Print Recipe
Vegan Cold Mini Pizzas
Flatbread Topped with a creamy Moroccan Carrot dip, fresh spinach, radish,and cucumber.
servings: 4
total time: 1 hour 30 minutes
recipe by: Rae
Ingredients
- Moroccan Carrot Spread:
- 1/2 tsp kosher salt
- 3 cups carrots, roughly chopped
- 1 tablespoon olive oil
- 1 cup (150g) diced yellow onion, roughly chopped
- 1 TBSP garlic, minced
- 1 tsp ginger, peeled and chopped
- 1 tsp minced garlic
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/8 teaspoon cinnamon
- Pinch of cayenne pepper
- 2 TBSP tahini
- 1 TBSP fresh lemon juice, plus more to taste
- Toppings:
- 4 mini naan bread
- 2 radishes, sliced thin on a mandolin
- 1/2 cucumber, sliced thin on a mandolin
- 1 cup spinach leaves
- 2 tsp olive oil
- salt and fresh ground pepper
Directions
- Place the carrots and Kosher salt into a medium pot with 2 cups of water. Bring to a boil and cook until the carrots are tender. Drain, but reserve the water.
- In a medium nonstick pan heat the olive oil over medium heat and add the onions, garlic and ginger. Cook, stirring often for 5-8 minutes until onions are tender and beginning to brown. Add the coriander,cumin, cinnamon, cayenne and stir together. Cook over low for 1-2 minutes.
- Put the carrots, onions, and 1/4 of the carrot cooking water into the food processor. Process until pureed. Add the tahini and lemon juice and puree again.
- Add more cooking water if needed. Taste and season with salt and pepper if needed. Refrigerate until cold.
- Spread each of the naan bread with 1 oz carrot spread. Add a few leaves of spinach and then alternate 2 slices of cucumber then 1 slice radish to cover the top. Drizzle each with 1/2 tsp olive oil and sprinkle with salt and pepper.
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