I invented a winner tonight. I found a gluten-free recipe for crepes in a cookbook, and made up a quick filling using veggies and herbs already in my fridge. Turned out great. As usual, I am ball-parking the quantities, so adjust according to your taste.
Tofu Veggie Stuffed Chickpea Crepe
2 cups nut milk
1 cup chickpea flour (besan)
4 tablespoons arrowroot flour
1 teaspoon parsley, chopped finely
1/2 teaspoon chives, chopped finely
Whisk all ingredients together. Heat to medium a non-stick pan. Wait until it is hot, they spray oil the pan. add about 1/4 cup of the batter and swirl so it completely coats the bottom of the pan. Cook for 2 to 3 minutes, flip then cook the other side. Put on a plate and into a warm oven. Continue until you’ve used all the batter, stalking the crepes on top of each other and keeping warm in oven until filling is finished.
adapted from Candle 79
Tofu Zucchini marinade
1 tablespoon oil
2 tablespoons braggs soy sauce
1 tablespoon nutritional yeast
2 tablespoons cider vinegar
1 teaspoon fresh oregano, chopped
1/2 block of tofu, shredded
1 zuchini, shredded
In a shallow dish (example – 8 by 8 cake pan), mix together first 5 ingredients. With your hands, toss in tofu and zucchini, mixing well. Set aside at least 20 minutes or until ready to use.
1 tablespoon olive oil
pinch red pepper flakes
1 onion, chopped
2 cloves garlic, minced
salt and pepper
1/2 teaspoon rosemary
1 teaspoon thyme
1 large portobello mushroom plus 4 big button mushrooms, sliced thinly (I was using up what was in my fridge)
1/4 cup sherry
2 medium tomatoes, seeded and chopped
In a pan with a lid, heat oil and pepper flakes. Add onions and sauté for 5 minutes before adding garlic, mushrooms, salt, pepper and herbs. With lid on cook down the mushrooms for about 5 – 10 minutes, adding water when dry. Deglaze with sherry, add tomatoes and zucchini tofu mixture. Cook another 3 to 5 minutes, just until heated through. Either put a big scoop on one side of a crepe and fold over, or roll up.