This project of the CCCP is to take a region, cook what they cook and make it vegan, using ingredients available to the CCCP in their locales and when possible from scratch.
The CCCP is presently made up of four gentle souls (and our partners) we are spread throughout the U.S. and Canada. We eat local and we eat NO KILL.
For our first project, the CCCP took on French inspired recipes to celebrate spring time. Our third submission comes from Damien Inbred. A man who’s proximity to the Quebecois makes him a perfect match for this challenge.
Try these recipes and see what you think. Please comment with any changes you make to the recipes and any ideas YOU have to play with and make these recipes fun.
Creepin’ Asparagus Crepes with Hell All Day
1 cup flour (you can experiment with different flours, but I recommend standard unbleached whole flour)
4 tablespoons corn starch
1 1/8 cup unsweetened original almond milk
1/4 teaspoon sea salt
Coconut oil (for cooking)
Half- bunch asparagus
Coconut oil (for cooking)
A pinch of freshly ground black pepper
1 stick (1/2 cup) vegan margarine
Juice of 1 lemon (go organic if possible!)
2/3 cup vegan sour cream
1 teaspoon cayenne (or you can add more if you like it hot)
1 teaspoon turmeric
METHOD TO THE MADNESS:
1. Melt the margarine in a small pot on low-medium heat. Don’t let it burn, otherwise you’ll have to start from scratch. And that sucks.
2. When it’s all melted, add the rest of the ingredients. Stir the madness up with a fork.
3. Is it all smooth and saucy? Good. Put a lid on the pot and set the heat to the lowest temperature possible to keep it warm.
1. Cut off the shitty ends of the asparagus spears. You should compost them, or save them to build a vegetable broth. (Just because they’re crappy for this recipe, doesn’t mean they’re devoid of nutrition! Reuse, dammit!)
2. In a frying pan on low-medium heat, melt your coconut oil.
3. Throw your asparagus on in there. Let the heat work its magic for a couple of minutes. In my experience, every stove is different, so use your judgement. Turn the asparagus every minute or so, to let it fully cook.
4. At the last possible minute, add your black pepper and toss a bit in the pan.
5. When the asparagus is a lovely, dark emerald shade (and slightly soft to bite into), then you’re good to go. Turn off the stove and set aside.
1. Put all the ingredients (except coconut oil) into a blender or food processor and blend until completely smooth. Smooth like John Shaft.
2. In a nonstick pan over medium heat, melt enough coconut oil to cover the bottom of the pan. After oil has melted, pour about 1/4 cup of crepe batter into the pan and use a spatula to spread it into a thin layer that covers the entire pan. Work quickly, otherwise the batter will cook into a thick pancake before it has a chance to cover the pan… that will render this whole recipe painfully pointless.
3. Cook for about 1 1/2 minutes or until the crepe begins to curl up and brown a little at the edges. Use a spatula to flip the crepe and cook the other side for about 30 seconds more.
4. Remove crepe from pan, add the asparagus. Wrap it on up, and smother with Hell All Day sauce.
This will make six large crepes.