Easy Skillet Flat Bread

This is a delicious and pretty easy to make flat bread. It goes well with soup, with pasta, with beans and a salad and with whatever you can think of!

Note- You will notice that it does not have leavening. This meant for eating fresh off the skillet!

1 cup brown rice cooked according to package directions
1/3 block tofu, drained
4 Tbsp. olive oil
Salt to taste
4 cups all purpose flour
Water

In a blender, put the tofu and the brown rice with 1/2 cup water, process till creamy. Scrape into a bowl and add the salt and the olive oil,
mixing well. Little by little, add the all purpose flour, while mixing, until you have a dough. If after adding the 4 cups of all purpose
flour, you notice that the dough is still sticky, add a little bit of flour and knead until you have a soft dough.

Put flour over a clean surface and, after cutting the dough into large chunks, roll out with a pin until you have a medium size flat bread.
Cook on a hot griddle or cast iron skillet until golden brown on both sides. If you want to cook them in the oven, set the oven to 350º F for about
15 minutes and then turn, after it has baked for 15 minutes on the other side, check to see if they are done or leave a little longer, but watch them!
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Saucy Okra

Sometimes you just want an easy side dish to add to the whole meal. If you love okra, this is a tasty way to prepare it!
Prepare a sauce with the following ingredients:
1 garlic clove, tomato sauce, 1 medium red onion cut in slices 3 slices of Anaheim pepper
About 3 slices of sweet red pepper, salt to taste, 1/8 tsp. each of coriander, oregano, sweet basil, sage or rosemary,
and enough water to cover ingredients. Let it cook till it thickens and the vegetables are done.
If using frosen okra, thaw it while you make the sauce. Once the sauce is done, cook the okra in it for about 10 minutes.

Delicious as a side dish for rice!

Scrumptious Variation:
Prepare one of our tasty vegan sausage recipes and slice into the sauce before you add the okra, cook the okra as for main recipe.
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Sweet Fruity Pudding

Desserts can be wholesome and yummy at the same time. They can be simple and yet scrumptious. This pudding has all of those characteristics! And it is very easy to make too!

2 cups brown rice, cooked without salt nor oil. (Follow package instructions, but do not season. Make sure rice is soft.)
1 apple, peeled, seeded and cut in small chunks
1 cup crushed pineapple, drained
1 large banana, peeled and sliced
1/2 tsp. salt
1/2 cup brown sugar or to taste
1 cup tofu, drained and mashed
1 cup soy milk or more, if needed
1/2 cup raisins
1/4 cup sliced almonds (raw)

In a bowl, mix all the ingredients and drop the mixture into a greased bowl.
Bake at 350º F till top is golden brown (about 30 minutes).
Serve when cool.
You can add a dollop of cashew cream on top, if you like.

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Delicious Cracked Wheat Sausage Rollies

Rollies are a multi-faceted addition to your vegan repertoire. They go well as a side dish to rice, sweet potatoes, yams, potatoes, and if you have a taste for the exotic, plantains.
But they also make a great addition to pasta, you can also threw them into a full skillet of scrambled tofu or put them into a sandwich! Be creative with rollies, they'll go a long mile in your kitchen!
1 cup cracked wheat, soaked overnight and then boiled the next day about 10 minutes in a little bit of water or until soft
1 cup wheat germ
3/4 cup all purpose flour
3/4 cup potato flakes
4 Tbsp. cornstarch
Salt to taste
2- 1/2 Tbsp. onion powder (1 tsp. if you're not a huge onion lover)
1 tsp. garlic powder (1/2 tsp. if you love a more subtle taste)
2 tbsp. sweet paprika powder (you can also use smoked paprika when you feel like giving your rollies a different taste)
1/2 tsp. Italian Seasoning
1/4 tsp. dried sweet basil
1 Roma or plum tomato, seeded and chopped

In the blender process the tomato with very little water till smooth. Scrap into a bowl, add all the rest of the ingredients. Mix into a dough that is not too runny. With your hands, form little cylinders, flattening them up a little bit if you like. Cook in a skillet barely "painted" with olive oil till golden brown on all sides. This recipe yields quite a bit of little sausages rollies, so you can freeze some of the dough overnight if you like to prepare more for another meal.

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Butternut Squash Omelette Stuffed with Vegan Cheese

These are absolutely scrumptious! They have a little sweetness that makes them taste different but delicious!
1 small butternut squash, boiled, peeled and mashed
1/2 block tofu, drained
1 cup all purpose flour
1 Tbsp. onion powder
1 tsp. garlic powder
Salt to taste
1 cup soy milk
1 Tbsp. olive oil
Your favorite vegan cheese or 1 recipe or pimento cheese, prepared

In the blender, process the tofu and the milk till smooth. Scrape into a bowl, and add the butternut squash, mixing well.
In a separate bowl, mix all dry ingredients. Incorporate the dry ingredients into the tofu-butternut squash mix.
Mix thoroughly. You must have a batther that is thick, not lumpy and not runny.
When ready to cook it, grease a skillet with olive oil. Pour your batter using a large spoon, let the batter set, then cover with
the cheese and pour a new layer of batter on top. Let set, then flip and cook until golden brown. If you cook it in an electric
skillet, set it to 300º F.
Yields 4 to 6 omelettes, depending on the size you make them.

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