A co-worker brought these to work one day and boy was I ever delighted when she offered me one! These make a great snack or appetizer. Change up the veggies and dressing as you see fit –



– slices of kamut bread, halved

– smoked tofu, in 1/2 inch slices

– vegenaise or vegan mayo of choice

– sliced cucumber (medium to thick)

– bean sprouts

– salt & pepper to taste



– lightly toast kamut bread

– dress with mayo

– stack tofu, cucumber sprouts

– add a small dollop of mayo to texturize sprouts

– season with salt & pepper to-taste


BONUS: Kamut Bread Recipe!

Ingredients: (Makes 1 Loaf)  pain_kamut

1 1/2 cups warm water

1 package active dry yeast (1/4 ounce)

2 1/2 tablespoons coconut sugar

1 tablespoon whole flaxseed (optional)

2 1/2 cups kamut flour

1 1/2 tablespoons earth balance buttery spread or vegan margarine, melted

2 1/2 tablespoons coconut sugar

1/2 tablespoon salt

1 3/4 cups kamut flour

1 tablespoons earth balance buttery spread or vegan margarine, melted



In a large bowl, mix warm water, yeast, 2 1/2 tablespoons sugar, and 1 tablespoon of flaxseed (optional). Mix in 2 1/2 cups of kamut flour. Let set for 30 minutes, or until it doubles in size.

Mix in 1 1/2 tablespoons melted butter, 2 1/2 tablespoons of sugar, and salt. Knead in the other 1 3/4 cups of kamut flour.

Flour a flat surface and continue kneading with flour until dough pulls away from the counter but is still sticky to touch. This may take an additional 1 to 2 cups of flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dish towel. Let rise in a warm place until doubled (about 30 minutes).

Punch down and place in greased 9 x 5 inch loaf pan. Allow to rise until dough has topped the pan by one inch. Depending on your yeast this will take between 1 – 2 hours.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 1 tablespoon of melted butter when done to prevent crust from getting hard. Cool completely.