Monday, May 9, 2011

Summer Vegetable Crêpes

adapted from EatingWell: July/August 2008

4 servings


1/3 cup vegan sour cream (i use tofutti)
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons plain soy milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels
1 cup vegan ricotta cheese (i use tofutti)
1/2 cup shredded vegan mozarella shreds (i use daiya)
1/4 teaspoon freshly ground pepper
4 9-inch crêpes, your favorite recipe


Stir vegan sour cream, 1/4 cup chives, soy milk, lemon juice and
1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large nonstick skillet over medium-high heat.
Add zucchini, green beans and corn and cook, stirring, until
beginning to brown, 6 to 8 minutes.

Reduce heat to low; stir in vegan ricotta, daiya mozarella, the
remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and

Cook, stirring gently, until the cheese is melted, 1 to 2 minutes.
Remove from the heat.

To roll crêpes, place one on a piece of parchment or wax paper

Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup)
down the center of the crêpe.

Use the paper to help you gently roll the crêpe around the filling.

Place the crêpe seam-side down on a
dinner plate.

Repeat with the remaining crêpes and filling. Serve each
crêpe topped with 2 tablespoons of the reserved sauce and more
chives, if desired.

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