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Crepes, whole wheat

Ingredients: 137/4377 Quart(s) canola oil 87/2000 Ounce(s) salt 27/5000 Pound(s) baking soda 869/10000 Ounce(s) baking powder 3/8 Quart(s) soy milk 151/193 Pound(s) whole wheat pastry flour Directions: it's important to use either a non-stick pan, or a very well-seasoned pan and a little oil. it should be heated evenly on medium (so that a drop of water evaporates quickly) before you begin cooking the crepes. mix together all ingredients. you will need to add more soy milk to the batter, testing, as you go along, to get it to the right thickness. this takes some experimenting...it could take up to another cup. your first crepe will probably not be so good. keep going! add 1/2 - 3/4 of a cup of batter to the pan, quickly swirling it around so it covers the bottom. cook until small holes form and the top looks dry. loosen edges and flip, cooking a little while longer on the other side. the crepe should be golden-brown on both sides, and cooked through. stack crepes on a tea towel as you cook. they store and reheat well. unlike non-vegan crepe batter, this batter does not keep, and should be used immediately. Comments: ve found so far, for making vegan whole wheat crepes.
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Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Potato crepes with scallops, salmon and asparagus Starting at the tip end, cut the asparagus into 1 1/2-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base Basic buttermilk wheat - abm D. German IV Page 32 - Medium Brown rice & wheat berries (vegan) In 2qt pan, boil water. Add berries, return to boil. Reduce heat, simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50 minutes longer. 5 minutes before rice is finished, saute scallion until softened. Combi ne with rice and wheat mi Accidental whole wheat herb bread Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat in microwave to 125-130 degrees using a thermometer. Combine whole wheat flour, 5 cup of white flour, yeast and sugar. Mix the wet and dry ingredients together. Knead dough