INGREDIENTS
- Time:
- – Chickpea flour 150 g.
- – Water 400 cc.
- – Oil.
- – Salt and pepper.
- – Chopped cilantro.
- – Egg 1 unit.
- – Widespread flour 100 g.
- Fillings:
- – Widespread onion 2 items.
- – Pink bell pepper 1 unit.
- – Tofu 300 g (marinate in chopped garlic + cilantro + salt + pepper + olive).
- – Avocado 2 items.
- – Tomate 2 unid.
- – Mushrooms 200 g.
- – Purple onion 1 unit.
- – Cilantro.
- Inexperienced zucchini mayonnaise:
- – Zucchini 2 pcs.
- – Garlic 1 clove.
- – Lemon or lime juice 1 unit.
- – Salt and pepper.
- – Olive oil.
Learn to put together these scrumptious chickpea crepes with greens and zucchini mayonnaise and luxuriate in a cooking-recipesvegetarian recipe that seems spectacular!
PROCEDURE:
1. For the dough, place the flour and egg in a bowl and season with salt, pepper and oil. Combine and add the water little by little till all the pieces is built-in. Lastly add the chopped cilantro.
2. Let it relaxation for a couple of minutes and prepare dinner in a pancake pan backwards and forwards.
3. For the filling, sauté the onion and bell pepper. Add the marinated tofu.
4. Alternatively, sauté the onion and mushrooms with just a little garlic. Season.
5. For the mayonnaise, combine all of the components till you receive a creamy sauce.
6. To assemble, unfold the crepes with the zucchini mayonnaise and fill with the sautéed greens. Add just a few segments of avocado and crimson onion.
