stuffed pitas
There's an amazing local restaurant in downtown Grand Rapids called Marie Catrib's that I tend to frequent pretty regularly. (Having my diabetic checkups about four blocks away doesn't hinder this equation.), and they serve the most wonderful vegetarian kibbe I have ever come across. So, on a lazy Sunday and without the actual ingredients, I tried to replicate the taste and a bit of the texture.
Serves about two.
Olive oil.
1/3 cup Morningstar Farms Grillers Recipe Crumbles
1/3 cup drained garbanzo beans. (I used canned.)
1 lg. shallot.
2 large white mushrooms.
1 lg. tomato.
1/2 tsp. cumin.
1/2 tsp. cardamom.
1/2 tsp. tumeric.
1 tsp. cinnamon.
1 whole wheat pita.
In a medium skillet over medium heat, combine olive oil, garbanzo beans, shallot, and mushrooms. Cook until the mushrooms begin to shrink. Add tomato and spices. Fill pita.
Serves about two.
Olive oil.
1/3 cup Morningstar Farms Grillers Recipe Crumbles
1/3 cup drained garbanzo beans. (I used canned.)
1 lg. shallot.
2 large white mushrooms.
1 lg. tomato.
1/2 tsp. cumin.
1/2 tsp. cardamom.
1/2 tsp. tumeric.
1 tsp. cinnamon.
1 whole wheat pita.
In a medium skillet over medium heat, combine olive oil, garbanzo beans, shallot, and mushrooms. Cook until the mushrooms begin to shrink. Add tomato and spices. Fill pita.