Gharnu Gourmet

March 05 2019, Tuesday Dinner WHAT: Chickpea Crepes (makes large 4-6): 1 cup chickpea flour 1 1/4 cup water pinch of salt pinch of black pepper pinch of cumin powder  pinch of smocked paprika powder oil as needed to make crepes Pulled Jack-fruit Stuffing: 20oz. can of young green jack-fruit in brine( like this ), pulled (*see details below) 1/2 onion,vsliced 2 cloves of garlic, minced 1/3 cup BBQ sauce + 1tbsp chipotle or other spicy sauce salt to taste 1/4 cup water 1 tbsp oil Asparagus Broccoli Salsa: handful asparagus (approx. 6-8oz.), remove bottom wooded part and then blanched (Optional) handful broccoli florets (about 6-8 florets or as needed), blanched handful of cilantro leaves 1/2 onion, cut into large squares 2 cloves of garlic, roughly chopped in big pieces 1 jalapeno, cut in half and remove seeds 1/2 lemon  salt per taste pinch of black pepper  1/2 tbsp oil Garnish (optional): roasted pumpkin seed shredded cheese slice