Name: Turmeric Lentil and Persimmon "Taco"
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 1/4 cup flour ( (1/2 spelt 1/2 00 flour) plus more); 3/4 cup turmeric/ginger/orange juice; 2 tbsp olive oil; 1 tsp salt; 1 tbsp curry powder; 1 tbsp ras al hanout; 1 tsp cumin powder; 1 tsp garam masala; 2 cup water (or vegetable stock ); 1/2 cup beluga lentils; 1 sprig thyme; 2 garlic cloves; 1 tsp curry (and salt); 1 small head of romanesco (cut into tiny pieces); 2 tbsp olive oil; 1 tbsp curry powder; 1/2 tsp cumin; salt to taste; 1 cup mayo ((veganaise)); 2 tbsp curry powder; 1 tsp salt; 1 persimmon brunoise; 1 oz micro cilantro; 1 lime

Turmeric Lentil and Persimmon "Taco"

5 from 1 vote

I had an appetizer party for about 40 people here recently in L.A. I knew there was going to be a few celebrities including Bobby Kennedy Jr. and his wife Cheryl Hines to name a few.

These days especially in the L.A. area, you really have to have a variety of hors d’oeuvres because of the large number of vegan, vegetarians and and a whole slew of other dietary restrictions.

The great thing for chef’s is that can force us to think in other ways and make us create things we might not have thought of if it weren’t for those restrictions. This is a fantastic hors d’oeuvres that takes the shape in the form of a taco but has the flavors of Indian. Here is the recipe I hope you enjoy it!

Ingredients

Lavash Cracker

1 1/4 cup flour (1/2 spelt 1/2 00 flour) plus more
3/4 cup turmeric/ginger/orange juice
2 tbsp olive oil
1 tsp salt
1 tbsp curry powder
1 tbsp ras al hanout
1 tsp cumin powder
1 tsp garam masala

Lentils

2 cup water or vegetable stock
1/2 cup beluga lentils
1 sprig thyme
2 garlic cloves
1 tsp curry and salt

Romanesco

1 small head of romanesco cut into tiny pieces
2 tbsp olive oil
1 tbsp curry powder
1/2 tsp cumin
salt to taste

Curry Mayo

1 cup mayo (veganaise)
2 tbsp curry powder
1 tsp salt

Garnish

1 persimmon brunoise
1 oz micro cilantro
1 lime

Nutritional information

Calories: 163kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 6mgSodium: 415mgPotassium: 56mgFiber: 2gSugar: 1gVitamin A: 201IUVitamin C: 2mgCalcium: 22mgIron: 2mg

Prep Time 25 mins

Cook Time 50 mins

Total Time 1 hr 15 mins

Servings 16 people

For the Beluga Lentils

Place all the ingredients in a pot and bring to a boil, turn down to a simmer and cover with a lid.
Cook the lentil for about 25-30 minutes until they are tender all the way through but not over cooked. Set aside to cool.

For the Romanesco

In a small saute pan add oil and romanesco cauliflower. Cook for 2 minutes and then add the curry, cumin, and salt. Cook for another 2-4 minutes or so until the romanesco is tender all the way through. Set aside to cool.
Once cooled place in a bowl. Add the lentils and persimmon to the bowl as well. Season with a little olive oil, salt, pepper, and touch of lime juice, and curry if needed. This is your filling for the “taco”.

For the Cracker Tacos

Preheat Oven at 325In a small bowl add flours, salt, and spices. Make a well in the center of the flour and add oil and juice. Take a fork and mix the wet with the dry ingredients until it forms a dough. Once the dough is formed allow to rest covered for 20 minutes.
I like to use my pasta machine and roll dough down a few notches until you get the thickness that you like ( It took mine down to 6 on the pasta machine).
Then take a small round cookie cutter and cut small rounds in the cracker dough. Place the rounds on cannoli steel molds (or bench scraper) so that they form a “taco” and a sheet pan and lightly season with salt.

To Finish

Once the taco shells are cooled and your guests are about to arrive. Fill the tacos with the lentil mixture. Top each one with a little curry mayo, and cilantro. Serve and enjoy these cute little tacos!