3 to 4 ripe plaintains (peel skins should be a little black like an overripe banana), sliced in ½-inch thick slices
2 tablespoons of coconut oil (can use vegetable oil or olive oil)
2 tablespoons of Earth Balance butter
1 cup of orange juice (can use apple juice)
½ cup of fresh lemon juice (optional)
1 tspn cinnamon
1 tspn vanilla extract
Preheat a large open skillet on medium high. Add 1 tablespoon of the coconut oil (or olive oil), and 1 tablespoon of the Earth Balance butter and heat. Toss the cut up plaintains in the lemon juice (this step is optional if you do not have lemon juice). Once the oil is hot, place some of the plaintains in the skillet in a single layer (You will have to cook 2 batches total). Watch closely, and when plaintains have a nice brown on one side, flip each over gently with a small spatula. Cook on the other side until plaintains are nice and golden brown. Remove plaintains to a plate, and start the next batch cooking, adding the other tablespoon of oil if needed beforehand, and continuing to cook until golden brown on both sides. When the second batch is golden brown, add them to the other plate of plaintains.
Put 1 tspn of Earth Balance butter in the same skillet and let it bubble up, stirring constantly to loosen up any pan drippings. Next, add the orange juice (or apple juice), vanilla flavor, and cinnamon, and stir together, simmering to reduce for about 2 minutes, then turning the heat to low. Lastly, add the cooked plaintains back into the skillet, and sprinkle with a little cinnamon on top, if you prefer, and let heat through for about 2 minutes. Serve!
*Leftovers can be stored in fridge and reheated. Dish is wonderful paired with Jamaican Rice and Pigeon Peas and sautéed spinach, broccoli, or green beans.