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.
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, oat flour, 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.
This recipe makes about 3-4 cups.
Serve. Eat. Enjoy.
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.
I need to make some date paste for some baking I was planning to do. Fruit pastes are a great way to substitute for sugar in recipes and they are so easy to make. They store well in the refrigerator, so you can make a batch and store it for whenever it is needed.
You can make fruit pastes out of just about any dried fruits. Here is the basic recipe using dates. However, you could use dried apricots, mangoes and many other dried fruit.
- 20 Medjool dates
- water, just to cover dates.
In a medium saucepan add dates and water just to cover. Bring water to a boil. remove from heat and let dates soak and plump up, about 20-30 minutes. the dates should be softened and plump.
Transfer dates to a high-speed blender, and some of the water used to plump up the dates. Just enough to cover the dates in the blender.(You probably will not use all the water from the soaking.) Blitz until dates are smooth and creamy.
Refrigerate unused fruit paste in a sealable container.
This sauce is my favorite sauce as of right now. It is very versatile and simple to make. The recipe is generous in portion, so you can use it in multiple recipes. I made this sauce and used it for creamed spinach, which I will share the recipe tomorrow. It was amazing. I also used a portion of this recipe for Creamed Spinach and Tomato Penne – Another outstanding dish. I still have some left, for at least one more meal. It also freezes well. You could portion it out into 1-2 cup portions and freeze it.
I have developed a little short cut to soaking the cashews, which cuts the time down dramatically.
- 2 c raw cashews
- water, just enough to cover the cashews
- 1 c onion, diced
- 1 tbsp garlic, minced
- 1 1/2 c Vegetable Stock
- 3/4 c pinot grigio, divided 1/2 c & 1/4 c (for sautéing)
- 2 1/2 tbsp nutritional yeast
- 1 tbsp onion granules
In a medium saucepan add cashews and water (just to cover) and bring to a boil. Once the water begins to boil turn off the heat and let the cashews soak in the water for about 10 minutes. Drain and transfer cashews to a high-speed blender. Set aside.
In the same saucepan add the onions and sauté over medium heat. Cook until onions are translucent and are soft. You do not want any color on them. Add garlic and sauté with onions until the garlic is fragrant, 1-2 minutes. Use the 1/4 c of wine as needed to sauté onions and garlic.
Add onion mixture to the cashews in the high-speed blender, along with the rest of the ingredients: vegetable stock, 1/2 c wine, nutritional yeast and the onion granules. Blend for about 60 seconds, until smooth and creamy.
Note: You can use right away, refrigerate or freeze. The sauce will reduce and continue to thicken when using in recipes, so you may need to thin it out with some liquid.
Right now my kitchen smells AMAZING. I am making Basic Vegetable Stock. This is such an easy recipe that there really no reason not to make your own. Just chop – Throw it in the pot – Simmer. EASY.
- 4 carrots, large, peeled, chopped
- 4 stalks of celery, chopped
- 2 large onions, chopped
- 1 leek, white and green parts, chopped
- 6 garlic cloves
- 1 tsp black peppercorns
- 2 bay leaves
- 2 qt (8 c) cold water
- 1/4 c sun-dried tomatoes
- 1 small handful Italian parsley
- 3 sprigs of thyme
Add all the ingredients to a large stockpot. Bring to a boil. Reduce heat to a simmer. Simmer uncovered for 60 – 90 minutes.
Allow stock to cool for about 20 minutes. Pour through a fine mesh strainer over a medium bowl. Let cool and then transfer to a sealable container and store in the refrigerator.
Since baking season is just about upon us. I thought I would share my favorite spices for baking. I almost always use the same ratio of spices in my baked goods. So, instead of measuring each time the same amounts I decided to make up a blend of my favorite baking spices. Now I only have to measure once when I want to bake.
This spice blend is a simple ratio of 3-2-1. After I measured my spices I added them to a small mason jar and shook it like crazy – Done. From now on when you see Baking Spice Blend you will know what I am talking about.
- 3 tbsp cinnamon, ground
- 2 tbsp nutmeg, ground
- 1 tbsp ginger, ground
Measure out the ingredients. Add spices to a small mason jar. Securely fasten lid and shake. Done.
Brown rice can get a little boring. To bump up the flavor I added a few simple ingredients to make this brown rice stand out. This rice can be used for a base for a Buddha bowl, burritos, enchiladas, and even a curry. It is that versatile.
- 1 c brown rice, long grain
- 1 1/4 c water
- 1 c vegetable broth
- 1 recipe Lime Gremolata
Combine brown rice, water and vegetable broth in a medium size saucepan. Bring rice to a boil. Cover saucepan with lid and reduce heat to a simmer. Cook until all the liquid is absorbed and rice is done.
Fluff rice with fork and stir in Lime Gremolata.
Serve. Eat. Enjoy.
The fresh cilantro in this dressing is a refreshing compliment to a salad. Add this dressing to any kind of salad; bean, legume, grain, greens. It will take your salads up to the next level.
- 3 tbsp cilantro, fresh, roughly chopped
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- Pinch Himalayan salt and pepper
Combine all the ingredients into a mason jar. Securely seal the lid to the jar and shake. Pour over salad.
Serve. Eat. Enjoy.
This pesto is a nice change from the ordinary green pesto and it is also wonderful for a non-traditional pasta sauce. The peppers have been roasted, which enriches the flavor of the pesto. You could also use the pesto as a sandwich spread or mix it with some vegan mayonnaise and make an aioli. There are so many uses for this pesto.
The pesto can be made in a food processor or blender. Just combine ingredients and blend. Now that is an easy sauce.
- 16 oz. jar roasted bell peppers, drained
- 3 tbsp pine nuts
- 2 tbsp nutritional yeast
- 1/2 lemon, juiced
- 2 tsp garlic clove(s), minced
- 1 tsp All-Purpose Seasoning
- 1/4 tsp red pepper flakes
Combine all ingredients into a blender or food processor. blend until smooth.