Tag Archives: pita

Parmesan Pita French Toast with a Whipped Walnut Pea Puree

11 Mar

I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Upon taking up a healthier lifestyle, all the sugary, nutrient-empty breakfast dishes had no place in my diet any longer. Donuts, cereals, traditional pancakes doused in syrup, breakfast pastry, French toast – it all had to go.

Parmesan Pita French Toast with a Whipped Walnut Pea Puree | xtinaluvspink.wordpress.com

But those tasty items don’t need to become completely obsolete! Using Toufayan Whole Wheat Pita, which are made free of cholesterol and trans fats, and only contain 2 grams of sugar per pita loaf, I created a savory version of an old favorite.

The salty Parmesan in the French toast liquid pairs perfectly with the whipped walnut pea puree for a breakfast (or lunch or dinner) that will satisfy all your nutrition and taste buds’ needs!

And, if you’re looking to buy some Toufayan Pita, just check out their site for a complete map!

Parmesan Pita French Toast with a Whipped Walnut Pea Puree | xtinaluvspink.wordpress.com

Parmesan Pita French Toast with a Whipped Walnut Pea Puree

Serves 4

  • 4 eggs
  • 1 C nondairy milk
  • 1/4 tsp smoked paprika
  • 1/2 tsp black pepper
  • 4 tbsp freshly grated Parmesan, plus more to serve
  • 4 Whole Wheat Pita breads

Whipped Walnut Pea Puree

  • 3/4 C frozen peas, cooked and drained
  • 1/2 C walnut halves
  • 1/4 tsp roasted dried garlic (regular granulated garlic will work as well)
  • 1 tbsp olive oil
  • 1-2 tbsp nondairy milk
  • sea salt and black pepper, to taste

Preheat oven to 425. Grease a shallow, flat-bottom baking dish that’s big enough for the pita breads. You may need to use two dishes.

In a bowl, whisk together the eggs, milk and spices. Whisk in four tablespoons of freshly grated Parmesan. Place your pita loaves in a shallow, flat-bottomed dish. Pour the mixture over the pita breads and lift them up to make sure the egg can coat the bottoms as well. Set aside to soak while you make the puree.

Cook the frozen peas in the microwave, following package directions. Drain out the water and transfer to a mini food processor. If you don’t have a mini food processor, you can use a fork and a bowl, or mortar and pestle.

Add in the walnuts, garlic, olive oil and one tablespoon of milk. Puree until smooth, scraping down the sides of the bowl frequently. Add more milk as necessary to reach desired “whipped” consistency.

Transfer the puree to a small serving bowl.

Now that the oven is hot and the pita loaves have been able to soak, transfer the pitas to the prepared baking dish(es), pouring any remaining egg mixture over the pitas. Bake at 425 for 10 minutes, turning the dish around halfway through.

Remove from the oven and carefully transfer pita breads to plates. Top with a scoop of of the whipped puree and more freshly grated Parmesan. Enjoy hot for breakfast, lunch or dinner!

Parmesan Pita French Toast with a Whipped Walnut Pea Puree | xtinaluvspink.wordpress.com
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Cheesy BBQ Tempeh Pita Pockets

7 Mar

I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Bring the BBQ indoors, and into winter, with these cheesy BBQ tempeh pita pockets! This quick weeknight meal will satisfy everyone, and evoke flavors of warm summer evenings.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

Toufayan Pita pockets are a great way to bring the sticky mess of BBQ inside – simply roast everything together in the oven, melt some cheese into halved pita pockets, and stuff with the sweet and savory BBQ goodness.

I used Organic Sprouted Whole Wheat pita pockets for this recipe, to add an earthiness to the BBQ flavors. If you’re looking for something simple, delicious and healthy for a dinner that the whole family will love, this is the solution!

What’s better is that Toufayan Bakeries is a family-owned bakery that makes more than 100 delicious products available across the nation. It is the largest Pita company in the U.S.! Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients, making Pita that are naturally cholesterol free and trans fat free.

Cheesy BBQ Tempeh Pita Pockets

Serves 4

  • 1 block tempeh
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 C prepared BBQ sauce – I used Stubb’s
  • 1 tbsp olive oil
  • dash of sea salt
  • 4 Toufayan Sprouted Grain Pita breads, halved into two pockets
  • 4 oz gouda, thinly sliced (use vegan cheese if desired)
  • Hot sauce, to serve – optional

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with PAM; set aside.

Slice the tempeh into two thin squares. Then cube into bite-sized pieces. Toss this with the diced veggies and halved tomatoes. Stir in the BBQ sauce, oil and sea salt; coat completely. Spread in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

In the meantime, halve the pita breads and fill each half with a layer of cheese slices. Place on another lined baking sheet and heat through in the oven for a few minutes – long enough to warm the bread and begin melting the cheese.

Remove both baking sheets. Transfer pita breads to four plates. Use a spoon to fill each pita half with the BBQ tempeh mixture. Top with hot sauce if desired. Serve and enjoy hot!

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

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