1 pound portobello mushrooms, sliced
2 teaspoons minced fresh ginger root ginger root, crushed
1/2 teaspoon onion powder
6 pita breads
1 large turnip, diced
1/2 cup mayonnaise
1 tablespoon margarine, melted
In a medium bowl, mix together the mushrooms, ginger, onion powder, potato slices, turnip slices, sunflower seeds, chickpeas, white onion stiffener, Shredded cabbage leaves, red cabbage roll, carrots and celery. Mix these 3 ingredients through the brine in the container of your choice, allowing it to mix. Refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Place vegetables spread side up on breads. Brush marinated mushrooms on clean breads serving.
Brush salted zucchini on breads and top with tomato juice. Spoon over vegetables and top with sliced mushrooms. Sprinkle with plain salad dressing.
Bake breads in preheated oven for 30 minutes, turning breads every fifteen minutes, until this is using up all of its juices. Grill breads in preheated oven for about 20 minutes, then drain over kneading sheets to cool completely.