A few weeks back, a went to the library and borrowed out pretty much all the vegan cook books on the shelves. The library books can be on loan for about 3 weeks before they need to be renewed, and although I know it's impossible to get through all the recipes in that time, it's nice to have a variety to choose from when I find time to cook.
I usually have a look in the index for main ingredients and find recipes from there. Today I found a super tasty sounding recipe from the book You Won't Believe It's Vegan by Lacey Sher and Gail Doherty. The recipe was White Bean Crepes with Balsamic Grilled Tempeh and Basil "Butter". Sounds super fancy doesn't it?
It was actually a lot easier to make than I thought, and I enjoyed making this recipe because it gave me the chance to practice flipping my crepes on the pan. I feel like a boss whenever the crepe lands back in the pan after being flipped :P
The recipe is super long so I decided to just take a picture and post it up :)
This dish is as yummy as is sounds and even more delicious than my photos and plating up make it out to be. In the end, I was so hungry that I didn't care what it looked like on the plate. I just wanted it in my belly :)
I've been following the Blogilates cheap clean eats recipes on Instagram, and the other week a recipe was posted up for healthy banana berry crepes.
We're currently in winter over here in Perth and so strawberries are a bit hard to find because they're not in season, but someone had given my mum a whole bunch the other week. I don't know why, but I was the only one eating them in my family. They tasted fine to me. How could anyone not want to eat them?
I wanted to quickly finish them off because they were getting mushy so I decided to make my dad and I a healthy breakfast using Cassey Ho's crepe recipe and the soon to be old strawberries in my fridge.
The recipe on the Blogilates website is not vegan so I substituted egg-replacer for the eggs. I doubled the recipe, and in doing so, I ended up adding 2 teaspoons to the crepe batter. This made them very brown and so when I cooked them they looked like chocolate pancakes. Not very pretty. And these crepes were quite fragile and so when I flipped them they didn't hold their shape all that well either. Again, not very pretty.
I was so very tempted to just make the crepes again so I could have a half decent photo to post up, but I decided to just stick with my original batch. Besides, my dad said they looked OK. That's good enough for me.
Vegan banana, apple and berry crepes
Serves 2
Ingredients
- Egg replacer for 2 eggs
- 1 teaspoon cinnamon (if you really like cinnamon, then sprinkle some into the sauteed apples)
- 2 bananas
- 2/3 oats
- 1/2 almond or any non-dairy milk
- 1/2 cup water
- 2 servings Stevia (I used vanilla soy-milk above so I didn't end up using any Stevia)
- Strawberries
- 1 apple, peeled and sliced
- Agave or maple syrup
Directions
- Mix your dry ingredients together (oats, cinnamon, Stevia) and blend into a fine powder in a Magic Bullet or regular blender.
- Combine egg replacer powder with water as per instructions on the packet (for me it was 1 teaspoon + 2 tablespoons was the equivalent of 1 egg)
- Then add a ripe banana, egg replacer and milk. Blend!
- If the batter is too thick, slowly add the water until it reaches the consistency you desire
- Take your batter and pour into a pan on low-medium heat. Just a thin layer!
- After you see mini bubbles form on top,
flip it!
- This batter was a bit thick and it made 4 large crepes
- Heat a pan with spray oil and sauteed apple slices until soft.
-
Now fill up your crepe with the other banana, strawberries and the sauteed apples.
- Drizzle with agave or maple syrup
First of all, happy Australia day!
Today's something new was crepe making! I haven't had crepes since going vegan and even though I haven't craved it, I think after making these vegan ones, I'll get more frequent cravings.
I decided to make both savoury and sweet crepes. I rustled up some sweet potato and leafy greens and sauteed them together with onion, garlic, ginger and spices. I followed the recipe found here for the sweet potato. The roasted spice mixture smelt so good. I had left overs so I put them in an airtight container and will definitely use them again in another dish.
I used the crepe recipe in my Veganomicon cookbook for these. This crepe recipe was really good. Not only did they taste yum, but they
had the same texture as crepes (from what I remember from before my
vegan days) and the mixture was easy to manipulate around the pan. I didn't have a crepe pan and so I was a bit scared they'd go wrong and turnout ugly but luckily they looked really nice and didn't break on me.
For dessert I had my crepes with the vanilla ice cream that I made with my ice cream maker, and drizzled maple syrup on top. So good. Nuff said.
