Mediterranean Spread

I had an old friend over today, and decided to make a light snack. I used the flatbread recipe to put a Mediterranean spread over. This spread is great warm or cold, and has a fresh but savory flavor. It's easy to make, and will impress any guest.

Mediterranean Spread

1 chopped tomato
1/2 chopped cucumber
1 chopped medium sized yellow onion
2 cloves chopped garlic
2 tbsp. canola oil or water
Salt to taste

1. Warm a medium to large frying pan with canola oil or water over medium heat. If you use water, use a non-stick or better a hard anodized pan.
2. When the pan is warmed, add onions and garlic.
3. Cook the onions and garlic until they are caramelized (or a nice brown color) stirring often.
4. Add cucumber and tomato to pan. Cook until the cucumber starts to look a little transparent.
5. Turn off heat, and let the pan cool for a few minutes.
6. Pour the vegetables into a food processor, and blend until smooth.
7. If you want your spread to be a little thicker, pour the blended mixture back into the pan and add 1 tbsp. of arrow root powder, or cornstarch if you do not have any. Heat until it thickens to desired consistency.

I put this spread over the Mediterranean flatbread. The flatbread was hot and fresh with the hot spread, and even as it cooled it was great. This recipe is a great crowd pleaser.

Flatbread on the run!

I was recently browsing the Vegan Kaleigh blog when I happened upon her recipe for flatbread. It includes three ingredients. That's it! So simple. So easy. So why shouldn't I complicate it, right? Her great original recipe can be viewed here - Flatbread Lunch. If you would like to see my 'I have to complicate everything' version, then read on!

Another great thing about these flatbreads is that they are freezable. Even though they are fast and easy to make, sometimes you have 5 minutes to eat before you have to run right back out the door. So making these beforehand can still be a benefit!

My version is still fast, but requires a lot more ingredients, but because of her super easy recipe, we can revise it to make different flavors of her original. I made a sort of Italian flavored flatbread for dinner this evening. I did the following:

Italian-Style Flatbread


1 cup whole wheat pastry flour
1/4 cup vital wheat gluten
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. oregano
1 tsp. garlic powder
1/2 cup water

1. Mix dry ingredients well.
2. Mix in water. The longer you let this sit, the more the vital wheat gluten activates. It should be completely finished in 30 minutes. It will act more like white dough, which is fabulous to work with, but still be as healthy as whole wheat.
   
3. Divide dough into 4-5 pieces.
4. Roll out long flatbread pieces on a well floured surface with a rolling pin.
5. Put into a dry frying pan and cook on one side until it starts to puff. Turn over and finish cooking. The whole cooking process should only take about 2 minutes.

I topped my piece of flatbread with fresh spinach leaves, Not Chicken Salad, carrot shavings, and sliced black olives.












Want to make some different flavors?

For some Mediterranean flair, replace the oregano with rosemary, then top the flatbread with a Mediterranean spread.

Want some Asian fusion? Replace the oregano and salt with 2 tablespoons of light miso. Top with sauteed shiitake mushrooms and bean sprouts!

How about spicy Mexican flavor? Use 1 teaspoon of tomato paste, 1/4 teaspoon of red chili pepper flakes, reduce oregano to 1 teaspoon, 1 tablespoon of ground toasted cumin, and 2 tablespoons of garlic powder. Add black pepper to taste.

Or maybe you liked the idea of a bit of Italian, but want more Italian toppings. Top this with Bruschetta which you can make by mixing a chopped tomato, 2 tablespoons of basil, 1 teaspoon of olive oil, 1 tablespoon of garlic, and 1 teaspoon of oregano. Add salt and black pepper to taste.

What's for lunch? - Not Chicken Salad Salad

Today I experimented on lunch and made a not chicken salad on top of salad. It turned out pretty well, but it is not something to make if you have little time. It is definitely a meal you can make the night before and take to work or school with you the next day. Here is the recipe for Not Chicken Salad:

Not Chicken Salad

2 tsp. Vegan Chicken Better than Bouillon
1 tbsp. yellow mustard
1/2 cup TVP
3/4 cup water
2-3 tbsp. Veganaise

1. Combine TVP, yellow mustard, and bouillon in a small mixing bowl.
   
2. Add water and mix well.
3. Make sure that all the TVP is covered in the liquid. Let it sit for 30 minutes. Check at 20 minutes to make sure there is enough water for the next 10 minutes. TVP can sometimes soak up more than normal.
4. Prepare desired salad ingredients while the TVP soaks.
5. Stir Veganaise into TVP mixture and spoon onto salad.

This should make enough for your salad and a salad wrap for later. I will probably make a salad wrap tomorrow, so check back soon!