This does have unusual flavors but they work so well together. It reminded me a bit of my polish grandmom's kitchen. I took some advice and added the mushrooms to the pan of roasting cauliflower after 10 minutes so they both finished at the same time. I made this without the crepes and served it in a rimmed soup bowl. Not soupy at all though. I also used a sweet onion and red cabbage and it was still good.
5 flamingos for taste
4 for effort- this is a weekend meal
Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling
The Voluptuous Vegan
1/2 medium head of cauliflower, cut into florets (3 C)
3 Tbsp extra-virgin olive oil
Salt
1/4 lb fresh shiitake mushrooms, stems removed, sliced
1 Tbsp shoyu
1/2 oz dried porcinis
2 medium onions, thinly sliced (2 C)
1 Tbsp minced shallot
2 garlic cloves, minced
1/4 green cabbage, thinly sliced (3 cups)
1 tsp ground cumin
1 tsp ground caraway seeds
1 1/2 cups cooked chickpeas or 1 15-oz can, drained & rinsed
1 Tbsp fresh lemon juice
Fresh ground black pepper
1/4 C chopped dill, plus 2 Tbsp for garnish
12 chickpea crepes (below)
Arugula, for garnish
Preheat oven to 375. In a bowl, toss the cauliflower with 1 Tbsp of the olive oil and 1/4 tsp salt. Place on a parchment-covered baking sheet and roast for 30 minutes, stirring every 10 minutes, until the tops are browned.
Meanwhile, mix the sliced shiitake mushrooms with 1 Tbsp oil and add the shoyu. Place on a baking sheet and roast for about 20 min, stirring a couple of times, until the mushrooms have released their juices and become quite dry. Set aside the shiitakes and cauliflower.
Rinse the dried pocinis. In a small bowl, pour 1 C hot water over them and soak for 15 minutes.Warm the remaining Tbsp of oil in a medium saucepan and add the onions. Cook over low heat for 10 to 12 minutes, or until softened. Add the shallots, garlic, cabbage, cumin, and caraway, stir and cook 5 minutes, or until the cabbage has completely wilted.Pour the pocinis and liquid through 2 layers of paper towels in a strainer. Reserve the soaking liquid. Rinse the porcinis to remove any remining dirt and chop into small pieces. Add the chickpeas, shiitakes, cauliflower, and porcinis to the vegetable mixture. Combine the porcini soaking liquid with enough water to make 2 cups and add to the vegetables.
Simmer 10 minutes. Add the lemon juice, and salt and pepper to taste. Remove from the heat and stir in the dill. Fold each crepe around 1/2 C of filling. Center two on a plate and sprinkle with dill. Tuck a few leaves of arugula under the crepes.
Chickpea Crepes
1 C chickpea flour
1 C unbleached white flour
1 tsp salt
2 Tbsp extra-virgin olive oil
2 C warm water
2 tbsp finely chopped chives
In a medium bowl whisk together the flours and salt. Add the oil and water and whisk to combine, then transfer to a blender and thoroughly blend ingredients together. Alternatively, use an immersion blender. Pour the batter back into a bowl and stir in the chives. Allow the batter to rest for at least 20 minutes. At this point, the batter can be refrigerated for up to a day.
Heat a 6-7 inch crepe pan over medium heat. Lightly oil the pan using an oil-saturated paper towel. Pour 1/4 C batter onto the pan, tilting the pan in a circular motion so that the batter covers the entire surface. Cook until the surface bubbles and the crepe becomes golden around the edges, about 1 min. Loosen the edges with a spatula, then with the spatula - or your hands - flip it. Cook the second side for about 30 seconds.
Transfer the cooked crepe to a plate and continue making crepes, lightly oiling hte pan between each, until the batter is finished.
Horseradish "cream"
1/2 lb soft tofu
2 Tbsp fresh lemon juice
3 Tbsp canola oil
2 Tbsp brown rice vinegar
3/4 tsp sea salt
1/4 tsp white pepper
1/2 C minced red onion
1 Tbsp fresh chopped dill
2 tsp prepared horseradish
In a food processor fitted with a metal blade, combine the tofu, lemon juice, oil, vinegar, salt, and pepper and process until smooth. Transfer to a bowl and stir in the remaining ingredients.
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