Swap out traditional bread or baguette and use a whole wheat pita to create this vegetarian Portobello Red Pepper Pita pockets which are filled with mushrooms, roasted red peppers, onions and some greens. The sauce is the biggest surprise which takes tahini to a whole new level combination of savory and sweet. The MSC Chef Life team paired this pita pocket with a side of tomato, mozzarella and basil salad.
Recipe written by MSC Chef life from
Miracle Sister Campus
Edited by EatSmileGlow
Time: Under 30 Minutes Level: Easy Servings: Four
Children’s Aid launched Go!Healthy, its nutrition education and health promotion initiative. Through five unique programs, including Go!Chefs, Go!Healthy provides education and resources about nutrition, wellness and the joys of healthy cooking and eating to children and families served by Children’s Aid. This recipe is from the 2018 Junior Chef’s Competition.
Add Mushrooms to skillet and cook for another 2-3 minutes.
After the Mushrooms are cooked, add ½ teaspoon of Salt and mix. Turn off heat.
Drain Red Bell Pepper from the jar and cut into ½ inch slices. Add them to the skillet.
If dates are very hard, place them in a bowl and cover them with water for 10 minutes. Drain before using.
In a small blender, add Tahini, Water, Garlic, Medjool dates, Salt and Bragg’s Liquid Aminos. Blend into well mixed and smooth.
Cut open the top of the pita, open up and put the Arugula at the bottom. Drizzle with the Tahini-Date spread.
Put Mushroom, Bell Pepper and Onion mixture on top of the arugula and then top again with the Tahini-Date spread.
To roast a fresh Red Bell Pepper, Preheat oven to 425°. Place the whole bell pepper on a sheet pan and cook for about 25 minutes, until the skin starts blistering. Remove from heat and put the pepper into a paper bag. Once cooled, remove the skin from the pepper and enjoy!