1 tablespoon olive oil
1 1/2 pounds leaf lettuce - rinsed, dried and leaves trimmed
1/2 red bell pepper - sliced
1/4 cup diced frozen cooked vegetables
1 teaspoon Dijon mustard
1 clove garlic, chopped
1/2 teaspoon taco sauce
3 teaspoons granulated sugar
1 (8 ounce) can vegetarian French onion soup
1 lemon, juiced
ground cinnamon to taste
water to cover
1 small tomato, chunk
chopped green onions, chopped
Ground Tarragon for soup base
1 tablespoon vegetable oil
To Make Dough: In a small bowl, combine 1 tablespoon oil, 1/4 cup water, baking powder, cinnamon and salt. Stir until well blended. In a large bowl, whisk together all remaining flour, vegetable oil, baking powder, and salt. Fold in 1/4 cup of mixture to mixture just until dough forms. Add vegetable oil to mixture, one cup at a time, beating well after each addition.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place dough in bowl, cover with plastic wrap, and place in greased ceramic bowl.
Cover with plastic wrap, and refrigerate at least 6 hours before use.