Cornmeal Crêpes

1. Put soymilk, arrowroot, cornmeal, flour, salt and 2 Tbs. oil in blender or food processor, and purée until smooth. Let batter rest about 20 minutes, or until it is the consistency of heavy cream. Stir in chili powder, 1/2 cup water and scallions.

2. Lightly oil 10- to 12-inch nonstick skillet using paper towel. Heat pan over medium-high heat. Ladle in 1/4 cup batter, tipping pan in circular motion so batter covers entire surface. Cook 45 seconds to 1 minute, or until crêpe bubbles and becomes golden around edges. Loosen edges with spatula, and flip crêpe. Cook about 10 seconds on second side. Slide crêpe onto plate, and cover to keep warm.

3. Repeat, lightly oiling pan between crêpes, until batter is used up. If batter thickens, add water to thin.

4. To serve, place crêpe on plate, golden side down. Spoon 1/3 cup beans in middle, and fold all 4 edges toward center, forming square with open center. Put dollop of guacamole and salsa on each crêpe. Alternatively, fold crêpe into quarters, and serve alongside beans, guacamole and salsa.

Refried Black Beans

Serves 4         Vegan

Because refried black beans are so versatile and can be enjoyed plain or as a filling for enchiladas, tacos, burritos or omelets, they are a must in your stock of recipes. If you’re cooking the beans from scratch, start with 1 1/2 cups dry beans; also, reserve 1 cup of the cooking liquid to use instead of the stock. Add a little water or stock to the beans when you rewarm them.

2 Tbs. extra virgin olive oil

2 small onions, diced

3 cloves garlic, minced

1 jalapeño, seeded and minced

2 tsp. chili powder, preferably chipotle

1 tsp. ground cumin

2 15-oz. cans black beans, drained and rinsed, or 3 cups cooked beans

1 cup low-sodium vegetable stock or bean cooking liquid

1/2 tsp. salt

2 Tbs. fresh lime juice

1. Heat oil in skillet over medium heat. Add onions, garlic and jalapeño, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes. Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.

2. Increase heat to medium. Add 1 cup beans, 1/3 cup stock and salt. Using potato masher or back of spoon, mash beans into liquid. Continue cooking until liquid evaporates, 7 to 10 minutes. Add 1 more cup beans and 1/3 cup stock, and mash and cook again, stirring. Repeat, mashing and cooking and stirring, until liquid is absorbed and beans hold together, 8 to 10 minutes. Stir in lime juice, and adjust salt to taste.

Red and Yellow Tomato Salsa

Serves 4         Vegan

Using two different colored tomatoes and adding flecks of red onion takes this basic salsa recipe from simple to spectacular. Try it as well with heirloom tomato varieties for even more color and flavor.

2 medium-sized tomatoes, 1 yellow and 1 red, seeded and diced

1 clove garlic, minced

1 small jalapeño chile, stemmed, seeded and minced

1 scallion, thinly sliced

1/4 cup chopped cilantro

1/4 cup diced red onion

2 Tbs. fresh lime juice

Salt to taste

1. Combine tomatoes, garlic, jalapeño, scallion, cilantro, red onion and lime juice in small bowl. Sprinkle with salt, and let salsa sit at least 15 minutes to blend. Taste, and adjust salt, if necessary. 

Great Guacamole

Serves 4         Vegan            

Extra green and packed with flavor, this is a version of a classic you won’t forget. Blend it to a creamy consistency in a food processor, or keep it chunky by mashing the chiles, green onions and chopped cilantro with the avocados. 

2 ripe avocados, preferably Hass

3 Tbs. fresh lime juice

2 to 3 serrano or jalapeño chiles, seeded and minced

2 scallions, thinly sliced

3/4 tsp. salt

1 cup chopped cilantro

1. Mash avocados and lime juice in mixing bowl. Stir in remaining ingredients. Taste, and adjust salt if necessary.