Sandwiches list

I thought I'd better update my sandwich list........

Sandwich ideas

banana and jam
banana and melted dark chocolate
banana mashed and soft brown sugar
banana and date
banana on it own!
Sliced beetroot, thinly sliced onion and tomato and salad cream
Carrot, orange and cumin spread
Chestnut pate

sliced apple and raisin
jam/fruit spread and grated carrot
Raisins or sultanas with chopped nuts and agave syrup
Avocado, sprouts, lettace, cucumber and tomato
Houmous and grated carrot
houmous and beansprouts
Houmous and roasted peppers
Houmous, salsa, grated carrot & red cabbage
Houmous with mashed up ripe avocado
Houmous and salad
Raw Houmous
Yeast extract eg Vegemite/Natex (Marmite alternatives)
Yeast extract and lettuce
Yeast extract and grated carrot
Yeast extract, tomato, and plain crisps
Yeast extract and Avocado
Fried mushrooms, onions and garlic
Mushroom pate
Any nut or seed butter can be substituted for the peanut butter. (such as cashew, almond, hazelnut or sunflower seed)
Peanut butter and jam or fruit spread
peanut butter and cucumber
peanut butter and raw onion
peanut butter and beetroot
peanut butter and banana
peanut butter and vegemite
peanut butter and sliced apple
peanut butter and melted chocolate
peanut butter and chocolate chip!
peanut butter, vegan cheese and jam
peanut butter and sultanas (or other dried fruit soaked such as figs, apricots, raisins)
peanut butter and sliced tomato
peanut butter and pickled onion
peanut butter and agave syrup/golden syrup
peanut butter and salad
peanut butter with grated carrot
peanut butter and sprouted pulses
peanut butter and chopped dates
peanut butter and coconut
peanut butter and kiwi fruit
peanut butter and canned peaches
Savoury nut pate
There is so many bean pates that I would suggest searching on the net and seeing if you fancy trying any, there will be cannellini bean pate, kidney bean pate, houmous, mixed bean pate, red bean pate to name a few.
Tangy bean pate
Lentil Pate
Lentil Pate made with ground lentils
Falafels with houmous and salad in a pitta bread.
Marinated tofu pieces and salad
Vegan subsitutes
Cheese –cheezly, sheese with all the usual combinations.
Meat slices such as redwoods ham, sage and onion, turkey, pepperoni, chicken and beef with all the usual combinations.Redwoods also do a roast turkey or beef joint which can also be sliced for sandwiches and ready to eat sausages too. I use the joint to make turkey and stuffing with apple sauce. Other meaty items that are available as vegan substitutes are vegeburgers, chicken burgers, schnitzels, bacon, hot dogs, chicken and various sausages that could all be used in sandwiches. Some for hot sandwiches only mind. Of course there is also nutburgers easily available and great for a hot sandwich with all the trimmings.
Roasted vegetables. On there own or roasted and then put in a food processor with chickpeas and olive oil to make a pate.
Pesto (can be made with peanuts rather than pine nuts), cherry tomatos and avocado.
tomato and salad cream sandwich.
Or combine both - roasted vegetables and pesto
Aubergine dip (also known as baba ganoush)
Portobello mushroom and onions fried
Green/black olive tapenade
Vegan pate such as mushroom or herby with salad and lots of grated carrot!
tomato olive sandwich spread
Vegan cream cheese with canned pineapple, grated carrots or salad
Things to add to your sandwiches
grated carrots
sprouted pulses
Marinated artichoke hearts
Tomato puree
salad cream, or dressings
Homemade Coleslaw

for more ideas go to this post and see other sandwich posts on this blog.

Tomato olive sandwich spread

Yes another sandwich spread, well I don't want to be asked what you put inbetween two slices of bread and not have plenty of answers!!

Well this was a more of a how to turn something you don't like into something you do. You see I don't like olives, but wanted to attempt olive tapenade, just incase I liked it, even though I don't like olives on there own and I know an olive lover if all else failed. You see I don't like to waste food, so firstly I started to make the tapenade and didn't like it, so kept adding ingredients until I did!!

Green olives.
Olive oil
Tomato puree
Basil leaves and stalk

I basically started with a jar of olives, added some oil to make the right sort of consistancy for a spread, then added breadcrumbs to thicken, as I didn't like it at this stage I added a few cherry tomatoes, a good squirt of tomato puree, some basil and more breadcrumbs.
Well it turned out very nice in the end and I still like it today. I had it in a salad sandwich yesterday and on toasted naan bread today.

So don't be afraid to experiment, by adding lots of ingredients, perhaps breadcrumbs to thicken, oil or other liquid to thin, until the right consistancy is reached.

This weeks recipes .....

Haven't had time to post this week. I have been walking and foraging as usual. Went to Beacon Fell the other day which was beautiful. Next time I shall take some photos! This week I have made:

Rosehip syrup - won't bother posting recipe, there is plenty on the web.

Pumpkin and root vegetable stew (from credit crunch book) basically diced pumpkin, onions, garlic, carrots, parsnips, tinned tomatoes, tomato puree, paprika, stock, beans and lovely it was too.

Mushroom and chestnut pate - basically mushroom, onions, spices, tinned chestnut puree, I made it too sloppy, as I added more mushrooms than what it said, so as to use them up. When I next make it, will post recipe.

