The Patio Project
Hubs and I have been putting in a patio and fire pit this week. Generally, when we are working on the interior of the house, it’s me telling him the outcome I’m looking for and him doing the bulk of the work. Outside though, I feel like I can be a little more hands on. Pretty much anyone can dig, rake and haul gravel. We are finishing up the exterior siding as well, so we have been pretty busy this month, so far.
Since we have gotten the base of the patio area finished I just don’t want to be inside at all. At. All. The first thing I did was drag an old folding table and a couple of benches over to use as a makeshift picnic table. I’m writing from that spot right now. It’s not pretty, but it works.
The Diet Dilemma
The weather has been perfect here lately. It’s grilling season and we have chosen give up all meat. As in, no cheats. No, just this once. This hadn’t even bothered me, after all we’ve been doing this flexatarian thing, to varying degrees and percentages, for a very long time. That is, until I stopped by my parents’ house. They were making Chiavetta’s chicken. Is that a local thing? I’m not sure how familiar people outside of this area are with Chiavetta’s chicken. Maybe it’s a national thing now? If not, it should be.
So there I was, standing in the kitchen with the scent of Chiavetta’s wafting by…and that’s what it is. It’s the scent. Nothing else smells like that, and all I could think is, “I can’t have chicken (of course I can, if I wanted to). Chiavetta’s tofu?? I think not. What can I put this deliciously pungent, herby, savory, delectable sauce on…that isn’t going to completely suck?” My friends?…I still haven’t figured that out. Portabellas? Yeah sure, but it’s not even going to come close. Definitely NOT tofu. Tempeh? Nope…well, crap.
I tell you this tale, not because I’ve found the answer, but to tell you how I wound up standing in front of the freezer section staring at the newest Morningstar meat replacement options. We have not even considered them since our first dance with veganism in 2006. Wow, have they come a long, long way. I did not find anything to replace grilled chicken breast, but I did walk out with the chicken patty substitute, and some Italian sausage-like crumbles. With that, this recipe begins.
Why the Patio Project
Since we have put in the patio and I no longer care to live inside the house, Hubs has to come to the patio whenever he needs to speak to me. [Remember, that I have spent the last 2.5 months quarantined with multiple teenage boys, who chose this exact inopportune moment (months) to learn to play the guitar. Loudly. Indoors. Beside me.] If he needs sustenance, he has to come to the patio. I will, briefly, enter the house to make food, for now, because we haven’t even started on the outdoor kitchen.
This morning he came to the patio to drink our morning coffee together and give me pitiful looks until I offered to go in and make some food. He had been working on the siding for a while, so I took pity on his starving self and decided to make these delicious breakfast pitas. Seeing as I don’t intend to spend more than 15 minutes indoors, unless there a.) is a snowstorm or b.) a tornado blows my patio away, I needed to keep my cooking time short and create something that could be hauled back out to the patio with ease. These pitas fit the bill. We’ll just jump right in.
Ingredients List: Pitas
- Whole Wheat Pitas
- Sweet Potatoes
- Avocado
- Morningstar Italian Sausage Crumbles
- Spring Onions
- Crumbled Queso
- Parsley
Ingredients: Sauce
- 1/2 C. Greek Yogurt
- 1 Clove Minced Garlic
- 1 tbsp. Olive Oil
- 1 tbsp. Lemon Juice
- 1 tsp honey
- Pinch of Himalayan Pink Salt
- Pinch of Cracked Black Pepper
- Parsley
If you choose not to consume dairy, feel free to leave off the queso and sub green goddess dressing for the yogurt based dressing. We have added small amounts of dairy and eggs back into our diet after many years of not eating them, but that’s a story for another day. Pro Tip: Use the sweet potatoes in the microwave bag, to save a ton of time and work.
For the sauce: Add Greek yogurt, olive oil, honey and lemon juice to a small bowl. Mix well. Add minced garlic, salt, pepper, and parsley, mix until smooth. Set aside.
Add a tbsp of Olive Oil to a skillet. Cook sweet potatoes in microwave for 5 minutes, or until done. Add Morningstar Italian sausage crumbles, cook until browning, slice sweet potatoes and add to pan, browning on both sides. Remove from heat, set aside. Slice avocado. Layer Italian sausage crumbles, sweet potatoes and avocado into pita, top with queso. Add a dollop or ten of yogurt sauce and sprinkle with a little more parsley and chopped spring onions.
That’s it! Give this quick and delicious breakfast pita a try. It makes a wonderful healthy breakfast for a hot summer morning in the sun. It tastes better from a patio, obviously, but to each her own;)
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