4 pocket bread, split
1 c. broccoli, chopped coarsely
4 tbsp. onion, chopped
1/2 c. chopped green, red, or yellow pepper (a mixture is good)
1 c. finely chopped carrots
1/2 c. ripe olives, sliced or chopped
1 can mushrooms, chopped
1 tsp. oregano
1 can garbanzo beans, drained
1 c. farmer cheese, approximately or other white cheese
Cooking sherry
Wine vinegar
Olive oil

Saute everything but beans and cheese in olive oil and 1/4 cup or so of cooking sherry. Add beans, cover and cook until vegetables are just tender crisp. Splash with a little wine vinegar and just before serving quickly stir in shredded cheese. Remove from heat and immediately put in pocket bread.

You can vary the vegetables in this recipe. Use your imagination and you have a balanced meal in a pocket!