I’ve been toying with the idea of making vegan crepes every since I started on this wild crepe obsession. When on Thursday we ran out of eggs, butter, and crepes, it seemed like the perfect excuse to give vegan crepes a try.

There are loads of recipes for vegan crepes floating around the web, but I took mine from the Veganomicon, which I liked because it used buckwheat flour and didn’t include any weird margarine or fake egg type ingredients. Overall I was really impressed – they looked and cooked just like the buckwheat crepes I’ve been making with eggs and butter. Though they lacked the subtle richness that butter adds, they were still really good and I think they’d stand on their own with the addition of some ground nuts or coconut milk.

In the end, I had one regular crepe and one vegan crepe for breakfast. Can you even tell the difference in the picture below? (I think the one on the right is the vegan one.) Both were good, and when slathered with fruit, yogurt and honey, I couldn’t really tell the difference between them. I call this vegan crepe experiment a success. Stay tuned for the recipe.

Diary for Friday, May 23, 2009

Breakfast

Crepes with Honey and Yogurt

These were supposed to be banana walnut crepes, but the banana was a bit overripe and I didn’t really end up eating it. I did eat the crepes and yogurt, though. I like my bananas a little green.

Bike Ride

12-mile round trip to client meeting and back. Windy.

Lunch

Hummus on Toast with Salad

I like to make a big batch of hummus then freeze some of it in an ice cube tray. It makes it really easy to throw together a lunch like this. The salad was really yummy, too – carrots, red onion, yellow bell pepper, mixed leaves. On a whim I tossed in some raisins and dressed it with balsamic vinaigrette. Superb!

Walk

Two parks with Tim.

Dinner

Pizza with asparagus and salad

This meal came together out of all the random bits of food we had in the fridge/freezer. The asparagus and salad marked the last of our greens. And the pizza was a hodgepodge of peppers, onions, garlic, frozen spinach, olives, mozzarella, parmesan cheese. But in the end it all turned out marvelously. Now, a trip to the grocery store is desperately in order.

Related posts:

1. Vegan Buckwheat Crepes
2. Fresh Herbs in Smoothies
3. When There Is No Vegan Substitute
4. Wednesday in Food (and a little fitness)
5. Soy Yogurt “Cheese”

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