Daily Vegan Lunch for 30 December, 2013: Strawberry Crepes and Chewy Tofu Bacon

IMG_3928 vegan strawberry flaxseed crepes

 

CREPE INGREDIENTS:

1 tablespoon flaxseed meal (or 1 tablespoon of flaxseeds put into the coffee grinder or food processor)
1 and 1/3 cups water and 1/4 cup cashew butter or pre-soaked cashews OR 1 and 1/3 cups soy or almond nondairy creamer and a pinch of salt
1 tablespoon sugar
1 teaspoon vanilla

1/4 teaspoon allspice
3/4 cup plus 1 tablespoon flour

STRAWBERRY FILLING:

2 cups frozen or fresh strawberries
1 tablespoon sugar
1/2 cup water mixed with 2 teaspoons arrowroot or cornstarch

TOFU BACON INGREDIENTS:

1 package any kind of tofu, frozen, thawed, and squeezed dry
1 tablespoon maple syrup
2 tablespoons soy sauce
1 tablespoon nutritional yeast
1 teaspoon oil for frying

STRAWBERRY CREPE DIRECTIONS:

In a blender or food processor, combine the water, cashew butter, and flaxseed meal (or the soy nondairy creamer in place of the water and cashews), sugar, allspice, and vanilla.  Blend it extremely well.

Mix the resulting milk with the scant cup of flour until just blended — it will make a pourable batter.

Let the batter rest while you prepare the strawberries.

Mix the water, sugar, and arrowroot or cornstarch in a shallow bowl.  Place strawberries (they can be frozen) in a small pan and cook them on medium heat until they are heated through.  This can take up to seven minutes if you used frozen strawberries.  Add the water-sugar-arrowroot mixture to the pan.  Stir until thickened and take it off the heat.

Grease a nonstick griddle or flat pan  with about a teaspoon of oil or vegan butter.  Heat the pan to medium.  Use a ladle to pour out about a half cup of batter.  At this point it will cook like a pancake.  When about a dozen bubbles appear, gently flip the crepe over and cook for 30 more seconds.

Now the crepes can be served with strawberry filling rolled inside.  This recipe makes about 6 small crepes.  Sprinkle them with powdered sugar through a sieve or sifter.

FOR THE TOFU BACON:

Freezing tofu will give it a very meaty texture.  To freeze tofu, take it out of the package and drain off the water and put it in a freezer-proof container that gives some room for expansion.  Freeze overnight.  Thaw on the countertop the next day or thaw in the microwave or on stovetop if you’re in a hurry.  The tofu can now be squeezed dry like a sponge.

Combine the soy sauce, syrup, and nutritional yeast in large bowl.  Mix into a slurry.  Tear the tofu into bite sized pieces and immerse them to coat.  Thin the slurry down with a tablespoon or two of water if it doesn’t seem to be going far enough to coat all the pieces.

Fry the coated pieces in a shallow pan at medium heat until browned, about 3 minutes.  Using oil to fry them is optional.

 

 

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