Plantain Tostadas and Tortillas

Plantain Tostadas and Tortillas - gluten-free, paleo, AIP, vegan recipe | Fitcakery.com

Hi there!  Long time no see… it’s been a bit since my last post!

If you’d like a small explanation as to why the giant chasm of time since I last posted… well, I suppose life happened.  I was still going through health issues – very autoimmune-disease-like health issues, involving some intense inflammation and such – as well as a bit of relationship and work changes, which didn’t really leave me much time for focusing on the blog.  Most of that seems to be quieting down for now, so here I am! 

You still wanted that recipe for Plantain Tortillas, right??

Anyway, I’ve missed it… and I still want to attempt to post here from time to time!  I really love sharing recipes and health information with people, and it’s important to me to be able to do that.  If you’re reading this, feeling a bit like I’ve been a real fair-weather friend here for the last year, please feel free to reach out to me!  There is a contact page here for ya.

Now.  On with the show!

Without further ado, let me introduce my FAVORITE recipe of the past year, with my FAVORITE accompaniments ever!

Plantain Tostadas and Tortillas - gluten-free, paleo, AIP, vegan recipe | Fitcakery.com
Plantain Tostadas and Tortillas - gluten-free, paleo, AIP, vegan recipe | Fitcakery.com
Plantain Tostadas and Tortillas - gluten-free, paleo, AIP, vegan recipe | Fitcakery.com
Plantain Tostadas and Tortillas - gluten-free, paleo, AIP, vegan recipe | Fitcakery.com

Plantain Tostadas

Gluten free, vegan, AIP, paleo {makes about 16 tostadas}

Adapted from Fresh Tart

Ingredients:

Plantain Tostadas and Tortillas - gluten-free, paleo, AIP, vegan recipe | Fitcakery.com
  • 4 yellow or green plantains
  • 1/3 c. olive, coconut, or avocado oil
  • 3+ T. water
  • ½ tsp. salt
  • ½ tsp. baking soda

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a food processor, blend plantains, oil, and 3 T. water together.  If the consistency is too thick or not blending together well, add 1-2 more T. water.  The consistency should be like hummus.  Add the salt and baking soda and blend to combine.
  3. Coat a baking sheet with cooking spray or line with parchment paper.  Drop about 2 T. of the plantain mixture onto it and use the back of a spoon to make a 6” circle between 1/8 – ¼” thick.
  4. Bake in the oven about 10 minutes, rotate the pan, and bake between 5-10 minutes longer, depending on whether you want a soft taco or a tostada shell. 
  5. When they’re done, transfer them to a wire rack to cool, or use them right away!
  6. Store extras in the refrigerator in a sealed container, separated by parchment paper.

Nutrition per 1/16 recipe: 90 calories; 4 g fat; 14 g carbs; 1 g fiber; 7 g sugar; 1 g protein

Creamy Butternut Squash

  • 1 small butternut squash (about 3 cups cubed)
  • 3 T. coconut or avocado oil
  • Salt, garlic, onion powder to taste

Directions:

  1. This part takes the longest, so the butternut squash is best made ahead. Stab the squash a few times on all sides with a knife for even cooking.
  2. Bake in the center rack at 400 degrees F. for about 20 minutes, rotate, and repeat one more time, for about 20 minutes per rotation.  When it has finished cooking, cut the squash in half to be sure it is cooked through, and allow it to cool.
  3. Peel the squash, chop it, and discard the seeds.
  4. Puree the squash with the oil and seasonings, and transfer to a storage container and refrigerate until ready to use.

Garlicky Purple Cabbage & Zucchini

  • Coconut or avocado oil
  • 3 cups chopped purple cabbage
  • 1 large zucchini, chopped
  • 1 small yellow onion, chopped
  • 1 T. minced garlic, about 3-4 cloves
  • About ½ c. cilantro, chopped

Directions:

  1. Heat the oil in a large pan over medium heat. 
  2. Add in the cabbage, zucchini, onion, and garlic, and sauté for about 3 minutes. 
  3. Add in the fresh cilantro and cook everything until the cabbage is softer, but still crunchy.

Toppings:

  • Diced avocado
  • Lemon or lime wedges
  • Fresh, chopped cilantro
  • Shredded chicken, beef, tofu, etc.