Crepes (Makes 16)
- 3 cups plain soymilk
- 2 tbsp canola oil
- 2 cups unbleached flour
- 1 cup firm tofu
- 1/3 cup water
- 1/2 cup chickpea flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
1. Place all ingredients in a food processor and blend until very smooth. Or, place all ingredients in a juice pitcher and blend with a hand mixer until very smooth. This way, you can easily pour out the batter into the pan when cooking the crepes. Add more water if the batter is too thick.
2. Heat an 8" non-stick crepe pan on medium heat. Lightly oil. Pour a 4 inch (or so) circle (about 1/3 cup) of batter on the pan, tilting and rotating quickly to spread the batter thinly into a circle. Cook until top is dry, carefully flip, then cook another 30-40 seconds. Repeat. If batter thickens as it sits, just stir in a little more water.
- 2 tbsp olive oil
- 1 stalk lemon grass, finely minced
- 1 onion, halved and thinly sliced
- 2 cloves garlic, minced
- 8 oz mushrooms, chopped
- 3 cups seitan, cubed
- 1/4 cup lemon juice
- 1 tsp thyme
- 1/4 cup soy creamer
- 1 tbsp cornstarch
- 2 tbsp water
- salt and white pepper to taste
- 3 cups coarsely chopped baby spinach
1. Heat frying pan over med heat. Add oil, then saute lemongrass and onions until soft and translucent. Add garlic and mushrooms and cook until mushrooms begin to release their water.
2. Add in seitan, lemon juice, and thyme. Mix well, and let lemon juice absorb into the seitan. Season with salt and pepper.
3. Add in creamer and mix. Mix cornstarch into water, then add to pan. Let sauce thicken. Remove from stove and let cool a bit.
4. Heat oven to 350 degrees. Grease two 9 x 13 baking dishes.
5. Place a 2-3 spoonfuls of filling on a crepe and roll. You don't want to overfill them. Place in baking dish. Repeat with remaining crepes.
6. Spread a thin layer of margarine over the tops of crepes. Bake for 15-20 mins, until tops are slightly golden. Remove and serve.