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Sunday recipe: healthy vegan lunching

Veganism is marked by a choice to abstain from the use of animal products, including in one’s diet. It is different from vegetarianism because vegetarians may consume some animal products, namely eggs, milk and honey, while vegans will not.

There are many benefits to adopting a plant-based diet. Over the last several years, scientists have discovered veganism may be linked to a healthier heart, lower blood pressure, weight loss, and reduced risk of cancer. It also may help minimize risk of stroke. However there is still much research to be done.

Anyone looking for flavorful plant-based recipes can try this recipe for “Spinach and Mushroom Pita” from The Mediterranean Diet Cookbook (Rockridge Press) from the editors of Rockridge Press. This easy pita can make a healthful lunch full of freshness and flavor.

Licensed through Metro Creative Services.

Spinach and Mushroom Pita

Serves 2

2 cups baby spinach leaves
1 small red onion, thinly sliced
½ cup button mushrooms, sliced
½ cup alfalfa sprouts
1 tomato, chopped
½ small cucumber
2 tablespoons olive oil
Juice of 1 lemon
Sea salt and freshly ground pepper, to taste
2 whole-grain pita pockets

  1. Combine all the vegetables, olive oil and lemon juice in a bowl, and season with sea salt and freshly ground pepper to taste.
  2. Toss the salad until well mixed.
  3. Stuff the vegetable mixture into the pita pockets and serve immediately.

Note: Increase the potential health factor by selecting organic produce whenever available.

The recipe and photo above were licensed through Metro Creative Graphics.