Portobello Red Pepper Pita
Another winner from Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Revised Edition My Burger loving husband was in 7th heaven eating these! The portobello gives a meaty texture and all the fixins give it the juicy goodness former burger lovers miss when they go vegan. Ingredients: Serves 4 4 large portobello mushrooms, stems removed 1/2 large red onion, thinly sliced 4 whole wheat pitas 2 cups arugula leaves 2 medium roasted red peppers from a jar, seeded and cut into 1/inch-thick slices For the Tahini Spread: 3/4 cup raw tahini 1/2 cup water 1 tbs fresh lemon juice 1 medjool date, chopped 1 clove garlic, chopped 1 tbs no-salt seasoning 1 tsp Bragg Liquid Aminos or low-sodium soy sauce Directions: Preheat oven to 375. Roast onions and mushrooms on baking sheet until tender, 15 to 20 minutes. Make the tahini spread by blending all the ingredients in a high powered blender until creamy. Split pitas and warm slightly. Sprea
