The way to a band's heart is through their stomach! If you read the June issue of Subbacultcha magazine, you probably got a load of our vegan courgette cake made for High Places. Well, here is the main course recipe we served them before they got pudding. Make it for your loved ones or just for yourself, this is some tasty stuff.

(If you are an unorthodox vegan and would rather have some milk and butter in this recipe, go for it!)

For the crêpes (makes 8-10):
1/2 cup soymilk
2/3 cup water
1/4 cup vegetable oil
1 cup flour
1/4 tsp salt
2 tbs water, to thin if needed

For the stuffing:
3 medium sized potatoes (peeled and diced)
2 sweet potatoes (peeled and diced)
1 red onion (diced)
4 cloves of garlic (finely chopped)
1 red bell pepper (diced)
1 courgette (thinly sliced)
Fresh basil, thyme, oregano or whatever you have growing in your garden/on your balcony.
Salt and pepper to taste

For the salad:
An assortment of lettuce - radicchio, rocket, watercress, butter salad etc.
1 avocado
2 ripe tomatoes
1 bell pepper
1 grapefruit
salt, pepper, balsamic vinegar, extra virgin olive oil, and a drop of mustard

Start off by making the crêpes. Place all the ingredients in a blender or in a bowl. Blend or whisk until smooth. Transfer to a measuring cup (for pouring) and refrigerate for 30 minutes. While the batter is refrigerating, prepare your fillings.

Boil the potatoes and sweet potatoes in a pot until soft.

While they are boiling, get a large pan, pour some olive oil in, and gently fry your onion and garlic. When lightly golden, add the red bell pepper and courgette, add a splash of water if they start sticking to the pan. Stir gently, add the fresh herbs, salt and pepper and patiently wait until everything is golden brown and beautifully caramelised. A splash of balsamic vinegar wouldn't go amiss at the end.

Drain your boiled potatoes and mash them with a bit of (soy)milk and/or (vegan) butter. Now, add the caramelised vegetable mix you have just made and stir it all together. Taste, add whatever salt/pepper/herbs you need and set aside.

Get your crêpe batter out, warm a tiny drop of oil in a non-stick frying pan and pour a ladle of the batter in to form a thin layer. Fry for approx. 2-3 minutes on each side and flip onto a warm plate. Do this until your batter cup runs dry.

To assemble your vegan pouches, spread a generous helping of vegetable mash on your crêpe, fold the two opposite edges of the crêpe in and then roll the whole thing. If desired, you can simply roll them into cigarette/joint-like tubes, whatever works! For the unorthodox vegans out there, a nice grating of parmesan cheese is recommended!

For the salad - rip up your lettuce leaves, chop up your avocado, tomatoes, bell pepper and grapefruit. Toss it all in a bowl. Mix up your olive oil, balsamic-v, mustard, garlic and salt and peppa in a little dish, add some warm water to dilute if necessary and pour onto your salad. Make sure you have a lot of dressing because it goes really well with the crêpes!

Get a fork and a knife, or allow that and eat with your hands. Just do what Rob and Mary from High Places did:

If you have any leftovers, these babies taste great if you refry them the next day!

By Zofia Ciechowska
Photos by Nick Helderman