Ginger Crepes with Roasted Vegetables and Piquant Orange Sauce

[Guest guest]

—Egg- & Dairy-free

 

1 1/2 cups unbleached all-purpose flour

1/2 cup whole-wheat pastry flour

1 tsp. wasabi powder

1 tsp. dried mustard

1 tsp. salt

Pinch of cayenne

6-inch piece fresh ginger

1 1/2 Tbs. vegetable oil, plus 1/4 cup for brushing

1 1/2 Tbs. toasted sesame oil, plus additional for brushing

Roasted Vegetables (recipe follows)

Piquant Orange Sauce (recipe follows)

 

In large bowl, sift together both flours, wasabi, mustard, salt and

cayenne. Set aside.

 

Using fine holes of a box grater or a ginger grater, finely grate

ginger and squeeze to extract juice. Measure out 1/4 cup juice;

discard grated ginger. In medium bowl, combine ginger juice, 1 1/2

tablespoons vegetable oil, 1 1/2 tablespoons sesame oil and 2 3/4

cups water.

 

In food processor fitted with plastic dough blade, combine flour

mixture and about one-third of the ginger mixture. To prevent

spattering, use pulse button to blend in remaining ginger mixture.

Transfer batter to small bowl. Pour remaining 1/4 cup vegetable oil

into another small bowl.

 

Place 8-inch nonstick crepe pan or other heavy nonstick skillet over

medium-high heat; brush pan with a little vegetable oil. When pan is

hot, pour scant 1/4 cup batter into center of pan and quickly rotate

pan to spread batter evenly. (Don't worry if crepe isn't perfectly

round.) Pour any excess batter back into bowl.

 

Cook 60 to 70 seconds. With rubber spatula, gently loosen edge of

crepe and lift to see if brown spots appear on underside. When they

do, flip crepe and cook until light golden brown. Transfer to wire

rack to cool. Repeat with remaining batter to make about 20 crepes,

whisking batter as needed and brushing pan with more vegetable oil

between batches.

 

To assemble: Preheat oven to 350°F. Lightly brush shallow casserole

dish with sesame oil. Place about 1/3 cup Roasted Vegetables across

center of 1 crepe; sprinkle with 1 tablespoon tofu-garlic mixture

(from Roasted Vegetables recipe). Fold bottom of crepe tightly over

filling, pressing gently, then fold opposite end over. Crepe should

be firmly packed. Place crepe, seam side down, in prepared casserole.

(If you prefer bite-size crepes, cut each into fourths.) Repeat with

remaining vegetables, crepes and tofu-garlic mixture.

 

Lightly brush crepes with sesame oil. Bake until heated through, 25

to 30 minutes. Drizzle with Piquant Orange Sauce and serve hot

 

 

Makes 20

 

 

 

Roasted Vegetables

—Egg- & Dairy-free

 

Long, slow roasting caramelizes the natural juices of vegetables,

turning them into a richly flavored delight. The savory tofu-garlic

mixture is a great complement.

 

3 medium bell peppers, preferably 1 each red, yellow and green, cut

into 1/8-inch-wide strips

2 medium leeks (white and light green parts), halved lengthwise,

rinsed well and cut into

1/8-inch-wide strips

1 large red onion, halved and thinly sliced

1 large fennel bulb, cored and cut into 1/8-inch-wide strips

2 Tbs. toasted sesame oil, or more to taste

1/2 tsp. salt

1/4 tsp. freshly ground pepper

8 medium cloves garlic, peeled

5 1/2-oz. pkg. smoked tofu (1 1/3 cups)

Preheat oven to 400°F. Lightly coat two large baking sheets with

cooking oil spray.

 

Spread bell peppers, leeks, onion and fennel on prepared baking

sheets, keeping vegetables in separate piles. Brush with sesame oil

and season with salt and pepper; toss gently. Wrap garlic in piece of

foil and add to baking sheet. Roast until vegetables are tender and

lightly browned, about 30 minutes, tossing halfway through cooking.

Fennel may require slightly more cooking time.

 

In large bowl, mix together all roasted vegetables except garlic. Set

aside. In medium bowl, mash roasted garlic until smooth. Crumble in

tofu and mix well. Use vegetables and tofu to fill crepes as directed.

 

Makes 6 cups

 

 

 

Piquant Orange Sauce

—Egg- & Dairy-free

 

Using prepared orange marmalade makes this sauce a cinch to whip up.

 

1 tsp. vegetable oil

1 large clove garlic, minced

2 tsp. minced fresh ginger

1 cup orange marmalade

2 tsp. drained capers

Pinch of cayenne

In small saucepan, heat oil over medium-low heat. Add garlic and

ginger and cook, stirring, 1 minute. Remove from heat.

 

In blender, combine marmalade, capers, cayenne and 3 tablespoons

water. Add garlic mixture and blend until smooth. If sauce is too

thick (it should be pourable), add a little water.

 

Makes 1 cup

 

 

recipe by Vegetarian Times