1.5 cups of all purpose flour
1 3/4 cups of plant based milk
1/4 tsp salt
1/2 tsp of baking soda
Vegan margarine (we love Earth Balance!)
Mix dry ingredients. Add plant based milk and mix until smooth. An alternative would be to throw all of the incrediants in a blender and blend until no lumps are visible.
Preheat a large pan. Melt about a tsp of margerine in a pan and roll pan so margerine coats bottom. Pour about a half cup of batter in the pan and spread evenly over the pan. Slide a spatula around the edges of the crepe to make sure it doesn't stick. When the crepe is slightly browned, flip it over. When the other side is slightly browned move it to a plate. Finish making th rest of the crepes and set aside for filling.
Artichoke Cream Sauce:
1 12 oz pkg of frozen artichoke hearts thawed (put in microwave for 1 minute to thaw)
1 tbs olive oil
1/4 cup of yellow onion chopped
1/4 cup chopped parsnips
1/4 cup chopped celery
1/4 cup chopped leeks (white part only)
2 tsp chopped garlic
1 cup white wine
2 cups plant based milk
1 tsp cornstarch
1 tsp water
2 tbsp of original essence or to taste
3/4 tsp salt or salt to taste
1/4 tsp white pepper or to taste
Heat the oil in a medium, heavy pot over medium high heat. Add the onions, parsnips, celery and leeks and saute for 2 minutes. Add the garlic and cook, stirring for at least 30 seconds. Add the wine and cook stirring until the wine is almost all evaporated, at least 3 mintes or longer. Add the plant based milk and bring to a boil while stirring. Mix the cornstarch with the water until smooth. Add the mixture to the sauce and cook until thickened. Add the artichokes, salt, pepper and essense and simmer for 5 minutes. Season to taste and set aside.
Spinach and Mushroom filling:
4 tbs olive oil
4 large cloves of garlic chopped
2 10 oz bags of fresh spinach well washed stems removed
11/2 lb mixed mushrooms (trader joes has a great frozen medley of mushrooms perfect for this recipe)
1 large shallot
salt and pepper to taste
Heat 2 tbsp olive oil on medium high in a large pan, add half of the garlic and sautee for a couple minutes until fragrant. Add the bags of spinach and mix it with the garlic well, turn the heat down to low. Put a lid on the pan and stir occasionally while letting the spinach wilt. Meanwhile, heat up another pan with the remaining olive oil and sautee the remaining garlic a few minutes also until fragrant. Add the shallot and continue sauteeing another couple of minutes (make sure to stir so it does not burn). Add the mushrooms and cook for about five minutes. If you like, you could add about a third cup of red wine and let it reduce for additional flavor prior to letting it cook for five minutes. Season both spinach and mushroom mixture with salt and pepper to taste.
Preheat oven to 400 degrees F. Divid the wilted spinach evenly among the crepes then add a slice of the plant based cheese onto the spinach and divide the mushroom mixture evenly among the crepes and add on top of the cheese. Roll the crepes up and put them all in a baking pan. Top the crepes with the artichoke sauce and bake for 30 minutes.