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Veggie Stuffed Pitas
½ red, orange or yellow pepper, seeds removed, julliened

1 carrot, julliened

5-6 mushrooms, sliced (with or without stems)

handful of olives (of your choice) sliced

several spinach leaves, washed, dried and chopped

½ cup grated cheese

2 pitas

Cut the pita in half and open up the pocket.

For a hot sandwich, toast the bread and sauté the vegetables.

For a cold sandwich, don't do either. Top with cheese. You can

also add tofu cubes, tuna or chicken and/or top with sprouts and

sour cream or non-fat plain yogurt.