top of page
Search

Pita bread with portobello mushrooms and CoCoFir

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!






24 views0 comments

Recent Posts

See All

I love sharing my food and hearing people smile. Yes, I said hearing people smile. Because when there is a food that is so yummy, you smile and can't help but "yum" at the same time, that's when yo

This month we continue to explore foods that are good for the heart. Zucchini is one of the best foods you can eat to enhance and support heart health. I love how easy it is to cut and cook, or simp

You know how much I love beets, don't you? The funny thing is that my love for them has very little to do with how they taste. My love for them comes from knowing how much they have changed my life.

bottom of page