It's Pronounced "Krepp"

My youngest enjoys when I make crepes - it's when she can correct my pronunciation. Three years of French and she thinks she's an expert....

What she doesn't argue is loving eating these things. For me, crepes are the most versatile thing because if it fits in there, it's all good. I've looked like a food genius numerous times because I managed to stuff the right things inside. This one in particular made everyone's day. And it's easy to make vegan, amen.

Broccoli Cheese Crepes

Batter:
Enough egg replacer to equal two eggs
1/3 cup or more water
8 Tbl. flour
dash salt

Heat oven to 375 degrees.

Mix egg replacer first, taking care to avoid lumps.

Add flour to the egg replacer. Slowly add 1/3 cup of water, mixing very well as you go. Add salt. Set aside.

Filling:
1/2 cup cooked brown rice
1 cup fresh broccoli, steamed until mostly soft
1 Tbl. butter
1 Tbl. flour
1 cup fat-free milk (or soy)
3/4 cup fat-free cheddar cheese
1 tsp. vegan Worcestershire sauce
2 tsp. Dijon mustard
Salt and pepper to taste

Melt butter in saucepan. Add flour slowly. Add milk, Worcestershire sauce, and Dijon and whisk to avoid lumps. Heat on a medium heat until the mixture begins to thicken, whisking constantly. Remove from heat and add broccoli, rice, and cheese. Season with salt and pepper. Set aside.

Heat a skillet sprayed with cooking spray over a medium heat. Pour 1/4 cup of the crepe batter into the pan and tilt the pan to spread batter over the bottom. (Note: if your batter doesn't spread easily, add water a tablespoon at a time until it's a bit thin.) Cook on each side about 45 seconds to a minute, until the crepe is browned slightly. Carefully remove each crepe, making sure not to stack them (they'll stick like crazy). Cool slightly.

Spoon the broccoli mixture right down the center of each crepe, making sure to leave about an inch of space on each end. Fold/roll and place seam-down in an ungreased baking pan. Sprinkle more cheddar on top. Bake about 5-10 minutes until cheese melts and insides are warm (I go for nearly 10 minutes).

You can serve this with a vegan hollandaise sauce, if you like.

What Rhymes With Slumgullion?

Warning - the following recipe is most likely not low in fat or calories. It's lower in fat than the traditional slumgullion (that's Irish Gaelic for "watery meat stew"), but I think it packs a wallop of flavor that the old "dump and eat" casserole provides. Since it's been chillier here this week, I needed something with some staying power. I remembered having slumgullion, which is a tomato-based casserole, when I was a kid. But I'm tired of tomatoes, so I decided to create a savory version.

Gourmet Veggie Slumgullion
1 12-oz. package of Smart Ground veggie crumbles
1 8-oz. package Monterey Jack shredded cheese (or your favorite vegan cheese)
1 small red pepper, chopped fine
1 head broccoli, chopped small
1/2 to 2/3 cup merlot
1 cup vegetable broth
1 sprig fresh tarragon
12 oz. egg noodles (or eggless if you're going vegan)
2 slices bread, buttered on both sides and cut into cubes
Salt and pepper to taste

Preheat oven to 350 degrees. In skillet fry pepper and broccoli in a little oil for about 3 minutes. Add wine and cook two more minutes, until veggies are soft but not limp. Add broth, cheese, veggie crumbles, salt and pepper to taste, and tarragon and simmer a few more minutes.

Meanwhile, bring water to a boil in a separate pot. Cook egg noodles per package directions. Drain and set aside.

In a 2-quart casserole dish, layer noodles, then mixture, etc. End with noodles. On top, place buttered bread cubes. Bake 30 minute until the bread crumbs are browned on top.


This makes a thicker stew than the typical slumgullion, so no need for serving over anything.