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1. Golden Egg Noodles with Creme Fraiche and Fresh Herbs

2. Chickpea Flour Crepes with Tofu and Roasted Vegetables

Book Description

Peter Berley's mission is to show how the simple act of cooking food can enliven your senses and nourish your life--from going to the farmer's market and outfitting your kitchen with the simplest, most useful tools to learning techniques and sharing meals with friends and family. The much-admired former chef of Angelica Kitchen, one of New York City's finest restaurants, Berley takes you through the seasons, with more than two hundred sumptuous recipes that feature each ingredient at its peak

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The Modern Vegetarian Kitchen

Authors: Peter Berley

Date: October 2004

ISBN: 0060989114

Publisher: Regan Books

Paperback

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Chickpea flour is a great substitute for eggs. Its high protein content works as a binder, just like egg whites. These earthy, nutty-tasting crepes are yet another unusual way of using tofu. Because the filling has a texture like ricotta cheese, you could easily use it to make vegan manicotti. Try laying the rolled-up crêpes in a dish, spooning on some tomato sauce, and baking in a 350 degrees F oven for about 45 minutes.

Servings: 6

• FOR THE CREPES:

• 1 cup chickpea flour

• 1 cup unbleached all-purpose or white bread flour

• 2 tablespoons light sesame oil

• 1/2 teaspoon sea salt

• FOR THE TOFU:

• 1/4 cup extra-virgin olive oil

• 1 tablespoon chopped fresh herbs (basil, rosemary, thyme, or oregano, alone or in combination)

• 1 teaspoon minced garlic

• 1 pound firm tofu, rinsed and blotted dry

• 6 tablespoons freshly squeezed lemon juice

• 1 teaspoon coarse sea salt

• Freshly milled black pepper

• FOR THE VEGETABLES:

• 1/2 pound fresh shiitake mushrooms, stems reserved for another use

• 1/2 pound asparagus, trimmed and peeled

• 2 bunches scallions, white and green parts, trimmed

• 2 tablespoons extra-virgin olive oil

• Coarse sea salt

1. Preheat the oven to 425 degrees F.




2. TO MAKE THE CREPES: Whisk together 3 1/2 cups cold water, flours, oil, and salt in a bowl to form a thin batter. Strain through a sieve, cover, and set aside




3. TO PREPARE THE TOFU: Warm the oil in a small skillet over medium heat; saute the herbs and garlic in the oil for 1 minute.




4. In a bowl, combine the tofu! garlic-herb oil, lemon j u ice, and salt and mash well. Season with pepper and set aside.




5. TO PREPARE THE VEGETABLES: Lay the mushrooms, asparagus, and scallions evenly in a single layer on 1 or 2 baking sheets, brush them with oil, and sprinkle them with salt. Roast for 15 minutes, or until lightly browned and tender.




6. TO COOK THE CREPES: Heat a crepe pan or 8-inch nonstick skillet. Brush with oil and pour in 1/3 cup batter at a time, Tilt the pan so that the batter spreads to coat evenly. Cook until the crepe is set and the bottom begins to brown, about 1 minute. Using a spatula, flip the crêpe with a quick flick of the wrist. Cook for 30 seconds on the second side, then remove to a platter.




7. TO ASSEMBLE: Once all the crepes are made, spread each with 2 or 3 tablespoons of tofu filling, top with roasted vegetables, roll up, and serve.

More From This Book:

1. Golden Egg Noodles with Creme Fraiche and Fresh Herbs

2. Chickpea Flour Crepes with Tofu and Roasted Vegetables

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