These gluten-free Kale Crepes are delicious, protein-rich eats perfect for a weekend brunch or a weekday dinner.
I always have some organic baby kale sitting in the refrigerator that I can throw handfuls of into salads, smoothies, pestos, and even curries. This time, as I pondered a quick dinner I could put together for Desi and me -- and I really, really was in the mood for some dosa-like dish-- I came up with the idea of combining some kale with a basic moong dosa batter that requires the moong dal to be soaked for no more than 30 minutes.
This is a superlatively healthy dish. Moong dal, or mung dal, like any other lentil, is high in fiber and protein, and divinely fat-free. Moong also contains iron and calcium, both essential nutrients to add to the vegan diet. Kale, a veggie we all know and love, is also calcium-rich, loaded with Vitamin A, and extremely anti-inflammatory which means it battles chronic diseases like cancer, heart disease, diabetes, and even slows down signs of aging.
The basic moong dosa recipe is a very versatile one. If you'd rather not use kale (although I can't imagine why you wouldn't :) ), you could add spinach, cabbage, or just about any leafy vegetable. If you choose to use regular kale instead of baby kale, I would recommend removing the tough stems and blanching the leaves for a couple of minutes to tenderize them.
A few posts ago, I talked to you candidly about my weight gain, and my efforts to get back to where I used to be, or at least closer to it. As I continue along this path, it is foods like these that are helping me get to my goal. So far I've lost around 5 pounds which is not spectacular, but it is progress, and I know I could do better if I could just find the time to work out more often. Ah, well, someday.
For now, enjoy this recipe! Remember, you can make it fat-free by using a spray to coat the griddle when you cook these.
(Makes 10-12 crepes)
1 cup moong or mung lentils, soaked for 30 minutes
2 packed cups of baby kale
1-inch knob of ginger, chopped
2 cloves of garlic, peeled and chopped
1-2 green chilli peppers, like serrano or jalapeno
1 tsp cumin seeds, lightly toasted on a dry skillet
Salt to taste
Blend the soaked lentils with the all ingredients except the kale and water until you have a smooth batter of the consistency of a crepe batter.
Add the kale and process on a lower speed so the kale gets finely chopped but doesn't quite blend into the batter. You want little bits of kale to be visible in the batter.
Heat a flat griddle and when it is hot enough that a drop of water sizzles and skitters off, spray the griddle lightly with oil.
Using a round-bottomed ladle, place about 1/2 cup of the crepe batter in the center of the griddle. Using the bottom of the ladle, spread the batter into a crepe using a spiraling motion.
Let the crepe cook until the top dries out, then flip over and cook for another minute.
Serve hot stuffed with some Potato Subzi or, if you're watching the carbs (which I completely get) with a more waist-friendly veggie dish like this Mushroom Achari.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
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