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Vegetarian

Cucumber and Avocado Sandwich

Cucumber and Avocado Sandwich

This recipe comes to us from Maria & Josh of Two Peas and Their Pod

Ingredients:

  • 4 slices Dave's Killer Bread, 21 Whole Grains and Seeds
  • 4 ounces herbed goat cheese, at room temperature
  • 2 Romaine lettuce leaves, washed and dried
  • 1/2 of a large cucumber, peeled and sliced
  • 1 large avocado, peeled, pitted, and sliced
  • Squeeze of fresh lemon juice
  • ½ cup alfalfa sprouts
  •  Salt and black pepper, to taste

Directions:

  1. Spread the herbed goat cheese evenly on all of the slices of bread. Take one of the slices and top with lettuce, cucumber slices, and avocado slices.
  2. Drizzle a little fresh lemon juice over the cucumbers and avocados. Add some sprouts and season with salt and black pepper, to taste.
  3. Place a piece of bread, goat cheese side down, on top to sandwich all of the fillings together. Repeat with second sandwich. Serve immediately.

Recipe makes 1 sandwich

Homemade Whole Wheat Croutons

Homemade Whole Wheat Croutons

This recipe comes to us from Erin of The Almond Eater

Ingredients:

  • 6 slices Dave's Killer Bread Power Seed
  • 1/4 cup olive oil
  • 3 tsp Italian seasoning
  • 3 tbsp. shredded parmesan cheese
  • Salt and pepper

Directions:

  1. Preheat oven to 350°.
  2. Cut bread into bite-size squares and then place in a large bowl.
  3. Drizzle the bread with olive oil, Italian seasoning, cheese, salt, and pepper; stir to coat.
  4. Spray a large baking sheet with nonstick spray or olive oil and then pour bread pieces onto the pan, making sure they're spread out and not touching.
  5. Place the pan in the oven and bake croutons for approximately 30 minutes, flipping croutons over half way through o that they bake evenly.

Notes:

Cook times may vary. You'll know the croutons are done once they're hard--do a taste test to make sure!

 

Grilled Veggie Sandwich with Pesto-Feta Mayo

Grilled Veggie Sandwich with Pesto-Feta Mayo

This recipe comes to us from Cassie of Back to Her Roots

INGREDIENTS: 

For the Mayo

  • ¼ cup mayonnaise
  • Zest and juice of 1 lemon
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons prepared basil pesto

For the Sandwich

  • 1 small eggplant, cut into thin slices
  • Salt
  • 1 small zucchini, cut into thin slices
  • 1 small yellow squash, cut into thin slices
  • 1 large red onion, cut into thin slices
  • ¼ cup olive oil, divided
  • 1 tablespoon dried oregano
  • 2 portabella mushroom caps, stems removed
  • Black pepper, to taste
  • 8 slices Dave's Killer Bread Good Seed (or 6 for two double-decker sandwiches)

DIRECTIONS: 

  1. Whisk together all the mayo ingredients in a small bowl until well-combined. Refrigerate while you prepare the rest of the sandwich.
  2. Lay a dish towel down on a flat surface, then place the eggplant slices, in one layer, on top. Sprinkle liberally with salt. Let rest for 10-15 minutes. This pulls out any bitterness the eggplant might have. Place the eggplant in a colander, and rinse well with cool water.
  3. Preheat a grill to medium-high.
  4. In a large bowl, toss together the eggplant, zucchini, yellow squash, and red onion. Drizzle with 2 tablespoons olive oil and the oregano. Toss to coat. Transfer to a grill basket.
  5. Brush both sides of the mushrooms caps with an additional tablespoon of olive oil. Season with salt and pepper.
  6. Place the grill basket and the mushroom caps on the preheated grill. Cook the mushrooms for 4-5 minutes, until they begin to release their moisture, then flip and cook an additional 3-4 minutes. Remove from the grill and slice thinly.
  7. Stir the veggies frequently and grill until they are tender, about 10 minutes. If you have any larger pieces, you may wish to remove them from the basket and cook them directly on the grill (I usually do this with eggplant). Once tender, remove from grill.
  8. Brush both sides of the bread with the remaining olive oil, grill each slice for a minute on each side until just toasted. Remove from grill.
  9. To assemble the sandwiches, spread the mayo on a slice of toasted bread. Layer with a single layer of each veggie. Spread mayo on another slice, and place on top.

