There’s plenty of pomegranates in the stores right now. On the pomegranate website, I found this enticing recipe. It was easy to adapt to nondairy, starting with my own recipe for nondairy crepes. For the walnut sauce, I subbed nondairy creamer (half the amount called for) for real cream. These were really good.
Pomegranate crepes with roasted vegetables (with adaptations by me)
1 eggplant, sliced lengthwise 2″ long, 1/4″ thick
1 zucchini, sliced lengthwise 2″ long, 1/4″ thick
1 yellow squash, sliced lengthwise 2″ long, 1/4″ thick
1 red pepper, sliced lengthwise 1/4″ thick
1 red onion, sliced 1/4″ thick
1 teaspoons salt and 1/4 teaspoon black pepper
1/2 cup toasted walnuts, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup nondairy creamer
arils (seeds) from 1 pomegranate
2 tablespoons basil, shredded (garnish)
Make the crepes. Set aside.
Preheat oven to 400 degrees F. On a foil-lined sheet pan, mix all the veggies and oil, salt, and black pepper. Bake for 30 – 45 minutes. Remove from oven and cool in pan.
To fill crepes, divide roasted veggies amongst the crepes. Fold crepes over and roll to close. Place seam side down in a 9 x 13″ casserole dish. Cover each with 1 teaspoon walnut sauce. Bake 20 minutes. Remove from oven and sprinkle with arils and basil.
To make walnut sauce: Add walnuts, salt, pepper, and creamer to a small pot; cook until hot. When ready to serve, spoon over crepes and sprinkle with the arils and basil. Makes about 14 crepes.