Quinoa crepes stuffed with tofu and asparagus cream
Instructions
Soak the quinoa in cold water and let it sit for about 12 hours (or at least 4–5 hours).
After 12 hours, drain the quinoa and rinse it under running water; place the quinoa in a blender with 350 ml of water and a generous pinch of salt.
Blend the ingredients until you have a smooth, lump-free batter (use a powerful blender; otherwise, the batter may not be smooth).
Pour 1–2 tablespoons of extra virgin olive oil into a non-stick pan: wipe off any excess oil and pour in one ladleful of batter at a time, swirling the pan quickly; when the crepe begins to lift from the pan, gently flip it and let it cook for a few more minutes on the other side. Continue until all the batter is used up; you’ll get about 8 crepes.
Soak the cashews in hot water for at least 15 minutes.
Trim the asparagus by removing the tough ends, slice the stalks into rounds, and leave the tips whole (if very large, cut them in half).
Pour 2 tablespoons of extra virgin olive oil into a non-stick pan, add the crushed garlic and the asparagus stems; let them brown for 2 minutes, then add the tips, cover with a small cup of water, and continue cooking for 5 minutes.
Remove the garlic and set aside a few asparagus spears for garnish; blend the cooked asparagus with the crumbled tofu and well-drained cashews.
Add salt and pepper, the lemon juice, and blend until you have a smooth, lump-free cream; if necessary, add a little water at a time.
Toast 2 tablespoons of cashews in a pan until they turn slightly golden.
Fill the crepes with the tofu and asparagus cream, add the reserved asparagus, and garnish with the toasted cashews and fresh mint to taste.
