| Vegan Blintzes | 
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Thin whole grain pancakes filled with either a honey and raisin sweetened, cheese-like filing or your favorite fruit filling. A Jewish classic made healthy. The recipe is involved, but fun to do with the kids. I let my kids help me measure, push the buttons on the food processor and fold the blintzes.
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Cook's notes
I usually do not use salt in my recipes. However, the tofu has to have a bit of salt to acquire that cheese-like flavor.
For the fruit filling, the amount of lemon or honey depends upon which fruit you use. For example, if you are making a peach, blueberry or cherry filling, do not add any honey or lemon. If you are making raspberry or apricot filling, you will need to add some honey but no lemon. For apple filling, you may need to add some lemon and/or honey depending on the type of apples.
Please do not confuse super firm tofu with silken, firm or any other type of tofu. Super firm is much firmer than any other tofu.
Agave syrup is made from the sap of a succulent called agave. Try to buy it because it is really the best sweetener for this recipe. Additionally, it is made up of complex carbohydrates which eliminates "sugar rushes." If you cannot get it, use 4 1/2 T pure maple syrup, with no additives or sugar. Agave syrup is available from Sun Organic
Ingredients
Blintz Pancake:
5 c whole wheat pastry flour or spelt flour
1 1/2 c rice dream
Cheese-Like Filling:
1/3 c + 1/2 T rice dream
32 oz. super firm tofu
2 T + 2 t agave syrup or honey
rounded 1/4 t sea salt
2 c raisins
Fruit Filling:
30 oz. frozen or or 6 c fresh fruit (Include all juice for both fresh and frozen.)
3 T whole wheat pastry or spelt flour
1/4 t almond extract (only for peach or apricot filling)
a couple dashes of cinnamon (only for apple filling)
2 T lemon juice (optional)
honey to taste (optional)
Steps
Prepare the filling first:
If making cheese-like filling, whirl all of the ingredients, except the raisins, in a food processor until they have the consistency of ricotta cheese. Stir in raisins and refrigerate until ready to use.
If making fruit filling, place fruit and juice in a saucepan and cook over medium heat for 5 minutes. Add remainder of the ingredients and stir until smooth. Cook another 5 minutes, until thickened, over low heat, stirring frequently. Remove from heat and let cool completely before filling blitzes.
Prepare the Pancake Batter:
Mix flour with rice dream and form into a dough. Knead until very smooth. Let rest at room temperature for 15 - 30 minutes.
Knead a few more times. The dough should be very pliable and not sticky at all. Now you are ready to assemble the blintzes.
Assemble and Bake the Blintzes
Preheat the oven to 325° F convection or regular. Have ready a couple of nonstick cookie sheets.
Take a 2" ball of dough and roll it out on a clean work surface until it is a paper thin circle. I find that there is no need to flour the work surface. If sticking is a problem, lightly flour. Lift up the circle of dough to make sure that it has not stuck.
Place a few tablespoons of filling on top portion of blintz. Spoon a few tablespoons of filling about 1-1/2" from the top of pancake. Fold over the top to cover filling and then fold each side. Finally, lift up and place the bottom flap over the top other folds to seal. Place this side down on the cookie sheet. By now the next pancake will be ready to fill.
When all of the blintzes are filled and rolled, spray or lightly brush on canola or safflower oil. Bake for about 15 - 20 minutes until the blintzes are crispy.
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