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.
Spread tahini spread generously on top half of each pita.
Place 1/2 cup arugula, 1 mushroom cap (patted dry) and one quarter of the onions and roasted red pepper on the bottom half of each pita.
Place on the top half of pita.