Cornmeal Crepes

• 2 cups plain soymilk
• 2 Tbs. arrowroot
• 1/2 cup cornmeal
• 1/2 cup unbleached white flour
• 1/2 tsp. salt
• 2 Tbs. extra virgin olive oil plus more for pan
• 3 Tbs. chili powder
• 2 Tbs. finely chopped scallions
• Refried Black Beans (see recipe below)
• Great Guacamole (see recipe below)
• Red and Yellow Tomato Salsa (see recipe below)

1. Put soymilk, arrowroot, cornmeal, flour, salt and 2 Tbs.
2. oil in blender or food processor, and puree until smooth.
3. Let batter rest about 20 minutes, or until it is the consistency of heavy cream.
4. Stir in chili powder, 1/2 cup water and scallions.
5. Lightly oil 10- to 12-inch nonstick skillet using paper towel.
6. Heat pan over medium-high heat.
7. Ladle in 1/4 cup batter, tipping pan in circular motion so batter covers entire surface.
8. Cook 45 seconds to 1 minute, or until crepe bubbles and becomes golden around edges.
9. Loosen edges with spatula, and flip crepe.
10. Cook about 10 seconds on second side.
11. Slide crepe onto plate, and cover to keep warm.
12. Repeat, lightly oiling pan between crepes, until batter is used up.
13. If batter thickens, add water to thin.
14. To serve, place crepe on plate, golden side down.
15. Spoon 1/3 cup beans in middle, and fold all 4 edges toward center, forming square with open center.
16. Put dollop of guacamole and salsa on each crepe.
17. Alternatively, fold crepe into quarters, and serve alongside beans, guacamole and salsa.
18. Serves 4 Vegan
19. 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.
20. If youre 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.
21. Add a little water or stock to the beans when you rewarm them.
22. Heat oil in skillet over medium heat.
23. Add onions, garlic and jalapeno, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes.
24. Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.
25. Increase heat to medium.
26. Add 1 cup beans, 1/3 cup stock and salt.
27. Using potato masher or back of spoon, mash beans into liquid.
28. Continue cooking until liquid evaporates, 7 to 10 minutes.
29. Add 1 more cup beans and 1/3 cup stock, and mash and cook again, stirring.
30. Repeat, mashing and cooking and stirring, until liquid is absorbed and beans hold together, 8 to 10 minutes.
31. Stir in lime juice, and adjust salt to taste.
32. Serves 4 Vegan
33. Using two different colored tomatoes and adding flecks of red onion takes this basic salsa recipe from simple to spectacular.
34. Try it as well with heirloom tomato varieties for even more color and flavor.
35. Combine tomatoes, garlic, jalapeno, scallion, cilantro, red onion and lime juice in small bowl.
36. Sprinkle with salt, and let salsa sit at least 15 minutes to blend.
37. Taste, and adjust salt, if necessary.
38. Serves 4 Vegan
39. Extra green and packed with flavor, this is a version of a classic you wont forget.
40. 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.
41. Mash avocados and lime juice in mixing bowl.
42. Stir in remaining ingredients.
43. Taste, and adjust salt if necessary.

soymilk, arrowroot, cornmeal, unbleached white flour, salt, extra virgin olive oil, chili powder, scallions, black beans, red

Taken from www.vegetariantimes.com/recipe/cornmeal-cr-ecirc-pes/ (may not work)