Vegan crepes. The combination of these two words translates to me as just “Mmm.” I’ve always loved pancakes and waffles, covered in real maples syrup or my mom’s homemade strawberry syrup, but only recently have I decided that I love crepes even more. The light, delicate texture of these crepes makes the subtle flavors of coconut, cinnamon and vanilla even more noticeable. I enjoy eating these plain, filled with fruit, topped with vegan yogurt, or—my personal favorite combination—filled with chopped bananas and pecans with a drizzle of maple syrup on top.
Without further ado, here’s the recipe!
Makes 9-10 Crepes
3 tablespoons coconut oil (melted)
3 tablespoons agave nectar or other liquid sweetener
1 teaspoon vanilla extract
1/2 cup soy or almond milk
1/2 cup water
1 cup white whole wheat flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
Whisk together the coconut oil and honey, then add in the other wet ingredients one at a time. You can combine the dry ingredients in a separate bowl and then add them to the liquid ingredients, or you can simply whisk them in, being sure to mix well enough to eliminate any salt lumps.
Preheat a nonstick or seasoned skillet to a medium-low heat. For each crepe, pour about three tablespoons of the batter on the skillet and cook for several minutes on each side.
When the crepes are done, roll them up with chopped fruit on the inside or cover with your favorite syrup or vegan yogurt. Enjoy!
Since my last post in February, life has been crazy! I got engaged to my then-boyfriend of 2.5 years in March and married in May! Now that I’m no longer planning a wedding, I promise to be a lot more regular with the posts. Especially since I received so many wonderful gifts of cookware, bakeware and appliances that have motivated me to spend even more time on my experiments in the kitchen.
Well, to start this one off, I’ll just tell you that if there’s one thing I enjoy, it’s a good breakfast. Though, I don’t always eat breakfast in the morning. I often find myself eating the delicious breakfast foods I crave for lunch or dinner. So it was today. After deciding to make a standard tofu scramble (which I can’t believe I haven’t posted on this blog yet, oh well), I saw some leftover chickpeas in my fridge and I thought to myself, “I wonder what I could do with those.” As my mind became busy trying to find a way to add chickpeas to my breakfast-lunch, I was struck with the idea of adding chickpeas to a standard vegan tofu omelette (which I’ve experimented with before).
The result was thoroughly pleasing. Though, I wish that I’d had some nutritional yeast on hand to add to the mix. Despite that, I felt that the flavor of the tofu and chickpeas, combined with the seasonings, made for a very delicious, though time consuming, breakfast item.
To start off, I seasoned my stainless steel skillet, thinking that cooking omelettes would be the ultimate test to see if seasoning a skillet would really make it “non-stick.” Thankfully, it worked! There was no sticking and I only used paltry amounts of oil with a few spritzes of my Misto sprayer (which I highly recommend).
Vegan Chickpea-Tofu Omelette
Makes 5-6 Omelettes
1 14-ounce package of silken tofu
1 cup chickpeas
1/4 cup chopped onion
2 tablespoon cornstarch
1/2 to 1 teaspoon salt
1 teaspoon mustard
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
(Note: I imagine that this would also work great with a tablespoon or two of nutritional yeast!)
Sliced mushrooms, bell peppers and onions, or vegetables of choice, for filling.
I began by slicing up a few veggies—mushrooms, mini bell peppers and part of an onion—and throwing them in a skillet. You can also throw some vegan sausage in if that’s your thing. I added a little because the hubs really likes the stuff.
Next, while preheating your pan on a medium-low heat (though, how high of a temperature you need can vary greatly depending on what kind of pan you’re using), add the rest of the ingredients to a boss food processor or blender. If your appliance isn’t super heavy duty, you can add a little plain soymilk or water to help it blend. But don’t put too much extra liquid or it might not be thick enough to solidify into a beautiful omelette. And that would be a real shame.
Then, scoop some of this mixture onto your heated skillet (I put about 3/8 cup per omelette).
Now comes the waiting game. While your omelette is cooking, cover it for a few minutes to help cook the omelette all the way through. If it starts to seem like it’s steaming it too much and making it soggy, though, remove the cover. Cook until it is pretty solid, about 10 minutes.
Then, place your filling of veggies and/or veggie sausage on the omelette.
Use your spatula to fold the omelette over the filling.
Cook for a minute or two more and voila! A delicious omelette! Repeat these steps for more delicious omelettes! Enjoy!