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Veggie Filling for Crepes

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

from acid-alkalinediet.com

List of Ingredients

10-12 thin Asparagus Stalks, cut into 3-in. segments
1/2 cup Snow Peas
1 Yellow Onion, thinly sliced
4 cloves minced Garlic
2 med. Orange or Yellow Bell Peppers, seeds and ribs removed, cut into
matchsticks
2 med. Red Bell Peppers, seeds and ribs removed, cut into matchsticks
1/4 cup Olive Oil
1 Tbs. fresh grated Ginger
1/2 to 1 tsp. ground Mustard Seed
1 1/2 tsp. ground Cumin
1/2 tsp. Cinnamon
1 Tbs. Curry Powder
1/2 cup Pine Nuts
1 tsp. Salt or Bragg Liquid Aminos to taste
1/3 cup Coconut Milk (unsweetened)



Recipe

Heat the olive oil in a large skillet or electric fry pan over medium high heat.

Add the asparagus and snow peas.

Cook.

Stir constantly, until they barely begin to brighten and soften.

Reduce the heat to medium and add the onions and garlic.

Cook until onions soften.

Add the bell peppers and steam-fry with a little water just until peppers are begin to soften.

Add the ginger, mustard seed, cumin, cinnamon, curry, and a little more olive oil.

Continue to stir and cook.

Add the pine nuts, salt, and coconut milk, and cook until desired softness.

Serve warm with Crepes.

Can also be served over rice or any other cooked grain you prefer.