Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------------------CREPES-----------------------------------
2 tb Egg replacer (or arrowroot) 4 tb Oil
1 1/2 c Water 2 c Flour
1 c Soy milk 1/2 Garbanzo flour
1 ts Salt

----------------------------------STUFFING----------------------------------
3/4 c Wild rice, uncooked 1/2 Oyster mushrooms
2 3/4 c Stock -OR- chanrerelles mushrooms
1/4 md Onion; minced -If using oysters, separate
2 sm Stalks celery; sliced thin -them into small clumps,
2 tb Unrefined corn oil -if using chanterelles,
3/4 md Onion; chopped coarse -halve them
1/4 lb Button mushrooms 1 lg Tomato; chopped
- sliced thick 1/2 ts Powdered sage
6 Shiitake 1 pn Powdered thyme
- fresh or reconstitued, 1 tb Shoyu
- quartered or eighthed Salt and pepper; to taste

-----------------------------NUTTY ALMOND SAUCE-----------------------------
3 tb Unrefined corn oil 1/4 md Onion; separated into leaves
-OR- soy margarine 4 Cloves
4 tb Unbleached flour White pepper; to taste
2 1/2 c Soy milk; heated 3 ds Freshly grated nutmeg
1/2 c Almonds Salt; to taste

FOR CREPES: Blend the egg replacer w/1/2C water until smooth. Add
remaining ingredients and blend one minute at high speed.

Heat a crepe pan or non stick 8" skillet over low heat, brush the bottom
lightly w/oil (I use unrefined corn oil). When pan is heated, take it off
the burner, let cool about three seconds and pour 3-4T batter into it.
Swirl the pan so the bottom is coated w/a thin layer of batter. Put the
pan back on the burner and cook until lightly browned. Flip the crepe and
cook until that side is lightly browned as well. Repeat w/remaining
batter. This makes about a dozen crepes. Note that you will inevitably
screw up the first crepe or two, but it will become fairly routine after
that. Don't worry about it, I still do that after all these years.

FOR STUFFING: Saute the onion in a little dry white wine for a minute or
two, then add wild rice and stock, cover tightly, bring to a boil, turn
heat to low and cook about an hour, until all liquid is absorbed.

While the rice cooks, saute celery in oil until slightly tender, add onions
and all mushrooms, and saute until all vegs are medium tender. Add cooked
rice, tomato and seasoning and cook another ten minutes or so. Fill crepes
w/the mixture, roll them over it and heat in a preheated oven at 350 for
about ten minutes.

Serve w/Nutty Almond Sauce and garnish w/parsley and a twisted orange
slice.

FOR NUTTY ALMOND SAUCE: Toast almonds until golden, then pulverize. (Don't
overgrind or you'll get almond butter.)

Heat oil a few minutes in a heavy bottomed skillet, then stir in flour and
cook 2-3 minutes on low, until fragrant. Stir in soy milk and continue to
stir until it begins to thicken, then stir in seasonings. Cover and cook 10
more minutes, but stir often to prevent scorching. Stir in almonds and cook
another 4-5 minutes.

Serve w/a simple spinach salad w/mustard vinaigrette and French bread,
along w/a chilled white wine.

From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN, The
Book Publishing Co, 1991.

From: mad4#ellis.uchicago.edu (Bill Maddex)

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