Beyond its fanciful presentation, one reason to love this impressive-looking recipe is that it’s surprisingly easy to make. Prepare the crepes, sauce, and filling a day or two in advance, and then simply assemble them just before serving for a special start to your day. For a quick snack, smear on some nut or seed butter and roll. For easier rolling, premade crepes should be rewarmed in a hot skillet or microwave.
For crepes, in blender, place milk, 1/4 cup (60 mL) water, oat flour, cacao powder, eggs, cinnamon, and salt and blend until smooth. Alternatively, in large bowl, whisk together ingredients until no lumps are present. Batter should be thin.
Heat 8 to 10 in (20 to 25 cm) skillet over medium heat until a drop of water sizzles on the surface. Be sure to grease pan with oil or butter if not completely nonstick. Pour 1/4 cup (60 mL) batter into pan and quickly lift skillet off the burner, then tilt and swirl pan so batter forms a large thin circle. Place pan back on heat and cook for 1 minute, or until edges begin to darken and curl. Loosen with thin spatula, flip, and cook the other side for 30 seconds.
Remove crepe from skillet and repeat with remaining batter. You should have at least 6 crepes. Cool crepes on metal racks.
In small saucepan, place cherries, 2 Tbsp (30 mL) water, almond extract, and pinch of salt. Bring to a simmer, reduce heat to low, and heat until cherries begin to break down, about 5 minutes. Whisk together cornstarch and 3 Tbsp (45 mL) water. Stir cornstarch slurry into cherries and heat for 1 minute, or until thickened.
Stir together ricotta cheese, honey, and orange zest.
To serve, dollop some ricotta cheese on bottom third of a crepe and roll. Spoon on cherry sauce and sprinkle on almonds and mint, if using.
If you’re going dairy free, you can whip up a nut-based ricotta copycat by blending together 3/4 cup (180 mL) water, 2 cups (500 mL) blanched almonds, 1 Tbsp (15 mL) nutritional yeast, 2 Tbsp (30 mL) lemon juice, and 1/2 tsp (2 mL) salt until nearly smooth. Add a bit more water, a little at a time, if mixture is not blending smoothly.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.