These Recipes are from Brit Elders’ upcoming book.
Brit can be heard on the radio program Cooking in the Lite on www.ShirleyMacLaine.com

 

Vegetable Spread -

1 cup cooked vegetables of your choice
1 teaspoon miso
1 tablespoon sesame butter
1⁄4 cup finely chopped onion
1 tablespoon parley or cilantro
a pinch of coriander

Mash vegetables with a fork for a coarse texture or blend in a food processor for a smoother texture.
Add the remaining ingredients and mix in well.

This is a delicious dip for vegetable sticks or pita bread and can be used as the filling in a very veggie sandwich.

 

Crepes -

2 cups organic brown rice flour
6 cups warm water
1⁄4 teaspoon organic sea salt
Olive or coconut oil for the pan

Combine the ingredients in a large mixing bowl.
Blend everything thoroughly by hand
(you don’t want too much air in the batter)
Allow the batter to sit overnight.

Use a skillet (cast iron if you have one) that has a low edge.
Heat the pan and brush with oil
Pour the batter in the pan, moving the pan to spread it evenly.
Cook each crepe for about 7 minutes on one side.
Turn the crepe and cook it for about another three minutes.
Spread your filling of choice on the crepe.
Roll it and serve.

Some of my favorite fillings are vegetables spreads, nut spreads, and fresh fruits. This is a delicious meal and a wonderful way to introduce children to the pleasures of playing in the kitchen!