Saturday, August 30, 2008

Voulez-vous des crepes végétaliennes?

Would you like some vegan crepes? Er, maybe I should ask you in Italian since these babies are seasoned for a more Mediterranean palate. In any case, they are le kick-ass. Totally impressive looking but not too complicated. The ratio of fancy lookingness to relative ease of preparation is just right for a dinner party or a night in with your kitties if you have, as I do, very judgemental animal companions. Another plus is that the various components of the dish (crepes, fillings, sauces) can be prepared in advance and assembled and baked the day of. Bon appetit, er mangia, er, NOMZ! to you friends. Special thanks to Roomie for helping out with the prep work.

You need:
*2 batches of somewhat thicker-than average savory vegan crepes. Make this recipe if you don't already have a favorite. Omit the vanilla and double the whole thing if you're wary of you crepe-making abilities and need to practice. I also used some evoo to make them too instead of earth balance and canola.
*2 jars of your favorite marinara sauce or a similar amount of homemade for the more impressive among us
*1 recipe of tofu ricotta from Veganomicon (firm tofu, cashews, garlic, olive oil, lemon, spices)
*1 can plain pureed pumpkin
*1-2 cups sauteed greens of your choice
*Spices! I used red chile flakes, oregano, basil, nutmeg, salt and black pepper.
*9 x 13 inch glass or ceramic baking dish or 2 smaller ones (how much space you need depends on how tightly you roll your crepes)

Make them:
1.) Make your crepes! Refrain from scarfing them all down immediately. I know, it's difficult isn't it?
2.) Whip up some vegan ricotta in your food processor
3.) Spread out a generous layer of tomato sauce in the bottom of your baking dish
4.) In a mixing bowl combine ricotta, whole can of pumpkin, greens and salt and spices to taste
5.) Fill crepes with the pumpkin-ricotta mixture, roll them up and lay them into your tomato sauce filled baing dish
6.) Continue untill dish is filled
7.) Pour another layer of sauce on top of rolled crepes
8.) Cover dish with foil and bake at 375 degrees until bubbly and thoroughly hot, about 25 minutes


driababe said...

These were so good!

sinead said...

Oui! Je veux des crepes vegetaliennes! Toute suite! Seriously, these look tres yummy. I shall be putting on my best ridiculous french accent, beret, stripey shirt and handlebar moustache and making these soon.

Anonymous said...

I'm intrigued by your combination of spices. The nutmeg caught me off gaurd, but sounds good. Looking forward to making this for supper some day, and thanks for the recommended crepe recipe (I was looking for one of those the other day, and it's good to have a second opinion when it comes to online recipes).

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