Vegetarian News

Rye Crepes with Maple Butter Pears

https://naturallyella.com/rye-crepes-pears/

I’ll preface this recipe by saying if you’ve never made crepes, now is the time to start. I think it’s one of the best recipes to master because not only are they fun to make (my opinion) there are many different uses for these thin pancakes.

I have a base recipe that I’ve found works well for many different flour varieties but the best thing you can do is pay attention to consistency. If the batter is too thick, the crepe is too thick. The crepe should be really light and thin. If the batter is too thin, it won’t properly cook/adhere to the pan for solid swirling. It might take a few tries but it’s worth it.

So what can you do with a crepe? Well, for starters, you can eat them like you would pancakes (as in the recipe below). You can fill them with something sweet (ice cream is my husband’s preference) or you can load them up with vegetables. Top them with an egg or a big wedge of cheese. I’ve also been known to roll them up and pack them in my kids lunch.

Rye Crepes with Maple Butter Pears

Scale

Ingredients

Crepes

1 recipe for crepes, with rye flour

Pears

1 red pear

¼ cup butter

¼ cup maple syrup, divided

Everything Else

½ cup heavy cream

½ cup toasted crushed walnuts

Instructions

Make the crepes according to the directions. The flour swap is 1:1 with the main goal reaching a batter consistency that is on the thin side but is not so thin that it feels like water. It should swirl around the pan with ease.
While making the crepes, quarter the pear and remove the core. Cut the pears into ¼” thick slices. Heat a large pan and add the butter. Melt, then add the pears and cook for a couple minutes, just to warm them. Add the maple syrup and continue to cook until the pears are slightly soft.
Finally, whip the cream (by hand or with a mixer) until the cream has thickened. Serve the crepes with a dollop of the cream, a few pears, some of the maple butter, and a sprinkle of toasted walnuts.

Notes

Feel free to swap the pears for another in-season fruit.

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.