Dec 1, 2011

Day 54/240: Lamacun

This is what I had for dinner last night.


  • 4 small pitas
  • 1/2 can tomato paste
  • 1/2 cup TVP
  • 1/4 cup dried mushrooms
  • 3/4 cup stock
  • 2 cloves garlic
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 dried chili
  • olive oil


  1. Heat the oven to 350.
  2. Heat the stock to a simmer.
  3. Dry roast the cumin and coriander in a skillet.
  4. Grind them fine in a mortar or suribachi.
  5. Mix the dry TVP, mushrooms, cumin, and coriander in a bowl.
  6. Add the stock and mix well.
  7. Grind the chili to powder.
  8. Add the chili. tomato paste and a glug or two of olive oil to the TVP.
  9. Mix well.
  10. Coat a roasting pan with olive oil.
  11. Spread the TVP mixture on each of pitas (don't bother to split them) getting it as close to the edge as possible.
  12. Put the pitas in the pan.
  13. Put the pan in the oven on the middle rack.
  14. Bake for about 7-10 minutes.
  15. Move the pan to the upper rack.
  16. Bake until the outer edge of the crust starts to brown.
  17. Let cool for a few minutes.
  18. Serve.

A glass of unsweetened lemon water is good with this. If you have lettuce, celery sticks, or zucchini sticks, you can fold them into a lamacun and have a nicely balanced meal.

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