| | CREPES |
| 2 | tb | Egg replacer (or arrowroot) |
| 1 1/2 | c | Water |
| 1 | c | Soy milk |
| 1 | ts | Salt |
| 4 | tb | Oil |
| 2 | c | Flour |
| 1/2 | | Garbanzo flour |
| | STUFFING |
| 3/4 | c | Wild rice, uncooked |
| 2 3/4 | c | Stock |
| 1/4 | md | Onion; minced |
| 2 | sm | Stalks celery; sliced thin |
| 2 | tb | Unrefined corn oil |
| 3/4 | md | Onion; chopped coarse |
| 1/4 | lb | Button mushrooms sliced thick |
| 6 | | Shiitake fresh or reconstitued, quartered or eighthed |
| 1/2 | | Oyster mushrooms OR- chanrerelles mushrooms If using oysters, separate them into small clumps, if using chanterelles, halve them |
| 1 | lg | Tomato; chopped |
| 1/2 | ts | Powdered sage |
| 1 | pn | Powdered thyme |
| 1 | tb | Shoyu |
| | Salt and pepper; to taste |
| | NUTTY ALMOND SAUCE |
| 3 | tb | Unrefined corn oil OR- soy margarine |
| 4 | tb | Unbleached flour |
| 2 1/2 | c | Soy milk; heated |
| 1/2 | c | Almonds |
| 1/4 | md | Onion; separated into leaves |
| 4 | | Cloves |
| | White pepper; to taste |
| 3 | ds | Freshly grated nutmeg |
| | Salt; to taste |
