Mountaineers Books
From the bestselling authors of Dirty Gourmet: Food for Your Outdoor Adventures, comes a brand new cookbook: Dirty Gourmet Plant Power. This cookbook focuses on vegan recipes with a global twist. In the spirit of accessibility, the authors have included snacks and meals that work great for every outdoor adventure: from play dates at the local park and picnics on the beach to urban and day hikes or longer wilderness outings. With details on how to dehydrate your own meals and helpful tips on equipment and basics to keep at hand, Dirty Gourmet Plant Power will have you enjoying scrumptious recipes like White Bean and Artichoke Pressed Sandwiches, Tahini Soba Noodles, and Pumpkin Pecan Pie Iron Waffles wherever you head outside.
Enjoy an excerpted recipe for a taste of what Dirty Gourmet Plant Power has to offer.
This recipe is inspired by my husband Daniel’s time living in Berlin, where he would pick up Turkish flatbread (lahmacun) most days for the equivalent of a couple bucks. As part of my research for this recipe, I reached out to my Turkish friend Rengin to get insider information. She shared that this dish is usually made in a large wood-fired oven with a thin layer of spiced meat baked right into the dough. The whole thing is typically topped with lots of fresh leafy greens, tomatoes, and raw red onions. For our campified plant-based version, we kept the rich spiced tomato base and went with shallots for a slightly milder allium. Our addition of tahini and pine nuts is totally nonregulation, but it has Rengin’s approval. — Mai-Ya
Turkish Flatbread
sumac, plant-based meat crumbles, tahini
Makes 4 to 5 servings
Cooking time: 15 minutes
TOOLS
- Cutting board
- Knife
- Campfire grill or camp stove
- Medium skillet
- Spatula
- Aluminum foil (optional)
- Tongs (optional)
INGREDIENTS
- 2 tablespoons olive oil, divided
- 1 small yellow onion, finely chopped
- 2 cups (10 ounces) plant-based meat crumbles
- 2 garlic cloves, minced
- 3 large tomatoes, finely chopped
- 1/2cup roasted red pepper, chopped
- 3 tablespoons chopped flat-leaf parsley
- 1 tablespoon tomato paste
- 1 1/2 teaspoons sumac
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- Salt
- 4 to 5 flatbreads or naan
FOR SERVING
- Tahini
- 1 shallot, thinly sliced
- Toasted pine nuts
- Lemon, sliced in wedges
DIRECTIONS
Heat the skillet over medium heat and add 1 tablespoon of oil. Add the onions and cook, stirring occasionally, until they are translucent, about 7 minutes.
Add the meat crumbles, garlic, tomatoes, roasted red peppers, parsley, tomato paste, sumac, paprika, cumin, red pepper flakes, and another tablespoon of oil and mix well. Cook the mixture for 5 minutes, stirring occasionally. Season to taste with salt.
If you want to warm up the flatbread, wrap each separately in foil. Set each individually on the campfire grill out of direct heat or over a low flame on the camp stove for a few minutes.
Place the flatbread on a cutting board and spread about 1/2 cup of spiced crumble mixture all the way to the edges. Cut into quarters and top with tahini, shallot slices, pine nuts, and a squeeze of lemon.
Tip: Frozen crumbles work well for this recipe and will act as an additional ice pack in your cooler.
This article originally appeared in our summer 2023 issue of Mountaineer magazine. To view the original article in magazine form and read more stories from our publication, visit our magazine archive.
