Vegetarian News

Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter

https://naturallyella.com/chickpea-crepes/

I love recipes like this one. There are three components, all in their own way delicious and solid. Straight-forward roasted vegetables look like the star but I actually think it’s the chickpea crepes and the chipotle compound butter.

Compound butter and do a little dance

There’s nothing quite like compound butter. Butter is pretty fantastic as it is but when you start playing with flavors that like to tango with the creamy fat, it’s a new level.

What can you add to butter? Truly a lot. Garlic, ginger, herbs, spices, truffles, and sun-dried tomatoes just to name a few. From there you can use these butters on bread, tossed with roasted vegetables, as a pasta addition, added to steamed vegetables, or tossed with homemade french fries (a favorite of mine).

I think what I love most about this particular butter is that it’s smoky without being overly spicy. The chipotles add just the right amount of heat that helps to balance some of the butters richness. The butter makes more than you need, so plan to use it again later in the week.

Chickpea crepes: you need these

I’m not joking, you need these. Chickpea crepes have a subtle flavor but are naturally gluten-free and have a bit of protein. The are such a solid base for numerous veg-friendly meals.

One note, these crepes are different than socca. Socca is thicker. These crepes are my traditional crepe recipe with a couple small tweaks to accommodate the chickpea flour.

Roasted Vegetables

Finally, I know the vegetable combination might be a bit surprising here considering I’m known for squash and sweet potatoes. However, I love the carrots and parsnips together. Not only is the color beautiful, the mellow earthy flavor is the perfect compliment to the crepes and chipotle butter.

Of course, you have options. Swap the carrots and parsnips out for sweet potatoes, squash, other root vegetables, or summer flavors like peppers, green beans, and corn.

Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter

Ingredients

Veggies

2 cups diced carrots

1 cup diced parsnip

2 teaspoons olive oil

¼ teaspoon sea salt

Cilantro, for topping

Crepes

½ cup chickpea flour

¼ teaspoon sea salt

2 large eggs

¾ cup whole milk (see note)

1 tablespoon olive oil

Compound butter

1/2 cup butter, room temperature

2 Chipotles in adobo sauce

Pinch of Salt

Lemon zest from ½ lemon

Instructions

Preheat oven to 425˚F. Place the diced vegetables on a sheet tray along with olive oil and salt. Toss until everything is well coated. Place in the oven and roast until tender and browning, 20 to 30 minutes (timing will depend on the size- just use your eyes).
While the vegetables are roasting, combine the ingredients for the crepes in a bowl. Whisk until smooth. If that batter feels too thick (feels more like pancake batter than crepe batter), add a splash more water.
Heat 8″ skillet over medium-low heat and lightly grease with butter or olive oil. Place about ¼ cup of batter in pan. Tilt/swirl the pan so that the batter covers the entire bottom of the pan in a thin layer.
Cook for about 30 to 60 seconds, until the edges begin to peel away from the sides of the pan and look golden. Flip and cook for another 20 to 30 seconds. Adjust heat higher/lower depending on how fast the crepe is cooking. Layer done crepes, slightly overlapping, on a plate or wax paper.
Finally, combine the room-temperature butter in a food processor along with the chipotles, salt, and lemon zest. Pulse until well combined. Transfer to a glass jar or shape into a butter log (I rarely do this.)
Once everything is ready, fold and layer the crepes on a plate. Add a couple tablespoons of the butter to the roasted vegetables with they are still warm. Toss until the butter has mostly melted and coated the vegetables. Place on top of the crepes and top with cilantro before serving.

Notes

Tips & Tricks: I’ve found that chickpea crepes want to thicken more than crepes made with wheat or all-purpose flour. If the crepe batter has a hard time swirling around the pan, thin it with a bit of milk.

Keywords: chickpea crepes

Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

Marinated Tomato and Avocado Salad

Author: Kate Kasbee
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 8 servings
Category: Salad
Cuisine: Vegan
Diet: Vegan

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Ingredients

2 pounds pearl tomatoes on the vine
½ red onion
4 garlic cloves, peeled and finely chopped
1 ½ tablespoons lime juice
2 tablespoons olive oil
1 teaspoon agave
½ teaspoon salt
A few twists of black pepper
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
&frac13; cup cilantro, chopped

Instructions

Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.