A recipe in 3 parts, which seems epic, but I promise it will go fast and be awesome.
This recipe starts out with Vegan Yum Yum's basic vegan crepe recipe, a total go to, and super easy:
Basic Crêpes
Makes 8-10
1/2 Cup Soymilk
2/3 Cup Water
1/4 Cup Earth Balance, melted
1 Cup Flour
1/4 tsp Salt
1 Tbs Sugar (sweet crepes only, optional)
2 tsp Vanilla Extract (sweet crepes only, optional)
2 Tbs Water, to thin if needed
Mix ingredients well, either by hand or with blender. Let sit for a half an hour. This is important as the gluten strands (protein in the flour) need to settle after you've beaten them up or your crepes will be tough.
Cook on a non stick pan on medium high heat sprayed with cooking spray or lightly brushed with Earth Balance. Here's a quick demo on how to cook a crepe (please ignore ham and cheese):
Make crepes, stacking on a plate as you go. Set aside.
'Cheese' filling
I package firm tofu
3/4 cup daiya mozzarella cheese (optional)
1 package tofutti cream cheese
1 heaping tablespoon nutritional yeast
1/4 cup sweetener (unprocessed white sugar or honey work great)
2 teaspoons of salt
Drain tofu and get as much liquid out as you can. Wrap in a towel or paper towel and drain for a few hours if you can, but if not, just give it a good pat down. Smoosh tofu together with daiya and tofutti, clean hands are your best tool here. Add sweetener, salt, and nutritional yeast to taste. Keep tasting until it tastes like sweet cheese, slightly sweet and a bit salty. Set aside.
Fill the crepes with a few tablespoons of 'cheese' filling roll in a burrito or wrap fashion by folding in the sides and then rolling upwards, tucking in the sides as you go. set blintzes aside. You will likely have left over cheese filling, but there's no reason you can't make this recipe again!
Blueberry sauce:
1 cup frozen or 2 cups fresh blueberries
1/2 cup sweetener
2 limes juiced and their zest
1/2 teaspoon salt
5 tablespoons cornstarch mixed well with 5 tablespoons water
Put all ingredients in a saucepan except for cornstarch and water on medium heat. Cook until blueberries, sugar and juice are bubbling. Add cornstarch mixture and mix well. Cook another 10 minutes or so until sauce thickens. Keep on warm on low heat.
Putting it all together:
Take large skillet and heat 3-4 tablespoons of earthbalance on medium high heat. Heat until sizzling, and then gently add finished blinzes. Fry until crispy and brown on one side and then gently use tongs or a spatula to flip and brown on the other side. Plate up 3-4 blintzes, drizzle with Blueberry sauce. Serve with Tofutti sour cream product if you wish. Yum! Serves about 2 hungry folks or 4 modest folks.
Thursday, November 11, 2010
Oder .J. (2010) “Vegan Cheese Blinzes with Blueberry Sauce” Vegan Venus received 8/13/12 from
Originally found here
