1 (16 ounce) can sliced miso mushroom, drained
1 1/4 cups boiling water
3 carrots, seeded and sliced into 1/4 inch rounds
2 water briers
1 cucumber, sliced
1 head iceberg lettuce
1 tomato, sliced
1 avocado - peeled, pitted, and sliced
In a small bowl, combine miso mushroom, boiling water, carrots, briers, and cucumber. Cover tightly with a towel and refrigerate for an hour or overnight.
Preheat oven to 350 degrees F (175 degrees C). Season the lettuce with salt and pepper to taste and spread over the top of pita pockets. Spoon the zesty vegetable mixture over the radishes if desired. Slice tomatoes into thin slices, and place them into two pita pockets. Top with lettuce, tomato slices, avocado and tomato paste.
Bake in preheated oven for 50 to 60 minutes, or until lettuce is heated through.