We were looking for something a little different tonight, and cobbled this together from a few seemly random ingredients in the refrigerator: avocado flat bread, and wok seared spinach with turmeric, ginger and green onion!
Ingredients – Flat Bread
1 ripe avocado
1 ⅓ cup flour (regular or gluten free)
1 tbsp fresh parsley
1 tsp curry powder
salt and pepper
Preparation
Add curry, salt and pepper to avocado. Knead in ⅓ cup of flour at a time, until you have a firm ball. Knead for approximately five more minutes. Dough should be elastic to the touch. Knead in parsley, and let dough set for 15-30 minutes.
Note: Only add water to dough if you need it. The oil in the avocado should be sufficient!
Heat a cast iron wok over medium heat.
Cut dough into six equal parts, rolling each into a small ball.
On a floured surface, roll out each ball until flat. Add to wok, and cook over medium heat, about two minutes to a side, until brown and bubbly. Flip. If you want a crisper flat bread, lightly oil each side.
Serve warm.
Ingredients – Wok Seared Spinach
1 cup spinach
2 carrots, peeled and thinly sliced
2 scallions, sliced
⅓ cup shitake mushrooms, sliced
small piece turmeric, diced
small piece ginger, diced
salt and pepper, to taste
1 tbsp oil
Preparation
Heat oil over medium heat. Saute carrots, turmeric, ginger and salt and pepper for about five minutes. Add mushrooms, and cover for five minutes. Add spinach and saute until the spinach wilts.
Garnish with scallions and serve.
The Vegan Trough 