with Roasted Parsnips and Apple Compote
- 3 oz fingerling potatoes
- 1 parsnip
- 1 package extra firm tofu
- 1 tsp dried thyme
- 1 ¼ cups almond milk
- ¾ cup whole wheat flour
- ¼ tsp ground cinnamon
- 1 granny smith apple
- 1 red onion
- 1 + ¼ tsp apple cider vinegar
- 1 packet turbinado sugar
- 2 tbsp Kite Hill cream cheese
- 1 oz arugula
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Baking sheet
Preheat your oven to 425°F. Rinse the fingerling potatoes. Peel the parsnip. Small dice the potatoes and parsnip. Drain the tofu and then crumble it onto a baking sheet. Add the potato and parsnip to the baking sheet. Drizzle 1 tbsp olive oil, and season with the thyme, salt, and pepper. Toss to coat, and put in the oven to roast until everything is slightly caramelized, about 15 to 20 minutes.
Measure out 1 cup of almond milk — reserve the rest for later. In a medium bowl, combine the 1 cup almond milk, whole wheat flour, ⅛ tsp cinnamon (reserve the other half), and 1 tsp salt. Whisk well to remove any lumps and set crepe batter aside. Peel and small dice the apple and red onion.
Add 1 tbsp olive oil to a large skillet and place over medium-high heat. Add the onion and cook until softened, about 5 to 7 minutes. Add the apple, 1 tsp apple cider vinegar (reserve the rest), and the turbinado sugar. Cook until apple caramelizes, about 5 minutes. Add ¼ cup water and reduce heat to low. Cook until compote thickens, about 8 to 10 minutes. Season to taste with salt and pepper.
Add ¼ tsp oil to a nonstick skillet (or spray with cooking spray), and place over medium-low heat for a few minutes. Pour ⅓ cup of the crepe batter into the center of the pan. Gently tilt the pan in a circle, so that the batter covers the bottom. Cook for 1 to 3 minutes, then gently flip and cook for another minute. Transfer to a plate and repeat 3 more times.
In a small bowl, whisk together the remaining ¼ cup almond milk and remaining ⅛ tsp cinnamon with the Kite Hill cream cheese to make a smooth sauce. In a bowl, mash the roasted vegetables and tofu with 1 tbsp of the creamy sauce to make the crepe filling. Rinse and dry the arugula and toss with remaining ¼ tsp apple cider vinegar. Season to taste with salt and pepper.
Evenly distribute the crepe filling between your crepes and then roll them up. Place the roasted parsnip crepes on your plates, seam side down, and drizzle with the Kite Hill sauce. Top with the warm apple-onion compote. Serve the arugula salad on the side, and drizzle the remaining Kite Hill sauce on top.