LAYERS OF GLUTEN-FREE CRÊPES, AUBERGINE TOMATO STEW, WILD MUSHROOMS AND SPINACH & VEGAN RICOTTA CHEESE.
FINISHED WITH SPICY TOMATO SALSA AND CAPERS.
AN ORIGINAL AND SAVOURY TAKE ON FRENCH STYLE PANCAKES MADE WITH CHESTNUT FLOUR. THE CHESTNUT FLOUR NOT ONLY GIVES THE CRÊPES A LOVELY TAN AND NUTTY FLAVOUR BUT MORE IMPORTANTLY IT CONTAINS HIGH QUALITY PROTEINS WITH ESSENTIAL AMINO ACIDS, DIETARY FIBRE, AND LOW AMOUNT OF FAT. IT ALSO CONTAINS VITAMINS E & B, POTASSIUM, PHOSPHORUS AND MAGNESIUM – SOMETHING THAT MANY GLUTEN-FREE PRODUCTS LACK.
THIS SPECIFIC RECIPE IS ELABORATE, BUT YOU CAN CHOOSE ANY VEGGIE FILLING. YOUR ONLY LIMIT IS YOUR IMAGINATION.
INGREDIENTS ------------------
serves 3 - 4
FOR CREPES [makes approx. 8 crepes]
3 tbsp chestnut flour
1 tbsp chickpea flour
1 tbsp corn flour
1 tbsp ground chia or linseed [vegan egg replacement]
3 tbsp filtered water
1 tsp nutritional yeast [optional]
300 ml oat milk
pinch unrefined salt
1 tbsp good quality vegetable oil
plus more oil [e.g. grapeseed oil] for frying
FOR STUFFING
1 aubergine, cubed
1 canned organic tomatoes
1 tsp oregano
4 - 5 tbsp vegan ricotta [make your own with this recipe]
200 g fresh spinach leaves
15 g dry wild mushrooms, bigger pieces roughly chopped
4 large chestnut or field mushrooms, sliced
unrefined salt
cooking oil [e.g. grapeseed oil]
FOR QUICK SPICY TOMATO SALSA
4 tbsp tomato puree
1 fresh red chilli, deseeded [or 1/2 tsp chilli flakes]
60 ml filtered water
1 tsp extra virgin olive oil
unrefined salt
1 tsp oregano
FOR TOPPING / GARNISH
vegan mozzarella
1 tbsp capers
fresh parsley / watercress sprouts / other fresh herbs
METHOD ---------------------
Start by soaking the aubergine. Place cubed aubergine in a large mixing bowl. Sprinkle with generous amount of unrefined salt and pour in cold water until aubergine is fully covered. To help keep aubergine submerged in water place a heavy plate on top. Soak for at least 1h.
In a small bowl place dry wild mushrooms and cover with cold water. Just like with aubergine, soak for at least 1h.
Meanwhile make the pancakes. To make a vegan 'egg', using a small fork and a short glass, whisk together ground chia or linseed with water until fully absorbed and thickened and set aside for 5 mins.
Mix well all 3 flours, nutritional yeast and salt in a measuring jug. Mix in the vegan 'egg' and oil.
Slowly pour in the oat milk whilst stirring in constantly until the batter is smooth and fairly thin. Hand blender recommended.
Heat a small amount of cooking oil [ca. 1 tbsp] in a frying pan - make sure the pan is quite hot. Pour the batter evenly into your frying pan and tilt the pan to ensure that the entire base is covered.
Fry each crepe for about 1 minute or until the edges are starting to look cooked. Then flip and cook for a further 30 seconds. Repeat until you have 8 crepes. Set aside.
7. To make aubergine tomato stew in a pressure cooker:
Place drained aubergines in a pressure cooker. Add canned tomatoes, 2 tsp unrefined salt, oregano and 200 ml water.
Cook for 3 minutes on High, then quick release.
To make aubergine tomato stew on a stove:
Drain aubergine and pat dry with paper towel. In a large pan, pour in 2 tbsp cooking oil over medium/high heat. Add aubergine chunks and oregano, season with a little unrefined salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat stirring frequently for around 5 minutes or until golden.
Add canned tomatoes, 100 ml of water, cover and simmer on medium heat for ca. 30 minutes or until tender. Stir in occasionally. Add water if needed.
When the aubergines are nearly cooked, remove the cover, turn the heat to high to allow any access of water to evaporate leaving you with a thick stew consistency. Season to taste and set aside.
8. Next, make spinach & vegan ricotta filling. Warm spinach in a large non-stick saucepan over medium heat and as soon as spinach start to wilt add ricotta. Stir well to combine spinach and ricotta. Season to taste and set aside.
9. Next, prepare the mushroom mix. Drain wild mushrooms but retain the soaking 'mushroom' water. In a medium pan add soaked wild mushrooms with a few tablespoons of soaking water. Cook over medium heat. Add your mushroom water if needed and continue cooking. When mushrooms are quite tender and the water has evaporated, add small amount of cooking oil and add sliced chestnut mushrooms to the pan. Saute for few minutes until all mushrooms are well cooked. Stir in 2 spoons of ricotta.
Set aside.
10. To make the quick spicy tomato salsa: in a small pot combine tomato puree with water, olive oil, salt, oregano and chilli. Warm over medium/high heat. Add more water if needed. Set aside.
11. Lastly, 'build' your crepes lasagne. In a round oven dish or cake tin lay the first crepe and cover it with the aubergine stew. Add another crepe, cover with mushroom mix. Cover the next crepe with the spinach mix and continue layering until you run out of all crepes & stuffing.
12. When you place your last crepe, pour in the tomato salsa, sprinkle with grated vegan mozzarella and capers. Pop into the oven for 10 minutes at 160°C to warm up the lasagne and allow mozzarella to melt. Garnish with your choice of herbs and serve immediately.
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