Spicy Miso Mushrooms Chickpea Crepe with Miso Hummus Dip
Mushrooms play an incredibly important role in nature. Their significance within ecosystems is enormous. They help plants and trees communicate with each other through chemical signals, and share nutrients, i.e., mushrooms recycle, transform and absorb.
It is amazing, isn’t it?
The scientific research on mushrooms is slowly coming out to the public, and it is an exciting stage for these amazing nutrients.
Some people refer to mushrooms as “Longevity or Stress Vitamins”.
One of the key nutrients in mushrooms is called, “Ergothioneine” which is a powerful antioxidant glutathione which can assist a variety of health challenges such as a weak immune system, liver damage, neurodegenerative disease, cardiovascular cancer and more.
My naturopathic suggestion is to mix different types of mushrooms in your cooking and use them abundantly to optimise your health!
5 serves/prepping time: 90min
1. Miso Mushrooms with Eggplants:
Ingredients
• 90-120g of 3-5 different types of mushrooms (E.g., I used dried porcini including soaking juice, button mushrooms, and 3 different types of oyster mushrooms. You can also use dried/fresh shiitake, maitake, enoki, lion’s mane).
• 2 small-sized eggplants
• 1 tbsp miso paste
• 1 & 1/2 tbsp date syrup (or coconut sugar)
• 1 tsp cumin seeds
• 2 tbsp olive oil
• 1/2 tbsp tamari or gluten-free soy sauce
• 1 small chilli (optional)
• 1 small knob of turmeric
• 1 small knob of ginger
• 2 cloves of garlic
• 1/2 cup mushroom juice or water (soaked dried mushrooms such as shiitake or porcini mushrooms)
• 2 tsp sesame seeds for garnish and a few dashes of toasted sesame oil at the end
Directions
1. Julienne eggplants and mushrooms
2. Finely chop the garlic, ginger, chilli, and turmeric.
3. Heat the frying pan at medium temperature, and add olive oil with cumin seeds for a few minutes.
4. Start with eggplants for frying, then add mushrooms for a few minutes until eggplants are softer.
5. Add garlic, ginger, chilli, and turmeric and fry them for another few minutes.
6. Add mushroom juice or water. Add miso, date syrup and tamari sauce and cook until all eggplants and mushrooms are cooked.
7. Once they are cooked, add a few dashes of toasted sesame oil with sesame seeds for garnish and voila!
2. Chickpea flour Crepe:
Ingredients
• 1 & 1/4 cup chickpea flour
• 1 & 1/3 cup water
• 1 tbsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper
• 1/4 tsp salt
Directions
1. Add all ingredients from above and mix them well until the pancake texture is smooth.
2. Use a non-stick frying pan and oil the surface on low to medium heat.
3. Pour crepe mix into the pan and spread thinly with the same consistency. Fry until both sides are cooked on low to medium heat.
4. Remove from heat onto a plate and repeat the process.
3. Miso Hummus Dip:
Ingredients
• 400g tinned chickpea (rinsed and drained)
• 1 tbsp miso paste
• 1 & 1/2 tbsp tahini paste
• 1 small chilli (option)
• 1 small knob of ginger
• 2 cloves of garlic
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup mushroom juice (soaked dried mushrooms such as shiitake or porcini mushrooms)
Direction
4. Drain and rinse the tinned chickpeas.
5. Put chickpeas in the blender.
6. Add all ingredients from above and mix them well until smoothed texture.
FINALLY, combine all the elements – lay the crepe, spread delicious miso hummus dip and mushrooms on the top and you can add greens in between or sauerkraut, and kimchi on the top for additional flavours!
Enjoy xoxo