Bloody Mary Crabmeat Crepes

Jump straight to the Bloody Mary Crabmeat Crepes recipe or step by step.

Bloody Mary Crabmeat Crepe

It’s brunch season, and if you don’t believe take a look at any of the glossy cooking magazines out there. Or, if you’re one of the cool kids who only gets recipes online, the blogs. I guess it’s the whammy of Easter, Mother’s Day, Graduation, spring time, and just kind of being ready for something sprightly on the table in general.

Meanwhile, here at good old LCF, Steve and I dug the Mushroom Arugula crepes enough that I dug up another old fave from Mr. Bert Greene, these Bloody Mary Crabmeat Crepes are super festive, and ridiculously easy.

And of course, you can skip the crabmeat and substitute some other kind of filling—though given that crepes are kinda delicate things, and also the strength of the Bloody Mary flavor (really a pretty great idea), you want something mild. Smoked chicken would be my go-to if I wanted a different meat, or chickpeas if I wanted a veg option.

Let’s get going.

Bloody Mary Crabmeat Crepes: Steps

  • The great things about crepes is how easy they are to assemble; it’s the cooking that’s a little tricky, but honestly, not that big of a deal. Just throw the following in a blender: 1/4 c Bloody Mary mix, 3/4 c milk, 1 egg, 1/3 c flour—I used spelt, which is nice and fine but also has an earthy undertone, and 2 T oil. (I used avocado.) Add spices; I used 1/4 t paprika and 1 t chili powder. Blend, and let stand 30 minutes.
bloody mary crepe mix
  • While that’s going on, make your filling: Some cream cheese (I used 4 oz), crabmeat—I used an 8 oz container of lump from Whole Foods. Don’t use a can, because that stuff is no good. I also added a big minced shallot, about 1/4 cup Greek yogurt, and chopped dill and cherry tomatoes. A splash of sake helped thin down the cream cheese.
Crabmeat Filling for Bloody Mary Crepes
Crabmeat Filling for Bloody Mary Crepes from Le Chou Fou
  • I decided to try a smaller pan to make my first couple of crepes. First, it was great….
Bloody Mary Crepe, pre-flip
  • ….but then, nope. The crepe was too hard to turn.
Bloody Mary Crepe Fail
  • Then I switched to the big pan, pouring in about 3 tablespoons., let the crepe bubble, then turned it. Success.
Bloody Mary Crepe Success
  • You fill up the crepe with filling, and brunch heaven is yours. Enjoy.
Bloody Mary Crabmeat Crepe

Bloody Mary Crabmeat Crepes: Recipe

vegetarian reuben pizza

Vegetarian Reuben Pizza

Jump to the Vegetarian Reuben Pizza recipe or the step by step instructions.

vegetarian reuben pizza

I love a good sandwich: great bread, some spread that the bread soaks up, and a mix of vegetables to add both crunch and lush textures to complement whatever the protein is.

But it took me a long time to get with a Reuben. For years, I saw them made with pastrami, and I don’t do beef. Furthermore, not so crazy about sauerkraut. Then again, Swiss cheese with maybe smoked turkey on rye, with fresh cabbage stirred into 1000 Island dressing….it’s one of those combos that should be all wrong, but works together like a charm.

Recently, all recipes magazine featured a Reuben pizza. The crust is homemade and has rye flour, then you smear on some 1000 Island before you add corned beef, sauerkraut, Swiss, and pickles. I loved the idea, just not a bread crust or the corned beef. But I thought, hmmm. I could change this into a plant-based meal that would make a groovy Meatless Monday dinner.

The particulars were pretty simple. I’ve made cauliflower pizza crust pretty often and at this point, actually prefer it to the bread version. I had some whole rye in the cupboard, boiled it up, and mixed it in. It added a nice earthy chewiness to the cauliflower, though it’s completely unnecessary. If you don’t have rye on hand, you can skip it.

cauliflower crust with added whole cooked rye

Then I marinated some tempeh and baked it in the oven. When the crust came out, I put on some homemade 1000 Island—if you have a store-bought one you like, by all means use it. Topped with the baked tempeh, plenty of sauerkraut, and Swiss cheese, I baked it about 7 minutes to get the cheese all melty. Out of the oven, I topped it with carrots and dill in place of the the pickles. After all, the sauerkraut is pickle-y enough for me, and the raw carrot added a really lovely sweet crunch.

all ingredients ready for this vegetarian reuben pizza

Like a lot of my recipes, it has a number of steps, but you can easily take shortcuts, like using store-bought dressing and already marinated tempeh or tofu (or replacing it with meat if that’s your thing). You can probably buy a cauliflower crust, or use a regular bread crust if you like. But here’s how you make the whole thing from scratch, which honestly doesn’t take much time at all.

