Miso Mojo Plantains with Spring Onion Guacamole
• 2 large very ripe plantains
• coconut oil for sautéing
• sea salt as a finishing salt (*Celtic Sea Salt Flower of the Ocean if you have it)
Miso Mojo Sauce
• 1 Tbsp Miso Master Organic Mellow White Miso
• ½ Tbsp *Miso Master Organic Red Miso (or use another ½ Tbsp of the Mellow White)
• 3 Tbsp orange juice
• 1½ Tbsp olive oil
• 1 tsp lime juice
• 1 large clove garlic or *1 tsp Emperor’s Kitchen Chopped Garlic (if you have it)
• ½ Tbsp Sweet Cloud Organic Brown Rice Syrup
• ½ tsp cumin
• pinch of pepper
• Avocado (small-medium size) – Sea Salt to Taste (*Celtic Sea Salt Flower of the Ocean if you have it)
• 2 Tbsp chopped Green Onion greens (or fresh *Ramp Onion greens)
• Juice of 1 Lime Wedge or ½ tsp Lime Juice
• Fresh Cilantro
1. Cut the fresh avocado in half, remove pit, and scoop out the insides from both halves into a small bowl.
2. Add the lime juice, chopped green onion greens, and sea salt to taste.
3. Cover the bowl and set guacamole in the fridge
Miso Mojo Sauce
1. In a small bowl, hand mix all the sauce ingredients together until well blended and smooth. Cover the bowl and set aside at room temperature.
1. Cook Plantains: Peel the plantains and slice horizontally into ¼ inch rounds. Turn stove on medium-high heat and add generous amount coconut oil to a skillet or wok. Once oil gets hot, add the plantain slices to the skillet.
2. Immediately begin to stir the plantains to prevent sticking. Continue to stir frequently! Season with sea salt. Cook for 6-8 minutes until mostly browned.
Divide plantains unto serving sizes on each plate. Drizzle generously with the Miso Mojo Sauce, top with a scoop of Guacamole, and garnish with fresh cilantro leaves.
*If you want to use Onion Ramps, these are seasonal Spring onions, typically wild harvested in the Appalachians at higher elevations. These can sometimes be purchased at local health food stores and Farmer’s Markets.
- Serving Size: 3