new creation a la linda sawaya: lebanese nachos! this is a gluten free, vegan recipe for my lebanese take on nachos. the inspiration for this came for a local (portland, oregon) soon-to-be-published cookbook.
garbanzo beans sautéed with garlic and salt along with sprouted french lentils and tahini sauce provide the protein. additional toppings of shredded red cabbage, green onions, cucumber, tomatoes, sweet peppers, and avocado make this a totally festive presentation.
the entire assemblage is sprinkled with sumac and has citrus overtones. it tastes fabulous!
the chips are made of a yeasted dough that is a combination of garbanzo bean and oat flour, with ground sesame and golden flax seeds, rolled thin and baked until crisp.
as a creative artist, i took great delight in creating a new recipe adapting a mexican favorite to lebanese traditions and making it gluten free and vegan as well. it was an exciting process bringing my culinary skills to complement my traditional lebanese culinary roots. and the result was totally yummy!
more precise recipe to come soon. stay tuned!
