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 So, as I mentioned the the previous blog post, I made a number of crepe fillings on Saturday; Sweet poato-fennel, egg, asparagus-tomato, creamed spinach, and a mushroom sauce. mmmm! I got both the creamed spinach and mushroom sauce recipes from “The New Laurel’s Kitchen”, which is, by now, not new at all. It is, however, an updated and all together snazzier version of the orignial. I have, however revised the recipes to make them gluten and dairy free.
Creamed Spinach: 
- 3/4 cup rice milk
- 5. T brown rice flour
- 1/2 small onion
- 1 t. olive oil
- 3 quarts fresh spinach (3 small bunches), washed, dried, and chopped
- 1/4 T salt
This makes a total of about 3 cups. At four servings per entire batch, this equals 72 calories/serving.
The spinach turned out nicely, a little watery for the crepes, but nice. I would probably add a bit of basil, or rosemary, if I were to make it again. It was also super easy to make!
On Saturday, a couple of friends and I held a “Gothic Literature Party”, in honor of one of our favorite authors, the wonderful Edgar Allen Poe. And in his honor, we had to, of course, not only produce a feast, read selected favorites of his works, but also dress the part. As for food, I had significant difficulty thinking of what would be appropriate for an American Gothic themed party. Most American foods are distinctly un-romantic (Cornbread, some will be relieved to hear, was quickly ruled out). Eventually, I settled for something entirely foreign, but definitely enjoyable – crepes. Now as I had never made crepes before, and I decided to do this at about 11:00pm the night before, I resignedly decided that there was no way I’d be able to learn how to make crepes so quickly. However, I had recently noticed that our local Whole Foods was selling pre-made “authentic” French crepes. So as lazy as it felt, I decided to go ahead with these, and make only the fillings myself. And luckily, they turned out, for the most part, quite well! I made several filling options: creamed spinach, creamed mushroom sauce, asparagus and tomato, and sweet potato. Details on these to come soon!
 mm delicious…Owl was coming over for dinner, and I decided on a whim to make us lettuce wraps.
First the filling. I had no recipe, so I just made up my own. Onion combined with tomatoes always makes a good base for stir-frys. The onions become super soft, sweet, and just generally delicious, the tomatoes release alot of juice when cooked (especially on lower temperatures – I usually start out low and raise the temp toward the end), meaning that one really doesn’t need to use any oil at all when cooking the vegetables. Note: oil, especially olive oil, has been shown to be extremely healthy in many many ways. I tend to avoid it because it does add calories, but if you’re not overly concerned about this, I strongly suggest using olive oil (it’ll make the whole thing taste better too).
For the filling I used,
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approx. 1/2 head green cabbage
-
approx 15 pices okra
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1 onion
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1 package baked tofu
-
approx 2 cups cherry tomatos
-
tamari/soy sauce to taste
-
handful shittake mushrooms
-
one bell pepper
All this I sauted together, and wrapped in fresh lettuce leaves and corn tortillas with a bit of eggplant pesto sauce to taste.
Total: approx 610 calories/whole filling recipe (it makes ALOT of servings!)
Oops, haven’t been keeping up my blog wonderfully over the past few days – I’ll do better! 
I recently made a very nice (and very very simple) tomato peach salad. Great recipe for hot weather, though unfortunately I made it on a rather typically gloomy NorCal day, when hot soup really would have been a better idea. This is what happens when you plan your meals without looking at the weather. Credit for this recipe goes to Delicious Living, a great free magazine that’s available at whole foods.
Tomato Peach Salad
- 4 tomatoes, diced large
- 2 peaches
- 2 T. finely chopped sweet onion (red/scallion)
- 2 T. finely chopped fresh basil
- 3 T. fruity olive oil (optional)
- black pepper to taste
makes 6-8 servings
91 calories/serving with olive oil or approximately 40 calories/serving without
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So, as I mentioned the the previous blog post, I made a number of crepe fillings on Saturday; Sweet poato-fennel, egg, asparagus-tomato, creamed spinach, and a mushroom sauce. mmmm! I got both the creamed spinach and mushroom sauce recipes from “The New Laurel’s Kitchen”, which is, by now, not new at all. It is, however, an updated and all together snazzier version of the orignial. I have, however revised the recipes to make them gluten and dairy free.
