Blintzes remind me of my childhood. My mom used to make them for us once a week, a "dairy lunch" that always included cheese Blintzes. In Israel people eat their heavier meal at lunch time and dinner is a lighter meal. I remember how I loved those lunches and looked forward to it every week.

My mom also used to make "sweet rice soup" and "pasta with cottage cheese". Expect vegan version of those childhood memories soon. Going back to the Blintzes, these are great for breakfast, snack or dessert. My kids love them very much! Add your favorite fruits on top or even inside the Blintzes, mixed with the "cheese". You can also drizzle chocolate or caramel on top instead of the powdered sugar. You can prepare the Blintzes the night before and have them ready for breakfast the next morning, It stays nice and fresh. Pop in the microwave for 30 seconds and enjoy:)

Ingredients:

(about 14 Blintzes)

Batter:

1 cup soy milk or almond milk

2 cups water

2 tablespoons melted coconut oil

2 cups white flour or spelt flour

Pinch of salt

4 tablespoons pure maple syrup

1 teaspoon vanilla extract

Cheese filling:

Sprouted tofu firm 15.5oz/439g

1/2 cup vegan cream cheese

1/2 cup coconut sugar or maple syrup

Zest and juice of one lemon

Topping:

Powdered sugar

Strawberries

Directions:

In a mixing bowl add soy/almond milk, water, oil, maple syrup, vanilla extract and salt. Mix well with a whisk. Add the flour gradually and mix constantly until smooth and has no lumps. Let the batter sit for 15-20 minutes at least until you prepare the filling.

In a food processor add all the filling ingredients and process until smooth and creamy. Set aside.

Heat stove to medium. Take a non stick pan, use a ladle to pour evenly sized portions. (No need to grease the pan)

When the edges start to turn golden and center starts to bubble, then it's time to flip the Blintzes. Cook for a couple more minutes. The Blintzes should stay slightly golden, but just enough so they don't turn dark brown and burnt.

Assemble the dish:

Lay one Blintzes on a working surface. Scoop some of the cheese, about 1/3 of the size of the diameter. Place the cheese on the top of the Blintzes, but leave about an inch space to fold. Fold the sides first inward, and then roll the top towards the bottom. Place seam side down. Sprinkle with powdered sugar and strawberries, and eat cold or slightly warm.

Vegan Cheese Blintzes