“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.
Oh wow. This sandwich. This might be my favorite month of yours yet!
Yummy! Can’t wait to make this. So glad you are back and looking forward to getting sick of you in Sept :)
So excited you’re doing MoFo!!
Sandwich recipes are totally blog worthy- we all can use new ideas.
This pesto sounds really amazing! How did you know i just bought hemp seeds at costco???
This looks amazing! Hummus and avocado are a winning combination for me every time!
Yesterday for lunch I toasted some sourdough and topped with avocado mashed with a little lime juice, some chopped cherry tomatoes and a drizzle of basil olive oil- so delicious :)
Thank you for reintroducing hulled hemp seeds into our rotation!! Our kids are anaphylactic to tons of food items so finding allergy friendly sources of protein and fat is always difficult. I made the most delicious vegan zucchini hemp chocolate muffins mmmmmmmm! All thanks to you :)
I have been following your blog for years now … recently I can’t help but notice just HOW amazing your photography has become. I am in awe of pretty much every picture you take. You have some serious talent. (The food looks good too … I’ve been thinking of your pink smoothie since you posted about it … tomorrow is the day :))
Aw Sara, thank you so much! That totally made me smile ear to ear :) Hope u enjoy the smoothie if you make it!
Looks amazing!
What do you recommend making with pumpkin seed butter? Just bought some but the flavour is a bit strong for me and was wondering what to put it in?
THanks , barb
Wow your blog never ceases to amaze me. Even when i think i have seen the yummiest recipe . . they get yummier :) Mm cannot wait to make this for lunch! xx
I loved this recipe!! So yummy, thank you for sharing.
I love recipes for “slap-together meals,” as I want things that are healthy, filling and tasty but don’t have much time to cook. I also LoVe the Ezekiel sprouted bread line- I think the nutty, toasty flavor of sprouted grain bread is the perfect compliment to creamy avocadoes- plus hummus+pesto= genius!
Angela, with this recipie, you opened my mind to being creative with sandwiches!! haha…I LOVED IT!
I made this fantabulous sandwich today and am officially in love!!! Thank you for the awesome recipe!
XOXO-E
Hi Angie
I am new to your blog and have tried 4 recipes and I am enjoying every bite.!!!!
I made this sandwich tonight! Yum! And the homemade pesto was great!
This sandwich looks incredible! I plan to make it and add some lettuce and sprouts for a little crunch. I’m constantly looking for different vegan sandwich options that I can throw together easily and take for lunch. Keep them coming!
This is probably the best sandwich I have ever made, thank you so much for posting this recipe! I ate it three times last week and even shared with two of my coworkers who enjoyed it as much as I did. The only thing I did differently was use pine nuts in the pesto instead of hemp seeds, and packed in some shredded carrots and sliced red onion on on the sandwich.
This sandwich was absolutely AMAZING! Thank you for sharing your recipes (:
Well I was putting the pesto together and decided to blend before adding the basil and the sun dried tomatoes. OMG this would be amazing as dressing.
I made this today for lunch. It was fantastic and tasty even though a little heavy in the garlic which I didn’t mind at all. Sandwich ideas are always appreciated. Thank you for sharing this great recipe.
WOW! That pesto on its own is orgasmic!