Crespelle With Spinach, Ricotta, and Marinara
[Vegan, Gluten-Free]

To Make the Filling:

1. In a blender, add the cashews, almond milk, nutritional yeast, garlic powder, lemon juice, and salt. Blend until completely smooth.
2. In a medium skillet, heat olive oil. Sauté garlic until fragrant and add spinach. Sauté for another minute and then add half of the ricotta from the blender. Stir until all ingredients are incorporated and transfer to a bowl. Set aside.

To Make the Crespelle:

1. In a medium bowl, whisk together chickpea flour, vegetable broth, garlic powder, and salt.
2. Heat a non-stick skillet on medium/low heat. When the pan is hot, pour a little batter into the pan. Spread batter out with a spatula or tilt skillet to distribute in a thin, even layer. Cook until it’s not sticky to the touch anymore. You’re not flipping, so you want to make sure it has cooked through. When cooked, fold each side in and remove from pan.

To Assemble:

1. Add a couple rounded teaspoons of the ricotta-spinach mixture into the crespelle. Place stuffed crespelle on a platter and spoon marinara over. Pour the other half of the ricotta from the blender over top.
2. If you like, broil on high until the ricotta begins to brown and get bubbly.
3. Garnish with fresh basil and serve.