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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Vegetarian Rice, Vegetarian 4 Servings

INGREDIENTS

2 T Egg replacer, or arrowroot
1 1/2 c Water
1 c Soy milk
1 t Salt
4 T Oil
2 c Flour
1/2 Garbanzo flour
3/4 c Wild rice, uncooked
2 3/4 c Stock
1/4 Onion, minced
2 Stalks celery, sliced thin
2 T Unrefined corn oil
3/4 Onion, chopped coarse
1/4 lb Button mushrooms
sliced thick
6 Shiitake
fresh or reconstitued
quartered or eighthed
1/2 Oyster mushrooms
OR- chanrerelles
mushrooms
If using oysters
separate
them into small clumps
if using chanterelles
halve them
1 Tomato, chopped
1/2 t Powdered sage
1 pn Powdered thyme
1 T Shoyu
Salt and pepper, to taste
3 T Unrefined corn oil
OR- soy margarine
4 T Unbleached flour
2 1/2 c Soy milk, heated
1/2 c Almonds
1/4 Onion, separated into leaves
4 Cloves
White pepper, to taste
3 ds Freshly grated nutmeg
Salt, to taste

INSTRUCTIONS

FOR CREPES: Blend the egg replacer w/1/2C water until smooth. Add
remaining ingredients and blend one minute at high speed.  Heat a crepe
pan or non stick 8" skillet over low heat, brush the  bottom lightly
w/oil (I use unrefined corn oil). When pan is heated,  take it off the
burner, let cool about three seconds and pour 3-4T  batter into it.
Swirl the pan so the bottom is coated w/a thin layer  of batter. Put
the pan back on the burner and cook until lightly  browned. Flip the
crepe and cook until that side is lightly browned  as well. Repeat
w/remaining batter. This makes about a dozen crepes.  Note that you
will inevitably screw up the first crepe or two, but it  will become
fairly routine after that. Don't worry about it, I still  do that after
all these years.  FOR STUFFING: Saute the onion in a little dry white
wine for a minute  or two, then add wild rice and stock, cover tightly,
bring to a boil,  turn heat to low and cook about an hour, until all
liquid is absorbed.  While the rice cooks, saute celery in oil until
slightly tender, add  onions and all mushrooms, and saute until all
vegs are medium tender.  Add cooked rice, tomato and seasoning and cook
another ten minutes or  so. Fill crepes w/the mixture, roll them over
it and heat in a  preheated oven at 350 for about ten minutes.  Serve
w/Nutty Almond Sauce and garnish w/parsley and a twisted orange  slice.
FOR NUTTY ALMOND SAUCE: Toast almonds until golden, then pulverize.
(Don't overgrind or you'll get almond butter.)  Heat oil a few minutes
in a heavy bottomed skillet, then stir in  flour and cook 2-3 minutes
on low, until fragrant. Stir in soy milk  and continue to stir until it
begins to thicken, then stir in  seasonings. Cover and cook 10 more
minutes, but stir often to prevent  scorching. Stir in almonds and cook
another 4-5 minutes.  Serve w/a simple spinach salad w/mustard
vinaigrette and French bread,  along w/a chilled white wine.  From
_The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN,  The
Book Publishing Co, 1991.  From: mad4@ellis.uchicago.edu (Bill Maddex)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 887
Calories From Fat: 296
Total Fat: 33.9g
Cholesterol: 5mg
Sodium: 1259.4mg
Potassium: 2193.6mg
Carbohydrates: 118.1g
Fiber: 14g
Sugar: 14.9g
Protein: 36.1g


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