How to make Scramble Tofu Egg Wrap + Seaweed Tortilla from scratch (recipes)

Ingredients:

Wrap:

450 gram Whole Wheat Flour

160 ml Very Warm Milk

1/3 cup Vegetable Oil

1 piece Sushi Seaweed

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

Filling:

2 Sliced Cheddar 

180 gram Firm Tofu

4 Eggs

1/2 Red Bell Pepper

1/2 Onion

1 tablespoon Milk

1/3 teaspoon Dried Basil

1/2 tablespoon Onion Powder

1/3 teaspoon Salt

1/3 teaspoon Ground Black Pepper

Instruction:

Lion Quesadillas

Ingredients:

Carrot dough:

2 cups Whole Wheat Flour

3/4 cups Carrot Puree

1/4 cup Vegetable Oil

1/2 teaspoon Salt

1 teaspoon Baking Powder

Wheat dough:

1 cup Whole Wheat Flour

30 ml Vegetable Oil

70 ml Water

1/8 teaspoon Baking Powder

1/4 teaspoon Salt

Decoration:

1 tablespoon Cocoa Powder

Filling:

2 tablespoons Corn

2 tablespoons Black Olives

2 tablespoons Black Beans

Instruction:

Turtle Pancake

Ingredients:

1 cup Whole Wheat Flour

1 cup Whole Milk

1 egg

1/2 Ground Nutmeg

1 teaspoon Ground Cinnamon

1 teaspoon Vanilla Extract

1/8 teaspoon Salt

Instruction:

To prepare the batter…

1. In a medium mixing bowl, mix all ingredients together until it becomes smooth and has no lump.

2. Pour the batter in a zip bag.  Sqeeze the batter to a corn of the bag.  Tie up the top.  Trim a tiny hole off the corner as a pastry bag.

3. Grease a frying pan with half teaspoon of vegetable oil over medium heat.

4. When the pan is hot enough, "draw" an outline of a turtle body with the batter.  Cook it for 10 seconds.

5. Fill in the rest of the body part and cook for another 1 minute.  When the pancake is firmed enough, flip it over and cook for another 1 minute.

6.  With the same tecnique in step 2, "draw" an outline of a turtle shell.

7. Last, make some mini pancakes for the turtle feet and the turtle head with the rest of the batter.

8. To assemble the turtle, place a mini pancake on each foot and the head.  Place about 3 pancakes in the centre.  Then, place the shell on top.  Serve with maple syrup. 

Sun Dried Tomato Soft Biscuit

Ingredients: make about 30

1 cup Whole Wheat Flour

1/3 cup Sun Dried Tomatoes

1/3 cup Sunflower Seed

1 tablespoon Dried Basil

1 tablespoon Paprika

1 tablespoon Onion Powder

1/4 teaspoon Ground Black Pepper

1 teaspoon Salt

3/4 teaspoon Baking Powder

275 ml Water 

Instruction:

To prepare ahead…

1. Soak the sun dried tomatoes in water for 1 hour.  Drain.  Finely chop them into small pieces.  It should be 1/3 cup. 

2. Spread the sunflower seeds evenly on a baking tray.  Bake for about 12 minutes at 300F/150C.  Finely chop the seeds.

3. In a medium mixing bowl, combine all the dry ingredients together.  Add water.  Mix and knead the mixture into a sticky dough. 

4.  Lay a baking sheet on a baking tray.  Spread and pat the dough evenly on the tray with a hand.  You can wet your hand to prevent from sticking.

5. Bake the dough for about 15 minutes at 450F/230C.

6. When the big sheet of biscuit is still hot, cut it into many small triangles.

7. Place the triangles back to the oven, and bake for another 7 minutes.  Cool them completely on a rack before storing them in a air-tight container.

Who's hand?  

Ethan was nibbling the biscuit at first...

Soon he started to have bigger bites and got one more piece...

He ended up eating three big pieces in a row.  My big boy!