About a year ago, I changed the way we eat. It started because of a Boot Camp I attended...then it just evolved. I can't say I am vegan...but I do try not to eat animal protein... most of the time. I have come to believe that the health benefits are worth the change! It has been challenging and fun! New cook books, new items in my pantry, rolled eyes from family and friends...but I have enjoyed the journey. It is definitely time consuming to cook this way (although the longer I do this the easier it becomes). Here is an example of one of my busier cooking days;
Potato Mushroom Crepes
First you make 'Buckwheat Crepes"
11/2 cups plus 2 tbsp soy milk
1/4 cup water
1/2 cup buckwheat flour
1/4 cup all purpose flour
1/4 cup chickpea flour (I did not have this so I used oat flour and it worked well)
1 tbsp cornstarch
1/2 tsp salt
Blend ingredients together (batter will be thin)
Chill batter covered for at least one hour.
Meanwhile. . .
peel and chopped about
2 med sized potatoes (place in med size pot cover with cold water boil for approx. 20 mins or until easily pieced with a fork) then drain and mash
1 small onion diced finely
1/2 lb mushrooms any variety sliced thinly
heat 2 tbsp oil in heavy pan stir and fry the above until golden brown and very soft about 15 mins. season with plenty of
fresh pepper and
caraway seeds if desired
After batter for crepes has chilled you can start frying the crepes. (for crepes I have a crepe pan that works great... I have no problems with them sticking...a heavy frying pan can be used. Make sure the pan is oiled well and I spray it as well before each crepe)
Ladle 1/3 to 1/2 cup in the center of the pan. The batter should sizzle when it hits the pan. Holding the handle tilt the pan to spread the batter in a thin layer across the bottom. Continue to tilt the pan until the batter is fully spread and then sets. Cook until the top of the crepe is dry, the center is bubbling and the edges appear firm and lightly browned when gently lifted with the spatula. (approx. 1 - 11/2 mins) Gently run the spatula under the crepe to loosen it, then carefully flip and cook the other side for 30 seconds. Slide the crepe on to a regular-sized dinner plate.
Fold the cooked mashed potatoes and mushroom mixture together.
Assemble Crepes
place 3 - 4 tbsp. of filling in the center of the crepe.
Fold two opposite side over the filling then fold the ends over those. You will have a rectangular little bundle. In a heavy skillet over medium heat...heat a bit of oil. Fry crepe seam side down then on each side for 3 -4 minutes. until crisped and browned.
Serve immediately. (Serve with a sauce - mushroom gravy, natural applesauce or I made Dill Tahini Sauce) a light salad is all you need to complete this lunch!
