After the first weeks with our new family member, P. and I had dark circles under our eyes as big as pancakes! It’s not that our daughter F. is crying all night long. It’s just the usual stuff: feeding, changing the diaper and getting her back to sleep takes up a lot of time. And if you are used to eight hours of sleep straight it’s not too easy to get used to this new pattern. So instead of writing blog entries, I often spent my free time taking a nap. (Don’t misunderstand me, I am not complaining. F. is pretty easy to handle and I have all the help I can get from P.) Meanwhile it got better, but it’s still hard to find some free time for blogging. Especially since the weather is very untypical for this time of the year. Nobody would think it was winter with all the sunshine and warmth and we are enjoying it as long as it’s possible.
I’ll try to get back to blogging more often. But be prepared that my posts might be a bit shorter than usual and the recipes a bit less accurate.
Since P. and I are both home right now, there’s always time to cook a decent meal once a day. Right now I am very thankful for my huge cookbook collection and especially for Hearty Vegan Meals by Celine and Joni. Even though my pregnancy is over, I still do have a monster appetite, so we cook from it a lot these days. I hope to do a review soon!
I also took out another cookbook last week and found a recipe for (non)vegan buckwheat crêpes in there. When we were in France last year, I saw packages of these premade galettes or crêpes au blé noir as they were called in every supermarket. Another food I wanted to veganize and then completely forgot about it.
I thought that since being gluten-free, these buckwheat crêpes would be much harder to veganize that regular wheat crêpes. But they weren’t. I think this was the easiest crêpe recipe I ever made!
We filled them with mushrooms, chard, and a sunflower seed and basil cream which may not look like the most attractive filling, but it was tasty for sure!
Crêpes au blé noir (Buchwheat crêpes), makes about 9
For the sunflower seed cream:
240 ml (1 cup) water
60 g (1/2 cup) sunflower seeds
12 g (1/4 cup) basil
2 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon garlic powder
2 tablespoon nutritional yeast
salt and pepper to taste
Combine all ingredients in a food processor or blender and process until smooth. Set aside.
For the filling:
1 tablespoon olive oil
1 onion, chopped
200 g mushrooms, sliced
150 g Swiss chard, finely chopped
1 tablespoon soy sauce
1/4-1/2 teaspoon chipotle powder
salt to taste
1/2 cup water
Heat oil in a pan and fry the onion until translucent. Add mushrooms and cook for about ten minutes. Add chard and cook for five more minutes. Add soy sauce, chipotle powder, and salt. Stir and add water. Now stir in the sunflower seed cream. Cook until the mixture starts to thicken.
For the crêpes:
Recipe adapted from the crêpe recipe in this book)
125 g (1 cup) buckwheat flour
3 tablespoons chickpea flour
1 tablespoon tapioca starch
1/2 teaspoon salt
330 ml ((1 1/4 cups plus 2 tablespoons) water
Combine the flours, starch, and salt in a bowl and mix well. Slowly add water. The batter should be fairly thin. Make sure to get rid of any lumps by using a whisk. Cover the batter and let rest for two hours. (I didn’t bother to put it in the fridge but you can do that.)
Heat a large non-stick pan to medium high heat and lightly brush with oil. Add about 5 tablespoons of batter to the pan. Lift the pan and swirl it so the batter coats the bottom. Try to make the crêpes as thin as possible. Cook for 1 to 1 1/2 minutes or until the edges start to brown. Flip and cook for another minute. Transfer to a plate, place some filling in the centre and roll the crêpes. Serve with some more filling on top.