What the hell does a vegan eat? This recipe gives you an idea!

Ingredients: 
(makes approximately 8 crepes)

1/2 cup water
1/2 cup flax seeds

1 tsp. caraway seed
1/2 tsp. dill seed
1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. black pepper

1 1/2 cups of beets, diced
1/2 cup orange juice
1 tbs. olive oil
1 tsp. nama shoyu

Preperation: 

Mix the water and Flax together, let sit for 15 minutes.

Grind the spices together and add to the flax.

Peel the beets and dice them, add to the flax along with the orange juice, olive oil and nama shoyu.

Puree everything together in the vita-mix. It’ll sound painful. It may need to lie down in between, but it will preserve… maybe.

You’ll need two teflex sheets. Pour the mixture into rounds — an offset spatula works wonders here — trying to keep it roughly in a round shape.

Place both sheets in the dehydrator at 105F for 90 minutes.

After 90 minutes, check to see if the edges are starting to get dried out. You want to see a little of that — not too much, as it will become brittle, and you won’t be able to cut and fold them later. If it looks firm enough across the entire sheet, you can try to flip it over. If not, wait another 15-20 minutes.

If it’s looking good, flip the entire sheet over onto another tray (we like to place one on top, and then flip both over so it doesn’t go flying).

Now this is the tricky part — peel one of the corner edges back, sloooooooowly. If you have a small offset spatula, see if you can loosen the edge of the crepes off of the sheet and hold it down while peeling the rest of the teflex off. You’ll have some of the mixture remain on the sheet as you’re peeling it back — don’t worry — you can scrape it off and re-apply it once you’ve peeled the sheet off. But slowly is the key here.

After flipping/peeling the crepes, place them back in the dehydrator for 30 minutes at 105F. Again, keep an eye on them so they don’t become too brittle — softer is better here.

Cut the crepes in half, place filling (shredded carrot, red bell pepper, red cabbage, which has been tossed in an orange poppyseed vinaigrette) at a 45° angle, and roll tightly into a hand roll.

Secure the roll with a thin strip of carrot, and serve immediately.