Chickpea Crepe with Tofu Scramble and harissa veggies

Do Better Consulting re-posted a tweet from MerQueenJude’s instagram… and we love it. Here’s the tweet:

It’s okay to be fat. Fat is simply a size and people come in different sizes. People often ask us what we blog about, and for us it’s simple: we share recipes of the food that we like to eat. This blog is about our creativity and joy in the kitchen. Because we often share recipes full of vegetables and because we use ingredients that are often expensive, people label our food as ‘healthy’ or morally superior. These ideas are a manifestation of diet culture which ties superiority and ‘health‘ to thinness. If you haven’t seen the Poodle Science video we highly recommend watching it.

Now that we’re clear that our food is not ‘better’, ‘the right thing to eat’, or somehow going to make you the perfect tool of capitalism or object of beauty, let us share with you a delicious chickpea crepe recipe!

Note that you can cook all the crepes at once, but when we aren’t planning to eat them all at once we will often only cook a couple of crepes for that night and then cook off more crepes during the week so that we can eat this for multiple meals. If you decide to do that, it will shorten the cooking time on the recipe below by at least 30 minutes.

Serves: 6-8

Time: 2 hrs

For the Chickpea Crepe

3 cups chickpea flour

2 1/2 tsp sea salt

3 1/2 cups water

3/8 cup or 6 tbsp olive oil

2 tsp turmeric

2 tsp coriander

2 tsp cumin

For the Carrot Top Pesto

small handful of carrot tops

2 cloves garlic

1/4 cup almonds or nut milk pulp from making milk

1/4 cup olive oil

1 1/2 tsp apple cider vinegar

1 tsp salt

For the Tofu Scramble

carrot top pesto

1 block tofu

1 tbsp corn starch

2 tbsp cooking oil

1/2 tsp turmeric

1/2 tsp garlic powder

1 tsp bouillon

1/4 cup of hot water

For the Roasted Harissa Carrots

4 medium carrots

olive oil

1/2 tsp salt

3 tbsp spicy harissa

1 tbsp agave

1 tbsp lemon juice

For the Roasted Cumin Cauliflower

2 small heads of cauliflower, romanesco, or a combination

2 tbsp olive oil

1 tsp salt

1 tsp cumin

1/4 tsp cayenne

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Preheat the oven to 375 F. Mix the chickpea flour, salt, water, olive oil, and spices. Whisk until smooth and let sit for 30 minutes.

Cut the cauliflower into florets and the carrots into sticks. Toss the cauliflower with the olive oil and spices. Spread on a baking sheet and put in the preheated oven. Cook these until they are golden brown in places and soft when you stick a fork in them, which takes about 40 minutes. Stir every 15 minutes. Toss the carrots with olive oil and salt, and spread on a separate baking sheet. Roast in the preheated oven about one hour, stirring every 15 minutes. Stir together the remaining ingredients for the harissa carrots and set aside. Stir this mixture into the carrots when there are 15 minutes remaining. It will reduce and stick to the carrots.

To prepare the pesto, add the carrot tops, garlic, almonds or pulp, olive oil, vinegar, and salt to a food processor or blender. Blend, stopping to scrape down the sides regularly, until the ingredients combine in a chunky pesto. In a blender you may require some additional water to allow this to easily blend.

In a large frying pan, heat a small amount of oil. Once the oil is hot, add about 1/3 cup of chickpea batter to the hot pan. Tilt the pan to spread out the batter, and cook until golden brown and crispy on one side. Be patient, when the bottom is golden brown and crispy, the edges of the top will start to show color. Flip the crepe over and cook until speckled with golden brown on the second side. Cooking crepes to have a crisp but flexible texture takes some practice. Some tips are make sure your oil is hot before you add the batter. Don’t add too much batter. Allow the first side to cook until an even color is achieved before flipping. Remember, the first pancake rule applies to crepes as well. Your first crepe might come out under cooked and crumbly. Don’t be discouraged, keep cooking, be patient, and future crepes will be better.

We often cook as many crepes as we want to eat when we first make this dish. We then refrigerate the batter and fry fresh crepes for leftovers. When cooking batter that has been refrigerated, make sure to stir thoroughly before frying and, if it is too thick, you can add a little water to thin it out.

If you have two frying pans, you can make the tofu scramble at the same time as the chickpea crepes. Add oil to the frying pan and heat to medium low. Drain the tofu and crumble it into the hot pan. Add the corn starch and stir to coat. Fry, turning every 5 minutes, until parts are starting to brown, about 10 minutes. Add the turmeric, garlic powder, and salt. Cook about 5 more minutes stirring regularly until the tofu is coated. While it is cooking, dissolve the bouillon in hot water. Add the bouillon liquid to the tofu, and cook until there is no longer any liquid, but before the tofu gets dry again. Stir the pesto into the tofu scramble.

