Cookbook | Ingredients | Recipes
Dubbed the "VDP QE Quornpitta", this pitta is prepared with Quorn and is suitable for vegetarians. The contributing author noted the following anecdote:
I first came up to the idea of the pitta as I found that chopped-up Quorn pieces available from supermarkets taste (after microwaving without additives) quite bad. After adding ketchup, it tasted way better, so I started thinking and experimenting and finally came up with blending tomato paste, vinegar, garlic and some red peppers (similar to a regular taco-mix). This sauce I made is however not made with sugar and not greasy (unlike ketchup). I added the whole in a pitta, as this is widely available (you may use other oven-baked breads too). As certain nutritionist organisations have their own version of pitta too to include in their diets, and as the ingredients used here are even better in quality.
- 1–1½ teaspoons red pepper flakes
- 1 can (240 g) tomato paste (double concentrate)
- 2 shallots or 1 large onion, minced
- ¼ teaspoon garlic powder
- 4 tablespoons white vinegar
- 1 teaspoon salt (or to taste)
- ½ teaspoon dried oregano or several stalks of fresh oregano (or to taste)
- 1 teaspoon ground cumin (or to taste)
- 1 teaspoon of ground black cardamom
- Pita bread
- Combine the ingredients for the sauce, and make sure it's completely smooth.
- Microwave the sauce for 2 minutes. Stir the sauce, make sure its not dried out (add some vinegar if too dry), and microwave for 2 minutes more. The sauce can be then set aside.
- Microwave the Quorn for 1–2 minutes. Combine sauce and Quorn, and make sure it's smooth—that the whole should look like a paste rather than meat. Microwave again for 2 minutes.
- Prepare the pitta as indicated or use as is. Put the Quorn mixture inside the pitta.