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Ingredients

• 750 ml water
• 250 ml olive oil
• 1 tbsp salt
• 225 g chickpea or gram flour, (gram flour)
• 3 tsp chopped rosemary

• g cashew nuts
• 250 ml soy milk
• 2 cloves garlic
• 60 ml maple syrup
• 60 ml brown rice vinegar, or Mirin
• 60 ml olive oil
• 3 tbsp chopped chives
• 3 tbsp tarragon
• 220 marinated avocados, chopped
• 40 g capers, coarsely chopped

• vegan butter, or soy margarine, for frying
• handful wild mushrooms, shimiji and chanterelles
• 2 cloves garlic, finely chopped
• 2 tsp finely chopped chives

• 2 tbsp vegan butter, or soy margarine
• 250 g chestnuts, roasted, peeled and sliced

• red and yellow pepper coulis
• slow roasted cherry tomatoes
• finely chopped parsley

Description

Chad Sarno’s Vegan Crepes Combine A Filling Of Fragrant Earthy Mushrooms And Creamy Artichoke Puree With The Crunch Of Crisp Fried Chestnuts.

UK TV