Vegetable Festival May 07, 2015 17:45

Carrot and Cashew Salad

1 Pound Carrots, shaved into ribbons

3/4 Cup Roasted, Salted Cashews

1 Tbsp Garlic Oil

1 Tbsp Chopped Jalapeno

3 Tbsp Fresh Lime Juice

1 Tbsp Honey

1/4 Cup Water

2 Tbsp Chopped Cilantro

Cashews for Garnish

In multi-choper, puree cashews, garlic oil, jalapeno, lime juice, honey and water until almost smooth.  Toss with the carrots and add chopped cilantro.  Season with salt and top with chopped cashews. 

 

Spinach and Mushroom Crepes

Crepes:

1 1/2 Cups Flour

1 1/2 Cups Milk

1/2 Cup Plus 2 Tablespoons Water

3 Large Eggs

4 Tbsp Butter, melted

1/2 tsp Salt

Process flour, milk, water, eggs, melted butter and salt together in blender until smooth batter forms.  3-4 seconds.  Transfer to a bowl. 

Filling:

1 lb White mushrooms, sliced thin

1 Onion, Chopped Fine

2 Tbsp Butter

2 Garlic Cloves, minced

4 tsp Flour

1 Cup Milk

10 oz Frozen Chopped Spinach, thawed and squeezed dry

Combine mushrooms, onions, butter and salt in a skillet over medium low heat.  Cook until vegetables are softened, 8-10 minutes.  Increase heat to medium high and continue to cook, stirring occasionally until vegetables are well browned, 8-10 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Stir in flour and cook for 1 minute.  Stir in milk and bring to simmer and cook until thickened, 2-3 minutes.  Transfer mixture to medium bowl and stir in spinach, 1 Cup Parmesan and nutmeg.  Season with salt and pepper to taste. 

Heat oven to 425.  Spray a 9x11 pan with Vegalene.  Place 3 tablespoons of filling on each crepe, about 1 1/2 inches from the bottom, fold sides over filling, then fold up crepe bottom and roll crepe into a tidy cylinder.  Place rolled crepes, seam side down, in prepared baking dish and sprinkle with remaining 1/2 Cup Parmesan.  Cover with foil and bake until heated through, about 15 minutes.  Uncover, heat broiler and broil until cheese is browned, about 5 minutes.  Serve.