I remember ordering this at our local Chinese restaurant as a kid – it was so fun to
spread the plum sauce over the pancakes and then add as much of the filling as I
wanted to each pancake. This is a vegetarian version, which features crunchy
veggies, a delicious Asian sauce and tofu or chicken, for some added protein. You can feel free to swap out the tofu for chicken or another protein. I don’t have time to make my own chineese crepes, so I use warmed tortillas, but you can also make these in lettuce cups… Let each eater shmear their tortilla with their favorite teriyaki sauce, fill with the veggie filling and roll up and enjoy!
Curries are great ways to enjoy whatever leftover veggies you may have laying around the house. This curry features warm spices, along with coconut milk, for a delicious and comforting early fall meal. I use potatoes, eggplant and string beans, but you can be creative and substitute other vegetables instead.