Chick pea and kale crepes, with spiced black beans, guacamole and cashew sour cream.
If you are ever going to eat healthily; during the coronavirus lockdown is surely the time to do just that!
It’s well known that the following ingredients are really good for you and will help boost your immune system, so at the moment, I am trying to include them as much as possible in our diet; turmeric, raw garlic, ginger, lemon, cider vinegar, honey and fresh greens.
As many of you know, we don’t buy commercial meat for our own consumption for animal welfare and ecological reasons. As a result, I have started to explore a very fresh, healthy, colourful and tasty way of eating, without the guilt; and still plenty of protein! I have been cooking for people on and off for years; on private and charter yachts and now here at La Taillede for wellness retreats and family groups on holiday. I have been asked a few times for recipes; so thought I would share this popular brunch recipe today.
I am always looking for recipes using whatever is in season; Right now we have beds of kale (2 types) and a variety of salad leaves growing in the poly tunnel. We also have fresh herbs including coriander & parsley so every meal involves greens. Kale is one of the best things you can eat for your health (packed full of Vitamin C) and is so easy to grow. You can cook it or eat it raw in salads or smoothies.
I can’t get enough of the stuff!
More about the benefits of kale here.
So, for the recipe, which is vegan, gluten free, child friendly and easy!
Chick pea and kale crepes, with spiced black beans, guacamole, a cashew sour cream.
Ingredients; (For a family of 4)
Black beans
2 cups of cooked (or tinned) black beans.
1 onion, diced
2 tomatoes, diced
1/2 a large or 1 small red pepper, diced
A few mushrooms, peeled and chopped (optional)
2 cloves garlic, chopped
1 inch piece of fresh ginger, grated
Oregano
Whole cumin seeds; 1 teaspoon
Smoked paprika (or regular paprika).
Chilli flakes or fresh green or red chilli (optional)
A squirt of tomato paste.
In a large frying pan, add olive oil and cook the onion with the cumin seeds until the onion is soft. Add all other ingredients and about a cup of water. Leave to simmer with a lid on for 20 mins-half an hour. Season to taste and sprinkle with fresh coriander or parsley.
Crepes
Chickpea flour. about 250g or 2 cups.
Turmeric
A few leaves of kale/fresh spinach (optional)
Water and seasoning.
Simply whisk water into the flour until you have a pancake mix consistency. Add chopped kale/spinach if using. Season with turmeric, salt and pepper.
Heat non-stick frying pan, add olive oil and cook as you would pancakes.
Keep warm in the oven until needed.
Guacamole
Using a fork, mash up 2 avocados with the juice of 1 lemon/lime, add minced fresh garlic to taste and season. Optional; add 1/4 diced onion and 1 diced tomato & fresh coriander.
Cashew Sour Cream
I make this a lot; I love it; no need for dairy sour cream anymore!
200g unsalted cashew nuts, soaked over night (or for an hour or 2 if you are short of time). Drained.
Juice of 1 lemon
2 tablespoons cider vinegar
Salt
Turmeric
1/2-3/4 cup water
Blitz all ingredients in blender with 1/2 cup water. Taste and season. Add more water to get the thickness of sour cream.
I served the wraps with a home made tomato chilli jam, and lots of fresh salad from the garden; with a vinaigrette made with (yes more!) raw garlic, cider vinegar, lemon juice, olive oil and some honey.
Et Voila!
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Please let me know if you tried this recipe and what you thought.
Bon appétit, bon courage and stay healthy!
Ali.