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creamy crêpe with squash and walnuts


squash sauce:
1 small butternut squash
2 springs fresh rosemary (or dry equivalent)

Peel, seed and cut squash into a med. saucepan. Add water to cover 1/2 and place rosemary (whole) in water. Heat to a boil and simmer on low until soft. Remove rosemary and blend squash with water. Cover and boil out excess water if runny.

spiced walnuts:
1 cup of shelled fresh walnuts
1.5 tbs. vegan margarine
1 tbs. maple syrup
1 ts. granulated garlic
1 ts. dried ground sage
1/2 ts. ground cayenne pepper
1/2 ts. salt

On a small pan or cookie sheet mix walnuts, 1 tbs. of margarine, maple syrup, granulated garlic, sage, cayenne and 1/4 ts. salt. Spread evenly and bake (in oven or toaster oven) 20 min. at 375F tossing twice.

creamy crêpe:
227g of medium firm tofu
1/2 tub of original creamy Sheese
6 cloves peeled fresh garlic
1 sprig fresh basil (or dry equivalent)
1 sprig fresh parsley (or dry equivalent)
1/4 ts. ground black pepper
12 spears of lightly steamed fresh or frozen asparagus (optional)
4 large whole-grain wraps or tortillas

Blend (preferable with a hand blender / wand) the creamy Sheese with the garlic, parsley, basil, remaining sea salt and pepper. Fork in tofu and mix well. Place 3 asparagus 2/3 of the way down each tortillas in the centre with ends out. Top spears with equal amounts of creamy mixture. Turn bottom end up and roll torilla until closed. Baste with remaining margarine and cook in a closed indoor grill, or in a frying pan on low-med heat until golden brown (about 10 min.).

Remove from heat and top with squash sauce and warm spiced walnuts. Serves 4. Makes a fabulous brunch!