ISO Vegetarian Times recipe

[shoezoo]

Does anyone have the recipe from Vegetarian times for Corn crepes with black beans and red and yellow tomato salsa? Could you post it please. I saw it on a blog and it looked great.

[Kay Henderson]

Do you know the issue in which it appeared?

Kay

[tholbrook]

I just found the recipe(s) in the "Vegan Gourmet" section of the May 2005 issue:

Cornmeal Crêpes
Refried Black Beans
Red and Yellow Tomato Salsa
Great Guacamole
and
Watermelon Margaritas

Unfortunately, VT hasn't posted these on their website yet. I'll type them up and post them tonight since I don't have time this morning.

shoezoo, thanks for bringing my attention to these recipes. I really hadn't looked over this issue of VT in depth, but the whole menu looks very good. It is featured as a "Cinco de Mayo" menu.

[tholbrook]

Okay, here it goes...

Cornmeal Crêpes
Vegetarian Times, MAY 2005

●Vegan

Makes 8 Crêpes

The key to these crêpes is having your pan at the right temperature – too high and the crêpes will burn; too low and they’ll never brown.

2 cups plain soymilk
2 tablespoons arrowroot
1/2 cup cornmeal
1/2 cup unbleached white flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil, plus more for the pan
3 tablespoons chili powder
2 tablespoons finely chopped scallions
●Refried Black Beans
●Great Guacamole
●Red and Yellow Tomato Salsa

Put soymilk, arrowroot, cornmeal, flour, salt and 2 tablespoons of oil in a blender or food processor, and purée until smooth. Let batter rest for about 20 minutes, or until it is the consistency of heavy cream. Stir in chili powder, ½ cup of water, and scallions.

Lightly oil a 10- to 12-inch nonstick skillet using paper towel. Heat pan over medium-high heat. Ladle in ¼ cup of batter, tipping pan in a circular motion so the batter covers the entire surface. Cook 45 seconds to 1 minute, or until crêpe bubbles and becomes golden around the edges. Loosen edges with spatula, and flip crêpe. Cook about 10 seconds on second side. Slide crêpe onto plate and cover to keep warm.

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

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

PER SERVING: 130 CAL; 4G PROT; 6G TOTAL FAT (1G SAT FAT); 17G CARB; 0MG CHOL; 185MG SOD; 2G FIBER; <1G SUGARS

[tholbrook]

Refried Black Beans
Vegetarian Times, MAY 2005

●Vegan

Serves 4

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 are cooking the beans from scratch, start with 1½ 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 tablespoons extra-virgin olive oil
2 small onions, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
2 teaspoons chili powder, preferably chipotle
1 teaspoon ground cumin
2 15-ounce cans black beans, drained and rinsed, or 3 cups cooked black beans
1 cup low-sodium vegetable stock or bean cooking liquid
1/2 teaspoon salt
2 tablespoons fresh lime juice

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

Increase heat to medium. Add 1 cup beans, 1/3 cup stock and salt. Using potato masher or the back of a spoon, mash beans into the liquid. Continue cooking until liquid evaporates, 7 to 10 minutes. Add 1 more cup of 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.

PER SERVING: 275 CAL; 13G PROT; 8G TOTAL FAT (1G SAT FAT); 39G CARB; 0MG CHOL; 330MG SOD; 13G FIBER; 4G SUGARS

[tholbrook]

Red and Yellow Tomato Salsa
Vegetarian Times, MAY 2005

●Vegan
●30 minutes or fewer

Serves 4

Using two different colors of 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 tablespoons fresh lime juice
Salt to taste

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

PER SERVING: 25 CAL; 1G PROT; 0G TOTAL FAT (0G SAT FAT); 5G CARB; 0MG CHOL; 10MG SOD; 1G FIBER; 2G SUGARS

[tholbrook]

Great Guacamole
Vegetarian Times, MAY 2005

●Vegan
●30 minutes or fewer

Serves 4

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

2 ripe avocados, preferably Haas
3 tablespoons fresh lime juice
2-3 serrano or jalapeño chiles, seeded and minced
2 scallions, thinly sliced
3/4 teaspoon salt
1 cup chopped cilantro

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

PER SERVING: 150 CAL; 3G PROT; 13G TOTAL FAT (2.5G SAT FAT); 10G CARB; 0MG CHOL; 440MG SOD; 8G FIBER; 0G SUGARS

[tholbrook]

and just for the heck of it, here are the remaining recipes from the "Vegan Gourmet" section to finish off the menu:

Confetti Rice
Vegetarian Times, MAY 2005

●Vegan

Serves 4

This colorful rice contains carrots, corn, and chayote, a green-skinned Mexican vegetable similar in shape and size to a pear. But the flesh is pale, crisp, and fine-textured with a flavor that is a cross between a cucumber and a zucchini. Look for chayotes (also called mirliton) in the produce section of large supermarkets. If you cannot find them, use zucchini instead.

2 teaspoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup uncooked long-grain rice
3/4 cup peeled, finely chopped chayote
2/3 cup fresh corn kernels
1/2 cup finely chopped carrot
2 cups low-sodium vegetable stock or water
Salt to taste

Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring often, 2 minutes. Add garlic and cook, stirring often, 1 minute. Stir in rice, chayote, corn and carrot, and cook, stirring often, 3 minutes.

Stir in stock, and bring to a boil. Cover, reduce heat to low and cook 20 minutes, or until rice is tender. Season with salt and serve.

PER SERVING: 240 CAL; 4G PROT; 3G TOTAL FAT (0G SAT FAT); 49G CARB; 0MG CHOL; 115MG SOD; 2G FIBER; 3G SUGARS

Helpful Hint: Catch corn kernels in a Bundt pan. For fresh-cut corn, stand corn cobs on the center tube of a Bundt pan, then cut off kernels with a knife. The kernels fall into the pan instead of tumbling all over the counter.

Watermelon Margaritas
Vegetarian Times, MAY 2005

●Vegan
●30 minutes or fewer

Serves 4

Guests will flip for these frozen watermelon margaritas that get additional sweetness and citrus flavor from Triple Sec, an orange-flavored liqueur.

2 cups diced, seeded watermelon, frozen
3/4 cup tequila
1/3 cup Triple Sec
1 tablespoon granulated sugar, plus extra as needed
2 tablespoons fresh lime juice
2 cups crushed ice
Lime slices, optional
Orange slices, optional

Place frozen watermelon, tequila, Triple Sec, sugar and lime juice in a blender; process until smooth. Add ice; process again until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices if desired.

PER SERVING: 220 CAL; 1G PROT; 0G TOTAL FAT (0G SAT FAT); 18G CARB; 0MG CHOL; 0MG SOD; 0G FIBER; 15G SUGARS