Vegetarian Reuben Pizza: Step by Step

  • Marinate your tempeh: Mix soy sauce, sake, and rice vinegar together. Slice the tempeh into strips, toss in the marinade, and let them sit while you make the other stuff. An hour or so makes sure the tempeh has some flavor and doesn’t taste like, well, tempeh.
  • Make the 1000 Island Dressing: I used this recipe, more or less, combining mayo, ketchup, chopped pickles and a little pickle brine, with chopped onions and garlic. Dash in a little hot sauce if you like.
  • Make the crust: Mix your riced cauliflower with some bread crumbs, mustard, celery seeds, caraway seeds, and, if you have it handy, cooked whole rye.
cauliflower crust with whole cooked rye
  • Bake the tempeh. I give it about 20 minutes with a flip halfway through.
baked marinated tempeh for vegetarian reuben pizza
  • Bake the crust in the oven; this only takes about 15 minutes, so you can time this with the tempeh. Get out the sauerkraut, grate the Swiss, and grate or spiralize the carrot.
  • Top the baked crust with the tempeh. Strew on some sauerkraut, then top the whole thing with cheese. Bake until melty, about 6 or 7 minutes.
  • Top the finished pizza with raw carrot and chopped dill.
vegetarian reuben pizza

The Recipe

classic-green-beans-recipe

Classic Sautéed Green Beans

Classic sauteed green beans are so simple and tasty, they hardly need explaining, or a recipe. But I include this because once in a while, you need a little bit of a jog.

To learn more about buying and prepping green beans, view this Le Chou Fou WTF, CSA? post.

This version was inspired by a recipe in Time-Life’s Foods of the World series, American Cooking: Southern Style. Indeed, a sauté of the freshest greens you can find, beans or leaves, in a little bit of hog fat, pretty much screams classic southern cooking. But I also suggest some variations. In fact, classic sauteed green beans also pair up beautifully with plant-based “bacons”, a variety of which are featured in these vegan bacon recipes from Clean Eating. Just note the slightly different technique.

And now, a step by step walk through, or, if you prefer, jump to the recipe.

  1. Snap or trim the stems off your beans. A generous handful makes a great serving size. Chop some kind of onion, 1-2 tablespoons for each handful of beans.classic-green-beans-recipe
  2. If using bacon, place 1 slice for every two handfuls of beans in a cold sauté pan over medium high heat; this ensures that the bacon browns evenly, and doesn’t start sizzling and burning immediately. If not, heat the pan, then add about 1 tablespoon of oil—olive, canola, or coconut—for every 2 handfuls of beans.
  3. If using bacon, once the bacon is cooked, remove it from the pan. Either way, add 1-2 tablespoons of chopped onions, shallots, or scallions to the hot fat and stir for about a minute. Then add the green beans, tossing to coat with oil.classic-green-beans-recipe
  4. After 1-2 minutes of cooking the green beans and onions, add 1 tablespoon of water or broth for every 2 handfuls of beans. Cover the pan tightly and let steam approx 2-3 minutes. When you remove the lid, the beans should be bright green, and crispy but not starchy tasting.
  5. Add 1 tablespoon of balsamic vinegar for every 2 handfuls of beans. Stir for about 1 minute; depending on the quality of the vinegar, it may get a little syrupy.
  6. Stir in 1-2 tablespoons of fresh herbs for each handful of beans; I used mint, but dill, tarragon, and parsley are all very fine choices. Top with the cut-up bacon, or your choice of vegan bacon.

It is worth noting that acid, such as in the balsamic vinegar, will turn the beans a dull olive color over time; they still taste fine, but keep this in mind, preferably only adding the balsamic within 15 minutes of serving.

