Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling

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Recipe for crepes to follow-

 

 

* Exported from MasterCook *

 

Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium head cauliflower -- cut into florets (3 cups)

3 tablespoons extra-virgin olive oil

salt

1/4 pound fresh shiitake mushrooms -- stems removed, sliced

1 tablespoon shoyu

1/2 ounce dried porcini mushrooms (about 1/2 cup)

2 medium onions -- thinly sliced (2 cups)

1 tablespoon minced shallot

2 garlic cloves -- minced

1/4 green cabbage -- thinly sliced (3 cups)

1 teaspoon ground cumin

1 teaspoon ground caraway seeds

1 1/2 cups cooked chickpeas

OR

1 15 oz can chickpeas -- drained and rinsed

1 tablespoon fresh lemon juice

freshly ground black pepper

1/4 cup chopped dill

PLUS

2 tablespoons chopped dill for garnish

12 Chickpea Crepes

arugula, for garnish

 

Preheat the oven to 375F. In a bowl, toss the cauliflower wiith 1 tablespoon of

the oil and 1/4 teaspoon salt. Place on a parchment-covered baking sheet and

roast 30 minites, stirring every 10 minutes, until the tops are browned.

 

Meanwhile, mix the sliced shiitake mushrooms with 1 tablespoon of the oil and

add the shoyu. Place on a baking sheet and roast for about 20 minutes, stirring

a couple of times, until the mushrooms have released their juices and become

quite dry. Set aside the shiitakes and cauliflower.

 

Rinse the dried porcinis. In a small bowl, pour 1 cup hot water over them and

soak for 15 minutes.

 

Warm the remaining tablespoon of oil in a medium saucepan and add the onions.

Cook over low heat 10 to12 minutes, or until softened. Add the shallots,

garlic, cabbage, cumin, and caraway, stir, and cook 5 minutes or until the

cabbage has completely wilted.

 

Pour the porcinis and liquid through 2 layers of paper towels placed in a

strainer. Reserve the soaking liquid. Rinse the porcinis to remove any

remaining dirt and chop into small pieces. Add the chickpeas, shiitakes,

cauliflower, and porcinis to the vegetable mixture. Combine the porcini soaking

liquid with enough water to make 2 cups and add to the vegetables.

 

Simmer 10 minutes. Add the lemon juice, and salt and pepper to taste. Remove

from the heat and stir in the dill.

 

Fold each crepe around 1/2 cup of filling. Center two on a plate and sprinkle

with dill. Tuck a few leaves of arugula under the crepes.

 

Description:

" Heady flavors with porcini mushrooms, roasted shiitakes, and roasted

cauliflower, giving this stew a hearty presence. Also good without the

crepes. "

 

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Per Serving (excluding unknown items): 405 Calories; 12g Fat (26.4% calories

from fat); 18g Protein; 59g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol;

24mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 Fat.

 

 

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