WILD RICE CREPES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
2 tb Egg replacer (or arrowroot)
1 1/2 c Water
1 c Soy milk
1 t Salt
4 tb Oil
2 c Flour
1/2 Garbanzo flour
—–STUFFING—–
3/4 c Wild rice, uncooked
2 3/4 c Stock
1/4 md Onion — minced
2 sm Stalks celery — sliced thin
2 tb Unrefined corn oil
3/4 md Onion — chopped coarse
1/4 lb Button mushrooms
– sliced thick
6 Shiitake
– fresh or reconstitued,
– quartered or eighthed
1/2 Oyster mushrooms
-OR- chanrerelles mushrooms
-If using oysters, separate
-them into small clumps,
-if using chanterelles,
-halve them
1 lg Tomato — chopped
1/2 ts Powdered sage
1 pn Powdered thyme
1 tb Shoyu
Salt and pepper — to taste
—–NUTTY ALMOND SAUCE—–
3 tb Unrefined corn oil
-OR- soy margarine
4 tb Unbleached flour
2 1/2 c Soy milk — heated
1/2 c Almonds
1/4 md Onion — separated into
leaves
4 Cloves
White pepper — to taste
3 ds Freshly grated nutmeg
Salt — to taste

FOR CREPES: Blend the egg replacer w/1/2C water until
smooth. Add remaining ingredients and blend one
minute at high speed.

Heat a crepe pan or non stick 8″ skillet over low
heat, brush the bottom lightly w/oil (I use unrefined
corn oil). When pan is heated, take it off the
burner, let cool about three seconds and pour 3-4T
batter into it. Swirl the pan so the bottom is coated
w/a thin layer of batter. Put the pan back on the
burner and cook until lightly browned. Flip the crepe
and cook until that side is lightly browned as well.
Repeat w/remaining batter. This makes about a dozen
crepes. Note that you will inevitably screw up the
first crepe or two, but it will become fairly routine
after that. Don’t worry about it, I still do that
after all these years.

FOR STUFFING: Saute the onion in a little dry white
wine for a minute or two, then add wild rice and
stock, cover tightly, bring to a boil, turn heat to
low and cook about an hour, until all liquid is
absorbed.

While the rice cooks, saute celery in oil until
slightly tender, add onions and all mushrooms, and
saute until all vegs are medium tender. Add cooked
rice, tomato and seasoning and cook another ten
minutes or so. Fill crepes w/the mixture, roll them
over it and heat in a preheated oven at 350 for about
ten minutes.

Serve w/Nutty Almond Sauce and garnish w/parsley and a
twisted orange slice.

FOR NUTTY ALMOND SAUCE: Toast almonds until golden,
then pulverize. (Don’t overgrind or you’ll get almond
butter.)

Heat oil a few minutes in a heavy bottomed skillet,
then stir in flour and cook 2-3 minutes on low, until
fragrant. Stir in soy milk and continue to stir until
it begins to thicken, then stir in seasonings. Cover
and cook 10 more minutes, but stir often to prevent
scorching. Stir in almonds and cook another 4-5
minutes.

Serve w/a simple spinach salad w/mustard vinaigrette
and French bread, along w/a chilled white wine.

From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto,
Summerville, TN, The Book Publishing Co, 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

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