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Savory Crepes with Sautéed Spinach & Mushrooms

I have been asked to share the recipe for the filling I used for the Savory Chickpea Crepes. It is a very simple recipe and makes enough for 6 Savory Chickpea Crepes. Make sure you make the filling before you begin to make the crepes. The crepes roll the best when they are warm.

You can change out the spinach for any kind of greens you have, and even the mushrooms too.

Filling:

In a large dutch oven add mushrooms, spinach, All-Purpose Seasoning and garlic. Sauté over medium heat until mushrooms have released their water and the spinach has wilted.

By trial and error I found it was easier to put the crepe on a plate add the filling and roll the crepe.

Top with either my Cashew Béchamel – Basic White Sauce or JB’s Macadamia Béchamel – Raw White Sauce.

Serve. Eat. Enjoy.

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Savory Chickpea Crepes

Recently I brought to you the Red Lentil Tortillas and they have been a big hit. Chickpea Crepes have been on my mind lately. I used to make regular crepes, until I went WFPB Gluten-Free. These crepes are nutritious, flavorful, have minimal ingredients and are easy to make.

I increased the servings amount. Initially the recipe was half the amount, but that just was not enough, so I doubled it. the hardest thing is letting the batter rest.

In a high-speed blender add all the ingredients. Blend until completely combined. Cover the batter and let rest for a couple of hours at room temperature, or refrigerate overnight.

Heat a non-stick skillet to medium heat. Make sure you wait for the skillet to heat up. I got too impatient and ruined my first crepe. That was a sad moment.

Pour the batter into the pan tilting it to make a large circle.

Cook 1 1/2 -2 minutes, the top of the crepe will look dry. Slide a spatula around the edges to loosen and carefully flip the crepe . Cook the other side until it is browned, about 1 minute. As the skillet gets hot and remains hot the crepes take less time to make.
Do not get disheartened if the first crepe does not turn out. Look at it as a test to see if the pan is hot enough. It is still edible, just not pretty.

Serve. Eat. Enjoy.

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JB’s Macadamia Béchamel – Raw White Sauce

I am really excited about this sauce. I have been wanting to make a béchamel sauce for JB. However, my normal Cashew Béchamel – Basic White Sauce was not going to work for them. I came up with this sauce with ingredients I knew that JB could have. This particular sauce is actually easier because there is no cooking in the initial process. You may want to heat it up to go with a dish, but otherwise there is no cooking.

Rinse the soaked macadamia nuts. Add nuts, water, JB’s All-Purpose Seasoning and lemon juice to a high speed blender. Blend until smooth and creamy. Start with 1 cup of water and add more until it reaches your desired consistency. Store in the refrigerator in a sealable container.

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This recipe makes about 3-4 cups.

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Serve. Eat. Enjoy.

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Red Lentil Tortillas

How can something so good be so simple? I do not care. These are delicious and just a little patience is required. They have all the nutrients of red lentils, but in a different form – Tortillas.

  • 1 c red lentils, rinsed and drained
  • water + 2 c water for soaking
  • 1/4 tsp Himalayan salt

Combine the lentils and water in a medium bowl. Let soak for about 30 minutes. Rinse lentils. Combine the rinsed lentils and water in the bowl.Loosely cover and let stand at room temperature. This takes ab out 1-2 hours. the lentils will have absorbed most of the water and began to split.

Add the entire contents, lentils and water into a high-speed blender. Add salt. blend until the mixture is smooth and fluffy.

Heat a non-stick skillet to medium heat. Make sure you to wait for the skillet to heat up. I got too impatient and ruined my first tortilla. That was a sad moment.

Pour the batter into the pan titling it to spread the batter forming a tortilla.

Cook 1 1/2 – 2 minutes, the top of the tortilla will look dry. Slide a spatula around the edges to loosen and flip the tortilla. Cook the other side until it is browned, about 1- 1 1/2 minutes. As the skillet gets hot and remains hot the tortillas take less time to make.

Transfer to a cooling rack and let the tortilla completely cool. This makes 6 tortillas, well, 5 if you tend to mess up the first one like I do.

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Serve. Eat. Enjoy.

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Pecan & Chocolate Chip Bars

These bars are perfect for a grab-n-go breakfast, but also for a snack anytime of the day. So go ahead and put one in the lunch box, or carry one in your purse for when you get the hungries.

By the way, this is a one bowl recipe.

  • 1 1/2 c gluten-free rolled oats
  • 1 1/4 c gluten-free oat flour
  • 1/4 c pecans, chopped
  • 3 tbsp dark chocolate chips, chopped
  •  1 1/4 tsp Baking Spice Blend
  • 1/4 tsp salt
  • 1/3 c + 2 tbsp Date Paste
  • 6 tbsp macadamia milk (or any other plant milk)

Preheat oven to 350 degrees. Line an 8×8-inch baking dish with parchment paper.