These make a truly lovely dinner with just corn on the cob and maybe some sweet potato fries on the side. Enjoy.

classic-green-beans-recipe

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Classic Sauteed Green Beans Recipe

 

Cauliflower Pizza Crust

I am not one to go shrieking, “Carbs mean carnage!!,” as the unstable duck in the movie Babe does about Christmas. As I’ve noted before, I love carbs. So I’m mildly troubled to report that, since embarking on an ostensibly healthier and lower carb overall eating strategy, I don’t crave them. In fact, the idea of eating a pizza crust, once music to my taste buds, now strikes a less harmonious note. The thought of a full-blown pizza crust, most nights, just sounds heavy and unappealing. For those nights, I give you this cauliflower pizza crust.

Cauliflower pizza crust hosts roasted veggies.

It turned out well, even with no cheese on hand. It’s not entirely vegan; I used an egg bc I was too lazy to make a flax version. But there’s zero gluten or dairy, and the carb count is low. You can pile on vegetables like there’s no tomorrow—even as a bold, glorious, unbloated tomorrow awaits you because you’re all gluten-free and healthy.

Keep reading for step by step instructions; or just jump directly to the recipe.

Tip Number 1: Don’t buy that crumbled up cauliflower rice because it’s ridiculously expensive, and, to quote Harvey Milk, you don’t know where it’s been. Just cut up half a cauliflower in even size pieces, about an inch or two sized cubes, then throw it in your food processor and chop, chop, chop your troubles away.

Cauliflower pizza crust starts with crumbling the cauliflower in the food processor

If your food processor is like mine, i.e., old as hell, get out the noise-cancelling headphones; chopping anything, especially cauliflower, sounds like a Mad Max death rally, though blessedly, without Mel Gibson screaming about how sane he is. I just dated myself, because nobody who’s not in their Golden Years even knows who Mr. Gibson is. Meanwhile, everyone knows that the greatest Mad Max of All Time is Charlize Theron.

Charlize Theron is THE greatest Mad Max ever.

Anyway, now you have a big old bowl of cauliflower crumbles. Many a recipe, either for cauliflower rice or cauliflower pizza crust, provides the mystifying instruction to boil the rice, then squeeze out the water. People, don’t add water to food. Just don’t. I mean, I’m sure there will come a time where I’ll say, yo, add some water to those ingredients. But I can’t imagine the circumstances.

However, you gotta do something to soften up the cauliflower crumbles, and as usual, I advocate roasting. Add some olive or grapeseed oil to the bowl, just about a tablespoon, and some salt, pepper, and spices. I always like harissa (the powdered kind), but a Mexican or Italian blend will work just fine. Evenly distribute the oil and spices, spread the cauliflower out on a parchment lined baking sheet, and roast for about 20 minutes in a 400º oven.

Let the roasted crumbles cool about 10 minutes; leave the oven on. Then mix them in the bowl with an egg. A flax egg will probably work if you’re vegan, but I haven’t tested it, so proceed at your own risk. A nice handful of grated Parmesan or Asiago cheese would add crispness and savory flavor. But you might not have cheese on hand, or you might not be a dairy person, in which case you can do what I did for this version: Add a couple of heaping tablespoons of nutritional yeast. Also, some kind of bread crumb, about 1/4 cup for a medium-sized bowl of cauliflower. I used garbanzo crumbs; I’m not quite sure what they are (grated garbanzo beans? toasted garbanzo flour?), but they stood in nicely. Use panko if you want some gluten in your life, a desire for which I will never, ever scold you.

Cauliflower pizza crust, after roasting the cauliflower and adding to other ingredients

Now, scrape the mix onto the baking sheet.

Cauliflower pizza crust ready to rollThen take a piece of wax paper or parchment and press the mixture into an even circle; in a pinch, you can use gloves or your hands, but it’s kinda sticky, so if you use some type of paper, it’s easier and less messy.

Cauliflower pizza crust rolled out and ready to cookYou want it to end up about 10-12 inches in diameter. Remove what you used to push it down, then pop it in the oven about 12-15 minutes. At the bottom, you can see that one little piece of cauliflower that was all, “You can’t crumble me!” Feisty little vegetable.

Cauliflower pizza crust ready for toppings like roasted veggies.

The chickpea crumbles and nutritional yeast imparted a nice saffron-ish color that you’d normally get from cheese. But here’s something you need to be really clear on: If you expect a cauliflower pizza crust to be an adequate sub for regular pizza crust, you will be sad. You can’t rip into a cauliflower pizza crust. You don’t sink your teeth  and tear each bite in that satisfying “I’m a Pizza Pig! Oink! Oink!” way that you can with even a $5 Hot and Ready from Little Caesar’s.

