Ingredients
16 people
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
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.
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