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Savory Raw Crepes

Posted Mar 07 2010 1:23am

Savory Crepes

These crepes were dee-licious! Just thinking about how to describe them to you makes me want to try them again. I wish I had taken a photo of the luscious inside, but once we started eating… there was no stopping. (hee hee)

The recipe is from Matthew Kenney ’s book everydayraw . I seem to be stuck in this book lately… but that’s a good thing. I have tried several of the recipes from this book as you see from former posts. Vanilla-Almond Macaroons and Super Goji-Cacao-Maca Bars... are both coming out of the dehydrator tomorrow!

I’m very curious about a raw food diet. I am feeling healthier than ever and have increased energy and concentration. I have even dropped a pound or two. The other day, I made some pasta with sauteed veggies for dinner. Afterward, I felt tired and sleepy. Interesting… for now, my goal is to increase my knowledge of raw food preparation so that I can make more raw food choices daily.

Victoria Boutenko writes in her book: 12 Steps to Raw Foods that she finds people who are compulsive eaters do better going all raw as it takes out all temptation and decision-making. But I’m not a compulsive eater. I’ve always been a pretty conscientious eater. I was over weight at one time, but that was due more to a change of lifestyle. I became less active  and at the  same time started eating too much of the wrong stuff. Anyway, I like variety in food and while it is too early to tell… I suspect I’ll be eating both raw and cooked plant-based foods, with a larger proportion of raw.

Back to the recipe….. yummy, yummy. This dish has three parts: the crepes, the filling and the sauce. The first two items need to prepared ahead of time in the dehydrator. A couple of notes on serving sizes. The crepe recipe yielded six crepes for me. I made half of the Portobello Sausage recipe and had plenty for the crepes and some leftover. I also made half of the Lemon-Thyme Yogurt Sauce recipe (or 1 pint) and there was way more than enough sauce for six crepes. (And I love things saucy!)

As for choreographing the meal, start with the Portobello Sausage first. In fact, make it easy on yourself — prepare and dehydrate it the day before. It keeps well in the refrigerator and you can put it into the dehydrator with the veggies to warm when you’re pulling together the final dish.

One thing I am learning from raw food preparation is that you need to be prepared and organized especially with some of these gourmet raw dishes. Read the recipe for each element all the way through. (I’ve been at fault on this several times… and have had to come up with an alternative for dinner.) I’ve created a little Excel chart where I can pen in information. It makes tracking  the soaking, marinating and dehydrating times a little easier. I usually hang it on my refrigerator door across from the dehydrator.

A few words about coconut meat; In everydayraw ,  Kenney calls for “young coconut meat.” While this is by far the most tender “meat” — even in Hawaii it can be hard to come by so I have used coconuts that are less than what you would call young. Young coconut meat or thai coconut meat is soft and gelatin-like. Meat from older coconuts is harder and thicker. My husband is the coconut connoisseur in the family and he has mastered opening coconuts with a machete to retrieve the water and meat. Around our house, the young coconut meat gets eaten right away along with the water. Since, most of the meat we get is from older coconuts, there is usually too much to consume in one sitting so we save the meat in the freezer.  I have been using it in my raw recipes and although this isn’t was exactly what is called for in the recipes, it seems to be working out just fine. Opening a coconut takes a bit of technique so if you’ve never done it before do some research. Here is an informative video about coconuts and how to cut them open from Kevin & Annmarie on the Renegade Health Show.

Lastly, Kenney notes: “Portobello mushrooms are very meaty and are probably the best type of mushrooms for this dish, but it would also work with a cremini or even a white button mushroom.” While Portobellos are currently about $11.69 where I live, I decided to use Cremini mushrooms for the sausage and one portobello to accompany the rest of the crepe veggies. This may have created a less juicy or tasty sausage. In fact, if I were to make this crepe again, I would leave out the Portobello Sausage and instead add 1-2 sliced Portobellos to the rest of the marinated veggies and dehydrate them all slightly longer, 1-2 hours — to bring out the juices. All the recipes are below. Experiment and see what you like best!

Yield 8-10

Crepe ingredients 1/2 cup flax meal
1/2 cup chopped yellow squash
1/4 cup chopped young coconut meat
1 1/2 tsp lemon juice
1 cup water
1 TBS agave
1/4 tsp sea salt
1/4 tsp coriander
1/4 tsp cumin

Assembly 2 cups spinach, torn by hand
1 1/2 tsp olive oil
1/2 tsp sea salt
1 cup seeded and chopped tomatoes or 1 cup halved cherry tomatoes
1 cup chopped portobello mushroom cap(s)
1/2 cup sliced red onion
2 TBS nama shoyu
2 TBS olive oil
1 TBS apple cider vinegar
4 crepes
Portobello Sausage*
Lemon-Thyme Yogurt Sauce**

Crepe Preparation Blend all ingredients in Vita-Mix until smooth. Spread thinly ino 6 to 7-inch rounds on Teflex dehydrator sheets. Dehydrate 5-6 hours until dry but very pliable.

Assembly Toss spinach with 1-1/2 tsp olive oil and salt; let sit in warm area for 15-20 minutes. Toss vegetables with nama shoyu, 2 TBS olive oil, and apple cider vinegar; let sit 20-30 minutes. Spread vegetables on Teflex dehydrator sheets and dehydrate at 115 degrees for 30 minutes, until veggies are soft and well marinated.

Combine spinach and marinated veggies in a medium bowl, cover and marinated veggies ina medium bowl, cover with plastic wrap, and refrigerate or keep warm in dehydrator until ready to serve.

Fill each crepe with 1/2 vegetable mixture plus protobello sausage pieces. Fold into desired shape. Drizzle Lemon-Thyme Yogurt Sauce over crepes and serve.

*Portobello Sausage
Yield 15-20
3 TBS olive oil
2 TBS nama shoyu
1 TBS umeboshi plum paste
1 TBS apple cider vinegar
4 cups chopped portobello mushrooms
2 cups chopped eggplant
1 cup almonds, soaked 8-12 hours
1 cup pumpkin seeds, soaked 8-12 hours
1 TBS coriander
4 scallions, chopped
1 clove garlic, minced
1 cup parsley, coarsely chopped
sea salt to taste
black pepper to taste
In a large bowl, whisk together olive oil, nama shoyu, plumpaste, and apple cider vinegar. Toss in mushrooms and eggplant, and allow to marinate 15-20 minutes.

Process almonds, pumpkin seeds, and coriander in food processor into small pieces; do not over process. Place mixture in large bowl. Process marinated mushrooms and eggplant with scallions, garlic, and parsley in food processor until chunky; add to bowl with almonds and pumpkin seeds.

Stir mixture until ingredients are well combined and season with salt and pepper. Shape mixture in patties or balls and place on dehydrator screens. Dehydrate 8-12 hours, until crust forms on outside.

** Lemon-Thyme Yogurt Sauce
Yield 1 Quart
1 3/4 cashews, soaked 1-2 hours
1/2 cup young coconut meat
1/4 cup water
6 TBS lemon juice
zest of 2 lemons
2 TBS finely minced fresh thyme***

Blend all ingredients except thyme in Vita-Mix until smooth and creamy. Add thyme and blend for a few moments until thyme is well incorporated. Serve or store in refrigerator 3-4 days.

*** If you are a very clever photograph sleuth, you may have noticed that there is no thyme in my sauce. Yes, in the final phase of putting this dish together, I omitted the fragrant flavor of thyme. An error, I admit — but the sauce was delish none-the-less.

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