Notes:

You'll need a grill basket to do this recipe.

Recipe makes 4 regular sandwiches or two double-decker sandwiches

PB & Sonoma Plum J

PB & Sonoma Plum J

This recipe comes to us from Abi of Abi's Farmhouse Kitchen (Instagram: @abisfarmhousekitchen)

Sonoma PB & J.jpeg

The PB&J:

The bread is Dave's Killer Bread (LOVE YOUR BREADS), the PB is Maranatha "Hint of Sea Salt", and the Jam I made from our very old Santa Rosa Plum Tree here at our old Winery/Farm called Annadel Estate Winery here in Sonoma Valley, California. We've been restoring this old Farm for years, including the old stone-fruit Orchard. But these plums come from the east corner of our stone Winery ruins circa 1886.

The Jam:

Ingredients:

  • natural Pectin (no Sure-Jel)
  • roughly 4 lbs of rough chopped plums (no pits)
  • 3 cups white sugar
  • juice from a lemon or two

Instructions:

I let the plums macerate for a about 2-3 hours before turning out into a deep Copper-core pan to reduce, congeal (about 6-7 minutes) and firm set (8 minutes later.) I pour into cute mason jars before processing in boiling water bath for 3-5 minutes. My 2 little kids (she's 4 and he's 2) help me quarter the Plums in the begin in with butter knives.
 

Rack 'em Stack 'em

Rack 'em Stack 'em

Stuff into your mouth while trying to say "omg that's good" 😋

Toast with the Most

Toast with the Most

Think toast is boring?  Think again!  I will show you two healthy and outrageously delicious ways to eat your toast.

Market Fresh Sandwich

Market Fresh Sandwich

This vegan sandwich is so good! Toast each slice of bread, and it will feel like your birthday.

Sexy Toast

Sexy Toast

Sexy Toast with cocoa, dates, and almonds. Looking GOOD!

Garlic Butter Grilled Cheese

Garlic Butter Grilled Cheese

"When I was working at Legend’s Grille (a restaurant on campus at BYU where I went to school) I would sometimes make this cheesy garlic bread with a slice of bread spread with this garlic butter and sprinkled with mozarella. That’s where I got the idea for this garlic butter grilled cheese sandwich. And as soon as I got the package from Dave’s Killer Bread I knew that’s what I wanted to make with it." Aimee, LMLD.org

Rad-berry Cocoa-nut

Rad-berry Cocoa-nut

Perfectly balanced between the creamy, rich spread and the light fresh berries, this toast really is Rad!

KBD (Kind of a Big Deal)

KBD (Kind of a Big Deal)

You won't even look twice, but once you taste this ridiculous sweet treat, you'll understand why it's such a big deal

The Pesto Change-Oh!

The Pesto Change-Oh!

Our Killer Cafe chefs dreamed up this delectable delight! sweet tomatoes and the pesto kick are like magic in your mouth! 

Killer Kaleslaw

Killer Kaleslaw

The Killer Kaleslaw sandwich, submitted by Mike M., is a delicious vegan sando to add to your reportoire!

The Showstopper Deluxe

The Showstopper Deluxe

It doesn't get any better than this toast recipe, topped with creamy cheese, cherries, almonds and thyme. *Drops Mic* 

HULK SMASH!

HULK SMASH!

The HULK SMASH is a hearty toast for breakfast to get your day started off on the right foot, or a great pick-me-up for an afternoon snack!