Vegan Sandwiches are Always a Good Idea

Vegan Sandwiches are Always a Good Idea

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Pita Bread with Garlic Cream and fresh Lime

serves 4
preparation time: 15 minutes

If you are looking for sandwich fillings that are more interesting than nut butter or salad, the suggestions on the next few pages are for you. And, of course, many of the dishes in this chapter and the previous one can be adapted to fill sandwiches.

  • 3 slices white bread, crusts removed
  • 1 tablespoon tahini
  • 2 garlic cloves, crushed juice of 1 lime
  • ⅔cup extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 2 teaspoons sesame seeds
  • 4 pitas, split in half
  • 1 head of romaine lettuce, finely shredded
  • handful of fresh mint leaves, roughly chopped
  • 1 lime, cut into chunks

❖ Tear the white bread into chunks. Put the bread, tahini, garlic and lime juice in a food processor, and process to a coarse paste. With the motor running, gradually add the olive oil. Transfer the garlic spread to a bowl, season well with salt and pepper, and mix in the sesame seeds.

❖ Cut each pita in half horizontally, then cut each half open to make 8 pockets. Pack a little lettuce inside each half, spoon a little garlic spread onto the lettuce, and scatter some fresh mint over the spread. Serve with wedges of lime.

each serving contains: Calories 540 • Protein 10g • Fat 32g (saturated 5g) • Carbohydrates 55g • Fiber 3g • Calories from fat 54%

Thai Vegetables in fresh Herb Bread

serves 4
preparation time: 20 minutes

It’s always a refreshing change to make a dressing that has very little oil. If anything really annoys me in restaurants, it’s when salads arrive at the table swimming in a tasteless oily dressing. To avoid any embarrassment to the restaurant staff or my friends, I always order dressing on the side so that I can add as much or as little as I like. If you want this one to have more of a kick, add a few seeds from the chili pepper. The prepared vegetables will keep, covered, in the fridge for at least two hours. I have recommended an herb bread in this recipe, but pumpkin bread or any other specialty bread will do just as well.

  • 2 carrots, grated
  • 4 spring onions, trimmed and finely sliced
  • 1½ cups (4½ ozs.) sugar snap peas, cut into thin strips
  • ½ cup (4½ ozs.) yellow cherry tomatoes, halved
  • 3 tablespoons fresh basil leaves, preferably Thai basil
  • 8 slices fresh herb bread

for the dressing:

  • 2 red chili peppers, seeded and finely sliced
  • ½ cup (4 fl. ozs.) coconut milk juice of 1 lime
  • 2 teaspoons sesame oil
  • sea salt and freshly ground black pepper

❖ Mix the carrots, onions, peas and tomatoes in a bowl. Stack 6 basil leaves together, roll them into a cigar shape, and cut into thin strips. Add the basil strips to the vegetables. Repeat with the remaining basil.

❖ Put all the dressing ingredients in a screw-top jar, and shake vigorously until well blended. Drizzle the dressing over the vegetables, toss well, and season to taste with salt and pepper.

❖ Spread the Thai vegetables on 4 slices of bread, and cover with the remaining slices.

each serving contains: Calories 300 • Protein 10g • Fat 6g (saturated 3g) • Carbohydrates 54g • Fiber 3.5g • Calories from fat 18% • Good source of vitamins A and C

Avocado Butter with Tomato Relish in Focaccia

serves 4
preparation time: 20 minutes

It is almost worth making a double quantity of this fabulous tomato relish and storing some in the fridge to go in other sandwiches or to serve with vegetable dishes. It will keep for at least two days (much longer without the herbs). To transform the avocado butter into a dip, add a skinned and chopped ripe tomato, a few tablespoons of soy yogurt and a little more lime juice to the mixture. You may also need to add a little more Tabasco sauce, as the dip should have a bit of a kick to it.

for the tomato relish

  • 15 sun-dried tomatoes, finely diced
  • 2 garlic cloves, crushed
  • large handful of fresh basil leaves
  • large handful of fresh thyme leaves, finely chopped
  • about 2 tablespoons extra virgin olive oil

for the avocado butter

  • 2 ripe avocados
  • juice of ½ lime
  • 1-2 dashes of Tabasco sauce
  • sea salt and freshly ground black pepper
  • 4 small focaccia or 2 large focaccia, halved

❖ First, make the tomato relish: Put the tomatoes and garlic in a bowl. Stack 6 basil leaves together, roll them into a cigar shape, and slice into thin strips. Repeat with the remaining basil leaves. Mix the basil and thyme into the tomatoes. Stir in enough oil to make a relish texture.

❖ To make the avocado butter: Slice each avocado in half lengthwise, and remove the pit. Peel the avocados, then chop the flesh, and put it in a food processor. Add the lime juice and Tabasco sauce to taste. Season with salt and pepper. Process until smooth.

❖ Cut each focaccia or half focaccia in half horizontally. Spread a layer of avocado butter on 4 halves, top with the tomato relish, and cover with the remaining halves.

each serving contains: Calories 445 • Protein 2g • Fat 36g (saturated 5.5g) • Carbohydrates 24g • Fiber 2.5g • Calories from fat 72% • Excellent source of vitamin E

Carrots with Mint and Lime dressing in Pita Bread

serves 4
preparation time: 10 minutes

The combination of mint, lime (or lemon) and olive oil makes a wonderfully refreshing dressing for the carrots. This dish would also be delicious with a little pureed chickpeas (see page 35) spread in the pita pockets and a big handful of fresh watercress squeezed in.

  • 1½ lbs. carrots, coarsely grated
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime or lemon juice
  • large handful of fresh mint leaves, roughly chopped
  • sea salt and freshly ground black pepper
  • 4 pitas

❖ Put the carrots in a bowl. Combine the olive oil, lime or lemon juice and mint leaves in a small bowl, and season with salt and pepper. Pour the dressing over the carrots, and mix well.

❖ Cut each pita in half horizontally, then cut each half open to make 8 pockets. Pack the pita pockets with the carrot salad.

each serving contains: Calories 300 • Protein 8g • Fat 4g (saturated 0.7g) • Carbohydrates 62g • Fiber 6g • Calories from fat 12% • Excellent source of vitamin A • Good source of vitamin C

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