Wild rice crepes

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Egg replacer (or arrowroot)
1½ cup Water
1 cup Soy milk
1 teaspoon Salt
4 tablespoons Oil
2 cups Flour
½ Garbanzo flour
¾ cup Wild rice, uncooked
2¾ cup Stock
¼ medium Onion; minced
2 smalls Stalks celery; sliced thin
2 tablespoons Unrefined corn oil
¾ medium Onion; chopped coarse
¼ pounds Button mushrooms sliced thick
6 Shiitake fresh or reconstitued, quartered or eighthed
½ Oyster mushrooms OR- chanrerelles mushrooms If using oysters, separate them into small clumps, if using chanterelles, halve them
1 large Tomato; chopped
½ teaspoon Powdered sage
1 pinch Powdered thyme
1 tablespoon Shoyu
Salt and pepper; to taste
3 tablespoons Unrefined corn oil OR- soy margarine
4 tablespoons Unbleached flour
2½ cup Soy milk; heated
½ cup Almonds
¼ medium Onion; separated into leaves
4 Cloves
White pepper; to taste
3 dashes Freshly grated nutmeg
Salt; to taste

Directions

CREPES

STUFFING

NUTTY ALMOND SAUCE

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 slice.

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@... (Bill Maddex)

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