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Go green! This sandwich just melts in your mouth. A tasty and unique way to cook with Kale.

(Amounts will vary depending on how many sandwiches you make.)


Thick Bread slices

2-3 Avocados

Lightlife Smart Deli Turkey Slices

1/2-1 cup of Kale Pesto, Recipe Below

Earth Balance Butter

Follow Your Heart Vegenaise, optional


Prepare Sandwiches:

In this order:

1 slice of bread, kale pesto, avocado, two slices of turkey, avocado, kale pesto top with 2nd piece of bread

(if using vegenaise spread a little on each slice of bread before adding kale pesto)

Heat a little butter in frying pan over medium-high heat

Place your sandwich into melted butter

Cook for 2-3 minutes until golden and crispy

Carefully flip and cook for an additional 2-3 minutes until golden and crispy

Repeat with remaining ingredients to make as many sandwiches as needed

Kale Pesto

(This makes plenty, you can use in many different recipes. Or freeze rest for future use)


3-4 garlic cloves

1/2 cup roasted cashews

3-4 large kale leaves, removed from stem

5 tablespoons of olive oil

1/2 teaspoon of salt and red wine vinegar

2 tablespoons nutritional yeast

1 cup of Ms Vegan ricotta, recipe below


In a food processor combine the first 5 ingredients and 1 tablespoon of nutritional yeast

Blend on high until pesto paste forms

Mix with your ricotta and remaining nutritional yeast


Ricotta Ingredients:

12oz firm tofu

1 teaspoon of olive oil

1 tablespoon of lemon juice

1 teaspoon of Oregano

1/4 teaspoon of garlic salt

3/4 tablespoon of garlic powder

1 heaping tablespoon of nutritional yeast

Ricotta Directions:

In a medium bowl crumble your tofu

Add remaining ingredients

Mix well and refrigerate for at least 2 hours


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