JERK TEMPEH PITAS

Jerk Tempeh Pitas image

Provided by Susan Cutler

Time 10m

Number Of Ingredients 13

4 whole wheat pita pockets, warmed and split-regular sized / 4-5" diameter
1 Tbsp olive oil
1 small yellow onion, diced
2 garlic cloves, minced
6 oz button or cremini mushrooms, chopped
1 green bell pepper, finely diced
1 oz package tempeh
1-2 Tbsp jerk seasoning (ashlee uses penzeys)
1 small can pineapple tidbits in juice, 4-6 ounce
black pepper
sliced roma tomatoes
1/4 c greek yogurt
2 Tbsp prepared pesto

Steps:

1. 1. In a large skillet, heat olive oil over medium heat. 2. Add onion, garlic, mushrooms and bell pepper. 3. Saute' for 10 minutes, or until water has cooked out and vegetables begin to caramelize. 4. Crumble in tempeh, add jerk seasoning, stir well.
2. 5. Loosely drain excess juice from pineapples into a dish, reserve. 6. Add pineapple to skillet, stir well, taste and season with pepper or more jerk seasoning (if your jerk seasoning is salt free, you may need to add salt) 7. If mixture is dry, add a bit of reserved juice.
3. 8. Spoon mixture into pita pockets, top with tomato slices. 9. In a small dish, mix yogurt and pesto, drizzle over pitas and serve immediately.
4. NOTE: TEMPEH is the only major soy product we get from Indonesia and not China or Asia. They dehusk soybeans and partially cook them; then put it in a liquid to soak or ferment it. It is marketed with added ingredients for flavor some with a combination of Millet, Barley and Tempeh together and is loaded with Protein 20 grams, fiber along with Manganese which is so healthy for you. It is soft and has pliability which allows it to be sliced etc. just like a fine piece of meat. It has a Nutty Flavor and you can: slice, dice, grate, stir fry, barbecue, and also marinate just like meat. Vegetarians use this and so do Vegans. Try it for something different, something new and healthy for your diet instead of meat!! It is not TOFU!!