Helloooo sunshine and actual hot weather!
Summer, is that you?
It’s been pretty pleasant (and even a tad sweaty) over here in Seattle, which means fruity smoothies, crisp salads, and refreshing cocktails galore!
Because who wants to turn the oven on and chow down on a steaming bowl of food when you’re already sweating through your trendy Calvin Klein lounge bra and short shorts to begin with.
(And doing laundry is just not an option.)
Not me, that’s for sure!
So yeah I love salads and sometimes I’m into stuffing salad materials between two slices of soft whole grain bread.
Vegan sandwiches don’t have to be boring, I promise.
This one here is an updated vegan and gluten-free friendly version of my lovely Havarti Veggie Sandwich.
Havarti is creamy dreamy but I’ve been cutting back on the cheese (happy tears and sad tears combo much) so I wanted to whip up a simple dairy-free (and meat-free, obviously) sand-o featuring fresh, colorful produce with a little hit of protein too, thanks to pepitas aka pumpkin seeds.
Yums.
All you have to do is take two slices of whole grain bread (I used Franz Organic Hemp Seed bread–12 grams of protein in two slices hooray!) and layer on lightly mashed creamy avocado, nutty toasted pepitas, juicy sliced vine tomatoes, crisp English cukes, a thin layer of vegan mayo, plus a pinch of salt!
Sink your teeth into that bad boy why don’t you.
P.S. Gluten-free individuals, go ahead and use your fave gluten-free bread.
P.P.S. Want to amp up the protein and flavor factors even more? Swap in hummus for the vegan mayo.
P.P.P.S. Make sure your produce is perfectly ripened and in season because cardboard tomatoes are never okay. Never. Sorry Justin Bieber.