Tag Archives: veggie

Gluten Free Veggie Crepes

After trying these at the local farmers market I had to make them at home! Super easy and Super healthy!

Gluten Free Veggie Crepes

Yield: 6

Serving Size: 1

Calories per serving: 330

Gluten Free Veggie Crepes

Ingredients

    Crepe
  • 1 large egg
  • 3/4 cup milk or unsweetened coconut milk
  • 1/2 cup Gluten Free All-Purpose Flour
  • 1 1/2 Tablespoons melted butter or coconut oil, slightly cooled
  • Butter or Coconut oil for coating the pan
  • Veggie Filling
  • 2 cups mushrooms, sliced
  • 3 cups spinach leaves
  • 3 cups swiss chard, chopped
  • 1 medium tomato, rough chopped
  • 1 small onion, chopped
  • Boursin Cheese

Instructions

  1. Blend crepe ingredients in a blender until combined and refrigerate for at least 2 hours and as much as overnight. You just want to make sure that all the bubbles in the batter have disappeared before using.
  2. Veggie Filling Prep
  3. Saute veggies starting with mushrooms and once they show a bit of brown you can add onions. Once the onions are translucent add spinach, chard and tomato and lightly saute until spinach and swiss charge softens. Remove from heat and set aside until you are ready to fill crepes.
  4. To make crepes
  5. Coat a non-stick, 9-inch skillet with butter or coconut oil over medium heat.
  6. Pour 1/4 cup of batter in the center of the pan: immediately remove from heat and swirl the batter around to touch all sides of the pan. Increase heat to medium-high and cook until you can see tiny bubbles under the crepe and you can flip it without tearing.
  7. Shake the pan in order to push the crepe towards one side of the pan: using a wide spatula, flip over.
  8. Brown for 30 seconds then reduce heat. Crumble cheese over the entire crepe and then cover one half of the crepe with the sauted vegetables. Fold in quarters or thirds and serve.
http://www.culinarycafe.com/2013/05/06/gluten-free-veggie-crepes/

Fresh from the Garden Lasagna

Fresh from the Garden Lasagna

Prep Time: 0

Yield: 6

Fresh from the  Garden Lasagna

This is a recipe I found while trying to figure out what to do with the abundance of veggies coming out of my garden.

The key to not having a soggy mess with this recipe is to make sure you let it rest for 20 minutes so the starches can absorb the liquid as it cools a bit.

Ingredients

  • 1 medium zucchini, halved lengthwise and sliced
  • 1/3 cup chopped red onion
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup Parmesan cheese
  • 8 oz baby Portobello mushrooms, sliced
  • 4 cups fresh baby spinach or swiss chard
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup bal

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
  2. In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and parmesan cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
  3. Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
  4. Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for 15-20 minutes to set, then slice and serve.
http://www.culinarycafe.com/2009/08/27/fresh-from-the-garden-lasagna/