Friday, February 10, 2012

Vegan garlic pitta breads

Breakfast: Wholewheat pancakes with sugar-free blueberry sauce

Lunch: "Cream of" leek and potato soup with garlic pitta breads

Dinner: Miso noodle soup with steamed veggies and quinoa

I've realised that when people come over to your house, the best things you can serve are a selection of tasty little foods that go well together rather than one giant meal. I realised this the other night, when my friend Hilary and I chomped down on pumpkin soup, chickpea bjahis, vegan pate, kale chips and wicked little tortilla chips then vegan gluten-free cornbread with home made quick jam, all while we were busy doing stuff and without my customary OHMYGODPEOPLEARECOMINGOVER 3-hour slog in the kitchen. It's perfect.

In order to arm you with the necessary tools to make this happen, then, I should give you some quick and easy recipes for tapas or side dishes that can be put together nicely.

These vegan garlic pittas are so easy to make that it amazes me that more people don't make them. My great friend Fatty (long story - but rest assured, she is in fact a gorgeously healthy person) used to make garlic bread and I learned from her while we were living together in uni. I started making it on the large pitta pockets they sell in Canada just because they look awesome when you cut them up into triangles - see above!

The key to a good garlic pitta is heaps of garlic and a good smattering of oregano, which in my experience brings all the flavours together in a delightful little way.

You'll need:
(Feeds 2-4 as a side)
2 large wholewheat / 7 grain pitta pockets
8 tbsps vegan margarine
2-3 cloves garlic, crushed
1/2 tbsp oregano (more if you prefer)
black pepper

Preheat the oven to 180 degrees Celsius
Add the garlic and oregano to the vegan margarine, mixing well, then add black pepper to taste
Cut each of the pitta breads in half to make two large half-circle pockets, then divide the garlic butter between them, using a knife to spread it all over the inside of the pocket
Throw in the oven for about ten minutes, until the butter has melted and the pittas are browning
Remove from the oven, cut each pitta half into 3 triangles, and serve!

I absolutely love serving these with patatas bravas or any sort of bolognese, although they go well together with almost any soup and a lot of salads too. A good way to feed many when you're short on time!

And let's not forget that good quality garlic is incredibly good for you - win!

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