If you made yesterday’s spicy black bean chipotle hummus, you might be wondering what to do with the leftovers (if there are any!). Here’s a simple, quick and delicious gourmet vegan dish you can make in under 10 minutes.
With pita, I’ll keep it in the freezer and when I’m ready to use it, I’ll use tongs to toast it over an open flame on my stove top. Otherwise, I’d forget I even had it and let it all go stale (it happens too often).
What you will need:
mini pita rounds
spicy black bean chipotle hummus
kale (i used red kale because it’s so darn pretty)
earth balance buttery spread for sauteing (or olive oil)
Clean and remove stems from shiitake mushrooms. In medium size pan, heat earth balance on a medium/low heat and add shiitake mushrooms. Cook for about 8 minutes, flipping them halfway through. Toast pita on the stove top and spread the chipotle black bean hummus on it, then layer the shiitake mushrooms, red onion, kale and cucumber on top. Great to share with friends or have as a meal all to yourself.
- Shiitake Mushroom and cancer research (michielfloris.wordpress.com)
- Pasta Marsala with Fresh Shiitake Mushrooms (cookingwithawallflower.wordpress.com)
- Savory Vegan Pumpkin Pie with Shiitake Mushroom Streusel (onegreenplanet.org)
- Anti-Cancel & Cardiovascular Benefits of Shiitake Mushrooms (eathealthyloveyoga.wordpress.com)