Combine sesame seeds (or tahini), water, lemon juice, soy sauce, VegiZest, dates, and garlic in a high-powered blender.

Blend until smooth to create the pita spread.

Set the pita spread aside.

Coat a large covered non-stick frying pan with oil.

Add onion, red pepper, and mushrooms to the pan.

Cook over medium heat, stirring frequently and adding small amounts of water as needed to prevent sticking, until the vegetables are tender.

Cut each pita in half across and gently open to create a pocket.

Spread 1/8 of the pita spread inside each pita half.

Add 1/8 of the vegetable filling to each pita half.

Stuff each pita half with baby arugula.

Serve two pita halves per person.