Spicy Thai Pita Pockets

Every Friday my friend Susan comes over for lunch.  We eat, talk, eat some more and then discuss personal growth issues.  It's always a treat!

One of my many philosophies is that good conversation is always enhanced by good food, so each week I try to create a new dish.  This week I made a yummy bean dish that combined my own homegrown green beans (check out the picture of my deck), local zucchini, tomato and cucumber, zesty flavoured mayonnaise and an exotic blend of Thai herbs and spices.  It was really good and I don't usually admire my own work!  Check it out for yourself!

Serves 2 hungry critters or 1 starving one

You'll need:

Portobello Mushroom
garlic
onion
zucchini
carrot
cucumber
tomato
green beans
red or hot red pepper
cannelloni beans
pita pockets, rice wraps or chapattis
tamari
toasted sesame seed oil
Thai Spice Blend
mayonnaise
basil
 

Spicy Portobello Pita or Spicy Thai Pita Pockets

1 tablespoon toasted sesame seed oil
1 Portobello mushroom, cut into chunks (optional)
1/2 medium zucchini, cut into two inch long strips
1 clove garlic, diced
1/2 cup diced green beans
2 tablespoons onion, diced
1 medium carrot, julienne
1/2 cup cannelloni beans
1/2 tablespoon tamari
1-2 tablespoons water, as needed
1 teaspoon Thai Spice Blend (Specialty store or health food store)
1 medium tomato, sliced in strips
1/2 cucumber, sliced into strips
Pita Pockets, rice wraps or chapattis
Sunflower seed sprouts (optional)

1 tablespoon Community Mayonnaise or other healthy mayo
1/2 tablespoons fresh chopped basil
1/8 teaspoon Thai Spice Blend
1 teaspoon hot red pepper or sweet red pepper

Mix the mayo, basil, peppers and Thai spice blend and let sit in the fridge until you need it.

Heat oil in frying pan and when hot add mushrooms and garlic.   Cook for a couple of minutes, then add zucchini, green beans, cannelloni beans, onion and carrot. Add tamari and mix well. Cook until green beans have brightened in colour and are tender with a hint of a crisp.  Add water if you need to. Remove from heat.

Lay a good quantity of the cooked mixture in a heated pita or wrap, add cucumber, tomatoes and sunflower sprouts.  Enjoy!! 

Preparing rice wraps:

Fill a large bowl with warm/hot water to about 3 inches deep.  Place a rice wrap in the water and let warm water soften it.  After it has softened enough, remove from water and lay on a flat plate.  Do one more wrap and lay this soften one on top of the first one.  Add your ingredients in a strip across the center of the wrap.  Roll and fold so the bean mixture is nicely wrapped up.