HomeVegetarian Wild Rice Crepes

Wild Rice Crepes

Posted in : Vegetarian on by : Daphne


2 Tbsp. egg replacer (or arrowroot)1 1/2 C.(s) water1 C.(s) soy milk1 tsp. salt4 Tbsp. oil2 C.(s) flour1/2 garbanzo flour3/4 C.(s) wild rice, uncooked2 to 3/4 C.(s) stock1/4 medium onion; minced2 small stalks celery; sliced thin2 Tbsp. unrefined corn oil3/4 medium onion; chopped coarse1/4 pound button mushrooms sliced thick6 shiitake fresh or reconstituted, quartered1/2 oyster mushrooms or chanrerelles mushrooms if using oysters, separate them intosmall clumps, if using chanterelles, halve them1 large tomato; chopped1/2 tsp. powdered sage1 pinch powdered thyme1 Tbsp. shoyusalt and pepper; to taste3 Tbsp. unrefined corn oil or soy margarine4 Tbsp. unbleached flour2 1/2 C.(s) soy milk; heated1/2 C.(s) almonds1/4 medium onion; separated into leaves4 cloveswhite pepper; to taste3 dash freshly grated nutmegsalt; to taste


For crepes: blend the egg replacer w/1/2c water until smooth. Add remaining ingredients and blend one minute at high speed. Heat a crepe pan or non stick 8 skillet over low heat, brush the bottom lightly w/oil. When pan is heated, take it off the burner, let cool about three seconds and pour 3 to 4t batter into it. Swirl the pan so the bottom is coated w/a thin layer of batter. Put the pan back on the burner and cook until lightly browned. Flip the crepe and cook until that side is lightly browned as well. Repeat w/remaining batter. This makes about a dozen crepes. Note that you will inevitably screw up the first crepe or two, but it will become fairly routine after that. For stuffing: sauté the onion in a little dry white wine for a minute or two, then add wild rice and stock, cover tightly, bring to a boil, turn heat to low and cook about an hr, until all liquid is absorbed. While the rice cooks, sauté celery in oil until slightly tender, add onions and all mushrooms, and sauté until all vegs are medium tender. Add cooked rice, tomato and seasoning and cook another ten minutes or so. Fill crepes w/the mixture, roll them over it and heat in a preheated oven at 350 for about ten minutes. Serve w/nutty almond sauce and garnish w/parsley and a twisted orange slice. For nutty almond sauce: toast almonds until golden, then pulverize. (don’t overgrind or you’ll get almond butter. ) Heat oil a few minutes in a heavy bottomed skillet, then stir in flour and cook 2 to 3 minutes on low, until fragrant. Stir in soy milk and continue to stir until it begins to thicken, then stir in seasonings. Cover and cook 10 more minutes, but stir often to prevent scorching. Stir in almonds and cook another 4 to 5 minutes. Serve w/a simple spinach salad w/mustard vinaigrette and french bread, along w/a chilled white wine.