Blueberry Blintzes

Description

This dish evokes many childhood memories where we would lovingly defrost the frozen blintzes with great fanfare and reheat for a special meal. With this vegan version, you don't have to sacrifice tradition or taste. Serve at your next party along with latkes and vegan sour cream.
 
This recipe for vegan blintzes was created by Jewish Veg member Mark Reinfeld. Mark is an award-winning vegan chef, author, and co-founder of Vegan Fusion.

Summary

Yield
blintzes
Prep time
Cooking time
Total time

Ingredients

1 cup
white spelt flour
1⁄8 teaspoon
sea salt
2 tablespoons
sugar
1⁄4 teaspoon
baking soda
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
 
oil for the crepes
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
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

Instructions

Prepare the crepes and stack them on a plate:

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.

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.

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.

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.

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.

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.

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.

Notes

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

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