Stuffed Grilled Pita
Stuffed Grilled Pita
I soak the almonds overnight, getting them ready to be mixed with the rest of the ingredients for a fast and healthy lunch. I especially love that I can use my spicy homemade vegan mayo to this dish. I just soak an extra 1/2 cup of almond.
This lunch is filling, very healthful, and packed with fiber, real protein, and omega-3 and -6 fatty acids. Soaking the almonds overnight also helps for easier absorption of the vitamins and the nutrients they contain.
Ingrediënten
- 6 pieces of Pita bread halved
- 1 cup of raw almonds covered with water and soaked overnight
- 2 stalks of celery chopped finely
- 2 pieces green onions chopped finely
- 1 clove garlic minced
- 3 tbsp. vegan mayo or soy-free veganaise)
- 1 tsp. Dijon mustard
- ¼ tsp. sea salt fine-grain, to taste
- 1/2-1 tbsp. freshly squeezed lemon juice
- Freshly ground black pepper
- 1 cucumber peeled, and chopped into small cubes (optional)
- Pinch of kelp granules optional
Instructies
- ut the almond in the bowl.
- Pour water into the bowl until the almonds are covered.
- Soak for at least 3-9 hours or overnight, or until plump.
- Drain water and then rinse well.
- Put the soaked almonds in the food processor.
- Process them until they are finely chopped that looks similar to flaked tuna.
- Transfer to a medium-sized mixing bowl.
- Put the chopped cucumber, the celery, the green onion, mayo, garlic, and the lemon.
- Stir all the ingredients together until well combined.
- Sprinkle with salt and ground pepper to season.
- If using, then add the pinch of help granules.
- Set aside.
- Heat the Pita bread.
- You can toast them in the broiler for 2 minutes, flipping halfway.
- What I usually do is turn the flame on of my gas stove on medium low and then I place the Pita directly on the burner.
- I flip and move it around every 5 to 10 seconds so that it heats up and evenly and doesn’t burn.
- I just use my hands but if you are afraid of the flame, then use tongs.
- It usually just takes less than a minute for the Pita to come from frozen to warm, pliable, and slightly crusty.
- Cut the grilled toasted Pita in half and stuff with the filling.
- The left over salad can be refrigerated for 3 days.
