Faith, Hope and VeggiesI can do everything through him who gives me strength – Philippians 4:13

Pita Bread

1 package active dry yeast

1 1/4 cups warm water

1 tsp sugar

1 cup whole wheat flour

2 cups unbleached flour

1 tsp salt

In a large bowl, or the bowl of a stand mixer, add the yeast, water and sugar.  Let is sit for about 5 minutes until the yeast starts to get foamy.  Add in the flour and mix until it is well incorporated, if you are using a mixer mix it with a dough hook.  Knead it for about 10 minutes until the dough is smooth and elastic, but no longer sticky.  You may need to add a little flour while kneading it.  Roll the pita dough into a ball and lightly coat it in olive or canola oil.  Place the dough in a large bowl and cover it with plastic wrap and a towel.  Set the bowl in a warm place to rise for an hour until it has doubled in size.

Once the dough has risen turn it out onto a well floured surface.  Roll it back into a ball and then cut it in half.  Cut each half into 4 equal pieces.  Roll each piece of pita dough into small circles about 4 -5 inches across.  Put  them on a sheet pan, 4 to a pan and then cover them with a towel.  Let the pita rest while you prepare the oven.  Move one rack all the way to the bottom position and one all the way to the top position.  Preheat it to 500.  You have to have a super hot oven to make the pita puff up.

Once the oven is heated up place one tray of pitas on the bottom rack and bake for 4 minutes.  Quickly move the pan to the top rack and bake another 2 -3 minutes.  Remove from the oven and immediately place the pita bread between 2 towels to cool. Repeat with the next tray of pita.  Keep them covered until you are ready to serve them or they are completely cool.  Once the pita is cool you can store them in a bread bag.

Broiled Asian Tofu

1 block of tofu well drained and pressed (just make sure you don’t squash the tofu)

1/2 cup low sodium soy sauce or Bragg’s

1 TBSP rice vinegar

1 tsp ground ginger or 1 TBSP fresh finely minced

1 clove of garlic very finely minced

2 tsp sesame oil

2 TBSP agave nectar, honey or maple syrup

Combine the soy sauce, vinegar, ginger, garlic, syrup, and sesame oil in a bowl and mix it well.  Once the tofu is drained slice it into 1/4 inch slices.  Place the tofu slices in a large flat dish (like a pyrex dish), so the slices are in a single layer.  Pour the marinade over the tofu.  Let it marinate for at least 30 minutes, turning it once (the longer it sits in the marinade the better).

Turn the broiler on high.  Place the tofu on a lightly oiled baking sheet and broil it for 10 minutes and then turn it over.  Broil it for 5-8 minutes on the other side.  Just watch so it doesn’t start to burn.  It should be very well browned with slightly crispy edges when it is done.

Pout the remaining marinade into a small sauce pot and bring it to a boil.  Turn off the heat.  Serve it over the tofu.  It is also great on brown rice and greens.

Irish Soda Bread

2 TBSP flax seed meal

4 TBSP water

1 1/4 cups soymilk

2 tsp apple cider vinegar

2 cups whole wheat flour

1 cup unbleached flour

2 TBSP sugar

1 TBSP baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup Earth Balance

1 TBSP caraway seeds

1 cup raisins

Preheat oven to 375.  Mix together the flax meal and the water in a small bowl and set aside.  Combine the soy milk and the vinegar and set aside.  In a large bowl combine the flours, sugar, baking powder, baking soda and salt.  Add in the butter and rub it into the flour until it is completely incorporated.  Mix the milk and the flax seed mixture together and then add to the flour.  Mix it in with a fork until it is well combined.  Turn it out onto a well floured surface and shape into a round loaf.  Put the dough on a baking sheet lined with parchment, foil or a silpat.  Cut a cross on the top of the dough.  Bake it for 35 to 40 minutes.  Let cool on a rack.

Corn Bread

2 TBS ground flax seeds

4 TBS water

2 Cups soy milk

1 tsp apple cider vinegar

2 Cups corn meal

1 Cup whole wheat flour

1/4 Cup sugar (you can sub agave, honey, or maple syrup)

1 tsp salt

3 tsp baking powder

1 tsp baking soda

Preheat the oven to 350.  Combine the flax seed and the water in a small bowl and set aside to thicken (this is an egg substitute).  Combine the soy milk and the vinegar in another bowl and set aside (the milk will start to curdle a little).  Combine all of the dry ingredients in a large mixing bowl.  Add the soy milk and the flax to the dry ingredients and mix until it is well combined.  Pour the corn bread batter into greased 9 x 13 baking pan (I always bake mine in my cast iron skillet so it gets a really nice crusty bottom).   Bake about 20-25 minutes.