Thursday, May 7, 2015
Lovely Ladies Lunch - vegan, vegetarian, macrobiotic, gluten free - recipe
Instead, I look at foods in terms of what they offer, and what I want to create for myself right now. This is a protein packed and filling lunch, that is both slenderizing and good for you. It supports the kidneys and that can give you energy, while being calming to ease stress.
The chickpea crepes can be made gluten free if you wish. When not using all purpose flour, there can be some sticking to the pan, but don't worry about it. The crepes still turn out beautiful and tasty.
I paired my crepes with a simple lemony dressed side salad. You could insert this into the crepes as well. Alkalizing lemon goes so well with the mix.
For the crepes:
1/2 Cup chickpea flour
1/2 Cup All purpose flour (gluten free or regular)
1 Cup hot water
1 pinch sea salt
1 Tablespoon olive oil
coconut or rice bran oil for frying the pancakes
Mix the flours with the sea salt and then add the hot water and oil. Whisk well or even put into a blender. Let the batter sit for 20 minutes or for several hours. It will thicken. Pour a 1/4 Cup of batter at a time into an oiled skilled on medium-low heat. Cook for several minutes. Bubbles will form and the color will change. Flip the pancake and cook the other side for a few minutes more. Fill and serve. Serves 2-3.
For the filling:
This is the amount for one person - multiply as needed.
1 carrot, chopped
1 stalk celery, chopped
2 T. chopped onion
1/4 cup chopped parsley
Tamari to taste
1 tsp. olive oil
1/2 cup cooked baby lima beans
Saute the vegetables in the olive oil for a couple of minutes. Add the beans and sprinkle tamari to you personal taste. (I used a quick light sprinkle, approx. 1/2 tsp.) Cook for 3-4 minutes with a lid on.