POWERHOUSE VEGAN PITA BREAKFAST SANDWICHES PART 2
If any of you read my blog post from January 17, 2019, you know I’ve been successfully experimenting with healthy vegan breakfast sandwiches. I picked up a package of pita bread the other day and have been addicted with stuffing their pockets with all sorts of delicious vegan medleys. This makes a quick, healthy, breakfast for the whole house. Pita pockets are convenient and portable for all meals, especially for those with families on the go.
Today, the saga continues with another round of vegan powerhouse pita breakfast sandwiches. Once again I used what I had on hand. I must admit I did hit the grocery stores yesterday to stock up on fresh fruits and vegetables, so I had a lot of options to choose from.
They turned out perfect and I mean perfect! All sorts of vegetables, spices, and flavor were involved. No added oils, butters or cheeses to weigh them down. We loved them. You will love them.
Once again, you can experiment with these vegan breakfast sandwiches. Add beans or different vegetables. Use a variety of breads or no bread at all. Spices can be fascinating to work with. Not only fascinating, but full of all kinds of exotic and comforting flavors. Just remember that roast beef and barbeque pork taste the way they do because of the way they are spiced. If they were as tasty on their own as a chunk of animal corpse, no one would have to spice them up. Cooking the vegan way is NOT hard, but it can just take a little getting used to. You will have failures. We all have. You will also be encouraged at how great food tastes again. Your cooking world will open wide with endless possibilities. This is the time to go vegan. We can and will guide you to make it simple. Feel free to comment, ask questions and/or gain the support you need.
VEGAN BREAKFAST SANDWICHES PART 2
1 Red Onion Chopped
5-7 Cloves Garlic Minced
4 Mushrooms Chopped
3 Small Peppers or equivalent Diced
2 Small Potatoes Peeled and Diced
1 Yellow Squash Peeled and Diced
1 Zucchini Peeled and Diced
½ t Turmeric
1 t Cumin
1 Ripe Avocado diced
Salt and Black Pepper to Taste
Prepare all vegetables except the avocado. Throw in frying pan with about one cup of water to steam the vegetables. Add the salt, black pepper, and other spices. Steam all vegetables for about 20 minutes until vegetables are soft. Add more water if needed. While vegetables are steaming, cut the pita bread in half and toast. Peel and dice up the avocado. Open the toasted pita bread.
Sprinkle the inside liberally with the nutritional yeast. Scoop the vegetable mixture inside and top with the diced up avocado pieces. I sprinkled a little more salt and pepper on top. We ate these like we hadn’t eaten in days.