Today for lunch I made these delicious pita pockets and lettuce wraps and shared them with my son.
With the cold weather I crave carbs more than anytime of the year. I have been eating sandwiches, plural, and getting chunky watching documentaries instead of working out or walking my dogs. As of the last two weeks I have walked for an hour almost everyday and last week I bought romaine leaves and pita bread instead of getting sand which bread.
If you would like to know how I made the filling read on…
To make the filling you will need:
2 small or 1 large sweet potato peeled and cut small
Olive oil (I try to always buy organic but if I’m broke I get my olive oil from the Hispanic grocery aisle)
Fine sea salt
3 mushrooms cut small
A few sprigs of fresh cilantro (you can used dried if you have this on hand in your spice cabinet)
First preheat a large skillet to med hi heat with about 1 Tbs of olive oil and add the minced garlic and diced sweet potatoes.
Next cover the pan with a lid and preheat a second large skillet with desired amount of olive oil at med hi heat and add minced garlic while you cut your mushrooms. (Don’t crowd the mushrooms!)
Turn down the first pan to medium and mix the potatoes in the olive oil and add a sprinkle of sea salt and turmeric and the cilantro then re-cover.
While the potatoes are cooking and absorbing the flavors of the cilantro and spices mix the mushrooms so they will brown evenly. Now take your kale and rinse it thoroughly in a colander and remove the tough spines and tear the kale into smaller pieces. Add the kale to the mushrooms and sprinkle sea salt on the kale.
Take the lid from the sweet potatoes and cover the kale and mushrooms while turning the heat down to medium.
Check the tenderness of the sweet potatoes you want them to easily be squished with your spatula or other cooking utensil. I would only leave the kale on the stove for a few minutes because the less you cook it the more vitamins it retains.
I ate this with sriracha but you can also make your own creamy dressing using a vegan mayo as your base. Sriracha and vegan mayo together is one of my favorite sauces to make.
I hope you enjoy this recipe and if you make it please leave a comment on how it turned out. Thank you for reading.