40g Protein Red Pepper Pesto & Sausage Sandwich

1. For the Red Pepper Pesto: Roast the 2 large bell peppers until well done. In a food processor, combine the roasted bell peppers, 3/4 cup fresh basil, 1/4 cup toasted pine nuts, 1/2 cup Vegan Parmesan cheese, 1 tbsp lemon juice, 2-3 tbsp olive oil, and salt & pepper to taste. Blend until smooth.
2. For the Cashew Ricotta: Soak 1 cup raw cashews overnight or for 25 minutes in hot water. Drain the cashews. In a blender, combine the soaked cashews, 1 1/2 tbsp nutritional yeast, a pinch of salt, and the juice from 1 small lemon. Gradually add less than 1 cup of water while blending until a consistency resembling ricotta is achieved.
3. For the Sandwich Assembly: Toast half of an olive bread loaf. Grill 3 slices of zucchini, 3-4 slices of vegan sausage, and 1 portobello mushroom (then slice the mushroom if not already sliced). Spread 2-3 tbsp of the prepared red pepper pesto onto the toasted bread. Layer with the grilled zucchini, grilled vegan sausage, fresh basil, sliced grilled portobello mushroom, and 2 slices of heirloom tomato. Dollop 2 tbsp of the cashew ricotta and drizzle with 1 tsp of balsamic glaze. Assemble the sandwich.