Green Bean Crepes with Tofu and Vegetables

I was surprised at the popularity of these crepes. There was no fuss at the dinner table and seconds and thirds were on demand. Regardless to say that this meal exceeded my expectations with all its goodness.

Originally I had made a tomato sauce to top the crepes with, but since the crepes turned out rather crispy I decided against it. I served them with the filling as is and a caesar salad on the side.

As always there is enormous possibility with the filling, I opted for spinach, mushroom, tomato, tofu and cheese. Since my husband is not a fan of tofu, I replaced tofu with bean sprouts and sun dried tomato pesto for him....isn't he lucky to have such a thoughtful wife *ahem*!!

The crepe is made with split green mung beans. The Southern part of India has a crepe(dosai) made with green mung beans filled with potatoes and served with cocnut chutney and Sambhar (spicy lentils ). Very tempting and delicious...

Please note that this is not the original dosai recipe and differs a great deal.

Makes 8 crepes

Serves 4

Ingredients

1 cup split green mung beans

Water to soak the beans

Salt

250 grams fresh spinach

100gms fresh mushrooms

4 tomatoes

1-2cups grated cheese (any or a mixture of mozarella, cheddar, parmesan or any popular cheese in your house)

150 gms tofu

Salt

Pepper

Cooking oil (I used Rice Bran Oil)

1) Wash the mung beans under running cold water. Soak them in plenty of water for atleast 3-4 hours.

2) Drain the water, add salt and blend the beans with a hand blender. Do not add water as the beans have soaked up water during soaking so there is plenty of water. The batter will be thick and granular. Coarse batter is what we want.

3)Wash the spinach and chop finely. Cook the spinach till wilted, around 2-4 minutes.

4) Wash Mushrooms and slice or leave them whole. Pan fry the mushrooms in 1 tsp oil.

5) Wash and dice tomatoes finely.

6) Pat dry the tofu and pan fry it with 1tpsp oil on all sides. Once fried remove from heat and cut into bite size chunks.

7)Heat a non stick skillet on medium heat. Once hot slide it off heat add 2 tbsp batter and spread it out with the back of the spoon. Once the batter is spread slide the skillet back on heat and drizzle oil around the edges and on center. Once the crepe turns a little golden flip it over and cook on the other side. Turn back over and spread the filling out on half of the crepe: cheese, spinach, mushroom, tofu, tomato, salt, pepper and a little more cheese. By now the crepe should be deep golden, if not let it cook a few more seconds. Fold the crepe in half and slide on a plate.

8) Serve with a salad or on its own.

Summer Vegetable Barley Soup

Hard to believe that something so quick and easy to prepare can be so good for you.

This all in one meal has the approval of every member of my family.

Any vegetable would be a welcome addition here, I used whatever was on hand or rather in the refrigerator.

Ingredients:

8 cups vegetable stock

1 cup barley

1/2 zucchini

1/2 carrot

1 tomato

1 potato

1 onion

1/4 head of a cabbage

1 cup peas

2 minced garlic cloves

1 tsp olive oil & 2 tbsp olive oil

8 Japanese fried tofu pouches (used for inari sushi)

Chopped green coriander leaves

Salt and Pepper

1) Wash all the vegetables and chop them up.

2) Wash the barley in cold water.

3) Chop the tofu pouches in bite size pieces and spread on a baking tray. Drizzle with 2 tbsp olive oil and bake in a 350F preheated oven for about 20 to 30 minutes till crispy and golden. You will need to turn them a few times. Alternatively the tofu pouches can be deep fried.

4) Heat 1 tsp olive oil in a pot on medium heat. Add minced garlic, saute till fragrant.

5) Add stock to the pot . Once the stock starts to boil add barley, onion, potatoes, cabbage, zucchini, carrot, tomato.

6) Add salt to taste. Cover and let cook till the potatoes and barley are soft.

7) Add peas and simmer for 5 minutes.

8) Remove from heat.

9)Ladle the soup in individual bowls, top with fried tofu, green coriander leaves and freshly ground black pepper.