Meatless Monday Recipe: Middle Eastern Crespeou

Today's recipe comes from a vegan friend of mine, Miss Alison Rood!

Alison is newly vegan (within the last year, I believe)
and came up with this incredible looking dish.
It is a vegan take on a "crespeou" which is a sort of a cake made out of
layers of omelets and traditionally including cheese as well.
It originally hails from the Provence region of France.

What you will need:
1 package whole wheat lavash (the rectangular ones cut into halves; pack of 6 yields 12 "slices)"
2 avocados
1 can artichoke hearts, drained
1 can tomato paste
2 cups fresh spinach leaves
1 container hummus (I like to use eggplant hummus)
1 jar of olive tapenade (or just olives chopped, whichever you prefer)
1/2 cup zatar, approx (recipe below)

What to do:
First, prepare your zatar. Zatar is a Middle Eastern herb mixture.
1/4 cup sumac (can be found at a Middle Eastern market)
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt
2 1/2 tbsp EVOO

Combine spices in a bowl and add EVOO 1/2 teaspoon at a time until you get a
spread. I used about 2 1/2 tbsp total

Set your zatar aside.

Mash up both avocadoes in a bowl. Set aside.

Roughly chop the fresh spinach leaves. Set aside.

Roughly chop the artichoke hearts (I do 3 hearts for one layer). Squeeze
out excess water (very important!) and set artichokes aside.

Heat up the tomato paste in a sauce pan until hot.

Quickly broil each side (10 seconds each) of your lavash slices. Only
do two at a time with the layer you are working on. I find they set
better if they are broiled right before they are stacked.

Here are the layers I like to do, but you can play around with the
order. I use a spatula to spread the sauces on.

start with a slice of lavash on the bottom
spread tomato paste and add fresh chopped spinach leaves
place a slice of lavash on top
spread on the olive tapenade
place a slice of lavash on top
slice of lavash
slice of lavash
slice of lavash
repeat until you run out of a topping or lavash. Save the last bit of
zatar for topping on the final slice of lavash.

Voila! It's nice served warm, but is also delicious served cold. To
serve warm, serve it immediately, or put it in the oven at a low temp
(200 or so) until it is the desired temperature.

To serve, carefully slice into sqaures with a sharp knife (or slice
like a cake if you're using circular lavash). It might be a little
tough to get through depending on how many layers you're working with.

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