Ingredients: |
Ingredients: 3 red bell peppers
20 slices portobello mushrooms
One 16-ounce jar barbecue sauce (Brian Hart's fave is Bone Suckin' Sauce)
2 tablespoons balsamic vinegar (or a red wine vinegar)
1 teaspoon marjoram
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
1-2 garlic cloves, minced
1 loaf Ezekiel 4:9 Sesame Sprouted Whole Grain Bread
1 cup homemade hummus or store-bought with no oil or tahini
1 bunch green onion, chopped
One 6-ounce package baby spinach
1 avocado, pitted, peeled, and sliced
|
Directions: |
Directions:Preheat oven to 450 degrees F
Roasted Red Peppers: (adaptation from the "Prevent and Reverse Heart Disease" cookbook page 24)
Place the bell peppers (whole) in a parchment-lined baking pan. Cook for 7 minutes (or until the peppers are blistering and blackening), and then flip the peppers to cook the second side. Cook for 7 minutes, and then flip the peppers to cook the third side. Cook for 7 minutes and then remove from the oven once all four sides of the peppers have been cooked, and are blistering and blackening. Let them cool enough so you can handle them. Under running water, remove the skin and seeds from each of the peppers. With your hands, tear the peppers into strips. Add all peppers to a bowl. Add the balsamic vinegar, oregano, thyme, basil, and garlic to the pepper-filled bowl.
Meanwhile, prepare the mushrooms. Place the mushroom slices on a parchment paper-lined sheet pan. Coat the mushrooms with barbecue sauce. Cook for 30 minutes in the oven, or until cooked through.
To construct a sandwich, spread hummus on one piece of bread or toast. Sprinkle a thin layer of green onions over the hummus. Place a layer of barbecued portobellos on top of the green onion and hummus. Add a layer of roasted red bell pepper strips, a layer of spinach, and and a layer of avocado. Place another piece of bread atop the stack. Slice the sandwich into halves or quarters and serve. |
This recipe for Pepper Ridge Sandwiches (Plant Strong p. 169) is from