Daily Random RecipeINGREDIENTS:1 Whole Wheat, Spelt, or other Medium Tortilla - 10 inches or so.1/2 Cup of Tomato Sauce - Home made or Jar is fine2 Tablespoons fresh Basil Leaves, chopped1/2 Cup sliced fresh MushroomsTeeny Pinch of Crushed Red Pepper Flakes (Optional, only if you like hot!)2 Tablespoons coarsely chopped Kalamata Olives1/2 Cup chopped fresh Spinach Leaves3/4 Cup Shredded Soy Cheese, White or Tofu cut in small chunksMETHOD:Bake the Tortilla on a pizza stone or just a flat pan in a toaster oven [great for one!] or preheated oven at 350 degrees until lightly browned. [10-12 minutes]Remove from oven and spread the Tomato Sauce within 1/2 inch of edge.Place Mushrooms, Olives, Spinach, Basil, Red Pepper Flakes, on top of sauce, then Sprinkle with Shredded Soy Cheese or TofuPlace back in oven for 10-12 minutes until looks toasty.NOTES:Makes 1 serving for one person.Thank you to Cindy from Simply Organic Products for the recipe!

(from veganfood.net)

Daily Random RecipeINGREDIENTS:1 tablespoon active dry yeast or 1/4 ounce / 8 grams package yeast1 1/2 cups lukewarm water7 tablespoons olive oil3 cups bread flour, plus extra for kneading1/2 cup whole wheat flour2 teaspoons coarse salt2 large cloves garlic, minced1/4 cup finely chopped kalamata olives1 teaspoon minced fresh rosemaryMETHOD:In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 min. Whisk in 4 tablespoons olive oil.In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as nec, until dough is shiny, elastic and no longer sticky, about 10 min.Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hrs.Punch down dough and place in a greased 13 x 9 inch (33 x 23 centimeter) baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes.Preheat oven to 400F/205C. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden 20 - 25 min. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm.NOTES:Makes 16 servingsFlatbread, called fougasse, is enjoyed throughout Provence. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal.Recipe By : Vegetarian Times, May 1998.

Daily Random RecipeINGREDIENTS:95 grams / 3 ounces firm regular tofu, patted dry and crumbled1/3 cup silken tofu, patted dry and crumbled1 1/2 tablespoons fresh lemon juice1 1/2 teaspoons tamari1/2 teaspoon nutritional yeast flakesMETHOD:Place all the ingredients in a food processor and process until completely smooth. Store in the refrigerator.