I've had this dish in my head for a few days, and finally got it together Friday, making it a less than lazy day. This dish is gluten free and vegan, and it is adaptable. The crepes alone are great as a bread side dish or even as an alternative to an omelet. Fresh herbs like cilantro or some finely shaved/sliced green onion tops would go great in the batter, too.
Chickpea Crepes Makes approximately 7 crepes Adapted from Moosewood Cooking for Health Whisk together in a bowl: 1 cup chickpea flour (also known as Besan) 1 cup water 1/2 teaspoon salt 1/4 teaspoon of turmeric 1/4 teaspoon smoked paprika (I used the hot kind. If you don't have this, cayenne works just fine) 2 teaspoons grated ginger root (fresh) In your small skillet that you'll be cooking crepes in heat 1 Tablespoon of oil and add in 1/2 teaspoon of cumin seeds, 1/2 teaspoon mustard seeds, 1/2 teaspoon of coriander seed, and 2 minced cloves of garlic. I like to rough chop the seeds with the garlic on my board before putting in the oil. When this is fragrant and the seeds start to pop a bit, pour this into the batter. Swirl 2-3 tablespoons of batter in your pan at a time (you'll want to spray the pan between crepes). Put a lid on while cooking the first side. Once the crepe seems fairly dry and bubbles have formed on top, flip and just cook for a minute or so on the second side. Repeat. I put mine in a tortilla warmer as I cook them so they stay pliable. Moroccan Hash 5 smallish red potatoes, washed with skin on (you want about 2 cups diced) 1 cup diced bell pepper 3 cups chopped broccoli 2 cloves minced garlic 1 inch or so of peeled, minced ginger root Pinch of crushed red pepper 1/2 teaspoon of salt 1/2 medium onion, chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon of Ras el Hanout Juice of 1/2 lemon Put the whole washed potatoes in a microwave safe bowl and microwave for 5-6 minutes or until tender. If you don't wish to microwave them, you could go ahead and dice them and par boil them just until they are tender. Once they are tender and diced, put them in a pan to brown with the chopped onions (if you have a non-stick skillet, you can get by with very little oil). Once the potatoes have some color, add the other vegetables and stir together. Add the spices and garlic/ginger, as well as the lemon juice and cover for a couple of minutes. Depending on how cooked you want your vegetables, you may want to cook longer, but I prefer just cooked. Moroccan Sauce Adapted from FatFree Vegan's recipe here. 1/4 cup cashews, soaked and drained 1 1/4 cup unsweetened coconut milk (I used the leftovers from my earlier tutorial) 1 Tablespoon chia seed 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon of dried parsley 1 teaspoon Ras el Hanout juice of 1/2 lemon Place all ingredients in a blender and blend until smooth. Note that this is a fairly thin sauce. If you want a thicker sauce, you could cut back on the coconut milk. You might start with 1/2 a cup and add to desired thickness. To assemble, put about 1/3 cup of hash in each crepe and roll it up. Serve with sauce.
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Who's dishing?Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately. Archives
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