Serves: 2
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 large Portobello mushroom, cut into 1/2 inch slices
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 1 teaspoon Mrs. Dash seasoning or Spike no salt seasoning
- 5 ounces baby spinach
- 2 (100% whole grain) tortillas or pita bread
- 1/2 cup no-salt-added or low-sodium pasta sauce
- Nutritarian Parmesan (see note) or 1-2 ounces non-dairy mozzarella
Preheat oven to 350 degrees F.
Toss broccoli, bell peppers, and mushrooms with garlic powder, balsamic vinegar, and seasoning. Roast seasoned vegetables on a cookie sheet for 30 minutes or until tender, turning occasionally and mounding to keep from drying out.
Steam spinach until just wilted.
Bake tortilla or pita directly on oven rack for 5-7 minutes or just until crisp.
Spread a thin layer of pasta sauce on tortilla or on top of pita bread, and distribute roasted vegetables and spinach. Sprinkle with Nutritarian Parmesan or non-dairy mozzarella.
Bake for an additional 3-5 minutes or until toppings are warm and cheese is melted, checking occasionally to avoid browning the vegetables.
Note: To make Nutritarian Parmesan, place 1/4 cup walnuts and 1/4 cup nutritional yeast in a food processor and pulse until the texture of grated Parmesan is achieved. Store leftover in an airtight container and refrigerate.
By:
https://www.drfuhrman.com/library/recipes.aspx
Toss broccoli, bell peppers, and mushrooms with garlic powder, balsamic vinegar, and seasoning. Roast seasoned vegetables on a cookie sheet for 30 minutes or until tender, turning occasionally and mounding to keep from drying out.
Steam spinach until just wilted.
Bake tortilla or pita directly on oven rack for 5-7 minutes or just until crisp.
Spread a thin layer of pasta sauce on tortilla or on top of pita bread, and distribute roasted vegetables and spinach. Sprinkle with Nutritarian Parmesan or non-dairy mozzarella.
Bake for an additional 3-5 minutes or until toppings are warm and cheese is melted, checking occasionally to avoid browning the vegetables.
Note: To make Nutritarian Parmesan, place 1/4 cup walnuts and 1/4 cup nutritional yeast in a food processor and pulse until the texture of grated Parmesan is achieved. Store leftover in an airtight container and refrigerate.
By:
https://www.drfuhrman.com/library/recipes.aspx