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