Vegan - Chickpea Crepes with Spinach Stuffing and Mushroom Sauce

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Recipe for Mushroom Sauce will follow-

 

 

* Exported from MasterCook *

 

Chickpea Crepes with Spinach Stuffing and Mushroom Sauce

 

Recipe By :Eating in Eden - Hermine Freed

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Spinach Stuffing:

1 pound spinach -- cleaned and steamed

1 leek, the white part and 1/2 the green

3 cloves garlic

4 tablespoons chopped dill

1 to 2 tablespoons chopped parsley

2 tablespoons vegetable broth or water

4 tablespoons soy parmesan (optional: use if not using

ginger in crepe)

1 tablespoon arrowroot in 1 tabespoon water

Crepes:

1 cup chickpea flour

1 cup water

1 teaspoon canola oil

1 teaspoon salt

1 tablespoon chopped ginger (optional)

 

This dish uses an Indian recipe for the crepes and my own recipes for the

stuffing and sauce. While the latter are not Indian at all, they blend

beautifully. The crepes are made with chickpea flour, which works much better

than other flours for making a flat pancake. It is also a bean flour, high in

protein, calcium, and iron.

 

Stuffing: Chop the leek, then saute it in oil until soft. Add the garlic and

stir for a few seconds. Add the spinach, dill, parsley, and broth, and stir to

gether. Add the arrowroot in water and stir until thickened. Add the soy

parmesan (optional).

 

Crepes: Mix all the ingredients until smooth. You can use a food processor.

Put a thin coat of oil in a non-stick crepe pan and add enough batter to thinly

cover the pan. Cook over medium heat for about 2 minutes, or until the bottom

starts to brown. Turn with a spatula and cook for another minute. Remove to a

plate and repeat until the batter is used. Put about 2 heaping tablespoons of

spinach filling in each crepe, fold the sides over, and roll it up. Cover with

Mushroom Sauce and serve. Serves 2 to 4

 

 

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Per serving: 257 Calories (kcal); 6g Total Fat; (20% calories from fat); 18g

Protein; 38g Carbohydrate; 0mg Cholesterol; 1296mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0