De Puy Lentil Crepes and Butternut Squash Crepes with Cashew Cream
Crepes for dinner! The crepe recipe is from Veganomicon. The filling: 1- de puy lentils with dashes of balsamic vinegar, olive oil, salt and pepper. 2- cubed butternut squash (from frozen) with herbs and a touch of olive oil. They are topped with cashew sour cream.
Bonus photo: My vegetarian cookbook collection (started 10 years ago and going strong..)