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Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)62.7632
Energy (kCal)1569.7225
Carbohydrates (g)208.2934
Protein (g)49.3889
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea flour 1 cup 356.04 53.1944 20.5988 6.1548
    white flour 1 cup 578.28 126.6054 9.401 2.2436
    salt 1 teaspoon - - - -
    extra virgin olive oil 2 tablespoons - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    coconut milk 1 can 138.0 3.324 1.374 14.304
    green curry paste 2 -3 tablespoons - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    butternut squash 1 peeled cubed - - - -
    basil 1/4 cup shredded 1.38 0.159 0.18899999999999997 0.0384
    salt 1 teaspoon - - - -
    cane sugar 1 teaspoon unbleached - - - -
    red pepper 1/2 sliced 0.625 0.1377 0.0292 0.0069
    coconut milk 1/4 cup 138.0 3.324 1.374 14.304
    ginger 1/2 cup 38.4 8.5296 0.8736 0.36
    peanut butter 3 tablespoons 282.72 10.3536 11.5488 23.9712
    peanut 1/8 cup crushed 103.4775 2.9437 4.7085 8.9863
    basil leaf 12 - - - -
    red pepper mean cut - - - -
    coconut 1/4 cup unsweetened flaked 70.8 3.0460000000000003 0.6659999999999999 6.6979999999999995

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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