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                            WILD RICE CREPES

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Rice

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----CREPES-----
  2       tb           Egg replacer (or arrowroot)
  1 1/2   c            Water
  1       c            Soy milk
  1       t            Salt
  4       tb           Oil
  2       c            Flour
    1/2                Garbanzo flour
                       -----STUFFING-----
    3/4   c            Wild rice, uncooked
  2 3/4   c            Stock
    1/4   md           Onion -- minced
  2       sm           Stalks celery -- sliced thin
  2       tb           Unrefined corn oil
    3/4   md           Onion -- chopped coarse
    1/4   lb           Button mushrooms
                       - sliced thick
  6                    Shiitake
                       - fresh or reconstitued,
                       - quartered or eighthed
    1/2                Oyster mushrooms
                       -OR- chanrerelles mushrooms
                       -If using oysters, separate
                       -them into small clumps,
                       -if using chanterelles,
                       -halve them
  1       lg           Tomato -- chopped
    1/2   ts           Powdered sage
  1       pn           Powdered thyme
  1       tb           Shoyu
                       Salt and pepper -- to taste
                       -----NUTTY ALMOND SAUCE-----
  3       tb           Unrefined corn oil
                       -OR- soy margarine
  4       tb           Unbleached flour
  2 1/2   c            Soy milk -- heated
    1/2   c            Almonds
    1/4   md           Onion -- separated into
                       leaves
  4                    Cloves
                       White pepper -- to taste
  3       ds           Freshly grated nutmeg
                       Salt -- to taste

 FOR CREPES: Blend the egg replacer w/1/2C water until
 smooth.  Add remaining ingredients and blend one
 minute at high speed.

 Heat a crepe pan or non stick 8" skillet over low
 heat, brush the bottom lightly w/oil (I use unrefined
 corn oil).  When pan is heated, take it off the
 burner, let cool about three seconds and pour 3-4T
 batter into it. Swirl the pan so the bottom is coated
 w/a thin layer of batter.  Put the pan back on the
 burner and cook until lightly browned.  Flip the crepe
 and cook until that side is lightly browned as well.
 Repeat w/remaining batter.  This makes about a dozen
 crepes.  Note that you will inevitably screw up the
 first crepe or two, but it will become fairly routine
 after that.  Don't worry about it, I still do that
 after all these years.

 FOR STUFFING: Saute the onion in a little dry white
 wine for a minute or two, then add wild rice and
 stock, cover tightly, bring to a boil, turn heat to
 low and cook about an hour, until all liquid is
 absorbed.

 While the rice cooks, saute celery in oil until
 slightly tender, add onions and all mushrooms, and
 saute until all vegs are medium tender. Add cooked
 rice, tomato and seasoning and cook another ten
 minutes or so. Fill crepes w/the mixture, roll them
 over it and heat in a preheated oven at 350 for about
 ten minutes.

 Serve w/Nutty Almond Sauce and garnish w/parsley and a
 twisted orange slice.

 FOR NUTTY ALMOND SAUCE: Toast almonds until golden,
 then pulverize. (Don't overgrind or you'll get almond
 butter.)

 Heat oil a few minutes in a heavy bottomed skillet,
 then stir in flour and cook 2-3 minutes on low, until
 fragrant.  Stir in soy milk and continue to stir until
 it begins to thicken, then stir in seasonings. Cover
 and cook 10 more minutes, but stir often to prevent
 scorching. Stir in almonds and cook another 4-5
 minutes.

 Serve w/a simple spinach salad w/mustard vinaigrette
 and French bread, along w/a chilled white wine.

 From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto,
 Summerville, TN, The Book Publishing Co, 1991.

 From: [email protected] (Bill Maddex)



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