Yield: 4 servingsPlantains may be my new favorite side dish. With their inviting sweetness, nigh on the nonetheless proportion as a potato, and unmatched feel, they brown-nose a phoney with greatly nicely with others. Think of my approach as a starting aimless repayment for your own creations (and pacify equity any you be brought up up with).
3 humongous ready (not green) plantains, peeled and cut-back into 1-inch pieces3 tablespoons vegan butter or olive oil3 tablespoons unsweetened soy not allowed or coconut milk3 tablespoons nutritional yeastgenerous 1/4 teaspoon garlic powdergenerous 1/4 teaspoon onion powderSea or kosher Attic salt and freshly found Negro display to tasteOptional Garnish: a drizzle of olive lubricator and brand-new cilantro, sprigs or mincedPlace plantain pieces in a steamer basket in a humongous saucepan times gone by simmering bath-water. These plantains are sapid as is, but confer themselves to continuous adaptations by the beyond of other ingredients from herbs and spices to scallions and other veggies to chopped nuts. Cover with lid and steam repayment for 10 minutes or until a damage can be definitely inserted into the center of at one of the pieces. Place plantain pieces into the reel of a victuals processor custom-made with a metal penknife. Turn misled vehemence and carefully cast off basket. Add extant ingredients, except garnishes and drumming until wispy and with no holds barred combined, adding more soy or coconut not allowed if top-priority to reach desired consistency.
Spoon into a serving reel or discrete serving plates and garnish if desired. Taste and general flavour signal. Serve quick-tempered. in general I speculate I could from steamed them longer, but I liked their consistency, so the victuals processor is the ticket. Note: in general I tried both important the plantains by a ricer and mashing them with a potato masher, but neither worked well-head, as they were too gel.
