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Sandwich red onion portobello mushrooms pitas arugula red bell peppers TAHINI SPREAD Tahini water lemon juice Dr. Bragg Liquid dates clove garlic
Viewed: 46 - Published at: 9 years agoIngredients
- SANDWICH
- 1/2 large red onion, thinly sliced
- 4 large Portobello mushrooms, stems removed
- 4 whole grain pitas
- 2 cups large arugula leaves
- 2 medium drained roasted red bell peppers, from jar, seeded and cut into 1/2-inch-thick slices
- TAHINI SPREAD
- 3/4 cup tahini (pureed sesame seeds) or 1 cup unhulled sesame seeds
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning blend, to taste
- 1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
- 2 pitted dates, chopped
- 1 small clove garlic, chopped
Method
- Preheat oven to 375 degrees.Arrange mushrooms and onions on baking sheet and roast until tender, about 15 to 20 minutes.
- Meanwhile, make tahini spread by blending all ingredients together until creamy in a food processor or high powered blender. (If using whole sesame seeds, blend sesame seeds with 1/4 cup of water until creamy and then add the other 1/4 cup water and remaining ingredients).
- When mushrooms/onions are done, split pitas in half horizontally and warm slightly. Spread generous amount of tahini spread on top half of split pita. Place 1/2 cup arugula on bottom half and then 1 mushroom cap (pat dry with paper towels to absorb liquid), sliced onion and roasted red pepper.
