All the world is nuts about
What's in The Nut Gourmet
VEGGIE BRUNCH CREPE
With summertime spreading sunshine into our lives, we're inclined to think ahead about warm weather entertaining. Guests love a brunch. So, after a visit to the farmers' market, treat your friends to an easy-to-assemble voluptuous crepe brimming with a bounty of freshly sautéed veggies
A sumptuous entrée, this wholesome crepe headlining vegetables splashed with irresistible bright spring colors is a pleaser. For convenience, the sauce can be made several hours or even a day ahead. The veggies can be cooked ahead and reheated, but are always best when prepared just before serving. Pair the crepe with steamed bulghur wheat or buckwheat, a tossed salad, and sliced fruit.
1/2 pound (225g) button mushrooms, sliced
1 red bell pepper, julienne cut 1 1/2 inches (3.5 cm) long
1 yellow bell pepper, julienne cut 1 1/2 inches (3.5 cm) long
1 medium zucchini, halved lengthwise and sliced
1 medium red onion, sliced vertically
1 shallot, chopped
1 1/2 tablespoons extra virgin olive oil
1 cup (240 ml) cooked edamame (fresh soybeans)
4 whole wheat tortillas
3 cups (720 ml) water
1 medium onion, chopped
2 large cloves garlic, crushed
1 teaspoon salt
Freshly ground black pepper
1 tablespoon lemon juice
1 cup (240 ml) cashew meal
2 dashes nutmeg
2 to 3 tablespoons cornstarch (optional)
2 to 3 tablespoons water
- To cook the veggies, combine the mushrooms, red and yellow bell peppers, zucchini, onion, shallot, and olive oil in a large, deep skillet. Cook and stir over high heat about 5 to 7 minutes, or until onions are transparent and vegetables are softened. Add edamame and set aside.
- To make the sauce, combine the water, onion, garlic, salt, and pepper in a 4-quart (4 liter) saucepan and bring to a boil over high heat. Boil 2 minutes, then turn heat down to medium-high.
- Add the lemon juice, cashew meal, and nutmeg and stir with a wire whip until cashews are well incorporated and the sauce begins to thicken. If the sauce needs further thickening, combine the cornstarch and water in a cup or small bowl and stir to a thin paste. Add to the bubbling sauce a little at a time, stirring with a wire whip until thickened to desired consistency.
- To assemble the crepes, place each tortilla on a plate, spoon a heaping spoonful of the veggies onto half of each of the tortillas and fold them over. Spoon a generous serving of the sauce over each crepe and bring the remaining sauce to the table. Makes 4 crepes.
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