Sundried Tomato Olive Bread

Step 1. Whip together ( in a food processor):

3 tbsp. ground flaxseed

1/2 cup water

Step 2. Combine in bowl 1:

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

2 1/2 tsp. baking powder

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh basil

1/2 tsp. sea salt

Step 3. Combine in bowl 2:

Whipped flaxseed mixture (from step 1)

1 cup nondairy milk ( I used sweetened almond milk)

1/4 cup olive oil

Step 4. Add the wet ingredients (bowl 2) to the dry ingredients (bowl 1)

Add 1/3 cup finely chopped walnuts

Add 1/2 cup chopped pitted olives ( I used black olives and red olives)

Add 1/3 cup chopped sundried tomatoes

Mix well

The batter should be stiff and sticky.

Step 5. Bake

Lightly grease the loaf pan or other container that you are using to bake the bread. Add the batter to the loaf pan. Bake under 350 F for 40 mins.

Serve warm with your favorite dipping oil.

Vegan Pesto Sauce

Ingredients: (3 servings)

4 oz fresh basil

1/2 cup pine nuts

2 avocados / 1/2 cup daiya cheese

3 table spoon lemon juice

4 cloves of garlic

1/2 cup olive oil

sea salt

black pepper

red chili powder (optional)

Blend the ingredients in a food processor until smooth.

Your choice of using avocados or daiya cheese. Avocados make it more smooth.

Serve with pasta.

Basil Tofu Eggplant

Ingredients: Eggplant, firm tofu, fresh basil, garlic, soy sauce, salt

1. Heat oil, add chopped garlic, eggplant and basil. Stir. Let the oil cover each side of the eggplant. Cook 3 mins. Set aside. It is ok if the eggplant is still hard.

2. Heat oil, cook firm tofu, each side 5 mins. 

3. Add cooked eggplant to tofu. Add soy sauce. Cover the pan over medium heat and cook 5 mins.

4. Add salt.

Tip: Keep an eye on the food after adding soy sauce to it. It is safer to use medium heat. Soy sauce dries faster than you think.