POWERHOUSE BREAKFAST SANDWICHES
So, yesterday I was playing around with something new for breakfast. I wanted
I was tired of peanut butter toast, stewed tomatoes, and even Marmite.
I checked out what I had on hand and started chopping vegetables and steaming onions and garlic on the stovetop. By the end of my culinary breakfast creation, Captain UK and I were in food heaven enjoying this great start to our day. I just happened to have pita bread on hand, but you could easily substitute different bread or use no bread at all. I grabbed this and that from the food pantry and kept on adding. It was a perfect way to start the day.
I think pita pockets are my latest addiction. For those of you that follow me, we know I get caught up in something special and then do it over and over and over with just some variations until the next addiction catches on. These sandwiches are packed with protein, nutrients, and lots of taste. Vitamins, minerals, and everything you need to leap into your day are included!
So how did I do it this time?
POWERHOUSE BREAKFAST SANDWICHES
1 Onion Diced
8 Mushrooms Chopped
10 Cloves Garlic MInced
1 Can Garbanzo Beans Drained
1 Giant Handful (probably about 1 cup) Fresh Spinach Chopped or Shredded
½ Pint Cherry Tomatoes Halved
¼ Cup Nutritional Yeast
¼ Cup Vegan Mozzarella Shreds
Pita Bread Cut in Half
Vegan Cream Cheese
Salt and Black Pepper
Start out by chopping the onion and add to a hot pan on the stove with about a cup of water. Put burner on high setting. We like to steam the vegetables instead of adding oil to make them less fattening and just a little healthier by doing so. Dice up the garlic and mushrooms while the onions are starting to steam and add them. Turn stove top down to medium. I let them steam on medium heat for about 10 minutes, usually while I get the rest of the ingredients prepared.
Add the salt and pepper, then chick peas next. Stir. Add the chopped spinach, stir again. After spinach is broke down—not long as we know how quickly it does that, add chopped tomatoes. Stir. Add vegan mozzarella cheese shreds and nutritional yeast. Turn stove top to low setting and cover pan. Cut pita bread in half and toast. When toasted, open and spread with vegan cream cheese. Fill pocket with stove top mixture.
Eat extra vegetable mix on the side in cups or bowls for a lower carbohydrate breakfast. This was a newbie, but we will definitely make again and again. A nice change up from the usual.
As with most of my recipes, experiment with different veggies, beans, spices, or cheeses. I think you will be surprised how delicious a meal turns out with just a little of this, a little of that, using what you already have on hand.
Since these pita pockets are my latest addiction I made a new breakfast sandwich with them this morning. Yes, I’ve had them many times before, but I am just really into them again at the moment. I had a totally different version of breakfast sandwich pockets this morning. No cooking, except for the toast that was involved, so that made this recipe even easier and quicker.
I diced up some more cherry tomatoes, a red onion, and some cucumber. No official list here as you can cut up as many as you want. I go heavy on the onion and cucumber and a bit lighter on the tomato. Do what you love!
I cut them in half and then toasted the pita bread. Once toasted, I opened each half up and spread a nice amount of Aldi’s vegan cream cheese inside. I sprinkled with salt, black pepper, and garlic powder. I loaded the veggies inside, added a dash more black pepper and ate both halves. I could have eaten another one. They were delicious too. We can call this blog post Pita Bread 101! I wonder what my next food addiction will be.