Vegetarian Banh Mi Pita

Pickled Daikon:
50 g shredded daikon (you can use cabbage too)
2 tbsp white vinegar
2 tbsp Stevia in the Raw or Splenda
1/4 tsp sea salt
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Mushrooms:
1/2 tsp tamari
1/2 tbsp Stevia in the Raw or Splenda
dash hot sauce (like sriracha)
1/4 tsp black pepper
1/4 tsp garlic powder
2 tbsp hot water
170 g cremini mushrooms, halved
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Aioli
2 tbsp Fat Free Miracle Whip
1 clove garlic, grated
pinch lemon zest
dash lemon juice
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1 Joseph's Flax, Oat Bran, Whole Wheat Pita
fresh herbs, to top

In a bowl, toss together the daikon, vinegar, stevia and salt. Let stand 30 minutes at room temperature.
For mushrooms, whisk together the tamari, stevia, hot sauce, garlic powder and water until smooth.
Add mushrooms and toss well. Cover and let marinate 30 minutes.
Whisk together the aioli ingredients and set aside.
Heat a non-stick sauté pan over medium heat.
Place the mushrooms in the pan and cook, stirring once or twice, until browned on one side.
Flip them over and brown the other side.
Pour half of the marinade into the pan and simmer until reduced by at least half, stirring to coat the mushrooms.
Split pita and spread aioli on the inside of each half.
Layer daikon in the bottom of each half.
Top with mushrooms and herbs. Serve

Serving Size: Makes 1 pita

Number of Servings: 1

Recipe submitted by SparkPeople user JO_JO_BA.