Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Broccoli
1/2 c Cauliflower (optional)
2 tb Carrot -- finely grated
2 tb Red cabbage -- finely grated
2 tb Yellow squash -- finely
-grated
1/4 c Barbecued Onions (see
-recipe)
1 Whole wheat tortilla,
-chapati, or pita
1 tb Eggless mayo or tofu mayo
3 Thin slivers of dill pickle
1/2 c Lettuce -- finely shredded
1/2 c Alfalfa sprouts
2 Avocado slices (optional)
ds Sea salt, Spike or salt-free
-seasoning (optional
Prepare the vegetables. Cut broccoli into thin
lengths, using only florets and upper portion of
stalk. Break cauliflower into tiny florets. Place
broccoli and cauliflower in vegetable steamer,
covered, over boiling water for 5 minutes or until
vegetables are tender when pierced with tip of sharp
knife. Combine carrot, cabbage and squash and mix
thoroughly.
Prepare the barbecued onions, if desired.
Assemble the goodwich. In hot dry skillet, heat
tortilla or chapati, turning from one side to the
other until soft but not crisp. Place on large sheet
of plastic wrap. If using pita, heat in oven for a few
minutes to soften it, and cut a sliver from top so
pocket opens easily. Combine all other ingredients;
mix well, and stuff into pocket.
Spread tortilla with eggless mayo. Add a line of
broccoli down center. Crumble cauliflower and place
aline of it on broccoli. Add a line of pickle, a line
of grated vegetables, a line of barbecued onions. Top
with lettuce, sprouts and avocado. Sprinkle with Spike
if desired.
Roll tortilla tightly, crepe-style, around vegetables.
Wrap tightly in plastic wrap until ready to serve.
This Goodwich will keep for 2-3 days in the
refrigerator. Cut it in half and push plastic wrap
partially down, but leave one end closed to catch the
drippy sauces.
Source: Fit for Life, by Harvey and Marilyn
Diamond/MM by DEEANNE
