Sunday, August 3, 2014

Mushroom-Stuffed Crepes with Lemon-Thyme Cashew Cream

I'm just going to admit that this dish made me feel pretty awesome at life. Created spontaneously out of ingredients that were already in the fridge, this dish came together in 30 or 40 minutes for breakfast this morning.

Now, as I have before, I used the vegan brunch recipe for crepes. Such an easy recipe because all the ingredients just go into the blender and then onto the griddle. The cashew cream is so easy; I've been making versions of it and putting it on just about everything--enchiladas, stuffed peppers, etc.

Mushroom-Stuffed Crepes with Lemon-Thyme Cashew Cream
makes about 4 crepes

for the crepes:
1/2 recipe crepes from vegan brunch cookbook

for the cashew cream: 
1/2 c cashews
4 cloves roasted garlic
juice of 1/2 lemon, 1/2 tsp zest
pinch thyme
1/2 tsp better than boullion
water as needed
Cover the cashews with lots of water and then soak. Or just boil the crap out of them and they'll be ready in 20 minutes. Blend cashews with 3/4 c water and remaining ingredients, adding water as needed. Adjust seasonings to taste.

for the mushroom filling:
4 cloves garlic, minced
1 scallion, minced
8 oz sliced mushrooms, sliced
1 tsp splash tamari
1/2 tsp black pepper
1/2 tsp rosemary
1 tsp balsamic vinegar
Over medium-high heat, heat the oil, then add garlic and scallion and sautee until soft. Add mushrooms and saute until soft, adding the splash of tamari near the end. Finish by adding black pepper, rosemary, and vinegar; stir and allow to sit for a few minutes before putting into crepes.

1 comment:

Devon said...

you have every right to feel awesome at life - this dish looks incredible