SPICY TEMPEH CREPES WITH A SAVOURY CARROT CREAM SAUCE

Steps:

• Slice tempeh thinly across the cake.
• Combine all marinade ingredients in a big bowl and add tempeh to the marinade.
• Cover and refrigerate for 20 minutes.
• While the tempeh is marinating, prepare the crepes: Whisk the crepe ingredients together in big bowl.
• Heat a 8-inch non-stick skiller over high heat and coat it with nonstick cooking spray.
• Pour 1/2 cup of crepe batter into the pan.
• Tilt the pan to coat the surface evenly with batter.
• Cook for 1 minute, or until bottom is lightly browned and the edges start to slightly pull away from the pan.
• Flip crepe with a large spatula (or two!) and cook 20 seconds on the other side.
• Repeat procedure until crepe batter is consumed; recipe should yield 12 crepes from an 8 inch skillet.
• Crepes can be stacked and covered with a kitchen towel until ready to use.
• Begin the carrot sauce and the tempeh at the same time so the components will be ready to assemble at the same time.
• Prepare the carrot sauce: Heat oil in heavy saucepan over medium high heat.
• Add carrot, onion and garlic and saute for 5 minutes.
• Add heavy cream and bring to a boil.
• Add salt and pepper and simmer 15 minutes or until mixture is slightly reduced and thickened.
• Remove from heat and whiz the mixture using either a stick blender or a stand blender until the sauce is smooth.
• Cook tempeh and vegetables: Heat 1/3 cup vegetable oil in large saute pan.
• Add tempeh with marinade, asparagus, shiitake mushrooms and minced garlic.
• Simmer for 20 minutes.
• Add salt and pepper to taste.
• Assemble crepes: Lay crepes out on your clean work surface, divide tempeh mixture equally among crepes, spooning mixture onto center of crepes and folding edges over the filling.
• Transfer crepes to serving plates.
• Spoon the hot carrot sauce around filled crepes.
• Sprinkle the chopped peanuts over the finished crepes and garnish each plate with a wedge of lime.
• For vegetarian do not use the chicken broth.