Long ago I had a passion for crepes. Miyoko Shinner's revolutionary, Now and Zen Epicure, cookbook is what got me started. Her Gateau de Crepes recipe on page 146 taught me how to make the most fabulous eggless crepes. I loved filling them with all variety of tasty fillings.
Then I went gluten free...AND decided to minimize the use of oil in my food preparation. Eggless crepes made with gluten-free flours and little to no oil...I just couldn't seem to pry them off the pan except in tiny pieces. My crepe days were over.
A few weeks ago however I stumbled upon Petra Scott's Food Blog, and learned how to make the most fabulous, easy, and versatile Flax wraps which are a great stand-in for crepes in my recipes. Now I have a new widget in my gluten-free, grain-free, vegan, no-oil repertoire, and I can't wait for you to taste what I have created with it.
Then I went gluten free...AND decided to minimize the use of oil in my food preparation. Eggless crepes made with gluten-free flours and little to no oil...I just couldn't seem to pry them off the pan except in tiny pieces. My crepe days were over.
A few weeks ago however I stumbled upon Petra Scott's Food Blog, and learned how to make the most fabulous, easy, and versatile Flax wraps which are a great stand-in for crepes in my recipes. Now I have a new widget in my gluten-free, grain-free, vegan, no-oil repertoire, and I can't wait for you to taste what I have created with it.
Ingredients:
1 recipe of Petra's flaxseed wraps
1 recipe of Sour Tofu Topping
1/2 cup white wine
1 large onion diced
2 large carrots chopped
3 stalks of celery chopped
1 1/2 cups of fresh or frozen peas
1 cup of fresh or frozen green beans cut into 1 inch pieces
1-2 TBS of gluten free organic tamari
1 TBS onion powder
1/4 cup nutritional yeast flakes
1 teaspoon each of marjoram, thyme, rosemary,
1/2 tsp garlic powder
1/4 tsp black pepper
Optional: 1 cup frozen yellow corn
Directions:
1) Make the "crepes" (aka flax seed wraps) and the sour tofu topping and set these aside.
2) Place the wine into a large skillet and turn on high. Add the onion and allow to sauté for five to seven minutes. Use a spatula or wooden paddle to stir the onion every minute or so. If the onion starts to stick, add a TBS or two of water as needed.
3) Add the carrots and celery and continue sautéing and stirring until they become soft.
4) Stir in the green peas and green beans and corn if using. Continue stirring and heating until they seem sufficiently cooked. Then drizzle the whole thing with tamari, stir well and add the remaining yeast and herbs. Turn off the heat.
5) Transfer vegetable mixture to a large bowl and stir in the sour tofu topping.
6) Lay out one of the flax wraps on a cutting board and spoon about 1/2 cup of the filling on the half of the wrap nearest to you. Carefully roll the wrap up and transfer it to a plate. Repeat with the remaining wraps. Serve immediately.
Variations:
You could also add, tiny cubes of tofu or tempeh (marinated and broiled first) or cubes of Beyond Meat's (un)chicken strips when cooking the vegetables.
1 recipe of Petra's flaxseed wraps
1 recipe of Sour Tofu Topping
1/2 cup white wine
1 large onion diced
2 large carrots chopped
3 stalks of celery chopped
1 1/2 cups of fresh or frozen peas
1 cup of fresh or frozen green beans cut into 1 inch pieces
1-2 TBS of gluten free organic tamari
1 TBS onion powder
1/4 cup nutritional yeast flakes
1 teaspoon each of marjoram, thyme, rosemary,
1/2 tsp garlic powder
1/4 tsp black pepper
Optional: 1 cup frozen yellow corn
Directions:
1) Make the "crepes" (aka flax seed wraps) and the sour tofu topping and set these aside.
2) Place the wine into a large skillet and turn on high. Add the onion and allow to sauté for five to seven minutes. Use a spatula or wooden paddle to stir the onion every minute or so. If the onion starts to stick, add a TBS or two of water as needed.
3) Add the carrots and celery and continue sautéing and stirring until they become soft.
4) Stir in the green peas and green beans and corn if using. Continue stirring and heating until they seem sufficiently cooked. Then drizzle the whole thing with tamari, stir well and add the remaining yeast and herbs. Turn off the heat.
5) Transfer vegetable mixture to a large bowl and stir in the sour tofu topping.
6) Lay out one of the flax wraps on a cutting board and spoon about 1/2 cup of the filling on the half of the wrap nearest to you. Carefully roll the wrap up and transfer it to a plate. Repeat with the remaining wraps. Serve immediately.
Variations:
You could also add, tiny cubes of tofu or tempeh (marinated and broiled first) or cubes of Beyond Meat's (un)chicken strips when cooking the vegetables.
