April 23, 2012

Vegan, Gluten-Free Crepes with Roasted Pumpkin and Tofu Mayonnaise

Who doesn't love Sundays! A morning swim, a new episode of Our Hen House, farmers' markets, hatha yoga and a long walk with my fiancĂ© - I couldn't feel more content! Well, then there are those Sundays that also include an indulgent lunch, like the one yesterday. 

I haven't made crepes in ages, but yesterday the craving got the better of me and after our walk I embarked on a mission to make some crepes for lunch. These vegan and gluten-free crepes were inspired by the amazing Candle 79, a vegan restaurant I sorely wish we had here in Sydney. 

I used gluten-free sorghum flour for the crepes, but you could use chickpea or besan flour, even quinoa flour as well. Any non-dairy milk can be used in place of almond milk, which I used. Try soy, rice or quinoa, for example. We loved the filling of roasted pumpkin, but feel free to add wild mushrooms or any other seasonal vegetables you might have. A dollop of tofu mayonnaise was a perfect addition to the flavours. This was truly a fitting meal for such a lovely day!

 Vegan, gluten-free crepes with roasted pumpkin and tofu mayonnaise
(serves 2)

(makes 6)

250ml almond milk or other non-dairy milk
75g sorghum flour*
2 tablespoons potato flour**
pinch of salt
olive oil for frying

::Roasted Pumpkin::

500g peeled, cubed pumpkin
2 tablespoons olive oil
2 teaspoons dried or fresh rosemary
1 teaspoon dried thyme
pinch of salt
freshly ground black pepper

::Tofu Mayonnaise::

300g silken tofu
1 tablespoon nutritional yeast***
pinch of salt
1 teaspoon apple cider vinegar or lemon juice
1 tablespoon finely chopped chives or spring onion

* In Sydney, sorghum flour is available at Taste Organic. Look for Bob's Red Mill brand.

** What is in Australia known as potato flour is actually potato starch. You can substitute with arrowroot powder or corn starch.

*** Vitamin B12 enriched nutritional yeast is also available at Taste Organic and many other health food stores. 

1. Preheat oven to 200C. Combine pumpkin, olive oil and herbs and season with salt and pepper. Toss to combine, then arrange the pumpkin on a roasting tray. Roast in a preheated oven for about 10 minutes or until tender. Remove from the oven and leave set aside. 

2. Combine tofu, nutritional yeast, salt and apple cider vinegar in a blender. Blend until smooth.

3. Combine almond milk, both flours and salt in a blender and blend until smooth. Brush a small frying pan with olive oil and pour a thin layer of the crepe batter on to the pan. Swirl the pan to spread the batter. Cook for a few minutes, then flip over to cook the other side. Continue with the rest of the batter. 

4. To assemble, fill the crepes with roasted pumpkin, top with tofu mayonnaise and sprinkle with finely chopped chives or spring onion.