But you can have a nice light alternative that’s more fun than just eating a sturdy, healthy heap o’ roasted vegetables. I piled mine high with an oddball mix of roasted fennel, radicchio, and—yes, this is eccentric—strawberries added for just a minute at the end. Roasted strawberries taste strange and wonderful, but do not overcook them, or you will have some bizarre pale red mush on your plate. Just add them to your pan at literally the last minute if you’re feeling dangerous, as Belle and Sebastian used to say. A few pistachios on top added crunch. #weirdbutgood

Cauliflower pizza crust hosts roasted veggies.

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Cauliflower Pizza Crust: The Recipe

roasted carrots from le chou fou

Roasted Carrots

Unlike so many vegetables, carrots sell themselves. They’re sweet, crunchy, and always the first thing to disappear on the crudité platter. I like them pickled and on hand to add to pretty much any handheld food. In fact, they satisfy so nicely raw, you might not consider cooking them. Roasted carrots may change that.
Jump to recipe.

I particularly like roasting (and pickling for that matter) when it comes to those bags of multicolored carrots. Truthfully, I’m not sure if it’s just me or if the lighter colored carrots, the yellow and white ones, really don’t have as much flavor as the orange and purples, but when I see them next to the dip, I avoid them. Not so when they’re roasted and tasty.

If you’ve been following the roasted vegetable posts over the last few days (including roasted kale chips and roasted cauliflower ), nothing here will shock you. Simply slice the carrots nice and thin; alternatively, you can leave them whole, in which case you’d roast them longer.

multicolored carrots, cut up and ready for roasting

Then toss with oil and seasonings, roast for 15 minutes, stir, test to see how much longer they need to cook, which might be 5 or 15 minutes.  Eat them hot or save to toss into things later in the week.

roasted carrots from Le Chou Fou

I like this recipe idea from the allrecipes print magazine; they toss roasted carrots with salad dressing, blue cheese, dried cranberries, and arugula. I just gave you the recipe, pretty much, but if you need exact amounts, their official roasted carrot salad recipe is at the link above.

Roasted Carrots: The Recipe

roasted cauliflower, delicious and easy to make

Roasted Cauliflower

I love cauliflower. Apparently, so do a lot of other people at this particular culinary moment. Like kale before it, it’s hot. Unlike Brussels sprouts after it, it’s versatile. A batch of roasted cauliflower keeps for several days, and in that time you can throw it into pretty much anything—a bowl, pasta, on a pizza, etc. And, as with all roasted vegetables, it’s easy, easy, easy.

Jump to recipe.

This cauliflower is hanging out with its roasting buddies. (And in case you want a different vegetable from this pic, here’s the recipe for Roasted Kale Chips.)

cauliflower waits to become roasted cauliflower

You can sub cauliflower for a huge mass of things. Paleo and ketogenic diets use it as a potato swap, though I will warn you that it won’t ever be as creamy as mashed potatoes. It makes an ok pizza crust as long as you don’t try to pretend it’s the real thing. I see it standing in for meat; cauliflower steaks pop up all over the place. That particular iteration strikes me as a little too trendy. I’m not a huge fan of the “let’s pretend this is something it isn’t” phenomenon when it comes to food. Just use the florets as nature intended, naturally bite-sized, without all this silly knife and fork biz.

As will all Roasted Vegetables, the process is ridiculously easy. Start by heating the oven to 400º. While it heats, cut the florets of the main cauliflower stem; many will be the right size, but some will be unweildy to stab and put in your mouth. Keep that in mind as you halve any giant florets. Put them in a bowl with some oil—you can use melted coconut, olive, or grapeseed—salt to taste, and the spice mix of your choice. I really like the Harissa blend from Whole Foods, but use whatever you want. cauliflower prior to roasting

Toss the florets well, lay them out on a baking sheet covered with parchment. Roast, then check after 20 minutes. Stir, then roast another 10-15 minutes. I like the florets beginning to brown, soft but still possessing some texture. The roasting brings out a wonderful sweetness.

I’m fond of having these on hand to add to whatever I’m eating that day. I’m equally fond of just noshing on them. Enjoy with a complete lack of guilt, because on the health front, cauliflower—with properties that fight cancer and inflammation and a load of vitamins and minerals—rocks.

roasted cauliflower after cooking

Roasted Cauliflower: The Recipe