September 20, 2019

Farmer’s Market Pita



While I haven’t written a blog post in ages, this is a recipe I just couldn’t keep to myself. The days of summer are coming to an end (and slowly but surely breaking my heart in the process) but this was a little reminder to myself to keep at it in the kitchen before the glorious produce does the same.

Between the caramelized spicy eggplant, crisp and tangy pickled onions, and creamy dairy-free cashew ranch, this meal is one for sharing (and impressing) your friends as well as treating yourself.

Some of these ingredients I purchased from Whole Foods, while others I made from scratch. Each is linked if it was purchased, and the two sauces are on a separate blog post I wrote previously for a friend.




Spicy roasted eggplant 


  • 1 small eggplant, cubed
  • Extra virgin olive OR avocado oil for tossing
  • Vinegar or lemon juice, acidity of your choice, for tossing
  • Salt, pepper, crushed red pepper flakes
  1. Preheat oven to 425F
  2. Toss eggplant with oil, acid, and spices
  3. Spread eggplant mixture on a baking sheet covered with parchment
  4. Bake about 10 mins, flip pieces with a spatula, continue baking another 10 mins or so
  5. Eggplant is done once it starts to carmelize and has crisp corners
  6. Save for meal prep or add to this pita!


Roasted portobellos 


  • 2 large portobello caps
  • Extra virgin olive oil OR avocado oil
  • Splash of balsamic vinegar
  • Salt, pepper, garlic powder
  1. Preheat oven to 425F
  2. Cut portobellos in long strips, about 1/4 inch thick
  3. Lay strips on parchment paper and coat with oil, vinegar, and spices
  4. Bake for about 20 mins, flipping halfway through
  5. Mushrooms are done when they’re dark and tender, enjoy!


Crispy yellow cauliflower 


  • 1 head yellow (or any other color) cauliflower
  • avocado oil for roasting
  • salt, pepper, garlic powder
  1. Preheat oven to 425F
  2. Cut cauliflower into small florets and place on a baking sheet with parchment paper
  3. Drizzle with avocado oil and spices
  4. Bake about 20 mins flipping halfway through, or cook until tender and crispy!

Pickled red onions


  • 1/2 red onion, thinly sliced (I find it easiest to use a mandolin for this — but be careful, I’ve sliced my fingers many times lol)
  • about 1/2 cup rice vinegar
  • 1-2 tablespoons of coconut sugar
  • 1 mason jar with lid
  1. Add sliced onions to your mason jar
  2. Toss in sugar and rice vinegar
  3. Top off the jar with water until onions are fully submerged
  4. Cap it off tight and shake until all is well incorporated
  5. Pickle in the fridge overnight or for a couple of hours, they only get better with time!



  • Time to add all of your prepped ingredients to a pita! Do this however you wanna do it. Slap on some sauce first, then veggies and devour.

*Make sure to try this with a side of crispy tofu + curried kraut!


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