#MeatlessMonday - Veggie Filled Chinese Pancakes #vegetarian

This is a super-simple recipe and can be adjusted according to taste. If you haven't tried them, Chinese pancakes are kind of like crepes. I was first introduced to them when I lived near San Francisco and frequented Chinatown. (If you get a chance to visit, I highly recommend) Enjoy!

Photo courtesy of adamclyde via Flickr

Chinese Pancakes

Ingredients

1 1/4 cups all-purpose flour
1 1/2 cups milk
1 T butter, melted
1 large egg
1 T minced chives
1/4 teaspoon Chinese five-spice powder
Cooking spray

Preparation:

Combine milk, melted butter and egg. Add mixture into flour and whisk until blended. Stir in fresh chives and five-spice powder. Cover and chill for 1 hour.

Coat crepe pan with cooking spray and heat over medium-high heat. Pour a scant 1/4 cup batter into pan. Quickly tilt pan in all directions so batter covers bottom of pan. Cook about 1 minute and flip. Cook about 30 seconds on the other side. Set pancakes aside 

Chinese Pancake Filling

1 cup mushrooms, sliced
2 T soy sauce

1/2 tsp five spice powder
1 T rice wine
1/2 T sesame oil
1 tsp sugar

2 spring onions, finely sliced
Half a cucumber, deseeded and sliced into matchsticks
1/2 head Chinese lettuce lettuce, shredded

1/2 cup shredded carrots

4 T hoisin sauce

Preparation:

Heat a small frying pan. Add the mushrooms, soy sauce, five-spice powder, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick and bubbly. 

Serve the mushroom mixture with the spring onions, cucumber, lettuce, carrots and hoisin sauce in separate dishes, 

To assemble, spread a little hoisin sauce on a pancake, add the mushrooms, onions, cucumber and lettuce. Fold and enjoy!

#MeatlessMonday-Blue Cheese Polenta with Chickpeas & Vegetables #vegetarian

Photo courtesy of rusvaplauke via Flickr

Polenta is my comfort food. There are many ways to prepare polenta but I think it tastes best with cheese. If you don't like blue cheese, you can substitute any kind you'd prefer. Add your favorite vegetables too--the recipe is quite versatile. Enjoy!

Blue Cheese Polenta with Chickpeas & Vegetables

2 T olive oil, divided
8-ounces mushrooms
1 tsp basil
1-1/2 cups spinach, chopped
1 red bell pepper, thinly sliced
1 can chickpeas, drained
1 can chopped tomatoes, drained
1 tsp minced garlic
1/2 tsp salt, divided
1/4 tsp black pepper, divided

3 cups milk
1/2 cup water
2/3 cup quick-cooking polenta
3/4 cup (3 ounces) crumbled blue cheese


1) Sauté in olive oil: mushrooms, basil, spinach, red bell pepper, chickpeas, chopped tomatoes, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Set aside.

2) Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil.

3) Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat and stir in blue cheese.

4) Top with sautéed vegetables and chickpeas