I large jar of a peach or pineapple salsa
1 can of black beans, rinsed and drained
1 -2 avocado’s cut up into chunks

Combine all ingredients, mix well. Serve with tortilla chips and enjoy!!

It’s a “foundation recipe,” meaning I do a lot of stuff with it, but vegan pancakes can be super tasty.

- 1/4 c flour
- 3/4 c oats
- Pinch of stevia
- 2 tbsp coconut oil
- 1 c almond milk

Make up like normal pancakes, with whatever other spices or fruit you want. Delicious! And consider yourself Twittered!

2 peaches, peeled and diced
1 cup grape tomatoes, chopped
1 ear of corn, kernels removed from cob
Juice from 1/2 a lime

Combine everything together.

Scallion Pancakes with Ginger Dipping Sauce
(courtesy of foodnetwork.com)

Ingredients
2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow
Directions
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.

On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.

GINGER DIPPING SAUCE:
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar
Combine all ingredients.