Chapati
• 2 cups flour
• 1/4 cup hot water
• 1/4 cup oil

(I have experimented with coconut, canola, sunflower, almond, olive, and even sesame - which was way too strong. Olive oil is a good choice for its other benefits.)

Add hot water to flour, mix a bit, then add oil to the mix. Keed till smooth. Take small balls and roll them out with a rolling pin (I go for 6 to 8 inch diameter and thin). On a hot iron skillet, simply toss on. When it fluffs up like a pita (it will puff with large air pockets in it) flip it till it is done. Repeat for the rest.

Peanut-Tahini Dip
• 4 or 5 green onions
• jar of tahini
• 1/2 cup fresh peanut butter
• 1/4 cup soy sauce
• soy milk

Chop the green onions into small sections. Put the jar of tahini into a non-stick pot. Add the 1/2 cup fresh peanut butter, then 1/4 cup soy sauce, and the green onions. Add sufficient soy milk so that you can stir it. Heat, continually stirring, and adding soy milk until it has a thick creamy consistency. Once hot it is done.

Now, dip flat bread into sauce and MUNCH!
Serves 6-10 people depending on if it is a main dish or not. Very quick and easy party food.
(Please use organic ingredients, if not for yourself, do it for the rest of the world)

Slice cukes into paper thin medallions. Marinade in vinegar. Arrange on plate. Sprinkle with chiles, sugar.

To serve:
Let sit at room temp for half hour to marry flavors. Serve with yoghurt, pita or baguette.

Set tofu brick on plate, slice into cubes, leaving together.

To make dressing:
Combine honey, dijon and seasonings to taste. Whisking, drizzle olive oil until dressing emulsified.

To serve:
Put dressing over tofu, let sink into cuts. Arrange carrot atop tofu.