Fig, Tofu Ricotta, and Caramelized Onion Flatbread [Vegan]

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the Flatbread:

1 packet (2 ¼ teaspoons) active dry yeast

½ teaspoon organic cane sugar

¾ cup warm water

2 cups white whole wheat flour

2 cloves garlic, minced

1 tablespoons rosemary, minced

¾ teaspoon salt

1 tablespoon olive oil

subheading: For the Ricotta:

1 14-ounce package firm tofu

2 cloves garlic, minced

¼ cup olive oil

1 lemon, juiced

2 tablespoons nutritional yeast

1 tablespoon fresh basil, chopped

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon pepper

subheading: For the Caramelized Red Onion:

1 red onion

2 tablespoons olive oil

2 teaspoons brown sugar

½ teaspoon salt

subheading: For the Glaze:

1 cup balsamic vinegar

¼ cup maple syrup

subheading: For the Toppings:

Vegan ricotta (see above)

Caramelized red onion (see above)

1 pint black mission figs

Arugula

¼ cup walnuts, toasted

Balsamic glaze (see above)

Directions at onegreenplanet.org

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