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Recipe reprinted from Street Vegan: Recipes and Dispatches from the Cinnamon Snail Food Truck. Copyright © 2015 by Adam Sobel. Photos by Kate Lewis. Property of Clarkson Potter, an imprint of Penguin Random House.

This is probably my family’s favorite breakfast that I make at home, and possibly the yummiest thing I can make. This is exactly how my nana would want me to cook this up, and I think of her every time I make them. Of course, you don’t have to flip your crepes by hand as my grandmother taught me to do, and if you don’t have Teflon fingertips, you probably shouldn’t. To flip the crepes, using a very thin metal spatula, make sure the crepe is fully detached from the bottom of the pan before flipping.
No matter how you flip them, these blintzes are delicious with a big dollop of the vegan sour cream on top, as well as a spoonful or two of my Perfect Homemade Applesauce (recipe follows).
Makes 4 blintzes with all the fixin’s.

Kasha and Fried Onion Blintzes

For the dilly tofu sour cream:

  • ½ block extra-firm tofu, crumbled (about 1¼ cups crumbled)
  • 2 teaspoons rice vinegar
  • 2 teaspoons umeboshi plum vinegar
  • 4 teaspoons evaporated cane juice
  • 3 tablespoons melted coconut oil
  • 1 teaspoon caraway seeds (optional)
  • 3 tablespoons minced fresh dill

For the crepes:

  • 1¼ cups unsweetened soy milk
  • ½ teaspoon apple cider vinegar
  • 5 tablespoons extra-virgin olive oil
  • 1½ teaspoons evaporated cane juice
  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut oil
  • 2 cups baby greens of your choice (optional; for serving)
  • ¼ cup chopped fresh flat-leaf parsley (optional; for garnish)

For the kasha and fried onion filling:

  • 2 garlic cloves, minced
  • ²?³ cup kasha (toasted buckwheat groats)
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped

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1. Make the sour cream.

Add the tofu, both vinegars, evaporated cane juice, coconut oil, and caraway seeds (if using) to a high-speed blender. Blend on high for 60 seconds to produce a very smooth cream. Pulse in the fresh dill to evenly incorporate. Chill the sour cream for at least 30 minutes, to achieve a slightly richer consistency. (This can be kept refrigerated for up to 4 days.)

2. Make the crepe batter.

In a small bowl, whisk together the soy milk, vinegar, 3 tablespoons of the olive oil, and the evaporated cane juice. Whisk in the flour, cornstarch, and salt. Allow the batter to sit for 10 minutes, so that the flour becomes fully hydrated.

3. Cook the crepes.

Heat a crepe pan or very shallow frying pan over medium-low heat. Melt about 1½ teaspoons of the coconut oil in the pan. Pour about ¼ cup of batter into the pan, and tilt the pan around to spread the batter out as thin as possible, covering as large a surface as possible. Allow the crepe to cook for about 3 minutes, until the top shows bubbles throughout and is partially dry. Work a very thin metal spatula around the perimeter of the crepe, to fully loosen it from the pan. When the crepe is completely detached, flip it and cook the other side for only about 1 minute, just to seal the batter. Transfer the crepe to a covered plate or pie pan, and repeat with the rest of the batter, adding more coconut oil as you make each crepe.

4. Make the filling.

Toast the garlic and kasha in a frying pan or cast-iron skillet over medium heat for 3 minutes, stirring constantly. Stir in the salt, pepper, and thyme. Pour 1 cup water into the pan, and cover the pan. After a minute or so, lower the heat and let the mixture simmer for about 7 minutes to allow to the kasha to cook until tender.

5. Cook the onions.

Meanwhile, heat the olive oil in a separate pan over high heat. Once the oil is hot, cook the onions for about 6 minutes, stirring frequently, until the onions are golden brown. Scrape the onions and any remaining oil into the pan with the kasha, and fluff together with a fork.

6. Fill the crepes.

Lay each crepe flat out on a cutting board. Place about ¼ cup of the kasha filling in the center of each crepe. Roll each crepe up like a burrito, tucking in all sides so that no filling can escape. When all the blintzes are formed, heat the remaining 2 tablespoons of olive oil in a cast-iron skillet or frying pan over medium heat. Carefully place all the blintzes into the pan, with the seams placed down onto the pan. Allow the blintzes to fry and brown longer on this first side to help seal them, 2 to 3 minutes. Carefully roll each blintz one quarter of the way around to fry one side, and continue frying and turning every 2 minutes until all surfaces are well browned.

7. Plate, garnish, and serve.

Plate the blintzes over a bed of the baby greens, if using, and top with a dollop of the cool sour cream. Garnish the blintzes with the chopped parsley, if desired.

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Bonus Recipe: PERFECT HOMEMADE APPLESAUCE

Makes about 2 cups
To make perfect applesauce, you need only two things: a food mill and great apples. Opt for a crisp local apple that has a strong balance of sweet and tart. I prefer Braeburn, Honeycrisp, or Pink Lady apples for applesauce. My mother uses Empire, which produce a beautiful pink applesauce from the color of the skins. Empire and Honeycrisp aren’t too easy to come by, though, so pick your favorite or a combination of varieties.

Ingredients

  • 5 apples of your choice
  • Dash of pure maple syrup or pinch of ground cinnamon (optional)

Quarter the apples, leaving the stem and seeds in. Place the cut apples and 2 tablespoons water into a large pot over medium heat and cover. Heat the mixture over a medium flame for about 8 minutes until it is actively steaming, then lower the heat to a simmer and allow the apples to steam for 10 minutes. Place a food mill over a bowl and dump the apples and any remaining liquid into it. Grind the apples through the food mill and taste; if you desire, you can add a tiny dash of maple syrup or a pinch of cinnamon. You can store the applesauce in an airtight container in the refrigerator for up to 4 days. I like to warm it up before serving it, and add a dash of cinnamon on top.

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