“You’re crazy.”
Those were the encouraging words that came out of Eric’s mouth when I told him I was hoping to post 20 times this month for Vegan Mofo. [Here is my first introductory post + recipe in case you missed it.]
“Twenty TIMES?”
“Yeah………………………………….so?”
He is right, it is crazy, but I’ve always liked a good challenge. For those of you who don’t know, Vegan Mofo encourages participating bloggers to post each day for the month of September, or at least aim for 20 posts (5 posts a week). I haven’t posted that frequently since I was knee high to a grasshopper!
My normal blog posts usually take me a few days each from start to finish, so I may need a miracle to make this 20 posts in a month thing happen. Or at least, a good streak of recipe testing. Dream big or go home, right? There’s no crying in baseball! err…blogging.
If all goes according to plan you will likely see much more of me this month. How much more is yet to be determined, but one thing is for sure; I am super excited for this month’s theme! I can’t promise I’ll crank out 20 posts, but I will do my best to make you sick of me by the end of the month.
My second recipe for Vegan Mofo is one that I couldn’t wait to share. I’m going to try to hold back the drool while I talk about it. Just be glad this isn’t a video recipe or things could get weird.
I don’t think I’ve ever made a better sandwich than this, vegan or not. Normally, I don’t post sandwich recipes on the blog because I think they are slap together meals, but this…I just had to share.
I often make toasted sandwiches with hummus, avocado, and tomato – they never fail – but this time I wanted to kick things up a few notches with a homemade nut-free pesto. The 4 layers are made up of hummus (I went with Tribe roasted garlic – so obsessed with it right now), avocado, tomato, and homemade Sun-dried Tomato, Hemp, Basil Pesto. Dear lord. Oh, and some red pepper flakes, freshly ground pepper, and sea salt because we’re living on the edge. The only thing I would change next time is to add lettuce for a little crunch – I totally forgot the lettuce while sitting on the ground lining up toasted bread slices to photograph. Priorities?
This is serious business, this sandwich creation.
The homemade pesto commands the taste bud’s attention with its tangy, flavourful ingredients – sun-dried tomatoes, lemon, basil, garlic – oh yea! It’s a new fav. Thanks to the hemp seeds it’s nut-free and higher in protein to boot. I actually created this recipe last year, but since I’m not including it in the cookbook anymore I get to share it with you early. Also worth noting – dipping carrot sticks into this pesto is a tasty way to make carrot sticks exciting. Or, the pesto makes enough for 4 sandwiches (2 tbsp per sandwich) or 1 epic, sandwich-of-your-dreams (1/2 cup pesto)…your call. One thing is for sure, you have to make this as soon as possible.
[PS – red pepper flakes are the new party confetti.]
Ultimate 4-Layer Vegan Sandwich
Yield
4 sandwiches
Prep time
Cook time
0 minutes
Total time
Toasted sprouted grain bread is slathered with hummus and homemade sun-dried tomato hemp pesto all topped off with sliced avocado, tomato, and red pepper flakes. This is one vegan sandwich that you won't soon forget! Add some lettuce for a nice crunch. This would also be fantastic in a wrap if you don't want to use toasted bread. For a gluten-free option, use gluten-free bread (or wrap) or try serving it wrapped in Bibb lettuce for a grain-free option.
Ingredients
For the Sun-dried Tomato Hemp Basil Pesto: (makes 1/2 cup)
- 1 large garlic clove
- 1 cup fresh basil leaves
- 1/4 cup oil-packed sun-dried tomatoes (about 6)
- 1/4 cup hulled hemp seeds
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1-2 tablespoon extra-virgin olive oil, to taste
- 1/4 teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
For the sandwich:
- sprouted-grain bread (or wraps or Bibb lettuce)
- 2 tablespoons hummus
- 2 tablespoons Sun-dried Tomato Hemp Basil Pesto (from above)
- 1/2 avocado, thinly sliced
- 1-2 thin tomato slices
- lettuce
- pinch of red pepper flakes
- pinch of salt & pepper
Directions
- For the pesto: Mince garlic in a food processor. Add the rest of the pesto ingredients and process until the pesto is smooth, stopping to scrape down the bowl as needed.
- Toast the bread in a toaster.
- Spread bread with hummus and pesto (one on each). Layer on the avocado, tomato, and lettuce. Sprinkle on red pepper flakes, salt, and pepper. Slice in half and enjoy!
Tip:
Note: I use Food for Life Ezekiel sprouted grain bread.
These are all some of my favorite foods! All together on one sandwich?! Oh man, brilliant!
I’ve never put pesto on my sammy before!! I gotta try this!
This looks truly amazing, especially since homegrown tomatoes are AWESOME right now!
All of my favourite sandwich ingredients in one — yeah and can’t wait to make this I’m with you on the crunch. Sliced cucumbers do it for me :)
YUM You got me hooked on the Ezekiel bread, tomato paste, hummus toast for a long time several years ago! I trust your sandwich genius fully :-)
hah oh yeah it’s been a while since I blogged about that combo! Still love it :) Hope you enjoy this one too.
Hi Angela,
This sandwich looks amazing. Can’t wait to try it.
Good luck Angela!! I always enjoy your posts so I am excited for this month :) I had been thinking about making another batch of pesto soon so your post is perfectly timed!! Can’t wait to try this!!
I’ve been making this exact recipe but open-face and without the pesto for breakfast! It’s amazing! I never thought to make it a real sandwich and add pesto! So great!
i am obsessed with pesto. i just love it to much. this sandwich is a dream to me. simple, whole ingredients, full of health and flavor.
How can a sandwich look so good. This is definitely on the cards this week.
First- I don’t think its possible for me to get sick of you…. I’m super happy that you are going to try though :)
Second- I just happened to make some of your roasted tomato and basil pesto for dinner last night and have left overs…. thinking I can sub that in on this sandwich!
I did have the beet smoothie for breakfast yesterday so I will be 2/2. Pretty good!!!
That sandwich looks awesome!
And can I say that I am really loving all the bright colors and your new graphic for vegan mofo. Your page just looks extra bright and pretty and it brightens my day (hope that makes sense!)
This is so great!! very good for you ,for those gluten free this can work to with gluten free bread.
I love a good sandwich, and this one definitely looks good!
I don’t eat sandwiches often, but I like that pesto recipe. I think I’ll try it soon with some spiralized veg pasta.
I’m not sure what knee-high with a grasshopper means (lol) but 20 posts in a month does sound like a challenge! I can barely post every other week! Good luck!
I am dying over how wonderful this looks. Sandwiches normally seem boring to me, but not this one!
So yummy looking! I am also pumped for 20 posts this month! You are my fav recipe blogger and since you’ve been so busy with your cookbook I’ve missed you a bit!
I am so excited that you will be doing twenty posts! Amazing! Everyone of your recipes is to die for.. so I know there are good things coming!
I am obsessed with toasted hummus sandwiches as well. I’m definitely going to make this pesto to make them even more amazing! I think I’ve made one of your pesto recipes before and was very impressed….so this is going to be good. Thank you!
This sandwich is amazing!! I was simply starving after an hour swim this morning and when I saw this post, I got so excited!
It was DELICIOUS! Thank you so much and I can’t wait for the next post!
Oh! And I had the beet smoothie for pre swim nutrition!!
That was quick – so glad you enjoyed it! Yes I know all about that post-swim hunger…this sandwich does sound like the perfect solution. :)