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.

Whole Wheat Vegan Pancakes

I love pancakes, and yes, there is nothing better than those starchy white, fluffy pancakes we have all ate in the past. Think you can't have healthy pancakes without buying the Heart Smart Bisquick? That is blasphemy, I say! Ever since I was a kid I always thought those shaker jug pancake mixes were the devil; or their even worse counterparts, frozen waffles! I was positive that Eggo was made to trick families into not cooking. Little did I know it was either laziness, lack of interest, or never having the taste of homemade. Maybe a little of all?

Anymore, no one makes anything homemade. Yet, I find there are many in the vegetarian and vegan communities who are practicing more cooking. This could be because pre-made vegan foods are outrageously expensive, but I think it is also an awareness of what we put into our bodies. With this economy, it is actually much cheaper to buy foods in bulk at a health food store than it is to buy normally from Wal-Mart.

I say unto all you vegetarians, vegans, or aspiring health nuts, "Throw away those frozen discs of high fructose flavorlessness, and pour out those jugs of Bisquick. It's time to cook!"

Whole Wheat Vegan Pancakes

• 1 1/4 cup whole wheat flour
  
• 3 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup pureed extra firm tofu
• 1 cup soy or rice milk
• 1 tbsp. salad oil
• 1/2 cup water

1. Blend all dry ingredients together.
2. Separately, mix tofu, soy milk, canola oil, and water until thoroughly mixed.
3. Slowly add the dry mixture to the moist mixture making sure to beat out all the lumps between additions.
4. Pour out desired amounts onto a medium heated pan. (I usually make them around 6-7 inches wide.
5. When the bottoms look lightly browned, flip the pancakes.

I suggest using Earth balance margarine to butter the tops with. The fats in it are omega-3 which is extremely important in anyone's diet. I would also try brown rice syrup as a very healthy topping for these pancakes. I am going to try some the next time I hit the health food store. I'll post my findings on that.

You should have a lot left over unless you are making this for several people. I take the leftovers and individually wrap them in plastic wrap, then put them in a freezer bag with all the air removed. Viola! I have frozen pancakes for busy mornings without the unhealthy trade-off!

Until next time!