Thai Flatbread!

Well friends, here we are. January 16, and we’re officially over halfway through the month!

Where did it go!?

Yep, we are rolling right along! 

Right now, I am currently huddled up in my apartment underneath a blanket, sipping tea. Because even though it is a mere 20-something degrees outside in NYC, I can’t resist eating my black cherry vanilla nice cream for breakfast!

Oh the struggles of winter ice cream enjoyment. The things we put up with for delicious treats, right?

Well, anyway tonight I am so excited to share with you one of my most beautiful and delicious recipes!

I don’t know about you, but I love Thai flavored things. I remember the first time I had Pad Thai in NYC was with three of my best friends from acting school. They were from Sweden, Brazil, and Austria. And we were eating Thai food. Sounds like the beginning of a bad joke, doesn’t it?

A Swede, Brazilian, Austrian and an American order Pad Thai…

Well, it was freaking delicious, and thus began my love of all things Thai!

Sooo, this recipe tonight is a nod to those bright and fresh flavors!

It’s a Thai Flatbread with a Cauliflower and Buckwheat Crust! A creamy almond butter sauce, topped with delicious grilled veggies!

And please don’t let the crust scare you — it was phenomenal! Buckwheat, despite its name, is not wheat. It’s a gluten free and grain free seed that acts like a grain! And the amazing thing, is that its packed with protein, as well as other nutrients and fiber!

And it’s Gluten Free and Paleo with a Vegan option!

Here’s What you Need (Serves 3)

Crust:
3/4 cup buckwheat, cooked in 1.5 cups vegetable stock
1/2 head of cauliflower, riced
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp sea salt

Sauce:
3/4 cup almond butter
3 tsp Apple Cider Vinegar
2 tsp grated ginger
Juice of 1/2 lime
1 tsp water
8 drops of pure liquid stevia (alcohol free) OR 1 tsp agave/honey

Toppings:
1/2 cucumber, sliced in half, lengthwise, deseeded, and sliced thin
3 large carrots, sliced in half, lengthwise, grilled, and then chopped
2 stalks of celery, grilled and then chopped
1/4 red onion, sliced thin
2 green onions, sliced
fresh cilantro, minced

Tools:
2 Baking Sheets
Parchment Paper
Sauce Pan with Lid
Food Processor
Clean kitchen towel (or paper towels)
Medium sized bowl
Grill Pan
Good Chef’s Knife (This is the one I use and LOVE)
Ice water

Directions:
Preheat the oven to 400 degrees. Cook the buckwheat, per package directions, until it absorbs all the liquid – about 7 minutes. Fluff with a fork, and then set aside to cool.

In the meantime, pulse the cauliflower in the food processor until it resembles rice. Then, put your riced cauliflower in a clean kitchen towel (or several paper towels) and over the sink, wring out all the excess liquid. This is a really important step. Place your wrung-out cauliflower rice in a medium sized bowl.

Once the buckwheat is cooled, add it to the bowl with the cauliflower rice, along with the egg whites (or egg substitute of choice) and salt. Mix well to combine into the crust “dough.”. Cut 6 medium squares of parchment paper. Divide the “dough” in 3 even portions. Put 1/3 of the mixture onto 1 square of parchment. Put another square of parchment on top and “smoosh” it out until it forms a thin, round crust. LEAVE THE TOP PAPER ON…it will be like a parchment paper sandwich! Do the same with the other 2 thirds of the “dough.” Then, place the “parchment sandwiches” on baking sheets. Bake for 40 minutes, until golden brown. Then, when you take them out of the oven, the parchment will fall right off!

While the crusts are baking, prep your veggies, and combine the sauce ingredients. (It is a thick sauce — more of a “spread” — like almond butter!

After you slice the red onion, soak it in ice water for 10 minutes. (This will get rid of the bitter onion-y bite.)

Also, grill your veggies on a grill pan, 4 minutes per side. Then, take them off the grill pan, and chop into 1 inch pieces.

Finally, when the crusts come out of the oven, let them cool for 2-3 minutes, remove the parchment paper, and then top each with 1/3 of the almond butter spread, the veggies, and garnish with cilantro! ENJOY!

These little flatbreads blew me away! They were fantastic! It tasted like Pad Thai, in flatbread form! It had flavor, texture, and beauty, all in one delightful dish!

First, the flavor! The almond butter spread was so wonderful – it was slightly sweet, and fabulously tangy from the lime and the ginger. It paired beautifully with the fresh veggies, which had a slightly smokey flavor from the grill. Finished off with the bright cilantro — it was just marvelous!

And the textures! Oh my goodness, they were outrageous. The crust was unbelievably crunchy, while the almond butter spread was rich and luxuriously creamy. Finally, the veggies were crunchy, but softened ever so slightly from the grill.

Lastly, the colors were just phenomenal. It was such a beautiful plate with the different shades of green, orange, and purple. Stunning.

And the cauliflower?? You will have NO idea it’s in the crust. I promise! I made this for a couple friends, and they couldn’t believe that cauliflower was the secret ingredient! They devoured their flatbread, and sung its praises!

So there you go!

Wherever you are this week, I hope it’s amazing!

Stay warm, and happy cooking!

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