Sprout Sandwich with Tofu Ricotta Recipe
🔪Prep Time: 30 minutes
Sun-Dried Tomato Pesto
¼ cup baby spinach, packed
2 tablespoons sun-dried tomatoes packed in oil, drained (save the oil)
1 clove garlic
1 tablespoon oil or reserved oil from the sun-dried tomatoes
½ teaspoon garlic powder
4 slices sprouted grain bread
1 cup alfalfa sprouts
1 Roma tomato, sliced
2 slices red onion
1Sun-Dried Tomato Pesto
2Place all the pesto ingredients in a small food processor, starting with the spinach. Process until well blended.
4Place all the ricotta ingredients in a small food processor. Process until well blended.
6Spread a thick layer of the tofu ricotta on two bread slices. Spread pesto on the other two bread slices. Divide the sprouts, tomato, and onion and place on the ricotta. Top with the pesto slice. Slice each sandwich into fourths in triangle shapes.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.