Corn Tortillas

A tortilla press works great to flatten out these homemade tortillas, but you can use a rolling pin in a pinch. I bought my tortilla press from Williams-Sonoma for just under $20.

Lightly spoon 1 and 1/2 cups masa harina (corn flour) into measuring cups, and level with a knife. Combine in a bowl with 1 cup plus 1 tablespoon water and 1/2 tsp. salt. The recipe said to stir with a whisk, but I found a wooden spoon worked better.

Turn the dough out onto a lightly floured surface and knead for about 30 seconds. Let stand for 15 minutes. (Um, okay so I completey forgot this step, but my tortillas came out fine).

Divide the dough into 8 equal portions and shape each into a ball - the rounder the ball, the rounder your resulting tortilla will be! Cover with paper towels so they don't dry out as you work with each ball separately.

One dough ball at a time, place between two sheets of plastic wrap on a tortilla press. Carefully close the press to flatten, then open, turn the tortilla one half-turn, and press to flatten again. Carefully remove the plastic wrap from the tortilla. Repeat with the remaining dough balls, and layer them between wax paper as you work.

Don't worry if you need a few practice rounds with the tortilla press! My first one, I pushed down way too hard, and the dough broke apart. Another one folded in half on itself as I tried to transfer it to wax paper. But out of 8, I managed to get 6 lovely circular tortillas.

Now heat a medium skillet over medium-high heat. Working with one tortilla at a time, cook on one side for 1 minute. Carefully flip over and cook for one minute. Flip back to the original side and cook a final 15 seconds.

Serve however you like - tacos, enchiladas... or even just dipped into salsa and vegan sour cream!

Each tortilla is 90 calories.

Cost:
I already had it all in my pantry - a great way to use up leftover masa harina from ages ago.

Pebre

I'm not sure what the English translation for this sauce is - or even if there is one! - but it is the Chilean version of an Italian pesto or an Argentinian chimichurri. Although traditionally served over meat, you - dear vegan - will find it delicious stirred into rice or pasta, or use it as a spread on bread.

In a blender or food processor, combine 2 cups parsley leaves, 2 cups cilantro leaves (about 1 whole bunch of each), 3/4 cup chopped onion, 1/4 cup water, 1 tablespoon lemon juice, 1 teaspoon hot pepper sauce (I used the certified vegan Hot Stuff from the Wizard company; you could substitute 1 teaspoon crushed red pepper flakes if you prefer), 1/4 tsp. salt, 1/4 tsp. black pepper, and 2 minced garlic cloves.

Pulse until minced - you'll need to scrap down the sides of the blender with a spatula a time or two.

Cover and chill for one hour, then stir in 1 and 1/2 tablespoons olive oil just before serving. 2 tablespoons of the sauce are 40 calories.


Here it is stirred into rice!

Cost:
cilantro $1.69
onion $0.41

Napa Cabbage and Snow Pea Slaw

I find that a coleslaw made of regular green or red cabbage makes me feel very heavy; as an anecdote, I once heard that professional speed eaters practice with foods like cabbage that are hard for the stomach to break down, so I guess my feeling of heaviness makes sense! Napa cabbage (also known as Chinese cabbage) has a lighter, frillier feel to it, so I find that slaw made with it is lighter on the stomach and great for warm weather.

To prepare this dish, combine 4 cups sliced napa cabbage, 1/2 cup trimmed snow peas, sliced lengthwise into 1/8-inch thick strips, 1/2 cup bean sprouts, 1/2 cup (1/8-inch) julienne-cut and peeled jicama, 1/4 cup (1/8-inch) julienne-cut red bell pepper, 2 tablespoons sliced green onion and 2 tablespoons finely chopped cilantro. Set aside.

In a small bowl, combine 2 tablespoons raw sugar, 2 tablespoons fresh-squeezed lime juice, 1 tablespoon soy sauce (in place of the fish sauce in the original recipe), 1 teaspoon dark sesame oil, 1/2 tsp. grated fresh ginger and a dash of ground red pepper; stir well with a whisk. A lemon zester works well to grate the ginger.

Drizzle the dressing over the slaw, tossing well to coat. Let chill for 30 minutes before serving. 1 cup is 70 calories - you'll have 4 side servings.

