Wild rice crepes
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Wild rice crepes
  Rice    Crepes    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:34 AM. Recipe ID 26171. Report a problem with this recipe.
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      Title: Wild rice crepes
 Categories: Main dish, Vegetarian, Vegan
      Yield: 4 servings
      2 tb Egg replacer (or arrowroot)
  1 1/2 c  Water
      1 c  Soy milk
      1 ts Salt
      4 tb Oil
      2 c  Flour
    1/2    Garbanzo flour

    3/4 c  Wild rice, uncooked
  2 3/4 c  Stock
    1/4 md Onion; minced
      2 sm Stalks celery; sliced thin
      2 tb Unrefined corn oil
    3/4 md Onion; chopped coarse
    1/4 lb Button mushrooms
           - sliced thick
      6    Shiitake
           - fresh or reconstitued,
           - quartered or eighthed
    1/2    Oyster mushrooms
           -OR- chanrerelles mushrooms
           -If using oysters, separate
           -them into small clumps,
           -if using chanterelles,
           -halve them
      1 lg Tomato; chopped
    1/2 ts Powdered sage
      1 pn Powdered thyme
      1 tb Shoyu
           Salt and pepper; to taste

MMMMM---------------------NUTTY ALMOND SAUCE--------------------------
      3 tb Unrefined corn oil
           -OR- soy margarine
      4 tb Unbleached flour
  2 1/2 c  Soy milk; heated
    1/2 c  Almonds
    1/4 md Onion; separated into leaves
      4    Cloves
           White pepper; to taste
      3 ds Freshly grated nutmeg
           Salt; 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 (I use unrefined corn oil).  When pan is heated,
  take it off the burner, let cool about three seconds and pour 3-4T
  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.  Don't worry about
  it, I still do that after all these years.
  FOR STUFFING: Saute 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 hour, until all liquid is absorbed.
  While the rice cooks, saute celery in oil until slightly tender, add
  onions and all mushrooms, and saute 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
  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 2-3 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 4-5 minutes.
  Serve w/a simple spinach salad w/mustard vinaigrette and French bread,
  along w/a chilled white wine.
  From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN,
  The Book Publishing Co, 1991.
  From: mad4@ellis.uchicago.edu (Bill Maddex)

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Recipe ID 26171 (Apr 03, 2005)

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