Cream Cheese & Raspberry Jam Crêpes

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Cream Cheese & Raspberry Crepes

“…sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions.” ― French Author and Poet Anatole France

We made these sumptuous crêpes using the “Your International House of Dinner Crêpes” recipe from the new cookbook Vegan Eats World by Terry Hope Romero, page 203. We added our own selection of fillings, which were Tofutti Cream Cheese and raspberry jam, and served them with fresh-squeezed pink grapefruit juice and fruit. We’d never made crêpes before because we didn’t realize how simple it is to make them if you have the right tools. These were ridiculously easy to make in our new blue carbon steel crêpe pan, so we’ll definitely be enjoying them often.

Crepe Fact: King Edward VII bellowed that eating crepes could “reform a cannibal into a civilized gentleman” (so you know they’re good!).

Sauerkraut Mushroom Soup (ShChi) & Coriander Rye Muffins

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Sauerkraut Mushroom Soup (ShChi) & Coriander Rye Muffins ~ From Vegetate, Vegan Cooking & Food Blog

“You’re a rotter, Mr. Grinch, You’re the king of sinful sots, Your heart’s a dead tomato splotched with moldy purple spots, Mr. Grinch, You’re a three decker sauerkraut and toadstool sandwich with arsenic sauce!” ― The Grinch’s Theme Song, by Dr. Seuss

Okay, so maybe Dr. Seuss didn’t care much for sauerkraut, but we love it! Not only is it delicious, it is also extremely high in vitamins C, B, and K, and the lactobacilli created when fermenting cabbage into sauerkraut aids digestion, raises vitamin levels, produces beneficial enzymes, and promotes the growth of healthy flora within the digestive tract.

This soup and the muffins made a great lunch combination this week. The soup was tart and tangy, and the muffins were like a spicy, moist, rustic brown bread.

Both of these recipes are from Terry Hope Romero’s fabulous new cookbook, Vegan Eats World. The Sauerkraut Mushroom Soup is on page 130, and the Coriander Rye Muffins are on page 202. We topped the soup with some delicious Sour Dressing from Vegan Deli page 123, and fresh parsley.