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

Warm Turmeric Chili

Not really a chili, not really a soup ... this is a dish that warms you and lets you know I love you. It is easy to make and oh so good for you. Early spring cauliflower is the best and comes in all

Happy Lunar New Year Noodles

My kids love these noodles. Every lunar new year we make them in honor of longevity. It's such a wonderful way to include the kids in the dinner preparation. I love listening to them talk about how

Green Cauliflower Trees

It's so much fun making food that I know my grandchildren will love! They love color and they love anything that looks like miniature somethings. The texture of cauliflower is crunchy and tender at

bottom of page