Sunday, December 17

Asparagus Crepes with Maple-Mustard Glazed Potatoes

The title kind of says it all really. These were basic crepes (flour, gram flour, and water), inside the crepes was asparagus which had been sauteed with garlic and a little bit of sea salt. On the side are baby potatoes, roasted and with a maple syrup - dijon mustard glaze. There's also a drizzling of a nutritional yeast 'cheesy' sauce on top.

The crepes and potatoes were from recipes from 'Vegan With A Vengeance' (the best vegan cookbook of all time), but slightly adapted, because, well, I'm a control freak and refuse to follow recipes properly.

This wasn't the first time I'd made this particular combo and it was just as tasty as always! Gary agrees it was very tasty but hates how many dishes it uses, so I don't make it all too often.

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