Plantain Omelette (Vegan) - cooking recipe

Ingredients

Omelette
4 small plantains (3 cups mashed) or 4 small green bananas (3 cups mashed)
1/2 cup spelt flour
1 teaspoon baking powder
coconut oil, for sauteing
Nut Cheese
2 2 cups macadamia nuts or 2 cups pine nuts
3 tablespoons lemon juice
3 tablespoons olive oil
5 garlic cloves
1/4 cup shoyu (to taste)
Veggie Topping
1/2 cup cilantro, chopped
1/2 bunch green onion, 1/4 inch slices
1/2 cup carrot, grated

Preparation

Cut the ends off the plantains (or bananas) and score the sides. Place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them.
While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside.
Drain the water from the bananas and let cool (I just throw them in the freezer for a couple minutes). Remove peels which should come off easily and place plantains in a large mixing bowl. Mash with a fork or masher.
Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces. Roll into balls. Flour the counter and roll the balls into 5 inch circles.
Heat a skillet over medium heat until hot. (cast iron works well). Pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes.
Flip and cover 1/2 of cooked side with nut cheese, green onions, carrots and cilantro. Once underside is done fold over like an omelet and serve hot.