Saturday, May 8, 2010

Cashew Ginger Sauce and Steamed Veggies, Savory Crepe Recipe

From the web

INGREDIENTS:

Steamed veggie(s) of choice

Sauce:
2 C toasted cashews
1 C water
2 T minced fresh ginger (NOT powder)
1 T soy sauce
1 T honey or sugar (white or brown)
2 T plus 1 tsp cider vinegar
1/2 tsp salt
cayenne pepper, to taste

DIRECTIONS:
Puree everything together in a food processor or blender until smooth.  Best served warm.  (You can make it in advance, just reheat on the stove).    I just served the sauce on the side along with rotisserie chicken and steamed veggies.  We also had out berries, bananas, cream, nutella, etc for a make your own crepe bar.

But you can also make a large batch of just these veggie crepes with the sauce in the oven.  For that method do the following assembly:   Place a few tablespoons of the steamed vegetable in your crepe. Top with a tablespoon or two of sauce. Roll and seal with a drop of sauce. Arrange in baking dish. Once all the crepes are arranged, spoon some sauce of the top of all of them. Heat through and serve.

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