To serve, top chickpea crepes with the tofu mixture, roasted cauliflower, and harissa carrots. Enjoy!

Chickpea Crepe with Carrot Top Cheese

George Floyd, Breonna Taylor, and Tony McDade; it feels important to us to acknowledge these three Black people who were recently murdered by the police. Right now we are feeling grief, loss, anger, anxiety, and extreme sadness that we live in a society that deems White people worthy and needing protection while condemning Black people as something to fear and kill. Rachel Lewitt, one of Camille’s mentors, pointed out that we are currently seeing some of the largest demonstrations since the 60s, and we can create radical change y’all. We can resist!

We’ve been noticing a lot of White people just now realizing that racism still exists, feeling the injustice, and wanting to take action. Some of the things coming up for White people right now are anger, fear, being overwhelmed, confusion, the feeling of wanting to use our white privilege to end racism, the need to fix this, wanting to be good and do the right thing, and wanting to take action. Awesome, we need all of us in this work! We all need to be fighting racism wherever it shows up and if you are reading this and you are White, racism lives in your body, and ours too. To be White in the US is to be indoctrinated into the lies of white supremacy culture. To be White in the US is to be racist. If you feel activated by these statements, that is a normal response and is part of what will keep you from being able to do the work.

If you’d like to talk to us about this, reach out to us at chickpeasandspice@gmail.com. We’re here to process this with you, no judgement. This is inside our bodies too and until we all look at it, face it, understand it, and extract it we will continue to do harm.

Rachel Lewitt, a wake-up leader in Portland, who is deeply inspired by and mentored by Holistic Resistance says, “when White people become under-resourced, we become even more dangerous”. Right now we are living through the global trauma of a pandemic as well as the trauma of living under the oppression of white supremacy culture. If you, like me, are new to seeing the ways in which white supremacy culture systemically targets and kills black people as well as erasing indigenous people this can be a lot to take in. Remember to go slow. Don’t expend all your energy this week yelling and then assume you have done your part. As Aaron Johnson from Holistic Resistance says, “this is a marathon”. Our question is why are you doing this work? What will keep you doing this work?

If you aren’t White, we hope you are getting rest, nourishment, and time for whatever it is that you need.

One of the ways we resource ourselves is to cook delicious food and eat it. This is our most recent joyful recipe: A delicious crispy chickpea crepe with cheesy carrot top cheese and fresh sugar snap peas topped with tangy pickled onion. May it bring you nourishment that will help sustain you as you do the deep work of opposing racism where it comes up both internally and in the world.

Serves: 2-4

Time: 1 hr

Ingredients

2 cups sugar snap peas

1/2 tsp salt

1/4 cup oil for frying

For the Pickled Onion

1 tiny onion

Juice of half a lime

1/2 tsp salt

For the Carrot Top Cheese

1 cup cashews soaked

1 tbsp olive oil

3 tbsp water

1/2 tsp salt

1/2 tsp garlic powder

1 clove garlic

juice and zest of 1/2 lemon (about 2 tbsp lemon juice)

small handful of carrot tops

2 tbsp nutritional yeast (optional)

For the Chickpea Crepe

1 1/2 cups chickpea flour

1 1/4 tsp sea salt

1 3/4 cups water

3 tbsp olive oil

3/4 tsp rosemary

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Cover cashews with cold water and put in the fridge to soak for 30 minutes. Thinly slice the onion and add it and the salt and lime juice to a bowl. Set the onions aside to pickle, this takes at least 30 minutes. If you have some leftover, they keep in the fridge. Store them with the liquid. Mix the chickpea flour, salt, water, olive oil, and rosemary and whisk until smooth and let sit for 30 minutes.

Remove the ends from sugar snap peas. Heat pan with a high heat oil until it is medium to high heat. Add the sugar snap peas and cook until blistered and golden brown on one side. Flip. Salt while the second side cooks. Remove from heat when the second side has golden brown parts and set aside.

Combine all the cheese ingredients and blend until smooth, scraping down the sides of your blender or food processor as you go. The cheese keeps for 1 week. You can freeze and use it later if you don’t need the whole batch.

You can use either a food processor or a Vitamix blender for this. Using a food processor will give the cheese slightly more texture and a Vitamix will make the cheese extra silky/creamy. Both are good! I would not recommend trying to make this cheese in a blender that isn’t high powered, as the nuts can be hard on the motor and the cheese will come out with a strange texture. Note, I don’t always soak the cashews and can say from first hand it isn’t 100% necessary when using a Vitamix. It does however help take care of your equipment and can make the final product creamier, so I do recommend it, if you have the time. Because this is a thicker cheese recipe, if using a Vitamix we recommend using the tamper while blending. If you don’t have this you can add a bit of extra water to help with the blending process.

