Provided by Kate McGoey-Smith, DipNrsg, MSW, RSW, FM
This dish will remind you of sunny skies, warm breezes and walks along cobble streets. So what is portable and so delicious you will savour every bite? Ahh, the Mushroom Donair!
Gather and Prep: In a non-stick frying pan . . .
1. 16 oz. of white mushrooms – cleaned and sliced – saute in frying pan using small amounts of water to avoid sticking and burning – stir frequently.
Then add the following seasonings during the cooking process:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Mrs Dash Chicken Grilling Blend
- ½ tsp dried oregano
- ½ tsp paprika
- 1/8 tsp ground black pepper
Load seasoned cooked mushrooms evenly over 4 whole wheat oil-free pitas and then layer with thinly sliced red peppers, tomatoes, red onion with a final veggie layer of shredded lettuce. Top with drizzles of Donair Sauce. Fold pita in thirds and wrap with parchment paper.
Donair Sauce:
Gather and Prep:
In a nutri-bullet blender – blend until smooth
- 1 12.5 oz. Mori-Nu lite silken tofu – drained
- ¾ cup of unsweetened almond milk
- 2 tbsp of maple syrup
Then add . . . blending until smooth
- 1 tbsp plus 1 tSp of apple cider vinegar
- 1 tsp garlic powder
- 1 tbsp lemon juice
Transfer to pot and bring to a boil, whisking frequently. Sauce will begin to thicken after a few minutes. Remove from heat. Drizzle on!
