This is not a recipe from Pinterest, but I wanted to share it since it’s one of my favorites for a lunch or light dinner. I originally grabbed it from some magazine several years ago and turned it vegan. I’ve since lost the original recipe but I make it from memory.
This recipe is great if you have a bunch of veggies that are going to go bad soon and you need to use them. I made this the other night because we bought a ton of lettuce and hadn’t used most of it. So I needed to use it quickly. I threw in every vegetable we had and it was amazing. So if you don’t have any of the veggies I listed off, don’t worry just use what you have. The only exception is the lettuce, you’ll want a lot of lettuce.
2 romaine hearts chopped (or 1 head of lettuce, 2 bags of spinach, etc.)
1 red pepper
2 green onions
1 bottle of your favorite dressing
1 package of pita bread
1 package of Smart “Bacon”
1. Preheat oven to 350 degrees. When oven is pre-heated, put the pita in for 3 minutes or until warm.
2. In a skillet, I prefer cast iron since it adds iron to your food, heat up some cooking oil on medium heat, and add the bacon. Keep turning the bacon until the edges are golden brown then set aside.
3. Wash and chop up all your vegetables, then put them in a bowl
4. Cut up the bacon and add it to the bowl. Pour your dressing over the top and add any seasonings if you’d like. (I used fresh basil and oregano from my herb garden). Then toss.
5. Tear off the end of the pita and fill with the mix. Enjoy!
If you’re a seasoned vegan or you’re looking for a whole foods recipe. Substitute the “bacon” with garbanzo beans or any other beans you like. Use spinach or kale instead of romaine as it has more protein and amino acids. Use whole wheat pita. I always recommend that you use organic ingredients.