Stuffings for Gwynne's homemade pita breads: chopped tomatoes, sliced black
olives, crumbled/chopped rice cheese, and "veggie crumble" as follows:
for 2 people--
1/2 roll veggie crumble, thawed
1 small green pepper, diced
1/2 onion, diced
1 tsp chopped garlic (out of a jar!)
a little veggie broth
Spray pan. Saute first 4 ingredients. Add broth and simmer just long
enough to blend flavors. Evaporate enough broth so mixture is just
slightly moist. Spoon into pita breads. It's kind of a mixture of minced
collops (British) and taco fillings (Mexican-American).
The cheese was Rice Chunk brand: not FF but only 3 grams of fat per 1-ounce
serving, and better-tasting than just about any other LF or substitute
cheese I have tried to date. It was mozzarella flavor. It *does* contain
casein, for those who care.
The whole dish was delicious!
Ruth Hoffman ruthhoff@xxxxxxxxxxxxx
Lake Zurich, IL
"The real voyage of discovery consists not in seeking
new landscapes but in having new eyes." --Marcel Proust