy dropping a culinary bomb on the family - anything with an explosion of flavors and textures that leave them singing my praises. My latest and greatest: The Plantain Pizza **Warning**Disclaimer**I'm the kind of cook that has the inability to follow recipes; therefore all measurements below are guesstimates and may need to be tweaked at your discretion.** Ingredients: 2 plantains: 1 yellow (ripe) 1 greenish-yellow (not so ripe) Coconut oil Cashew butter Water Your favorite pizza sauce Your favorite pizza toppings Step 1: Peel your plantains and slice diagonally. Heat some oil in a skillet on medium-high and add your plantains. Toast them on each side until they're nice and golden. You don't want to cook them all the way through because they will be baked later. Remove and place on a paper towel and let cool. If you are familiar with Latin American cuisine, you're basically making "maduro frito" or "madurito frito", if you're Nicaraguan. My mother used vegetable oil back in the day, but I find coconut oil to work just as well, and it's much better for you.
Step 2: Place your cooled plantains in the food processor. This is where it gets a little tricky, and depending on the ripeness of each plantain, you may need to modify. Pulse until the plantains begin to resemble dough. If the batter looks too crumbly, add some cashew butter and/or water. You want to form a ball of dough that can be rolled out. The cashew butter (peanut/almond butter work well too) and water help bind the plantain together. Add in 1 tablespoon at a time, pulse and analyze. I used 2 tablespoons of cashew and 2 tablespoons of water and my "dough" was the perfect consistency.