I've had a good time, two weeks traveling... first to Washington D.C. and then a week in Los Angeles. I know I had fun but the scale says I had a blast! I don't like extreme diets, but I've had enough experience to know that with GTLF recipes, I won't be hungry and I'll have good nutrition without giving anything up. Also, for several months now, I've been thinking about the vegetarian life style. I've thought about what that really means, the philosophies, and how it aligns with what I've been trying to do. So I'm going to try it. I love meat, and at this time I have no intention of giving it up, but I'm curious about my ability to go meatless... so, the next seven entries will be vegetarian. Today is the first day.
The recipes come from the Meatless Main Dishes book which I have learned does not follow all the "vegetarian" rules. It's main purpose is to go meatless, not to be vegetarian. For example, it will use things like chicken broth and the like for flavorings. If you are a strict vegetarian, then be aware of this fact and make the necessary adjustments.
Ratatouille Filled Crepes
GTLF: Meatless Main Dishes
Serves 4, working time 40 min., total time 45 min.
Crepes
1/2 C yellow cornmeal
1/2 C flour
1 tsp. salt
1 egg white
3/4 C skimmed milk plus 1 tablespoon
1 tsp. olive oil
Ratatouille
1 tsp. olive oil
3 C eggplant peeled and cubed 1/2 in. cubes
2 green bell peppers, coarsely diced
1 zucchini, cut into 1/2 in. cubes
1. In a blender or food processor, combine the cornmeal, flour, 1/4 tsp of the salt, the egg white, milk, and 1 tsp of the oil. Process to form a smooth batter. Spray a 6 in. nonstick skillet with nonstick cooking spray and preheat over medium heat. Spoon 2 tablespoons of the batter into the pan, tilting it so that the crepe spreads to cover the bottom of the pan. Cook until lightly browned on one side and cooked through, about 30 seconds. Quickly turn the crepe over and cook for 10 seconds. Transfer to a plate, cover with waxed paper, and repeat with the remaining batter, spraying the pan each time and separating the crepes with waxed paper, for a total of 8 crepes.
2. In a large nonstick skillet, heat the remaining 1 teaspoon oil until hot but not smoking over medium heat. Add the eggplant and bell peppers, cover, and cook, stirring occasionally, until the bell peppers are softened, about 6 min. Add the zucchini, tomato paste, vinegar, basil, and oregano; cover and cook until the zucchini is tender, about 6 min.
3. Stir the tomatoes, sugar, black pepper, and the remaining 3/4 tsp. salt into the pan. Divide the crepes among 4 plates. Sprinkle each crepe with 2 tablespoons of the mozzarella. Dividing evenly, top the cheese with the ratatouille. Sprinkle with the remaining mozzarella, roll up, and serve warm or at room temperature.
Tips:
1. Unless you're an expert making crepes, you'll have to do some planning here. Crepes require practice so plan on a little extra time in the kitchen.
2. I found out that cutting zucchini in a 1/2 in. dice is better done by first cutting vertically and then horizontally.
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