FOR THE "MELTED " MOZZARELLA put all the ingredients in a high-powered blender and blend to a fine liquid. If blender is not very powerful, soak cashews following my instructions here.
80 g Cashews, 250 ml Plant milk, 4 tbspn Tapioca starch, 2 tbspn Nutritional yeast flakes, 1 tbspn white miso, 1 tbspn Lemon juice, 1 fresh garlic clove, optionally some freshly zested lemon peel
Pour into a small saucepan and heat over medium heat until the liquid begins to thicken. Stir again and again with a silicone spatula. In the beginning, lumps are formed, which dissolve with time. Once the liquid has thickened and looks like a "melted mozzarella," remove heat and set aside.
Heat a pan with a little oil and fry THE GREEN SPARGELS in it. The temperature can be a little higher (I use level 7 of 10 on my stove). After 2-3 minutes, turn over asparagus spears, after about 10 minutes the spears should be well browned and the heat can be removed. Set aside. In the same pan, fry cherry tomato halves.
300 g green asparagus, 1-2 tbspn Frying oil for baking out
FOR THE CREPE Dough, place all ingredients in a high-powered blender and blend on high speed until uniform. Set aside.
360 ml Plant milk, 160 g Spinach, 80 g Basil leaves, 180 g gluten free flour mix, 1 tbspn Locust bean gum, 30 ml Lemon juice, 1 tbspn Salt, Pepper to taste, Frying oil for baking out to taste
Heat large frying pan or crêpe plate with a little oil and pour about 1/6 of the batter into the pan for one serving. Using a pastry rake or tilting the pan, spread the batter evenly and thinly in the pan. Bake for 1-3 minutes per side, depending on the thickness of the dough, turning carefully.
Once both sides are baked through, spread one side with 1/6 of the mozzarella and top with 3-4 asparagus spears.
"Fold" crêpe closed with a spatula, press once and repeat until all 6 crêpes are done.
Garnish with cherry tomatoes, basil and black sesame seeds, serve and enjoy! Best fresh.
100 g Cherry tomatoes, Fresh basil to taste, Black sesame