Tag Archives: pita

Avocado and Roasted Veggie Pita

I hadn’t made homemade guacamole in a while… Dang, I’d forgotten how good this stuff is! So addicting.

I topped my pita with a super-easy-to-make cashew sauce, that tastes kind of like sour cream. It’s delicious, trust me!

Avocado and Roasted Veggie Pita

pita bread
1 can chickpeas
chopped veggies, like cauliflower, broccoli, carrots
1-2 tsp chili powder
1/4 cup breadcrumbs (optional)
1 avocado
1 garlic clove
1 lemon
handful of cilantro
1/4 cup cashews
1/2 – 1 tsp apple cider vinegar
1/2 – 1 tsp lemon juice
olive oil


1. Preheat oven to 400. While the oven is heating, chop the veggies and spread them out on half of a baking sheet. Spread the chickpeas on the other half of the baking sheet. Drizzle olive oil and sprinkle chili powder over the veggies and chickpeas. Optionally, sprinkle breadcrumbs over chickpeas (this makes the roasted chickpeas crispier). Use your hands to stir them around and get everything nice and coated in olive oil, chili powder, and breadcrumbs (for the chickpeas).

Roasted Veggies and Chickpeas

2. Bake the veggies and chickpeas for about 10-15 mins, or until they begin to brown.

3. While the veggies are roasting, make the guacamole. Mix 1 avocado, 1 clove garlic, some cilantro leaves, and juice of 1/2 – 1 lemon. You can either mash these together by hand (with a fork), or use a food processor. I used the food processor because I wanted it smoother/creamier.


4. Make the cashew “sour cream” sauce. In the food processor, mix cashews, apple cider vinegar, and 1/2 – 1 tsp lemon juice. With the food processor running, very slowly add small amounts of water until you reach a creamy, but not TOO watery consistency.

Cashew Sauce

5. Toast the pitas, if desired (either in oven for a few mins with the veggies, or in toaster or toaster oven.)

6. When the veggies are done, assemble the pita. Layer pita, guacamole, veggies, chickpeas, cashew sauce.


pita with guac

pita, guac, roasted veggies

avocado and roasted veggie pita

Meatless Monday #50: Pesto Panini


Pita bread or flatbread
Olives (kalamata and/or black)
Pesto sauce (pre-made or homemeade – I used this recipe)
Vegan mozzarella (like Daiya)
Feta (for a vegan feta, try this recipe)
Olive oil


1. If making homemade pesto, combine all pesto ingredients in a food processor and blend until smooth.

2. Spread the pesto on both pieces of flatbread.

003 (4)

3. Add some mozzarella, feta, and olives.


4. Top with spinach.

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5. Close the panini and brush the top with olive oil. Also brush your cooking surface with olive oil (so there will be olive oil on both the top and bottom of your panini).


6. I cooked mine on a George Foreman grill (pretty sure this is the first time I’ve used the Foreman grill since becoming a vegetarian!).  So, I brushed the bottom surface of my grill with olive oil, placed the panini on the grill, and shut the lid.

If you don’t have a Foreman grill/panini press, you can simply brown the panini in a frying pan with some olive oil.