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GARDEN FRESH VEGGIE CREPES

TO MAKE THE CREPES
1/2 of 12-oz pkg Mori-Nu extra firm tofu, lite or regular
1/4 c. raw cashews, rinsed in boiling water and drained
1/2 t. salt
2 T. Welch's frozen white grape juice
1-1/2 c. water
1 c. barley. oat, or brown rice flour*
1 T. Featherweight baking powder*

• Preheat large (10-inch) nonstick griddle to just between medium and medium-high heat.
• Place first 4 ingredients in blender with 1 c. water. Cover, and whiz at low speed, then increase to high speed and blend until fairly smooth.
• Add remaining 1!2 c. water and blend briefly.
• With blender on high speed, slowly add flour and whiz until very smooth.
• Remove blender top from base and stir baking powder into batter.
• If needed, spray center of griddle with nonstick spray and wipe off excess with paper towel. Spraying griddle once should be enough for entire batch of batter.
• Pour 1/3 c. batter into center of griddle, then quickly tip and rotate griddle in a circular motion, spreading batter in a thin, even circle.
• Fry crepe until it looks dry (not glossy) on top and is well browned on the bottom.
• Gently loosen edge with spatula. Then turn and brown well on other side.
• Stack on paper towel, keeping stack covered with paper towel until all crepes are done.
• Crepes can be served at once, or stored in zippered plastic bags in refrigerator until needed.

Yield: 1 dozen med-large crepes

*Barley, oat, and brown rice flour as well as Featherweight (or other non-aluminum baking powder are available in most natural food stores.

FILLING
1 head fresh broccoli. cut in very small florets
1 med yellow onion, diced or sliced thin in quarter rounds
2 med zucchini. cut in half lengthwise, then sliced
1 yellow or red bell pepper, diced
1 c. Non-Dairy Sesame Parmesan (See recipe.)

• In large mixing bowl toss together the veggies and Sesame Parmesan.
• Place crepe in 9x12 inch baking dish, spreading about 1/2 c. of veggie filling along center of crepe, and folding sides over filling. Secure with toothpick.
• Repeat with remaining crepes and filling. (6-8 veggie crepes per 9x12 inch baking dish.)
• Cover each baking dish tightly with foil. Bake at once, or refrigerate until needed.
• Bake tightly covered in preheated oven at 350 degrees for 10-15 minutes, just until veggies are crisp-tender.
• After baking, top each crepe with scoop of Crushed Garlic Spread. (See recipe.)
• If desired, reheat briefly to partially melt Garlic Spread topping before serving.

If you prcfer, veggie filling with Sesame Parmesan can be stir-fried over med-high heat until veggies are crlsp-tender, then rolled in freshly fried crepes. Top with scoop of Crushed Garlic Spread. Reheat for 1-2 minutes, and serve.