{"id":30321,"date":"2013-09-11T21:19:51","date_gmt":"2013-09-12T01:19:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30321"},"modified":"2013-09-11T21:19:51","modified_gmt":"2013-09-12T01:19:51","slug":"curry-marinated-portabella-pita-sandwich-vegan%e3%82%ab%e3%83%ac%e3%83%bc%e5%91%b3%e3%81%8d%e3%81%ae%e3%81%93%e3%83%94%e3%82%bf%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30321&lang=en","title":{"rendered":"Curry Marinated Portabella Pita Sandwich – Vegan
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\"41\"<\/a><\/p>\n

Curry Marinated Portabella Pita Sandwich – Vegan<\/strong><\/p>\n

I was so excited about my first homemade tamarind chutney<\/a>, and I wanted to use it for something. As I said in the previous post, anything tastes better with this chutney, but this time I decided to use it for my pita sandwich. I marinated portabella mushrooms in currty marinade to keep the Indian flavor theme. The marinated mushrooms were then broiled in the oven and stuffed along with arugula in pita pockets. Of course I didn’t forget to generously drizzle tamarind chutney and cilantro sauce!<\/p>\n

Curry marinated portabella pita sandwich: portabella mushrooms, curry marinade (canola oil, white vinegar, curry powder, cane sugar, salt, pepper), , hummus, pita bread, arugula, tamarind chutney, cilantro sauce (cilantro, green onion, cooked garlic, canola oil, white vinegar, cumin, lime juice, cane sugar, salt, pepper)<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Curry Marinated Portabella Pita Sandwich – Vegan I was so excited about my first homemade tamarind chutney, and I wanted to use it for something. As I said in the previous post, anything tastes better with this chutney, but this time I decided to use it for my pita sandwich. I marinated portabella mushrooms in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,14,28],"tags":[],"class_list":["post-30321","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-sandwich","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30321"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30321\/revisions"}],"predecessor-version":[{"id":30334,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30321\/revisions\/30334"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}