I am so excited to share this recipe with you all.
I was visiting my aunt a couple weeks ago and happened to stop by while she was preparing to make Romanian crepes – or as we call them, Clatite. So I asked her to explain her process as to how she makes them, and surprisingly, it’s pretty easy. The thing is, it’s not a set recipe, so I’m going to try to translate it into one as best as I can.
Her style of making crepes is delicious and I personally view it as one of her specialties, so I was geeked to try it out on my own. Below, I have a recipe that should yield roughly 16 crepes. Enjoy!
2 cups flour
a good pinch of salt
1 tbsp sugar
rum extract/essence of rum
a small bowl with oil and a silicon brush
filling of choice (we like prune or rosehip jam)
- In a bowl, combine flour, eggs, salt, sugar, rum extract, and milk until blended together well. Add the milk slowly so you can build a batter.
- Once you’ve got a mixture that’s a little on the thicker side, slowly add mineral water to the mixture until the consistency becomes almost soupy. You don’t want it too thin, but you don’t want it so thick that you can’t swivel the mixture around in the pan to coat it.
- Add rum extract to taste. My aunt dumped like a good 2 or 3 TABLESPOONS in there, but probably a solid 1 to 1.5 teaspoons should be good.
- Heat up a large skillet on high heat. Before putting in your batter, brush the skillet using a silicon brush with some oil to ensure your crepe doesn’t stick.
- Pour a large ladle-full of batter in the center of your skillet and take the skillet off the stove while you swivel it to ensure the batter coats the whole bottom of the skillet.
- Using a long knife, (you can use a spatula, but a knife works better – and if you have a particularly flexible knife, use that) flip your crepe after roughly 30 seconds or until the batter is no longer wet and cook for another ~30 seconds or so.
- If you’re having trouble swiveling the batter, your batter may be too thick. Add more mineral water or milk.
- If you’re having trouble with your crepes breaking after the first couple (flipping them with a knife does take some practice) your batter may be too runny and you should add a little more flour to thicken it up.
- In our family, and even traditionally in Romania, we like to roll up our crepes with prune jam or rosehip jam, but you can eat them however you please.
I was avoiding posting this for a while because I couldn’t remember what I found the recipe, but I finally recalled that I watched a video for it – so thank God for Youtube history searcher!
I used a lot of mushrooms in my dishes during lent, and I had a lot of button mushrooms the day I made this side dish. It’s a relatively simple recipe and, even better, is you can visually follow along with the video. Enjoy!
P.S. Don’t forget you can follow me on Instagram for more photography! @vivianapodinaphotography
During Lent season, I found a bunch of recipes on Foodgawker for a multitude of vegetarian and vegan foods that fit my family’s lifestyle. This is one that I really enjoyed making and it was also quite easy.
I think everyone should know how to make at least one soup from scratch – cause then you know how make about a thousand different soups from scratch.
This particular recipe uses tomato concentrate; I don’t want to call it advanced, but it might require you going out of your way to get an extra ingredient or two.
Here’s the link to the recipe itself, or, if you’re lazy, check out my altered recipe below.
1 medium onion, sliced
2 tbsp butter
1 clove garlic, minced (I always add like 2-3)
16 oz. (about 4 c.) sliced fresh mushrooms
1-2 leek stalks, chopped
2-3 carrots, peeled and chopped
1 (14.5 oz.) can veggie broth – OR – mix 1 tbsp Vegeta seasoning with 14 oz water
1 cup water
1/4 cup tomato paste
1 tbsp balsamic vinegar ( I used apple cider vinegar)
1/2 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh parsley
1. Chop up your onion, leek and carrots, mince the garlic. In a 2-quart saucepan or Dutch oven, melt butter over medium heat.
2. Add onion, leek, carrots, and garlic; saute for about 5 minutes until tender.
3. Add mushrooms. Cover and cook for 5 minutes.
4. Stir in veggie broth, water, tomato paste, vinegar, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer, covered, for 20 minutes.
6. Sprinkle each serving with parsley.
It’s still Lent season, but this was not a Lent-friendly dish. However, it was a dish I made twice and one that had absolutely no leftovers, twice.
Who knew fettucine alfredo was so easy to make? I mostly followed a video from Tasty on 4 ways to make fettucine and went with the second version in. But of course, I altered it.
