Yesterday marked the first day of spring. Ah, isn't it lovely?! Even with the looming threat of snow, maintaining that notion that we have jumped over that hurdle- that spring is upon us- is just enough to get us through to the warm weather. Birdies chirping. Daffodils blooming. Soft spring rains. Mud...
...Okay, so I may just be speaking for myself.
This vegan thing I am doing for Lent hasn't been all that bad, to be honest!! I've had to become creative at dinnertime and, most often, create two different dinners. One for myself, and one for DapperDan. Sure all of this baking I'm doing at first was initially borderline torture (I love to always "make sure that the result of the baking is okay"), but since then I've become acclimated to my new forty-day mantra! I think I might live, people!
Below you will find two AWESOME flatbread recipes. One that is Lentified and one for those who are feeling carnivorous.
Take One: Indian Flatbread with Chipotle Hummus and Sauteed Vegetables
Ingredients- for flatbread:
2 1/2 cups whole wheat flour
1 tsp salt
1 cup soy milk
3/4 cup extra-virgin olive oil + extra for frying
Ingredients- for hummus:
1 can Garbanzo beans, rinsed
1 TBS tahini
2 TBS lemon juice
1/4 cup water (or liquid from garbanzo beans can)
2 TBS olive oil
1/2 tsp chipotle chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp coriander
Salt and pepper to taste
Ingredients: for vegetables-
6 spears asparagus, tips trimmed and rinsed, and cut into fourths
1/2 bell pepper, diced
2 scallions, chopped
1 cup of broccoli, chopped
Extra-virgin olive oil
Directions: for flatbread-
1. In a food processor combine dry ingredients.
2. While running on low, slowly add the liquid ingredients, mixing until a ball is formed.
3. Turn the dough out onto a well-floured surface. Dough should not be sticky, but also not dry! Divide dough into 6 pieces and roll out to 1/2 inch thickness.
4. Heat olive oil in a frying pan over medium.
5. Add the rolled out dough to the pan, cooking 1 and 1/2 to 2 minutes per side.
Directions: for toppings hummus & veggies-
1. In a food processor combine all of the hummus ingredients, blending until smooth.
2. In a large saute pan, heat olive oil over medium. Add the scallions and peppers, cooking for approximately 2 minutes, add asparagus and broccoli, cooking until soft.
3. Top the flatbread with hummus and load 'er up with the veggies!
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Take Two: Indian Flatbread with Dijon Mustard, Sausage, Sauteed Vegetables and Parmesan Cheese
***Use the above flatbread recipe and continue on!
Ingredients: for the toppings-
2 cups sausage, sliced (your choice on the kind of sausage)
2 TBS Dijon mustard
6 spears asparagus, tips trimmed and rinsed, and cut into fourths
1/2 bell pepper, diced
2 scallions, chopped
1 cup of broccoli, chopped
1 cup baby spinach, rinsed
Extra-virgin olive oil
1/2 cup Parmesan cheese.
Directions: for toppings-
1. Heat oven to 350 degrees
2. In a large saute pan, heat olive oil over medium, add the sausage, cooking about 2 to 3 minutes per side.
3. In another pan, heat olive oil over medium. Add the scallions and peppers, cooking for approximately 2 minutes, add asparagus and broccoli, cooking until soft.
4. Spread Dijon over flatbread, top with sausage and vegetables, and sprinkle Parmesan on top!
5. Place onto baking sheet and into oven until cheese melts!
