Recipe: The Ultimate Sandwich



(Photo courtesy of The Wild Beet blog)

This sandwich is everything. It’s more than that– it’s a complete flavor explosion. We found this recipe on one of our favorite new plant based food blogs The Wild Beet. Look, we enjoy a good steak as much as the next person, but this whole foods vegan blog has us drooling with these amazing recipe creations! So much that we tried this little number out ourselves and , well… let’s just say we have our go-to summer beach food down now. Good recipes are for sharing, so say hello to The Wild Beet’s Rainbow Bomber.

The Wild Beet’s Rainbow Bomber 
1 rustic french baguette, sliced into two 6″ pieces
1/4 c pesto (recipe here)
1 small butternut squash, roasted and mashed
1 purple yam, thinly sliced
4 small purple heirloom potatoes
1 haas avocado, halved then thinly sliced
1 c baby spinach
2 tsp maple syrup
1 tbsp earth balance butter
2 tbsp veganaise
cayenne pepper, garlic powder, paprika
extra virgin olive oil
salt & pepper to taste
Preheat your oven to 400 degrees. Rinse the butternut squash, dry, then place into the oven whole. Roast for 30-40 minutes or until tender when poked. Slice open, gut the seeds, and scoop contents into a large mixing bowl, add 1 tbsp earth balance butter, 2 tsp maple syrup, and salt to taste. Mix and Mash together until smooth. Set aside.
Set the purple yams inside a large mixing bowl. Drizzle extra virgin olive oil over the yams, ladd a few grinds of salt (I use himalayan), then evenly distribute the salt and extra virgin olive oil amongst the yams. Place each yam on a baking sheet (each in their own spot).
In another mixing bowl, drizzle extra virgin olive oil over the heirloom potatoes and lightly season them with the garlic powder, paprika, salt, pepper, and a light sprinkle of cayenne. I don’t use measurements for these spices, as I know my palette. Use your judgement and add the spices to your liking. Rub oil, spices and potatoes together evenly. Transfer each seasoned potato slice to a baking sheet (each in their own spot). Depending on your oven, cook for about 12-15 minutes, or until tender and slightly crispy at the skin.
Place the bread in the oven and lightly toast for 3-5 minutes (depending on your oven). Remove when ready.
It’s time to set up your Bombers! On the bottom half of the baguette spread pesto over entire slice generously and place 3 slices of avocado on top evenly throughout the bread. Add 3 slices of the yams on top of the avocado layer, followed by 2 heirloom potatoes with a few leaves of baby spinach on top.  On your top slice spread the maple butternut squash evenly throughout the slice, add a light layer of veganaise on top, then finish off with some freshly ground pepper. Put the sandwich together, take a sit, sit down, and strike up the band.
Serves 3.


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