Here’s my version, a Vegetarian Fettucine Alfredo
- 1 package fettucine pasta
- 2 packages of baby bella mushrooms; or 1 pack of 4 portobellos, sliced
- 2 medium onions, chopped
- garlic cloves, minced (no number because I like a lot but some ppl only like a little)
- half a bunch of spinach
- 1 cup grape tomatoes
- 1/4 cup chopped parsley
- 2 cups heavy whipping cream
- freshly grated parmesan cheese to taste
- salt and pepper to taste
- Olive or grapeseed oil
- Fill a large pot about 3/4 of the way up, add about 1 tbsp salt and bring to a boil. Add pasta and cook until you’re satisfied with how cooked it is. A lot of people like their pasta “al dente” aka firm to the bite. I don’t because I think that’s stupid and undercooked, so I like mine to cook a little longer but not so long that it starts disintegrating.
- Drain your pasta and set aside.
- With medium-high heat on, in the pot you used to boil your pasta, add about 2-3 tbsp of oil, chopped onions and garlic. Cook until they JUST start to get translucent, then add your tomatoes and sliced mushrooms. Add salt and pepper.
- Once the mushrooms start to shrink, about 3-4 minutes, add in your spinach. After your spinach is no longer crisp, add in your heavy whipping cream, simmer for about 2-3 minutes then add in parsley and stir.
- Turn off the heat and add in your pasta, mix together well. Season with salt and pepper as needed. Serve!
Tasty video for those who like cooking visuals like me:
It’s Lent season at my house which means vegetarian food all day errday.
We don’t celebrate Lent for religious purposes in my house, but we do celebrate it for dietary purposes. My mom seems to strugglebus when it comes to cooking vegetarian sometimes, but I cook vegetarian like 85% of the time that I decide to make actual meals (not desserts), so of course it’s pretty easy for me to find exciting recipes to try out.
And of COURSE I got my ass on Foodgawker last night and this morning. Actual morning today because I got up at a semi-reasonable time. I was that excited about making rice.
I knew I wanted to make the rice before I knew what the “main dish” would be. But I found the perfect match – I wanted to do something with chickpeas again, but a little different from straight up Channa Masala.
So I found this great recipe for Moroccan Veggie Stew. I didn’t have saffron because that shit is expensive. And if I had known that pitted dates tasted so good in this recipe, I would’ve added WAY more than the 4 it calls for. My tweaked recipe can be found below, and you can follow the link to see the original.
Moroccan Veggie Stew
3 carrots peeled and chopped
3 celery stalks chopped
2 garlic cloves, minced
2 baking or russet potatoes peeled and chopped
4 medjool dates, pitted and chopped (I recommend putting a fistful in there)
1 16 ounce can of chickpeas, rinsed and drained
1 cup (or can) of tomato sauce
2 cups of water
1 teaspoons of ground cinnamon
1 pinch of ground cumin
1-2 pinches of ground coriander
1 teaspoons of smoked paprika
A pinch of saffron (optional)
Olive oil/Grapeseed for cooking
Salt to taste
- Preheat the oven to 375
- Meanwhile, in a sauce pan (or dutch oven), saute the onions, carrots and celery on medium heat with some olive or grapeseed oil and a pinch of salt. Saute the vegetables until they start to soften – about 3-5 minutes.
- Add the potatoes, chickpeas, cinnamon, cumin, coriander, smoked paprika, and saffron. Stir the ingredients and spices around for about a minute, being careful not to burn the spices.
- Add the tomato sauce with two cups of water. Stir in the garlic and the dates. Adjust the salt, cover the pot and bring to a simmer.
- Simmer the stew on the stovetop for about 10 minutes.
- Transfer to the stew to the preheated oven and cook for 30 minutes. I also transferred mine to a Pyrex bowl before I popped it in the oven. If you’re using a dutch oven with no plastic on it, you can leave it in your dutch oven pan.
As for the turmeric Basmati rice, I followed this Jamie Oliver video for how to make perfect fluffy rice because I literally always fuck up rice when I cook it. But LO AND BEHOLD, following this video actually worked for me. And the rice turned out great. I did have to add extra salt after it was done because my “pinch” wasn’t enough when I seasoned it at the beginning.
Turmeric Basmati Rice
1 cup Basmati rice
2 cups water
3 pods of cardamom
10 pieces of whole cloves
1/2 stick of cinnamon
1 tsp turmeric powder
salt to taste
- Rinse rice in cold water to get rid of starch and imperfections.
- In a heated sauce pan, combine your rice, water, spices and salt.
- Cover and bring to a simmer-boil for 8-10 minutes (or until water is evaporated). Do NOT remove cover, but make sure the water doesn’t bubble over.
- Once all the water is evaporated, remove cover and remove cardamom pods and stick of cinnamon. Stir gently and serve.