There are so many places I’d love to visit one day, and Greece near the top. Maybe it’s all that Ancient history that draws me there, or perhaps its many beaches. And maybe I just have a longing for the taste of real Greek food.
I love finding vegetables that have the texture of meats that I used to eat before I became a vegan. Shawarma is a dish that is usually made with lamb, and my version uses the portobello mushroom cap, sliced thick. I hope you like it. I also use muun chi CoCoFir as a wonderful thick turmeric spread to go along with the experience.
Place the following onto a baking dish in a 425 degree oven for about 20 minutes til tender. Put 4 pitas on the rack for the last 5 minutes to warm.
3/4 pound portobello mushroom caps, cut in long lengths that are about 1/2 inch thick. 1 medium red onion, cut into half moon slices about 1/3 inch thick
3 T extra-virgin olive oil
1 tsp ground cumin, coriander and smoked paprika
salt and pepper to taste
While the veggies are roasting, thinly slice 1/2 med. red cabbage til you have about 2 cups packed.
Sprinkle the cabbage with lemon and a couple tsp of olive oil.
Make a yummy turmeric sauce with
3/4 c. muun chi CoCoFir
1 tsp turmeric
salt and pepper
1 crushed garlic clove
Serve the pita warm. Spread the turmeric sauce on the pita (probiotic), then the cabbage (prebiotic) - together you get the postbiotic - topped with the mushroom mixture. Garnish with cilantro or mint. Eat with a fork and knife, or get messy and fold and eat with your fingers. Close your eyes, and suddenly you’re in Greece! Yummmmmm!