SANDWICH IDEAS

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Sandwich Ideas

if you are not vegan, but are still avoiding milk products, you can use normal mayonnaise or salad cream instead of egg free mayonnaise. The taste is very similar, but the egg containing varieties mix more easily and look prettier. NB check ingredients, neither mayonnaise nor salad cream should have milk in but it might, as they like to put it in everything...!!

Avocado paste:

ingredients: one avocado, egg free mayo, vinegar, paprika

instructions: peel, dice and then mash avocado, mixing the mayo and vinegar in well, until it is a paste (lumps don't matter though unless you are very fussy) Add paprika (egg free mayo tends to be much thicker than conventional mayo, it may also be necessary to add a little olive oil. NB if using conventional mayo - salad cream works better, and adding vinegar is not necessary)

ideas: goes very well with tomatoes. can also be used as a dip.

basil super sandwitch

ingredients: vegan cream "cheese" (Toffuti makes an excellent selection) tomatoes, fresh basil preserved in olive oil (Sunita make a variety of this to die for)

instructions: spread "cheese" on one bit of bread, basil stuff on the other. chop a tomato and put between the two slices.

mustard mayo

instructions: mix egg free mayo with dijon mustard and some pepper. Use as a spread

ideas: goes with "cream cheese" can be used as a dip. goes with tomatoes too

1000 island dressing

can be used as a dip, a dressing or to spice up sandwiches. Mix mayo with tomato ketchup. Add olive oil if the egg free mayo is a bit thick. Add paprika and a little wine or cider vinegar.

1000 island dressing plus

as above, but use tomato based barbeque sauce instead of tomato ketchup.

Vinegarette:

wine or cider vinegar and olive oil. Mix very hard. Add whatever else out of: herbs, a little crushed garlic, paprika, lemon juice, black pepper, chilli... andything else you fancy...

Other suggestions for sandwiches:

hummous and tomato

sliced avocado and tomato

sliced avocado and 1000 island dressing or vinegarette

Mother Hemp make a vegan red pesto that is lovely.

salad supreme: cream "cheese" with just about everything salady that you can think of in one sandwich plus vinegarette or other dressing.

SPICY RICEY LENTILS

Spicy Ricey Lintels

Ingredients: (serves 2-4, and leftovers can be kept in the fridge and eaten the next day)

250g wholegrain brown rice
250g red lentils
same ingerdients as for the baked bean curry but without the beans (or the basmati rice, if you want to get pedantic)
frozen sweetcorn (optional)

Instructions:

1. boil the rice and the lentils in the same pot with plenty of water for at least 35 minutes. Keep adding water, the water level should always be above the top of the rice and lentils. Stir frequently, do not let it stick to the bottom of the pan or it is a nightmare to wash up.

2. Stirfry the veg in a very big pot and make into a sauce in the same way as for the baked bean curry. i.e. get to the same stage as you were just before you added the baked beans. If you turn the heat on 20 mins before the rice and lentils are ready, this times it about right. (10 - 15 mins if you are using little or no veg.)

3. When the rice and lentils are cooked, add them to the sauce and mix in well. Add plenty of frozen sweetcorn and stir in. cook or a further five minutes. Add extra liquid if necessary. It should have the consistency of a very thick soup or broth.

4. Add soya yoghurt just before or just after serving, as per baked bean curry.

5. Serve in bowls, unless it is very thick, it is difficult to eat with chopsticks, a spoon is recommended!

BLACK BEAN CURRY

Baked bean curry

Ingredients: (serves two)

tin of baked beans
250g basmati rice
medium sized onion
assorted vegetables (optional) (e.g. broccoli, courgette, cauliflower, leeks, anthing really...)
four medium sized mushrooms (optional)
1 clove of garlic (optional)
1/2 large tube of tomato puree
2-3 very heaped teaspoons of curry paste
big splodge of vegetable oil
vinegar and water or orange juice
plain soya yoghurt (preferably live)

Instructions:

1. cook rice in the normal way.

2. chop onions, crush garlic, slice mushrooms, chop any veg and add them to a high sided pan suitable for stir frying.

3. add veg oil and curry paste to same pan and stir-fry veg until it's soft around the edges.

4. add tomato puree, mix in and add liquid. Liquid can be either vinegar or orange juice. Cider might go quite well as an alternative. If using vinegar, use sparingly (unless like me you like food with a low pH) and add water too. see notes. It should have the consistency of custard, (but not the colour!)

5. Add baked beans, stir in and add extra liquid if necessary. cook for a further 3-4 minutes.

6. Add the youghurt and mix gently just before serving.

7. Drain rice as normal, serve on top of the rice, as you usually would with a curry.

VARIATIONS: recipe

a. after draining the rice, mix in with the curry and serve in bowls. (and eat with chop sticks)

b. instead of mixing in the yoghurt, put the yoghurt on top of the curry when you serve it