Big Ol' Veggie Sandwich

Guess what? I am writing to you from my new apartment in Montreal! It has been a hectic few days what with the packing and train riding and biking with a backpack on my back and a guitar on my front... BUT WE MADE IT!  I am so happy to finally be able to call this apartment home.

It can be a weird feeling to live in two different places (I am sure you students out there can relate to this). I have my home in Toronto where I grew up, and then I have my many different homes in Montreal (I've moved apartments every year I've been here, and am now on apartment #4). Before I moved to Montreal, I would have called myself a sentimental person. I felt very attached to my house, to the objects in it, to the people who surrounded me and made it so special. As a child I attached emotion to everything. It is hard to describe exactly what I mean by this, but to put it simply I felt that I had a connection to each chair, mug, hairbrush etc. that existed in my home. These objects had personalities, feelings, and all contributed to my sense of family and belonging. This feeling lingers into my adulthood, but it has changed substantially. I've realized through multiple moves and apartments that it really takes very little to make a place feel like home. There are things I need like my quilt, cowy (a stuffed cow that plays "old macdonald had a farm" who I've had since I was a baby), a couple of special mugs, my tea collection and music. When you have your sentimental things, it becomes easy to gather them up and create a new home. I have tried over these last 3 years to reduce the amount of "things" that I bring with me from place to place, but there are still those small things I need and I think are important. 

All this to say that I am here, with my things and with Sebastian, and I feel very at home already. I don't think that I will ever feel a city is as deeply my home as Toronto is, but that doesn't mean I won't feel at home in other places. I know that as the years pass I will collect a new idea of home, something to keep close at heart and carry with me in an intangible way. I can feel it growing now. It is something I can't put into words but that exists and is sure, true, and deeply rooted in who I am. And to have that feeling is just completely awesome.

I tried to think of a bunch of names for this sandwich that were more descriptive and informative, but really it is just a huge and deliciously satisfying vegetarian sandwich. Sandwiches are probably my favourite food (can you say that about something that is not a specific food?). When made right they are both cozy and bursting with flavours and veggies. So, here I give you exactly that. It is perfect for lunch, dinner, and then lunch again the next day! Especially with school coming up, I like to have all the ingredients prepped and on hand for an easy bring-to-school lunch. You could even just prep the ingredients the night before and bring it to work/school with you for the next couple of days. It is also very adaptable - you can add in your favourite fillings and spices. Simply perfect :)

Big Ol' Veggie Sandwich

Makes 4 sandwiches with leftover ingredients

__________________________________________________________________________________________

Ingredients

Roasted Broccoli Pesto

  • 3 heads of broccoli
  • 6 stalks of kale
  • Juice of 2 lemons
  • 3 tbsp sesame oil + more for roasting
  • 2 tbsp nutritional yeast
  • 1/4 cup sesame seeds
  • S+P to taste

Miso Dijon Marinade

  • 1 tbsp miso paste
  • 1 tbsp dijon
  • 2 tbsp water
  • 1 tsp honey (sub maple syrup if vegan)

Sandwich Fillings

  • 2 pieces of sprouted whole grain bread per sandwich (or whichever bread you love the mostest!)
  • 1 large sweet potato
  • Pickled red onions
  • Sprouts
  • Pickle slices
  • Mado's Hot Pepper Sauce (this is my absolute favourite hot sauce on the planet)

 

Notes

Preheat oven to 350 and set a medium pot of water to boil. Place the ingredients for the miso dijon marinade in a small bowl and whisk together until smooth. Set aside.

Cut broccoli into florets and toss with sesame oil, salt and pepper. Bake for 20 minutes and then let cool. In the meantime, slice the sweet potato into apprx. 1/2 inch rounds (you should end up with about 8 pieces) and boil for 5-8 minutes until soft but not mushy. Drain the water and set sweet potatoes on a wooden cutting board. Brush each sweet potato round with a healthy amount of the miso dijon mix (on both sides). Heat a frying pan over medium to high heat and melt 1 tbsp of coconut oil in the pan. Fry the sweet potato round for 2-3 minutes per side, until crispy brown. Set aside.

Once the broccoli is finished baking, place all of the pesto ingredients into a food processor and blend until smooth.

ASSEMBLE! Toast 2 slices of bread per sandwich. Spread pesto and Mado's on each piece of toast. Place 2 sweet potato rounds (brushing with more miso dijon), pickles, sprouts, and pickled red onions on half of the sandwich, close it up, and enjoy! I had to slice mine in half to fit it all in my mouth (which is the definition of a proper sandwich in my books).

Happy Monday <3