Cornish pasties - basically diced potato, carrot and swede with realeat veggie mince in puff pastry. Loaded with calories and very delicous.

Raw houmous - as per normal recipe only using sproated chickpeas instead of cooked. I also added fresh parsley. I wouldn't eat it on its own, but with salad etc, it was lovely.

Chocolate cake, Vanilla cake - made from recipe on vegweb and then from both of them a battenburg cake, by cutting, layering, covering with jam and marzipan. This tasted better than the individal cakes. I just love marzipan.

The credit crunch cookbook

I have borrowed this book from the library and have enjoyed reading it. Although it wasn't really new to me, its good to refresh myself with it. Its not a veggie cookbook by any means and there is lots of information on animal products, but the book also included:

Waste not, want not
Think before you throw
Sections on what to do with leftover items such as bread, pototoes, fruit, veg etc etc
Pasta and rice
Beans and pulses
Ways to use up leftover veg - pilaff, curry, soup, ratatouille, stir fry, pasta sauce.
Ways to use up leftover fruit - banana split, poached pears, pineapple upside down cake, fruit trifle, summer pudding
Saving energy - slow cookers, microwaves, efficient baking etc
Feeding and filling children
Edible gifts
Planning ahead
Buying the best for less

I would definately recommend you borrow this book, its a interesting read and has lots of nice recipes. The ones I plan to try are carrot and lentil soup, pumpkin and root veg stew , instant apple crumble, crumbly raspberry and oat slices, green lentil soup root veg soup, cherry tomato tarts, lemon and basil orzo, chocolate risotto, pears with chocolate crumble, butternut squash risotto

Vegan 'scotch egg'

Last weekend I thought I'd experiment with a scotch egg type recipe, but was wondering what to use for the egg. I thought of mushrooms, tofu or potatoes. Well I decided to go with a new potato as they needed using up and was the least messy. This is what I did

4 potatoes
Vegan sausage mix that would make 4 sausages, e.g 1 pack granose or 1/2 pack asda 'sausage mix'

I peeled 4 potatoes and boiled them for a few minutes until just cooked. Whilst they were cooking I made up a pack of granose sausage mix. I drained and rinsed in cold water the potatoes. I then divided the mix into 4 and rolled and flattened a piece in my hand and placed a potato in the middle and put the mixture round it. After doing this for all four, I rolled them in polenta.
I then sprayed a tray with olive oil and a quick spritz on the balls and placed them in the oven at 180 degrees for 20 minutes. Well they was very nice, but the potatoe didn't have much flavour, so next time I are going to marinate and fry some tofu and use that at the centre.

If you have any suggestions for other middles instead of potato or tofu, please post a comment.

Carrot, parsnip and chestnut roast

I made this for this evenings meal and its the best roast I have ever had. I served it with sweet potatoes, lots of vegetables a little homemade pasta sauce and a little gravy. Yummy!!

Serves 4
Prep 30 mins
Cooking 1 hour 5 mins

2 cloves of garlic, chopped
25g margarine
2 tbsp breadcrumbs
2 tbsp oil
2 onions, chopped
200g carrots, grated
200g parsnip, grated
200g fennel, chopped finely
1 tsp fennel seeds
200g vacuum pack chestnuts, chopped
75g soft breadcrumbs
4 tbsp lemon juice
2 tbsp soya sauce
2 tsp dried mixed herbs
pepper to taste

Mix the garlic with the margarine and use half of it to line the base and sides of a loaf tin. Heat the oil in a large saucepan and add the onion, parsnip, carrot and fennel and the rest of the garlic margarine. Cover and cook very gently for about 20 minutes, stirring from time to time until tender. Add the fennel seeds and cook for a further minute, stirring them into the mixture.
Remove from heat and stir in the chestnuts, breadcrumbs, lemon juice, soya sauce, herbs and pepper.
Spoon into the loaf pan and bake for 40 minutes at 180C/350F/Gas 4

Chestnut pate

200g vacuum pack peeled chestnuts
2-3 tsp margarine (such as pure or vitalite)
1 small clove garlic, crushed
1 tbsp lemon juice
2 tbsp water

Put all in a food processor and whiz to a fairly smooth puree adding more water if necessary.

Bread and 'Butter' pudding

There is always a pile of crustless bread for me to make things with, so today it was a bread and 'butter' pudding with jam and it reminded me of jam roly poly and I just had to have a second portion!

I cut crustless bread in half to make triangles. I put vitalite margarine on one side and blueberry fruit spread on the other and layed them in a baking dish, so that the jam and margarine were facing each other. I then placed a few raisins in between the bread and grated a apple on top and pushed it in. I then poured on soya milk to soak the bread and sprinkled the top with mixed spice and then baked for 20 minutes and served with custard.

Other ways I use up bread apart from various bread pudding recipes are, breadcrumbs that then can be used in savoury or sweet dishes (I keep in the freezer), bread dumplings as mentioned before, summer pudding, winter pudding. Other ideas are bread soup, french toast and croutons.

Savoury nut pate

75g cashew nuts
125g tofu
1 garlic clove, crushed
2 tbsp peanut butter
1 tbsp nutritional yeast
1 tsp soya sauce
2 tsp lemon juice
3 tsp mixed herbs
dash of pepper to taste

Cover the cashews with cold water and leave to soak for 4 hours. Drain. Add to food processor with rest of ingredients and whiz until smooth.