Mexican-Inspired Buckwheat Crêpes [Vegan, Gluten-Free]

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

subheading: FOR THE SPICY CAULIFLOWER FILLING:

½ a medium-sized cauliflower, broken into small florets

2 teaspoons of olive oil

½ teaspoon of cumin

½ teaspoon of smoked paprika

¼ teaspoon of salt

1 cob of fresh corn, kernels removed

1 can of black beans, drained and rinsed

2 tablespoons of roughly chopped cilantro

1 tablespoon of lime juice

Good pinch of salt

subheading: FOR THE MOLÉ SAUCE:

12 sun-dried tomatoes, soaked in 1 cup of filtered water

2 dates

1 fresh tomato, chopped

1 tablespoon of lime juice

½ an avocado

½ teaspoon of salt

⅛ teaspoon of cayenne pepper

1 teaspoon of smoked paprika

1 teaspoon cumin

1 ½ tablespoons of raw cacao powder

2 tablespoons of olive oil

½ cup of water from the sun-dried tomato soaking water

subheading: FOR THE COCONUT AIOLI:

½ cup of thick coconut cream

1 teaspoon of seeded mustard

1 teaspoon of lemon

Pinch of salt

subheading: FOR THE BUCKWHEAT CRÊPES:

1 cup of soaked buckwheat

¾ cup of water

1 teaspoon of apple cider vinegar

1 teaspoon of tamari

½ teaspoon of cumin powder

½ teaspoon of turmeric powder

A pinch of salt

Directions at onegreenplanet.org

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