This highly flavourful crepe works well with any number of seasonal vegetables.
Batter
1 cup (250 mL) whole wheat pastry flour
1 cup (250 mL) low-fat milk or unflavoured milk alternative
1/2 cup (125 mL) water
2 large free-range eggs
2 Tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
Sauce
1 cup (250 mL) cilantro
1/2 cup (125 mL) fresh mint
1 clove garlic
1/3 cup (80 mL) extra-virgin olive oil
1 Tbsp (15 mL) red wine vinegar
Filling
2 tsp (10 mL) extra-virgin olive oil
1 medium zucchini, diced
1 large red bell pepper, sliced thinly
1 cup (250 mL) corn kernels (about 1 large ear)
Salt and pepper, to taste
4 cups (1 L) baby spinach
1/2 cup (125 mL) reduced-fat mozzarella cheese, grated
Blend together batter ingredients with whisk or in blender until smooth. Cover and refrigerate for at least 1 hour.
In food processor, mince cilantro, mint, and garlic. With machine running, pour oil and vinegar in the top tube and process until well combined. Set aside.
Prepare crepes according to basic crepe instructions. Keep warm in the oven at 200 F (93 C).
In skillet, heat 2 tsp (10 mL) oil over medium heat. Cook zucchini, bell pepper, corn, salt, and pepper until vegetables have softened, about 5 minutes. Stir in spinach and cook an additional 1 minute, or until wilted.
Place vegetables on crepes, top with cheese, and roll. Garnish each rolled crepe with herb sauce.
Makes 8 crepes.
Each crepe contains: 204 calories; 8 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 242 mg sodium
source: "Sweet & Savoury Crepes", alive #345, July 2011
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.