We’ve got easy-to-make Chickpea Crepes and Curry Vegetables for you tonight, with a healthy side of gut-loving Wildbrine Madras Curry Cauliflower Sauerkraut. I absolutely love savory style crepes stuffed with seasonal veggies for dinner. With a base of chickpea flour, our crepes are not only delicious, but have an added bonus of plant protein, folate, iron, magnesium and phosphorus.
What’s the deal with cultured vegetables?
In a nutshell, cultured veggies provide us with the friendly bacteria needed to maintain health. Although cultured products have a sour taste – something many Americans need to overcome – they are worth adding to our daily routine. Cultured veggies are not only rich in enzymes, allowing for better absorption of critical nutrients, but also set the stage for improved immune function.
No time to make your own cultured veggies at home?…No problem!
Check out Wildbrine and their line of cultured products.
- Sauerkrauts: Red Beet and Red Cabbage, Madras Curry Cauliflower, Dill and Garlic, Arame and Ginger
- Kimchis: Japanese Miso and Horseradish, Korean, Thai
- Pickles: Bold Dill, Dill
- Salsa: Salsa Cortid0, Salsa Escabeche, Salsa Rojo, Salsa Verde
- 2 cups organic chickpea flour
- 2 cups water (sub: coconut water for a sweeter crepe)
- 2 scallions
- pinch of sea salt
- 1/4 cup extra-virgin olive oil
- 3 spring onions, chopped
- 1 bunch kale, center stem removed, and chopped
- 1 cup snow peas
- 1 bunch broccolini
- Meat of 1 young Thai coconut
- 1-2 teaspoon curry powder
- 1 thumb-size piece fresh turmeric
- 1 tablespoon coconut aminos
- 2 teaspoons maple syrup or coconut nectar
- 1/4 - 1/2 cup coconut water (adjust according to how thick you like your cream)
- Place water and chickpea flour in a high-speed blender. Give a whirl until mixed. Add extra-virgin olive oil, sea salt and scallions. Pulse until scallions are chopped to your desired consistency. I like mine fine...no big chunks.
- Using a skillet (I love my iron skillet for this recipe), add a little coconut oil. When coconut oil has melted, pour 1/2 cup batter into the center of your skillet. Cook until bubbles begin to appear and sides of the crepe have set. Carefully flip your crepe with a spatula and cook another 1-2 minutes, or until set. Remove from pan and continue this pattern until all batter has been used.
- Slightly steam broccolini - 2-4 minutes. Remove from steamer basket and set aside.
- Using a large skillet, over medium heat, add 2 teaspoons coconut oil or extra-virgin olive and spring onions. Sauté 2-3 minutes. Add snow peas, kale, slightly steamed broccolini, sea salt and fresh cracked pepper if desired.
- Remove water and meat from one young Thai coconut. Make sure all of the tough, woody parts have been removed.
- Place clean coconut meat, curry powder, fresh turmeric, coconut aminos, sweetener and coconut water in a high-speed blender (Vitamix) and give it a whirl. Blend until creamy.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.