Vegan Waldorf Blue Cheese Crepes

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

I love crepes. I think they may be my favorite food. They’re quick. They’re customizable, great for breakfast or lunch (or dare I say even dinner?). They can be sweet OR savory. What else do you want, man?!

Isn’t it especially fantastic when a recipe blooms from the need to use up ingredients in the fridge? This all started with a bottle of blue cheese dressing I found that was almost empty and about to expire next month. Some leftover plain butter lettuce that was given to me after a dinner party. A honeycrisp apple that I needed to use before our vacation and voila! Waldorf Blue Cheese Crepes. The best recipes are often improvised recipes. I firmly believe this.

Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Vegan Waldorf Blue Cheese Crepes


Vegan Waldorf Blue Cheese Crepes
By

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Ingredients
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp vegan granulated sugar
  • ¼ tsp Kala Namak salt or table salt
  • ¾ cup plain, unsweetened soy milk
  • ¼ cup + 2 tbsp liquid from a can of chickpeas (about ½ can)
  • 1 tbsp olive oil
  • 2 heads of butter lettuce, chopped
  • 1 medium honeycrisp apple (or similar), chopped small
  • 1 medium celery stalk, chopped small
  • ½ cup dried cherries, chopped (or dried blueberries, cranberries, or raisins)
  • ½ cup toasted walnuts or pecans (I like pecans), chopped
  • ¼-½ cup vegan blue cheese dressing, to taste

Instructions
  1. In a large bowl, whisk together the flour through the salt. Whisk the soy milk, chickpea liquid, and oil into the dry mixture until smooth and no lumps remain. Cover and allow to rest at room temperature for about 30 minutes.
  2. While the batter rests, make the salad filling by adding the lettuce through the nuts to a large bowl; toss to combine.
  3. Once the batter is done resting, heat a 12 inch large cast iron skillet coated with a nonstick cooking spray over medium-high heat. Test if it’s hot enough by flicking a droplet of water into the pan; if it sizzles then it’s ready. Using a ½ cup measuring cup, ladle the batter onto the hot pan. Tilt the pan in a circle, allowing the batter to fill the entire base of the pan. Heat for about 3 minutes, until just slightly golden and the top is firm to the touch. Flip using a skinny, heat-proof spatula by sliding it around the edges to loosen the crepe, then down the middle of the crepe to flip. Heat for 1 minute then transfer to a large plate and repeat with remaining batter.
  4. To assemble the crepes, fill the middle of one crepe (top to bottom) with a handful of the salad then top with a drizzle of dressing, to taste. Roll the crepe like you would a burrito, then drizzle more dressing on top if desired. Serve immediately.

  5. Prep time:
    Cook time:
    Total time:
    Yield: 4 12 in crepes
Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

The Healthy Chipotle BLT

Okay, so this title isn't as accurate as it could be. It really should read, Healthy Chipotle BMGTT, which obviously stands for Barbecue, Mixed Greens, Tomato and Tofu. Um, maybe not so obvious...I'll think I'll just stick with Healthy Chipotle BLT.  This is kind of a snobby sandwich, but in a good way. It's like like a traditional BLT, but much, much tastier and a lot healthier, too! First, let's just get rid of the bacon shall we? What's that noise? I think I hear a faint outcry in the distance. As a wise, old "pin" I once came across on Pinterest said, "Relax, it's a strip of pig carcass, not an oxygen tank." Let's get real people. Think you still like bacon? You're a daisy if you do. Check out this link about bacon, but my favorite might be," The Director-General of the World Health Organization warns that we may be facing an end to modern medicine as we know it thanks in part to the mass feeding of antibiotics to farm animals to accelerate growth." Lovely. Nah, I'll stick with crispy, pan seared tofu. Tofu get's a bad rap from omnivores but if Todd, King of Baloney and Other Processed Meats can eat it and like it, then I guarantee that you can too.

Moving on from how gross bacon is...chipotle barbecue sauce. This is a weeknight dinner type of BBQ sauce. Feel free to make your own, but if you're in a hurry like me and not a BBQ sauce connoisseur like my dad, then the sauce from the store will be just fine. And of course add in some ground chipotle chili powder!

Romaine is so boring. How about some fresh mixed greens? Yes, that is definitely better. And the tomato says, of course. Extra points for using a super snobby heirloom tomato or better yet one from your own garden. I just picked one up from the store. I'm not perfect.

As for the bread, use your favorite!

The Healthy Chipotle BLT

Inspired by Foods For The Soul

Makes two whole sandwiches

  • 1 block of tofu (you'll only use half)
  • 1/4 cup barbecue sauce
  • 1/4-1/2 tsp. ground chipotle chili powder
  • 1 vine-ripened tomato, sliced
  • 4 slices of your favorite bread, toasted
  • 2 small handfuls of mixed greens or lettuce

First we need to press that tofu. This is important if a crispy tofu crust is desired, which it is, but we have to take that moisture out to get it! So, take yo' tofu and sandwich it between four paper towels, folded to the size of the tofu. Two above the tofu, and two below. Then, get a cookie sheet and place atop the tofu brick then balance a heavy book on top, or if you're daring like me, a potted plant. Okay, using a potted plant...it's probably not my best idea...use a book. Allow to press for 30 minutes, if possible.

While the tofu is pressing, spray a large frying pan with a nonstick cooking spray. In a small bowl, combine the barbecue sauce and the ground chipotle. Now's a good time to slice up that tomato, too.

Once the tofu is done pressing, pat it dry with a fresh paper towel and slice in half hotdog style, then in half hotdog style again. You should have four thin bricks of tofu, but you'll only need two. Heat up that frying pan and add two bricks of tofu, ensuring that they don't overlap. Allow to cook on each side for a few minutes, until they gets golden and crispy. Feel free to cook the other two bricks afterward and use them chopped up in a salad or for even more sandwiches!

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Toast your bread and then add the desired amount of chipotle barbecue sauce. Add the mixed greens to one side and the tomato slices on top, then add one brick of tofu followed by the bread. Complicated stuff, I know, but try to stay with me. Repeat for the second sandwich. Feel free to share that second sammy or just hoard it all for yourself. I shared, because I'm a lady. 

 

Produce On Parade - Healthy Chipotle BLT Produce On Parade - Healthy Chipotle BLT

Who would want a typical BLT when you can have a BMGTT?

The Healthy Chipotle BLT
Recipe Type: Entree
Author: Katie - Produce On Parade
A healthy and delicious take on the traditional BLT.
Ingredients
  • 1 block of tofu (you'll only use half)
  • 1/4 cup barbecue sauce
  • 1/4-1/2 tsp. ground chipotle chili powder
  • 1 vine-ripened tomato, sliced
  • 4 slices of your favorite bread, toasted
  • 2 small handfuls of mixed greens or lettuce
Instructions
  1. Press the tofu to get excess moisture out, for 30 minutes, if possible. Sandwich tofu between paper towels and place a heavy book or other object on top.
  2. Spray a large frying pan with a nonstick cooking spray.
  3. In a small bowl, combine barbecue sauce and ground chipotle.Slice tomato.
  4. Once the tofu is done, pat dry with a fresh paper towel and slice into four thin bricks, but you'll only need two.
  5. Heat up pan and add two tofu bricks, ensuring that they don't overlap.
  6. Allow to cook on each side for a few minutes, until they gets golden and crispy.
  7. Toast bread and then add the desired amount of chipotle barbecue sauce. Add mixed greens and tomato slices, then one brick of tofu followed by the bread. Repeat for the second sandwich.