My boys think of toast as something to eat at breakfast but to me toast has endless possibilities. My favorite way to think of toast is as an open-faced sandwich at lunch with countless topping combinations.
Today is roasted portobello mushrooms, arugula-pumpkin seed pesto, goat cheese and micro greens on Canyon Bakehouse Heritage Style Whole Grain bread. Such a great flavor combo!
The arugula pesto is amazing and adapted from my friend Nancy of Urban Kitchen Apothecary who made a similar pesto using basil (remember my Green Pizza with basil pumpkin seed pesto?)
As an aside, we are loving the Canyon Bakehouse New Heritage Style larger sandwich bread! All the more space for toppings!
This savory combo makes a delicious light lunch or snack. The pesto recipe is adapted from Urban Kitchen Apothecary.
Author: Healthy Gluten-Free Family
Recipe type: Snack, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Olive oil for roasting mushroom
Handful of goat cheese or dairy-free alternative
Handful of micro greens
Vegan Arugula- Pumpkin Seed Pesto (makes about 1 cup)
2 cups fresh arugula leaves
1 large garlic clove
⅓ cup pepitas
1 tbsp nutritional yeast
⅓ cup olive oil
pinch of sea salt + black pepper
Gently toss portobello in olive oil and lay flat on a baking sheet. Roast at 400 degrees for approximately 15 minutes or until tender. I usually roast several at once and save the extra for another use.
Slice cooled, roasted portobello.
Vegan Arugula Pumpkins Seed Pesto
Blend all the ingredients together using a blender or food processor.
Note: I didn't have any trouble blending it in a blender but if you find it too thick, scrape down the sides and consider adding an additional tbsp of oil
Generously spread pesto on a slice of your favorite toast.