Michael
10-13-04, 09:41 PM
Spinach + Cheese Crepes with Mushroom Sauce by iceflower
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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CREPES
1 cup chopped fresh herbs (parsley/coriander/little basil/1tsp dried mixed herbs)
1 tbsp olive oil, plus extra for greasing and frying
1 cup soy milk
3 tsp egg replacer
1 cup plain flour
1/2 tsp paprika
1 tbsp cornflour
salt and pepper
FILLING
1 onion, finely chopped
450g spinach, cooked and drained
Juice of 1 lemon
3-4 med shallots, finely sliced
1 clove garlic, finely chopped
2 med potatoes, peeled, steamed and cubed
2/3 cup tofutti cream cheese
2 tsp egg replacer
2 tbsp shredded fresh basil (or other herb)
salt and pepper
SAUCE
1 tbsp vegetarian gravy mix (or flour)
1 tbsp dairy-free spread (or oil)
3 cups sliced mushrooms
1 tbsp sherry or sake
1-2 cups milk
Instructions:
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1. Blend crepe ingredients in a bowl, mixing well. Add extra milk is necessary till creamy consistency. Leave for 30 minutes. Add more milk if necessary, stirring again. Blend in food processor until smooth.
2. Heat a lightly greased pan. Pour in one-eight of the batter. Cook for 2 min, turn over and cook for another 1-2 minutes more. Slide the crepe out of the pan. Make seven more crepes.
3. Stir fry mushrooms in for a few minutes on high heat. Remove. Mix flour and dairy-free spread in saucepan over stove on low heat for a few minutes. Gradually add milk and stir sauce as it thickens for several minutes. Add sherry/sake. Add shallots. Add mushrooms to sauce, continuing to stir. Adjust liquid till consistency is thick.
4. Filling ingredients – lightly fry onion, and then add spinach, lemon and garlic. Gently fry for a couple of minutes. Remove and mix into bowl with other filling ingredients, gently folding through.
5. Preheat the oven to 190C/375F/Gas5. Place one crepe at a time on an oiled baking sheet; add a few spoonfuls of filling in each crepe, rolls and place in greased oven pan. Bake for 12 minutes.
Additional comments:
-----------------------------------------------------
Serve hot from oven, with re-heated sauce. (Salad on the side, if desired).
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
CREPES
1 cup chopped fresh herbs (parsley/coriander/little basil/1tsp dried mixed herbs)
1 tbsp olive oil, plus extra for greasing and frying
1 cup soy milk
3 tsp egg replacer
1 cup plain flour
1/2 tsp paprika
1 tbsp cornflour
salt and pepper
FILLING
1 onion, finely chopped
450g spinach, cooked and drained
Juice of 1 lemon
3-4 med shallots, finely sliced
1 clove garlic, finely chopped
2 med potatoes, peeled, steamed and cubed
2/3 cup tofutti cream cheese
2 tsp egg replacer
2 tbsp shredded fresh basil (or other herb)
salt and pepper
SAUCE
1 tbsp vegetarian gravy mix (or flour)
1 tbsp dairy-free spread (or oil)
3 cups sliced mushrooms
1 tbsp sherry or sake
1-2 cups milk
Instructions:
-----------------------------------------------------
1. Blend crepe ingredients in a bowl, mixing well. Add extra milk is necessary till creamy consistency. Leave for 30 minutes. Add more milk if necessary, stirring again. Blend in food processor until smooth.
2. Heat a lightly greased pan. Pour in one-eight of the batter. Cook for 2 min, turn over and cook for another 1-2 minutes more. Slide the crepe out of the pan. Make seven more crepes.
3. Stir fry mushrooms in for a few minutes on high heat. Remove. Mix flour and dairy-free spread in saucepan over stove on low heat for a few minutes. Gradually add milk and stir sauce as it thickens for several minutes. Add sherry/sake. Add shallots. Add mushrooms to sauce, continuing to stir. Adjust liquid till consistency is thick.
4. Filling ingredients – lightly fry onion, and then add spinach, lemon and garlic. Gently fry for a couple of minutes. Remove and mix into bowl with other filling ingredients, gently folding through.
5. Preheat the oven to 190C/375F/Gas5. Place one crepe at a time on an oiled baking sheet; add a few spoonfuls of filling in each crepe, rolls and place in greased oven pan. Bake for 12 minutes.
Additional comments:
-----------------------------------------------------
Serve hot from oven, with re-heated sauce. (Salad on the side, if desired).
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.