Vegan Mofo post #4: Crêpes Sarrazin

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Un jour manifique à vous!

The vegan Month of Food isn’t just about delicous vegan recipes, but also all about the stream of consciousness that is fluttering around this lifestyle. Some parts that grow with it are surely the ecological awareness and the engagement in thinking about environmental processes, including the reflection of the influence of our human manipulation of natural cycles and ways and the interdependence between how we treat our nature and environment, and how that re-effects on us. At least in my case the preoccupation with these things increased during my years of vegtarism and veganism…

But don’t get frightened I don’t wanna bore you with a whole post packed with theoretical talk and tipps – I think everyone knows enough to take steps to an eco-friendly way of life in her/his own pace.

No – today I just want to share some great and life-improving experience I had in the bygone year, by really getting into regional food. OK, for some of you this probably won’t be the latest and freshest notes because you already buy your groceries on farmer’s markets and the like – but still I want to share my ecstasy about this colorful world of seasonal and regional fruits and vegetables with you.

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Not only that buying food on local markets saves some pollution because of the short transportation-ways, it also brings me in touch with regional, old and seldom cultivated varieties. These often are pretty colorful and as they are biological breeded – have a great spectrum of notes and tastes. Yellow and violet carrots, rainbow potatoes, white hot and mini-radish, lemon-basil and the list goes on and on – I actually found some eggplants that look like eggs in color and shape and have an extremly intense eggplant-taste.

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By growing and buying these old varieties of vegetables and fruit, the farmers and consumers work actively against the standardization that is undertaking by the capitalistic and profit-efficience orientated corporations, and sadly also the EU has its fingers in the pie with his Seed Marketing Act.

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The unification that is taking place for the global market’s good, is endangering the old breeds and varieties of extinction. And if you tried them once you’ll get in touch with a whole new sphere of tastes and flavours, so much beyond the kinds of the central market…

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But enough education, lets have some fun with those beautiful treats of nature – naturally wanted to share a recipe with you today, and it’s super-duper cool as it is adapted to our MoFo-theme France, it uses colorful regional vegetables and it is on top of all gluten-free…

  • et voilà: Crêpes Sarrazin:

Ingredients:

For the crêpes

– 250 gr buckwheat-flour
– 2 tablespoons soy-flour
– 250 ml soy-milk
– 300-350ml mineral water
– 2 tablespoons native oil (e. g. sunflowerseed, canola)
– ½ teaspoon salt
– some non-hydrogenated magerine or native cocnut-oil for the pan

For the filling

radish-curd:
– 500gr soy-yoghurt
– 4 bulbs radish
– 1 teaspoon native olive oil
– salt, pepper (of taste)
fresh herbs of your choice (I used chive, parsley, lemon basil and savory)

herb-zucchini:
– 1 midsized (yellow) zucchini
– 2 tablespoons native olive oil
– 2 teaspoons red balsamico vinegar
– 1 teaspoon agave syrup
– fresh herbs (I used same as above)
– 1 teaspoon salt
– ½ teaspoon pepper

Directions:

  1. Mix all ingredients for the crêpes with a handheld-mixer or a foodprocessor. Place it covered in the refriderator for at least one hour, it gets best when you prepare it in the mornig to serve it for lunch or dinner – the longer the better.
  2. Cover a sieve with a cheese-cloth or thin kitchen-towel, place some collecting tray under the sieve and pull the soy-yoghurt into it. Let it drain in the refridgerator for at least 3 hours, or as same as the crêpe dough the whole day.
  3. When the soy-yoghurt has a texture like curd, add the oil, herbs, salt and pepper. Grate 3 of the radish bulbs and cut the forth into small moons or half-moons. Add them to the curd and mix well.

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4. Preheat the oven to 170°Celsius. Cut the zucchini into moons and place them on some kitchen-towels. sprinkle a little salt over every piece and wait for some minutes till they release their water and dab it off with a paper-towel. Place them now in an oven-safe closable container and sprinkle the oil, vinegar, agave syrup, salt and pepper and also the herbs over it. Close the container and mix the inside by shaking it gently. Put it in the oven for 20 minutes.

5. Heat your pan till its sizzling when you dripple some water in it. Add some of the magerine or the coconut-oil and let it melt, to cover all of the pan. Bake the crêpes with ca ½ cup of dough for each. They are good when each side is colored slightly golden. Handle them with care, the crêpes aren’t as elastic as ones with wheat-flour. They get best when you place them on a large plate covered with another, that you put in the oven at 50°Celsius for the time you are baking the other crêpes.

6. Fill them with your radish-curd and the zucchini or any other filling you like. I also put some of Judith’s Caviar d’Aubergine and grated yellow and orange carrots in. And the last ones I filled with hazelnut-butter, homemade apricot-jam, fresh figs and bananas with a dash of cinnamon.

Bon appètit et salut!

Lilith

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3 thoughts on “Vegan Mofo post #4: Crêpes Sarrazin

    • Hey, thank you so very much!
      We hope there will follow many more – for MoFo and when it’s over 😉
      And a happy MoFo to you too!
      Have a beautiful day and much fun by trying the recipes 🙂
      best wishes,
      lilith

  1. Pingback: Vegan MoFo #6: Quiche Lorraine | laverdeconnection

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