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Romance your palette with asparagus and pesto-stuffed crepes.
This recipe is literally stuffed with aphrodisiacs: the phallic symbolism of the asparagus, the alluring power of basil—once used by ancient Greeks to keep husbands faithful—and the pine nuts’ libido-strengthening zinc.
½ cup pine nuts
1 package fresh basil, stems removed
zest and juice of one lemon
2 cloves garlic
¼ cup olive oil
½ cup water
salt and pepper to taste
½ cup soymilk
¼ cup Earth Balance, melted
2 tbsp agave
1 cup unbleached flour (or your flour of choice)
¼ tsp salt
1 bunch asparagus
olive oil, salt and pepper to taste
More brunch recipes for the vegan (and vegan-curious) romantic >>
Combine pesto ingredients in a food processor or blender and blend until smooth. These measurements are suggested, so feel free to adjust anything to your preferred taste or consistency (we added water to make it easier to drizzle on top of the crepes). Set pesto mixture aside so the flavours can mingle.
Mix soymilk, water, melted Earth Balance, agave, flour and salt in a large bowl. Cover and chill in the fridge for 20 minutes.
While crepe batter is chilling, arrange asparagus in a single layer on a cookie sheet and sprinkle with olive oil, salt and pepper. Roast for 20 minutes at 375° F.
Pour about ¼ cup of chilled crepe batter into a lightly oiled frying pan over medium-low heat. Tilt the pan evenly to distribute the crepe in a thin, circular layer. Once it is lightly browned, carefully flip the crepe.
Place the crepe on a plate, fill with a few stalks of roasted asparagus, roll it up and drizzle pesto on top.
Repeat to your heart’s content (or until you run out of batter).
The Vegan Project’s Jessica Grajcyzk and Bridget Burns are passionate about health, the environment and the treatment of animals, and are learning about what it means to be vegan. Follow them on Twitter for daily updates including recipes, vegan Vancouver resources and more.