Wednesday, February 20, 2013

Breakfast Savory Crepe Burritos

I have a stepsister who lives in Washington state. If you can believe it, I don't think I've ever actually met her in the 25-some years my mom has been married to her dad. I do know, however, through my mom that she has been a dedicated vegan for many years. She gave me a great vegetarian crepe recipe, which involves chick pea flour and several ingredients. I've had them when my mom has made them for me, and they are very good. However, I have yet to buy any chick pea flour, and I don't often like too measure too many ingredients. So I came up with a "quickie crepe" recipe for savory crepes that is pretty good, and has fewer ingredients, and no measuring at all. The numbers listed are for "parts" - so, however much you like, in the following proportions:
  • 1:1:1/2 parts Bisquick, whole wheat flour, and nutritional yeast, respectively 
  • 1-2 Tblesp. miso paste, whisked smoothly into a little veggie broth, then added
  • water and veggie broth until the mix is fairly thin 
So, that's one part Bisquick (vegan! Yay!) to one part WW flour, to a half part nutritional yeast. I just dump some Bisquick in the left side of a bowl, then add an equal part of the flour, then a half part nutritional yeast. Totally "eyeballed." The resulting crepes are just a little "puffy," and not as paper thin as a true crepe would be. However, they are satisfying and great for filling. I made breakfast burritos out of this batch, filled with a western-style tofu "scramble," lentils, and vegan cheese.

Tofu Scramble

1 diced baked potato (a leftover)
one diced bell pepper
one small diced onion
one package sliced mushrooms
1 block of pressed and crumbled tofu
garlic powder or blackening seasoning, salt and pepper
about a cup of cooked lentils, which I had withheld from my lentil mushroom loaf

I peeled my cooked potato (I make 5 or so baked potatoes at a time in the oven, so that I have them throughout the week for use in cooking, or to top for a quick lunch) and toasted it on high heat in a little vegetable oil until well-browned. Then I added and sautéed the pepper, onion, and mushrooms first, then added the tofu and lentils just to warm them through, and seasoned the mix. I put a little filling down the middle of a crepe, and added vegan cheeses on top. I folded them up, and decided that half would be plenty for a single breakfast!

I first folded them in Glad Press and Seal, then in aluminum foil. They "peel" more easily out of the freezer this way, are protected against freezer burn, and I can drop them in a bowl and re-use the piece of Glad wrap to re-heat them (about 2 minutes a side, covered and on high power).

Mmmm, steamy.

Now I have a hearty breakfast stockpile for the next several months, since I save these for my hurried work mornings.

1 comment: