Walnuts add flavor and texture to this bagel sandwich that can be eaten for breakfast or lunch, while nutritional yeast adds a cheesy flavor.
1 cup California walnuts
1/2 cup tightly packed fresh basil leaves
1/2 cup olive oil
2 tablespoons nutritional yeast
1/4 teaspoon salt, or to taste
4 medium bagels
2 medium tomatoes, sliced
1 large avocado, peeled pitted and sliced
1 cup of alfalfa sprouts or chopped lettuce
1 tsp minced garlic
Place walnuts, basil, oil, garlic, nutritional yeast and salt in a small blender or food processor. Blend on high until smooth and creamy, scraping down the sides as needed.
Slice bagels in half horizontally and toast.
Spread 1 1/2 tablespoons of pesto on each bagel half. Top bagel bottoms with tomato, avocado and sprouts or lettuce, finish with bagel tops.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
