One of my resolutions this year was to start eating more vegetables in the raw. And I don't mean a bland house salad or a platter of veggies encircling a tub of onion dip. I wanted a main course — high in protein, rich in vitamins, and smashingly tasteful. And as it turns out, this final product happens to be vegan as well.
Vegan Mediterranean pita pockets are a taste bud-tickling meal for any health-conscious citizen who wants to feel full and doesn't have a whole lot of time on their hands. It also has the ability to transport you to a seaside café in Mykonos... if you close your eyes and turn on an oscillating fan.
- 1 red bell pepper, julienned
- 1 orange bell pepper, julienned
- 1 yellow onion, thinly sliced
- 1 tomato, cut into thin wedges
- 8 Ounces hummus
- 2 meat-free chicken breasts, such as Quorn or Gardein
- Juice from 1/2 a lemon
- 1 Teaspoon black pepper
- 1 Teaspoon oregano
- Pinch of rosemary
- Dash of cayenne (optional)
- 1/4 Cup olive oil
- 4-6 whole-wheat pitas
- 2 Cups fresh spinach
Preheat the oven to 250 degrees. Place the pitas on either a baking sheet or directly on the oven rack to keep warm.
Combine the bell peppers, onion, and tomato wedges in a large plastic bag. Add the lemon juice and the black pepper. Seal the bag and shake well, coating the vegetables.In a large frying pan or skillet, pour in the olive oil. Once heated, place the "chicken" breasts in the pan. Cook for 5 minutes, and then season with rosemary and oregono; flip, and cook for 10 minutes on the reverse side.
Remove the meat-free chicken from the heat. Remove the pita pockets from the oven and let cool.
On a cutting board, slice the meat-free breasts into thin strips.
Open a pita pocket and spread about 1-2 ounces of hummus within. Fill the pita with about a ¼ of lemon-vegetables, or more or less if you prefer, the spinach leaves, and the meat-free chicken strips. Repeat with the rest of the pitas. Season with a dash of cayenne... that is, if you like that extra kick.