Wednesday, September 08, 2010

Seitan, Lentil and Grilled Asparagus Crepes, Kabocha Squash

Dinner 9/08

Seitan, Lentil and Grilled Asparagus Crepes

Kabocha Squash

This is another house-favorite meal -- crepes filled with cubed seitan, pressure cooked lentils, onions, carrot, garlic, herbes de provence and grilled asparagus. The stew was then loaded into the crepes from "Vegan with a Vengeance" (which uses basan/chickpea flour).

The squash was peeled, cubed and tossed with olive oil, salt, pepper and smoked paprika and roasted at 450F for roughly 15 minutes -- tossing about halfway through cooking. The final time depends on how big you cubed the squash -- these were roughly 3/4".

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