Combine all the ingredients into a large bowl and stir until well combined. Press oat mixture into the prepared baking dish. Press the dough with a spatula into an even layer.

Using a sharp knife score the dough into 8 pieces.

bake until the bars are golden on the edges, about 20 minutes. Remove from oven and let cool in dish.

Following the scored lines, use a sharp knife to cut the bars. Store in a sealable container in the refrigerator.

Note: You can make the oat flour be processing it into a food processor or spice/coffee grinder.

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Serve. Eat. Enjoy.

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One Pot Veggie Packed Pasta

I was cleaning out the refrigerator and freezer and had some things that I wanted to use up. I actually like to do this every week and use all the bits and pieces I can so that they do not go to waste. This is what I came up with. It is colorful and flavorful.

  • 12 oz. brown rice spaghetti (I like Jovial brand)
  • 16 oz. mixed color little tomatoes, halved
  • 12 oz. Green Giant Zucchini Noodles, frozen
  • 1 c green peas, frozen
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, juiced
  • 1 c Basic Vegetable Stock
  • 1 tbsp arrowroot/cornstarch
  • 1/2 c nutritional yeast

In a large dutch oven cook the pasta according to package directions. Drain, rinse and set aside.

In the same pot add tomatoes, zucchini noodles, peas, All-Purpose Seasoning and garlic. sauté until veggies are heated through.

While the veggies are cooking make a slurry with the vegetable broth and cornstarch. Set aside.

Add spaghetti to the vegetables and stir thoroughly. Add the lemon zest and juice, vegetable broth slurry and nutritional yeast. Stir until completely coated and is well incorporated.

I sprinkle some topping on top of the pasta dish. The topping recipe is from the Spaghetti Squash Pomodoro and Baked Spinach-Artichoke & Tomato Caserecce.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients. Sprinkle topping onto plated pasta.

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Serve. Eat. Enjoy.

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Peanut Butter and Chocolate Oat Bites

I made these little bites for a quick snack for a client. They are simple to make, all in one bowl. This recipe makes 20 individual bites. Be careful they are slightly addictive.

  • 2 c gluten-free oats
  • 1/2-3/4 c chunky natural peanut butter
  • 1/4 c Date Paste
  • 1/2 c dark chocolate chips, chopped
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder

Combine all the ingredients into a large bowl. Thoroughly mix the ingredients until they are well combined. Form the mixture into little balls. Freeze the little balls for about 10 minutes to set and firm up. Then you can store them in a sealable container in the refrigerator.

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Share. Eat. Enjoy.

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Pasta Soup with Cannellini and Escarole

I try to make a batch of soup once a week. That way I have something quick to heat up when needed. I made this soup for a client that needs just such a thing.

  • 4 oz. Banza elbow macaroni
  • 3 c vegetable stock
  • 3 c water
  • 3/4 tsp JB’s All-Purpose Blend
  • 4 c escarole, chopped
  • 1 tsp garlic, mince
  • 15.5 oz cannellini beans, canned, rinsed, drained
  • 2 tsp fresh lemon juice

Add macaroni, vegetable stock, water, and JB’s All-Purpose Seasoning to a large dutch oven. Cook macaroni until almost done.

While the macaroni is cooking, wilt the escarole with the garlic in a large skillet over medium heat. This will only take a few minutes. Set aside.

Add the cannellini beans to the broth mixture and heat through. Add the escarole and cook until tender. Remove from heat and stir in lemon juice.

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Serve. Eat. Enjoy.

 

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JB’s Savory Muffins/Mini Chickpea Frittatas

I could not decide to call theses Savory Muffins, or Mini Chickpea Frittatas. By whatever name you want to call them they are delicious, nutritious and portable. They also would be great for a brunch, lunch or dinner.

They were made for my food restricted client, so you might see some different ingredients in these  little bites of goodness.

Veggie:

  • 3 c Spinach, fresh, chopped

In a large skillet, wilt the spinach over medium heat. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the spinach and stir until the spinach is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 2 c Macadamia milk
  • 1 lemon, juiced

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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JB’s All-Purpose Blend

I have a client that has a lot of food allergies. It has been a welcomed challenge to try and find foods and seasonings that they can have and enjoy without any discomfort. This seasoning blend I made just for them so that all their foods can have loads of flavor.

  • 1 tsp Himalayan Salt (optional)
  • 2 tbsp thyme, ground
  • 2 tbsp oregano, ground
  • 1 tsp mustard, ground
  • 1 tsp black pepper, ground

Combine all the ingredients into a mason jar. Seal the jar with a lid and shake until all the ingredients are thoroughly combined.

Use to season just about anything you want.