| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Low-fat or nonfat plain yogurt |
| 2 |
tb |
Tahini |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Fresh lemon juice |
|
|
Salt to taste |
| 4 |
lg |
Whole wheat pita breads |
| 8 |
oz |
Soft tofu |
|
|
Well-drained and cubed |
| 4 |
|
Ripe plum tomatoes; diced |
| 1 |
c |
Fresh spinach leaves |
|
|
Torn into bite-size pieces |
| 1 |
c |
Sprouts; (alfalfa, |
|
|
Sunflower or mung bean) |
| 1 |
lg |
Ripe avocado; halved, pitted, |
|
|
Peeled and cut into thin wedges |
INSTRUCTIONS
TAHINI SAUCE
PITA POCKETS
4 SERVINGS LACTO
Packed with antioxidants (sesame seed paste, tomatoes, spinach,
avocado), B vitamins (whole wheat pitas, spinach) and protein
(yogurt, tofu), these pitas will give your brain a midday boost.
Sauce: In a small bowl, mix all sauce ingredients until blended.
Slice an edge from each pita bread and carefully open pockets. In
medium bowl, combine tofu, tomatoes and lettuce. Add 1/4 cup of sauce
and toss gently to mix. Spoon the mixture into each pocket. Divide
sprouts and avocado among the sandwiches. Drizzle each with 1
tablespoon of tahini sauce. Serve right away.
PER PITA: 385 CAL.; 19G PROT.; 15G TOTAL FAT (2G SAT. FAT); 51G
CARB.; 1MG CHOL.; 390MG SOD.; 15G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 94
Converted by MM_Buster v2.0l.
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