Mushroom Roulade, Maple Tofu, and Berry Crepes

I spent much of the weekend goofing around in the kitchen - it was pretty cold for May - with lots of good eating. First up is a portabella mushroom roulade, another recipe test for the upcoming Farm Sanctuary cookbook. This one was a little tricky, but the results were worth it - this is special occasion food, and probably not something I'll whip up on a weeknight any time soon. The effort was worth it, and the combination of marinated portabellas, sauted for a *long* time until they become very pliable, and filled with a French bread stuffing was pretty good. This works best with the biggest, widest portabellas you can find - optimally, I think they're supposed to completely wrap around the stuffing...and I suppose I may have overstuffed them. I bet this is something that would be really awesome after a few learning attempts, but it still tasted great. The stuffing was super, with sun-dried tomatoes, walnuts, and green olives - apples are suggested too.

This plate of tofu and brussels sprouts it why I love reading vegan food blogs. I was completely uninspired for supper ideas last night, and did a quick little whirl around some of my fave blogs. Within minutes I was overwhelmed with awesome ideas, but these two recipes matched what I had on hand - a nice maple balsamic tofu from Vegan Dad, and a dish of brussels sprouts and pecans from Vegan Crunk. Good stuff! For the latter I just went from the picture, mixing the sprouts and pecans with some extra maple-balsamic goodness from the tofu. Delicious.

This was breakfast on Saturday morning. Easily my most successful attempt at making crepes, but only because the first couple of times were pretty lame - once I could only turn the batter into thickish pancakes, and the other time a thin batter was impossible to flip over without falling apart. This is the recipe from Vegan With a Vengeance, and I think the trick is chickpea flour, and actually following directions. The filling and topping is super simple, just frozen blueberries and raspberries, defrosted, and warmed up with a little agave nectar and lemon juice. Now that I have a crepe recipe I can rely on, this is definitely showing up again for weekend breakfasts, especially with berry season coming soon.