Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pita Bread | 1 slice (30g) white | 79 |
| Spinach | 1 cup raw (30g) | 7 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Kale (amount varies depending on number of servings)
- bean sprouts
- olives
- low sodium teriyaki sauce
- whole wheat vegan pita bread
- garlic
- =
Directions
Tear kale into bite sized leaves, put in frying pan. Add bean sprouts and low-sodium teriyaki sauce. (If you prefer, you may use olive oil or your favorite sauce instead-- anything works). Briefly stir-fry the kale, sprouts, and sauce.
On a plate, cut whole-wheat pita in half to leave you with 2 sandwiches. Slice olives in half. I prefer green olives, but any will do. Layer the mixture from the frying pan with the olives inside the pita until the vegan bread is filled.