Thai pita

1 whole wheat pita

1/2 cup baby spinach

4 sliced white button mushrooms

4 cucumber slices

1 0z smoked tofu, diced (just to add some flavor)

6 tbsp Thai peanut hummus (from Dreena Burton's Eat, Drink and be Vegan)

cut pita in half, and split each half open (tip: microwave the pita in a paper towel for 20 seconds before doing this, it will make it soft and easy to handle). spread the hummus in each half, then fill each half with the vegetables. Enjoy!

* this stores well, I like to eat half when I make it and then save the other half for later.