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1
Prepare the vegetables.
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2
Cut broccoli into thin lengths, using only florets and upper portion of stalk.
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3
Break cauliflower into tiny florets.
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4
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.
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5
Combine carrot, cabbage and squash and mix thoroughly.
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6
Prepare the barbecued onions, if desired.
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7
Assemble the goodwich.
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8
In hot dry skillet, heat tortilla or chapati, turning from one side to the other until soft but not crisp.
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9
Place on large sheet of plastic wrap.
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10
If using pita, heat in oven for a few minutes to soften it, and cut a sliver from top so pocket opens easily.
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11
Combine all other ingredients; mix well, and stuff into pocket.
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12
Spread tortilla with eggless mayo.
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13
Add a line of broccoli down center.
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14
Crumble cauliflower and place a line of it on broccoli.
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15
Add a line of pickle, a line of grated vegetables, a line of barbecued onions.
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16
Top with lettuce, sprouts and avocado.
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17
Sprinkle with Spike if desired.
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18
Roll tortilla tightly, crepe-style, around vegetables.
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19
Wrap tightly in plastic wrap until ready to serve.
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20
This Goodwich will keep for 2 to 3 days in the refrigerator.
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21
Cut it in half and push plastic wrap partially down, but leave one end closed to catch the drippy sauces.
