Spinach Crepes with Mushrooms, Basil Pesto & Tahini Dressing

Updated: Jun 7, 2018



Straight from Rebel Recipes | Serves: 2 | Time: ~30 min.


Ingredients


For the crepes:

1/2 cup #buckwheat

1/2 cup plus 5 tbsp water

1 tsp apple cider vinegar

2 handfuls #spinach blitzed in a mini chopper of chopped finely

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp sea Salt

Twist black pepper


For the mushrooms:

2 cups #mushrooms of choice – chopped a little

Splash olive oil

1/2 tsp Salt

Twist black pepper


For the #pesto:

2 tbsp pine nuts

2 big handfuls basil

1 garlic clove

2 tbsp nutritional yeast

1 tsp sea Salt

Twist black pepper

Splash olive oil

Water to loosen


For tahini dressing:

Handful – Coriander & mint

1 tbsp tahini

1 garlic clove

Juice 1 lemon

Sea Salt

Black pepper

Water


Directions


To make the crepes:

Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.


Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe.


Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.


Flip and cook on the other side for 30 seconds to a minute


Remove from the pan and place on and cover with a clean cloth to keep warm.


Repeat the process with the rest of the batter.


To cook the mushrooms:

Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly.


Turn off the heat and season well.


To make the pesto: Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.


To make make the tahini dressing:

Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste. Add more water to get the deserved consistency.


What I ate and drank today (3/25/2018):

94 oz of water

Half-caf coffee

White wine

Breakfast sandwich with egg, pesto, and spinach

Carrots and celery sticks with homemade mint/parsley hummus

Spinach crepes


Exercise:

Couch surfing


What I ate and drank today (3/24/2018):

Coffee

Water (probably not enough)

Mimosa

Beer

Pear salad

Strawberries

Carrots with hummus

Caesar salad

Corn pudding

Cheese cubes

Cherry tomatoes


Exercise:

March for Our Lives in DC!

~3 miles of walking


What I ate and drank today (3/23/2018):

96 oz of water

Decaf cortado from Cafe Kindred

Wine

Eggplant sandwich with chips from Cafe Kindred

Celery and peanut butter

Vegan pizza


Exercise:

~4 miles of walking


What I ate and drank today (3/22/2018):

96 oz of water

1 cup of half caf

Half a veggie waffle

Tom yum soup

Chop House happy hour

Restaurant week at Cafe Kindred


Exercise:

~3.5 miles of walking

Strength training, core

Some light yoga

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