Cost:
limes $1.05
ginger $0.36
napa cabbage $2.59
snow peas $0.68
bean sprouts $1.99
jicama $0.70
red bell pepper $1.67
green onions $0.99
cilantro $1.69

Springtime Pea Soup

This soup is absolutely darling served in tea cups, and really does practically scream 'spring'!

Thaw a 10-ounce package of frozen petite green peas. Set two tablespoons of peas aside, and place the rest in a blender, along with 1 and 1/2 cups vegetable broth and 1/2 cup vegan sour cream. I used to always use Tofutti's version, but a new vegan option was on the grocery shelves this week, and I like it even better - so definitely check out the sour cream from Vegan Gourmet (www.followyourheart.com).

Process until smooth, then strain the mixture through a fine-mesh sieve over a bowl - I find that it's helpful to use a spoon to press down and make sure all the liquid makes it through. Discard the solids.

Stir 1/4 tsp. salt and 1/4 tsp. black pepper into the soup. The recipe said to cover and chill thoroughly, so I let mine chill about 4 hours before serving.

Ladle 1/2 cup soup into each of 5 bowls (or tea cups!). Garnish each serving with about 1 teaspoon of the reserved peas. Each serving is 90 calories.

Cost:
frozen peas $2.19
vegetable broth $2.69
vegan sour cream $3.99

Insalata Pizzas

These cute individual topped pitas make a great quick dinner.

Place 4 (6-inch pitas) on a baking sheet - I used the whole wheat pitas from The Baker. Sprinkle each with 1/2 tsp. minced garlic (you can used bottled minced garlic as a time saver, but I chopped up a couple cloves at home). Next top each with 1/4 cup shredded vegan mozzarella (such as Galaxy Foods) and divide 1/2 cup thinly sliced Vidalia onion evenly among the pitas.

Bake at 475 degrees for 8 minutes.

While the pitas are in the oven, combine 1 tablespoon cider vinegar, 2 teaspoons olive oil and 1/4 tsp. crushed red pepper in a large bowl, stirring with a whisk. Stir in 1 cup quartered grape tomatoes, 1/4 cup chopped and pitted kalamata olives and 2 tablespoons chopped basil. Add 4 cups gourmet salad greens and toss to coat.

Place one cup of the salad mixture on top of each pita. One topped 'pizza' is 320 calories. These are best served immediately - careful though! The pita crust is quite crunchy after its stint in the oven, and I actually cut my lip a little - oops.

Cost:
pitas $1.99
vegan mozzarella $3.39
Vidalia onion $1.13
grape tomatoes $1.99
basil $1.29
gourmet salad greens $3.00

Strawberry-Basil Sorbet

Strawberry jam makes this four-ingredient sorbet about as easy as they come.

In a saucepan, combine 2 and 3/4 cups water with 1 cup strawberry preserves - I used the strawberry fruit spread from Whole Foods' 365 brand, which I particularly like because it is sweetened with white grape juice instead of sugar.

Bring to a boil over medium-high heat, then cook for 2 minutes. Let cool completely - I strongly recommend letting it chill at least 8 hours, since this means your ice cream freezer will work best.

Once cool, stir in 1/4 cup chopped basil and 2 tablespoons lemon juice. That's it! Now transfer to your ice cream maker and freeze according to manufacturer's instructions. Don't forget you'll probably need to freeze the bowl of the ice cream maker about 24 hours in advance.

Transfer the sorbet to a freezer-safe container and freeze one additional hour until firm. 2/3 a cup is 180 calories.

Cost:
strawberry preserves $1.99
basil $2.99

Romaine Lettuce with Red Pepper and Olives

Here's just a simple accompaniment to any meal; I have family in town, so I can't do much more than that tonight! Have the entire salad for one entree-sized lunch if you prefer.

In a bowl, combine 4 cups (1-inch pieces) romaine lettuce, 1/3 cup diced red bell pepper, 1/4 cup diced red onion, 1/4 cup crumbled vegan feta (such as Sunergia), 2 tablespoons chopped and pitted kalamata olives, and 1/4 tsp. dried oregano.

Drizzle 1/4 cup Italian dressing over the salad - I used the Tuscany Italian from Annie's Naturals, which is all vegan. Toss to coat.

1 cup is a side salad of 60 calories.

Cost:
romaine lettuce $3.99
red bell pepper $0.69
red onion $0.27
kalamata olives $5.99
vegan feta $3.69
Italian dressing $3.49