Quinoa Crepes with Veggies and Cashew Creme Fraiche

Finally, a recipe!!  I don't consider myself a great home cook, but every once in a while, I make something that's pretty good!  And I'm definitely not a food photographer.  So you get what you get :)  This recipe is actually really easy, super tasty, and comes out kind of fancy, imo.  It's vegan, gluten free, and is not short on flavor!  You won't even miss the meat, or think that it's even needed at all.  I promise!

Quinoa Crepes

You'll need a high speed blender, like a Blendtec or Vitamix, for this recipe.  If you don't have one, go get one, now!  It's worth the investment.  I've had mine for almost 5 years and I use it up to 5x a day!  It has paid for itself a million times over.  Completely worth it!

Put in the blender

  • 1/2 cup quinoa (that has been soaked and rinsed)
  • 1/2 cup millet (that has been rinsed)
  • 1.5 cups water
  • 1 tsp baking soda
  • spices and flavors of your choice ... I added 2 tsps of Flavor God Everything seasoning

Blend on high until a thick, pancake like dough has been formed.  Cook in a pan on medium high with a little bit of coconut or olive oil in the pan.  Do not flip until the entire pancake/crepe has been bubbling.  It may seem like it's overcooked, but it's not.  It won't flip unless it's fully cooked.  This makes a ton of pancakes/crepes.  They are not flexible, so eating with a fork is a must!

Veggies

What can I say, this was really easy and you can use any combination of veggies you want!

  • Chop up onions and add to the pan with a little olive oil
  • Then add any roots/starchy veggies that need longer to cook
  • Add veggies that cook in a shorter amount of time, then add greens last so that they just lightly saute
  • With this recipe I used onions, kabocha squash (my FAVORITE!), bell pepper, purple cabbage, swiss chard, himalayan salt and pepper

Cashew Creme Fraiche

This recipe comes from the book Raw and Simple by Judita Wignall.  She's a raw foodist, creates the most beautiful recipes, and is also a fellow grad of the Institute for Integrative Nutrition.  Her recipes are easy, fresh, and super tasty!  I make this stuff ALL THE TIME! It's super versatile, you can use it anywhere you'd use sour cream or creme fraiche!

  • Soak 1 cup of cashews for at least 4 hours
  • Drain and rinse until the water is clear
  • Add cashews to the blender
  • Add 1 cup water and 1/4 cup fresh squeezed lemon juice (I actually added more lemon juice, so it turned out to be about 1/3 cup)
  • This is my addition, 1/2 tsp himalayan salt
  • Blend until smooth and creamy, keeps for up to one week in the fridge

I suggest making the creme fraiche first, then the crepes, then the veggies.  Top the crepes with veggies, fresh avocado, garden tomatoes, creme fraiche.  You have yourself a tasty meal that is super healthy and will be enjoyed by vegans and meat eaters alike!

 


Coconut Curry Veggie Dish

Coconut is so delicious!  I have been experimenting with whole, young coconuts (Thai coconuts) lately and whipped up this quick and tasty dinner.  It was really easy, I promise!  I don't like spending a ton of time cooking, even though I do love being in the kitchen.  And making everything from scratch can be tedious and messy.  But this recipe wasn't, so I will be repeating it in the near future for sure!  One pan dinner with very little clean up, yes please!!

I opted to use a fresh, young coconut to make coconut milk instead of using canned coconut milk.  Once you know how to open the coconut, it's actually pretty easy and quick.  It's cheaper or the same price as canned coconut milk, but it's not processed, and it tastes sooo much better!

To prepare, you need a young coconut and a knife with a blunt edge.  If you're not sure how to open it, check out this video tutorial here.  If you have a Whole Foods nearby, they sell their young coconuts with the husk cut off and a hole already exposed.  So easy!

Coconut Curry Veggies

Ingredients (organic whenever possible):

  • fresh ginger
  • fresh turmeric
  • 2-3 cloves garlic
  • onion
  • sweet squash like acorn, delicata, kabocha or butternut (I used white acorn squash)
  • romanesco or cauliflower
  • 2 small or 1 large zucchini
  • 1 bell pepper (any color)
  • 2 carrots
  • coconut oil
  • 1 young coconut
  • curry seasoning

First, make coconut milk

Open the young coconut by puncturing a hole and draining the water into a jar, bowl, etc.  Scrape out the flesh with a small silicone spatula.  Add all the water and all the flesh/meat to a blender, and blend until smooth and frothy.  There's your coconut milk!  It should yield anywhere from 12-16 oz, which is about how much a can of coconut milk is.  You will use it all in this recipe.

Next, to make the dish

Prepare the squash first because this is the most time intensive.  Peel off skin and cut in half or sections, removing the seeds by scraping them out with a spoon.  Cut in to bite size pieces and set aside.  If your squash is really big, use only half or part of it.  I used an entire white acorn squash.  

Chop up onion, garlic, ginger and turmeric finely.  I used 1/2 thumb size of peeled ginger and turmeric each.  Add about 2 TB of coconut oil to a saute pan and add onion, garlic, ginger and turmeric to the pan.  Keep on medium low.  Once they start to sauté, add a little bit of the coconut milk that you just made to the pan and continue sautéing.  Add curry seasoning to taste.  I probably used at least a TB of curry.

Now add the squash to the pan with more coconut milk and bring to a low simmer.  Cover with a lid and let it cook while you cut up the rest of the veggies.

Chop up romanesco or cauliflower (I used romanesco, I'm obsessed with it lately!), carrot, zucchini, bell pepper, and any other veggies that you think would be good.  Peas are also traditionally used in Indian food dishes, so you could add those as well.  

Add all veggies to the pan, stir and add the rest of the coconut milk.  Add more curry powder is desired.  Stir and keep veggies on a low simmer until they are done to your liking, 15-20 minutes.  I like the squash to be cooked soft, but the bell pepper and romanesco to be crisp tender.  You might like it different, so cook it how you want it!  

Let it cool for few minutes off the heat (the squash gets hot!!) before you dish out and enjoy!  This makes enough for leftovers for the next day (if you're only feeding 2).

 

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