Using the same pan (clean first if there is any residue), heat a small amount of oil. Once the oil is hot, add 1/3 cup of chickpea batter to the hot pan. Tilt the pan to spread out the batter, and cook until golden brown and crispy on one side. Be patient, when the bottom is golden brown and crispy, the edges of the top will start to show color. Flip the crepe over and cook until speckled with golden brown on the second side. Cooking crepes to have a crisp but flexible texture takes some practice. Some tips are make sure your oil is hot before you add the batter. Don’t add too much batter. Allow the first side to cook until an even color is achieved before flipping. Remember, the first pancake rule applies to crepes as well. Your first crepe might come out under cooked and crumbly. Don’t be discouraged, keep cooking, be patient, and future crepes will be better.

We often cook as many crepes as we want to eat when we first make this dish. We then refrigerate the batter and fry fresh crepes for leftovers. When cooking batter that has been refrigerated, make sure to stir thoroughly before frying and if it is too thick, you can add a little water to thin it out.

To assemble the crepes, spread some carrot top cheese onto the crepe, top with sugar snap peas and onions. Try not to transfer too much of the lime juice when you transfer the onion onto a crepe. Roll them up and enjoy!

Chickpea Crepe with Broiled Asparagus

Many cultures worldwide have a pancake or crepe traditionally made with bean flour.  In Northern India there is the chilla, in Western India, the pudla.  In Italy, it is called socca or farinata. Each of these variations is made with different traditional ingredients and techniques.  Inspired by these recipes, today we are sharing how to make a thin, crisp gluten-free crepe that can be easily wrapped around filling. It’s spring time where we live, so our filling today will feature asparagus as it’s one of our all time favorite spring treats.

Serves: 2-4

Time: 1 hr

Ingredients:

1 bunch asparagus

zest from 1/2 lemon

1 bunch spring onions

salt

olive oil

For the pesto

1 bunch spinach, de-stemmed and thoroughly rinsed

1/4 cup sunflower seeds

2 cloves garlic

1/4 cup olive oil

1 tsp salt

3 sun-dried tomatoes, soaked and drained

2 tbsp nutritional yeast

zest of 1/2 lemon

2 tbsp lemon juice (start with less to try)

For the Chickpea Crepe

1 1/2 cups chickpea flour

1 1/4 tsp sea salt

1 3/4 cups water

3 tbsp olive oil

3/4 tsp thyme

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To make the chickpea crepes, whisk together chickpea flour, salt, water, olive oil, and thyme and allow to sit for 30 minutes. While crepe batter is sitting, make the spinach pesto. Start by soaking the sun-dried tomatoes in hot water until they are plump and re-hydrated. Note, if you are using sun-dried tomatoes in oil then you can skip this re-hydrating step.

Thoroughly clean and then blanch the spinach. To blanch, bring a small pot of water, well salted, to a boil. Put a bowl of ice water next to the stove. Add the cleaned spinach to the boiling water and cook about one minute. Remove with a slotted spoon and immediately immerse in ice water. Squeeze as much water out of the spinach as you can and drain the sun-dried tomatoes. Add both to a food processor or blender along with the rest of the ingredients from the ‘For the Pesto’ list. Blend until smooth and creamy.

Heat a small amount of oil in large flat pan. Once the oil is hot, add 1/3 cup of chickpea batter to the hot pan. Tilt the pan to spread out the batter, and cook until golden brown and crispy on one side. Be patient, when the bottom is golden brown and crispy, the edges of the top will be starting to show color. Flip the crepe over and cook until speckled with golden brown on the second side. Cooking crepes to have a crisp but flexible texture takes some practice. Some tips are make sure your oil is hot before you add the batter. Don’t add too much batter. Allow the first side to cook until an even color is achieved before flipping. Remember, the first pancake rule applies to crepes as well. Your first crepe might come out under cooked and crumbly. Don’t be discouraged, keep cooking, be patient, and future crepes will be better.

Turn on the oven to broil. Rinse the asparagus and trim about 1/2 inch off the bottom. Arrange on a baking sheet and drizzle with olive oil. Sprinkle about 1/4 tsp of salt and put in the broiler. Note, depending on your oven, this could be the top shelf, or a drawer at the bottom. Broil the asparagus for 7 minutes, remove and flip, and broil another 7 minutes for a total of 14 minutes of cooking time. The asparagus should be golden brown. Set aside to cool slightly. Once these are cool enough to touch (but still warm) slice into 1 inch long pieces. This is an optional step, but will make the food much easier to eat as otherwise the asparagus can become stringy when you bite into it.

Cut the spring onions lengthwise into thin pieces 3 inches long each. Fry in oil until golden brown. Salt and remove. Put them on a plate or piece of paper bag.

To assemble, spread the pesto on the crepe then add asparagus. Sprinkle with crispy spring onions and lemon zest. Form this into a hand wrap and enjoy!