Vegan Chanukah Blueberry Blintzes

Posted on November 20th, 2013
Vegan Blintzes
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This dish evokes many childhood memories where we would lovingly defrost the frozen blintzes with great fanfare and reheat for a special meal. To make them from scratch, and to make them vegan, was a true revelation. Of Slavic origins, blintzes are part of the Eastern European culinary tradition. Many fillings and toppings are possible for both sweet and savory versions. Here is one of the most popular. For a healthier blintz, you can leave out the sautéing at the end. Serve at your next Chanukah Party along with Latkes and Vegan Sour Cream.

Makes 6 blintzes

1 recipe Crepes (see below)
Oil for sautéing
Confectioner’s sugar, optional
Mint leaves, optional

Filling
7-ounces extra firm tofu
8-ounces vegan cream cheese
2 tablespoons nutritional yeast
2 tablespoons tahini
1 tablespoon freshly squeezed lemon juice
1/4 cup organic sugar
1/4 teaspoon sea salt

Blueberry SauceBlintzes
8-ounces frozen or fresh blueberries
1/2 cup water (add 1/4 cup more water if fresh blueberries)
2 tablespoons organic sugar, or to taste
1/8 teaspoon ground cardamom
1 tablespoon arrowroot powder dissolved in 2 tablespoons cold water

1. Prepare the crepes and stack them on a plate.

2. Prepare the filling by placing a pot with 1 inch of water and a steamer basket on high heat. Place the tofu in the steamer basket, cover and cook for 5 minutes. Remove the tofu and rinse well under cold water.

3. Meanwhile, place the remaining filling ingredients in a bowl and mix well. Crumble the tofu into the bowl with the filling ingredients and mix well.

4. Prepare the sauce by placing all of the ingredients, except the arrowroot mixture, in a small pot over medium heat and stir well. Cook for 5 minutes, stirring occasionally. Add the arrowroot mixture, reduce the heat to low, and stir well. Cook over low heat until the blintzes are finished cooking, stirring occasionally.

5. To prepare the blintzes, place approximately 1/4 cup of the filling in the center of each crepe, towards the bottom. Fold in the sides, and then roll the crepe away from you, pulling the bottom portion towards you to create a tight wrap. Repeat with the remaining crepes and reserve approximately 1/2 cup of the filling to garnish the blintze.

6. Heat oil in a large sauté pan. Place the blintzes in the pan and cook for 3 minutes on each side. Serve warm topped with confectioner’s sugar if using, a liberal amount of sauce, and a dollop of the filling. Garnish with mint leaves if using.

Variations
Replace the blueberries with strawberries, peaches, mango, or your favorite fruit.

Crepes
Dry
1 cup white spelt flour
1/8 teaspoon sea salt
2 tablespoons organic sugar
1/4 teaspoon baking soda

Wet
1 cup soy milk
1/4 cup water
2 tablespoons vegan butter
1/2 teaspoon freshly squeezed lemon juice or apple cider vinegar
1/2 teaspoon vanilla extract
Organic oil for the crepes

1. Place the dry ingredients in a bowl and whisk well. Place the wet ingredients in another bowl and mix well. Add the wet to the dry and mix well.

2. Place a crepe pan over high heat and lightly oil. Pour a rounded 1/4 cup of batter onto the pan and spread as thinly as possible. Cook until bubbles form over the entire surface, approximately 3 minutes, depending on the heat of the pan. Carefully flip and cook for an additional 3 minutes. Repeat until all of the batter is used. Mix the batter in between crepes to maintain a uniform consistency.

About the Author
Mark ReinfeldMark Reinfeld is the winner of Vegan.com’s Recipe of the Year Award for 2011 and has over 20 years experience preparing creative vegan and raw food cuisine. Mark was the Executive Chef for the North American Vegetarian Society’s 2012 Summerfest, one of the largest vegetarian conferences in the world.

Mark is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He is the founding chef of the Blossoming Lotus Restaurant, winner of Honolulu Advertiser’s ‘Ilima Award for “Best Restaurant on Kaua’i”. Mark is also the recipient of a Platinum Carrot Award for living foods – a national award given by the Aspen Center of Integral Health to America’s top “innovative and trailblazing healthy chefs.

Looking for more great videos and recipes from the award-winning vegan chef Mark Reinfeld? Check out “Cooking Healthy Lessons”, a fantastic online vegan cooking program with a huge selection of vegan recipes.  Click here to find out more.

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