Pasteles are very popular in hawaii and traditionally served at Christmas but in Hawaii, you can find them year-round... this is a vegetarian adaptation of this Puerto Rican dish.
- 18 green bananas
- ¾ cups milk
- 1 ½ tsp salt
- 2tbs sofrito
- 2 tbs annatto oil
- ½ cup textured soy protein – in cubes, soaked water for about ½ hour
- 1 small potato, cubed small
- 1 cup cooked chickpeas or garbanzo beans
- ½ cup black olives
- 3 tbs sofrito
- 2 tbs tomato paste
- 2 cups water
- 1 tbs olive oil
20-25 pieces of paper to roll pastels
Banana leaves – cut into rectangles of 10” x 8” approximately
Cotton kitchen twine
Peel the banana and shred using a food processor. Add the sofrito, salt, annatto oil and milk to the banana and mixture. Mix it well to create the masa. The annatto oil will provide a bright yellow/orange color to the mixture. Set aside.
In a large saucepan, cook the olive oil along with salt, sofrito and tomato paste. Add the garbanzo beans, soy protein, potato and water and cook everything for about 15-20 minutes. Cook everything for about 15 more minutes. Once everything is cooked, add the olives.
Place a banana leaf on top of the pastel paper (it’s similar to butcher’s paper).
Take a little bit of the sauce of the soy mixture and wet the banana leaf.
Take a large cooking spoon and spoon about a spoonful of masa in the center of the banana leaf. Using the spoon, form a well in the center of the mixture and place about 2 tablespoons of the soy/vegetable mixture in the well. Carefully fold the leaf over, in order to cover the filling with masa on all sides. DO NOT over stuff them.
Fold the paper like a letter and fold in the sides to create a compact package. Tie them with cooking twine. Be careful not to tie too tightly.
Repeat this procedure until all the masa mixture has been used. You can now freeze or cook them when you are ready.