These basil-heavy savoury crepes are restaurant worthy, but rest assured they aren’t a high-flying kitchen feat. For a vegetarian version, try stuffing them with chickpeas and spinach. The batter can be mixed together up to 24 hours in advance if covered and chilled. Garnish with basil microgreens, if you like.
If avoiding gluten, these crepes can be made successfully with all-purpose gluten-free flour blends that are readily available in natural health stores.
To make crepes, place crepe ingredients in blender and blend until smooth. Alternatively, whisk together ingredients in large bowl until no lumps are present. The batter should be thin.
Lightly grease 8 to 10 in (20 to 25 cm) skillet over medium heat. Pour 1/4 cup (60 mL) batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms large thin circle. Place pan back on heat and cook for 2 minutes, or until edges begin to turn golden brown and curl. Loosen with thin spatula, flip, and cook other side for 30 seconds. Cool prepared crepes on metal rack as you prepare remaining batter. Do not stack crepes while theyu2019re cooling or they may become soggy. You should end up with 8 crepes.
To make sauce, heat oil in small skillet or saucepan over medium heat. Add shallot and garlic; cook for 2 minutes. Stir in coconut milk, curry powder, and chili or cayenne powder. Bring to a simmer and heat, stirring frequently, until sauce thickens slightly, about 1 minute.
Place broccoli florets in steamer basket set above 1 in (2.5 cm) water and steam until tender.
Place cooked chicken and broccoli on one half of each crepe and fold over to form half moons. Drizzle curry sauce over top and garnish with sliced basil.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.