Chickpea Cauliflower Crepes with Carrot Squash Sauce

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from Vegan Appetite.

 

 

Chickpea Cauliflower Crepes with Carrot Squash Sauce

 

 

Before I launch into this recipe, behold this crepe photo. They are the best

crepes I've ever made. They swirl in the pan like there is no tomorrow, store

great, reheat well... and best of all, taste incredible. I keep ogling that

photo, and now you can, too. The crepes are filled with this chickpea and

cauliflower mixture....

 

And are finally topped with the a carrot and squash sauce. I'm trying to

incorporate more squash in our diets this year and this was an easy baby step.

 

 

Now for the full on recipe!

 

Chickpea Cauliflower Crepes with Carrot Squash Sauce

 

8-10 crepes, wrapped in foil and reheated (or fresh made, of course!)

(for the sauce...)

1/2 cup carrots, cut in 1 inch long pieces

1 acorn squash, but in about 2 inch slices

2 Tbsp oil (divided use)

2 cloves garlic

3/4 cup broth

1 Tbsp tamari

1/4 tsp ginger

1 Tbsp rice vinegar

salt and pepper to taste

 

(for the filling...)

1 Tbsp olive oil

1/4 tsp chili powder

1/4 tsp cumin powder

1/4 tsp smoked paprika

1 Tbsp tamari

1 can chickpeas, drained

 

3 cups cauliflower, cut in florets

1/2 an onion, cut in 1/2 mooons

1/2 cup red pepper, cut in slices

1 Tbsp oil

1/2 tsp ginger powder

1/2 tsp curry powder

 

Note- everything gets roasted. If you can fit them all in your oven and just

keep an eye on your times, it's the most efficient way. I'm writing it more

linearly so it will hopefully make sense. But keep that in mind.

 

Preheat oven to 400 and start by roasting the sauce vegetables. Toss the carrots

with about 1 Tbsp of oil and pop in the oven for an hour. Brush the squash with

a layer of olive oil (keep out a tiny bit of oil), and pop in the oven. After

1/2 an hour, wrap the garlic cloves (unpeeled) in foil and drizzle with the tiny

bit of oil. Add them to the oven so they roast for the last 1/2 hour. When

everything is done, cut the squash from the skin, squeeze the garlic from the

skins and dump all the rest of the sauce ingredients in a blender. Puree, then

pour them in a saucepan to reheat. Check the seasonings.

 

The filling will also have to roast. Toss the chickpeas with 1 Tbsp olive oil,

chili powder, cumin, smoked paprika and tamari. Roast for 1/2 an hour.

 

Toss the cauliflower with the onion, red pepper, 1 Tbsp oil, ginger and curry.

Roast for 1/2 an hour, then combine with chickpeas. Check the seasonings.

 

Then, just assemble the crepes! Stuff 'em, top 'em and sprinkle with some tamari

pumpkin seeds if you want.

 

By the way, that incredible crepe batter is a tester for Isa. The Vegan Brunch

book would be worth if for this recipe alone. And this if from a big fan of the

previous crepes by Isa and Terry. But imagine if it were filled with Sweet Lemon

Cashew Cream and topped with a Berry Sauce. Like this. It's pretty much perfect

day or night.

 

 

So, men are scattered and smeared over the desert grass,

And the generals have accomplished nothing.

 

-Nefarious War

Li Po (Circa 750)