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Pitas, Part Two

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