pasta - Spinach and Cheese Stuffed Crepes

[Guest guest]

* Exported from MasterCook *

 

Spinach and " Cheese " Stuffed Crepes

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Have Ready:

3 cups tomato sauce or Nondairy Bechamel

1 recipe Tofu Crepes

***********

2 onions -- minced

1 tablespoon extra-virgin olive oil

2 pounds fresh spinach -- well washed and drained

OR

2 10 oz packages frozen chopped spinach

1 1/2 cups crumbled medium-fiirm tofu

1/4 cup soy milk

1/4 teaspoon salt

4 to 6 tablespoons soy Parmesan

salt, freshly ground black pepper, and

nutmeg to taste

 

Saute the onions in the olive oil in a nonstick skillet until they are soft and

starting to brown. Add a tiny bit of water as needed, to keep them from

sticking. Place the fresh spinach in boilling water until iit is completely

wilted, then drain, squeeze dry, and chop. If using frozen spinach, thaw it

thoroughly and squeeze it as dry as possible; you can quick-thaw it by placing

the whole carton in the microwave for 5 minutes.

 

Combine the crumbled tofuu, soymilk, and 1/4 teaspoon salt in a medium bowl.

Add the cooked onions, spinach, soy Parmesan, and more salt, pepper, and nutmeg

to taste. (It shoud be strongly seasoned.)

 

Preheat the oven to 425F. Place a generous amount of filling down the center of

each crepe, and roll it up. Place the rolls iin an oiiled bakiing dish. Pour a

little of the sauce you are using over the crepes, sprinkle with soy Parmesan,

and bake for 20 minutes. Serve with more sauce on the side.

 

Description:

" Serve these with a light tomato sauce or a medium bechamel or white

sauce, along with the soy Parmesan. Or you can layer the bechamel

sauce over the tomato sauce for a really special dish. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 93 Calories; 3g Fat (26.9% calories from

fat); 8g Protein; 12g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 281mg

Sodium. Exchanges: 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0