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Pumpkin Tartare over Chickpea Black Cumin Crepe Crisps with Vegan Sage and Ale Browned Butter Sauce


By Veganize It...Don't Criticize It! [Vegan Recipes] (Visit website)




The term "Left-Overs" is not one that pops up in my daily vocabulary. Now, "Left-On-The-Table-After-Meal-But-Devoured-Before-Refrigeration" or "In-Box-After-Dinner-And-Eaten-On-Drive-Home-Despite-Other-Staring-And-Laughing"...those are phrases that resonate. To be perfectly honest, left-overs kind of haunt me. Their existence in my kitchen possesses me. I feel a deep compulsion to give them away to friends, eat them, or use them immediately. In a one woman household, it's easy to have a lot of wasted food. I do my best to see that I throw away as little as possible.
And Now, a Challenge!
This dish was created almost entirely from my Thanksgiving left-overs. The reader that can identify the most ingredients re-used before 12:00 AM December 12th, Pacific Time (use the "E-Mail Me" link in the side bar) will receive an awesome Vegan holiday baked good surprise! Wow. I just realized that's 12, 12/12. Even more proof that left-overs hold mystic powers over me.
Special props to my home-girl Sita for being my guinea pig...even if you were just using me to get to my television and watch the new Gossip Girl ;)


Pumpkin Tartare over Chickpea Black Cumin Crepe Crisps
with Vegan Sage and White Ale Browned Butter Sauce

Chickpea, Olive Oil and Black Cumin Crepe Crisps

* 1 1/4 cup Chickpea Flour
* 3/4 cup unbleached all-purpose flour
* 1/2 cup almond milk
* 1 cup water
* 3 TBSP melted Earth Balance, plus extra for cooking
* 1 TBSP Olive Oil, plus extra for cooking
* 1 tsp Salt
* 1 tsp Ground Black Cumin
* Cracked Black Pepper

In a bowl, combine Chickpea Flour, Unbleached Flour, Salt and Black Cumin. In another bowl, combine Almond Milk, Water, 3 TBSP melted Earth Balance and Olive Oil. Mix the wet ingredients into the dry, whisking constantly. Let stand at room temperature for an hour.

In an a frying pan, add a drizzle of Olive Oil and about a 1/2 tsp of Earth Balance and heat over medium, swirling around as the Earth Balance melts to coat and blend well. Give the batter a good stir. Working as quickly as you can, add 2-3 1/8 cups of batter to the pan( depending on pan size and how quick you really are). Loosen crepes with a spatula and flip as soon as the batter starts to set and brown around the edges...

When both sides are golden brown, remove from pan and place on a paper towel-lined plate. Repeat the process until you have enough crepe crisps, or run out of batter, occasionally adding more Olive Oil and Earth Balance to the pan. Crepes can be stacked until ready to use.
(These are also great plain with Agave Nectar. So yum.)

Pumpkin, Butternut Squash and Apple Tartare

* 1 1/2 cups Fresh Pumpkin, pureed
* 2 cups Butternut Squash, Peeled and cubed (1/4 inch cubes)
* 3 TBSP Coconut Milk
* 2 1/2 TBSP fresh lemon juice
* 1 TBSP Fresh Orange Juice
* 1 tsp Rice Wine Vinegar
* 1/3 cup Toasted Almond Slivers, chopped
* 1/2 teaspoon minced garlic
* 1/2 tsp Freshly Grated Ginger, plus extra for steaming
* 1 small apple, finely diced
* 3 tsp Stone Ground Mustard
* 1 TBSP olive oil
* Salt and freshly ground black pepper, to taste



Steam the Butternut Squash cubes in a steamer basket over water mixed with fresh ginger for about 8-10 minutes. When the Squash has softened, remove the Squash from steamer and aside to cool. Once the Squash has cooled, mix it with the remaining ingredients in a large bowl. Season with salt, pepper and lemon juice to taste.


Browned Butter, Sage and White Ale Sauce

* 4 oz. Earth Balance
* 1/2 TBSP white ale
* 10-12 Fresh Sage leaves
* 1/8 cup fresh Lemon Juice
* 1/8 cup fresh Orange Juice
* 1 TBSP Coconut Milk
* 1 TBSP Dijon mustard
* 1 tsp sugar
* Salt and fresh ground black pepper, to taste

Heat the Earth Balance in a small skillet over low heat until it browns, about 15 to 20 minutes. Add Ale and Sage leaves, and reduce heat to medium low. Simmer until reduced, about 3 minutes. In a blender, combine the fresh Lemon and Orange Juice, Mustard, Coconut Milk and Sugar, and blend until pureed. While the machine is running, slowly add the browned butter ale mixture to create an emulsion. Season with salt and pepper and set aside.


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