Italian Pate

This is the sandwich spread I made this week. Please note depending on how well you manage to drain the tofu and how watery the tomatoes are, you may have to pour off some liquid the next day.

approx 200g tofu
1/2 red onion, finely chopped
6 black olives
2 tomatoes, chopped
12 basil leaves, chopped
1 tsp mustard powder
dash black pepper
1 slice of bread broken up
1 tbsp tomato puree

Drain the tofu. Put all ingredients in a food processer and process until smooth. Taste and add extra black pepper if required. If the spread is too sloppy, add another slice of bread too firm up. Chill and garnish with basil leaves (optional). Keeps for about 4 days.
Adapted from a recipe in Simply good food by Lyn Weller

Sponge Pudding

I have probably linked to this recipe before, but just wanted to say how versitile it is.

Microwaved steamed sponge pudding

I am not a fan of microwaves and only bought one to warm wheat bags for when we have bad backs. But I just can't resist this recipe if I fancy a cakey type pudding as its so quick. I guess you could do it in a steamer, but I wouldn't have the patients to do it and see how long it cooks. Who knows, it may take up to 3 hours!

You can vary the jam filling, the original has golden syrup, but I have tried it with many different fruit spreads and I always add more so that each person gets a good dollop! I think i've done it with apple pieces also and apple sauce. It serves 2-3 (possibly 4) depending on how greedy you are!

I have made this many times and each time make it different and it seems to work. I have made it with less oil and more water and less sugar. I have also replaced some of the flour with ground almonds, added almond essence and sprinkled flaked almonds on top for a bakewell tart type of pudding. I have also used a mixture of wholemeal flour and gluten free flour. Next time plan to try all gluten free to see if it works. Basically don't be afraid to experiment. It may not turn out perfect, but it will probably be edible. If in doubt reduce the recipe to save money incase it goes wrong.

Tofu and veg flan

Made a crust out of ground almonds, sesame seeds, breadcrumbs, mixed herbs, paprika, oil and tomato ketchup.

Filled it with roasted onions, roasted peppers, roasted sweet potato and grated raw carrots.

Topped it with a mixture of silken tofu, herbs, soya milk, cider vinegar, which I had blended together.

I ate it cold with salad.

Butterbean sandwich filling

This weeks sunday sandwich spread was based on a tin of butterbeans mixed with garlic, mint, black pepper and lemon. Similar to hummus but with a minty taste.

Tomato savoury pate

I have decided to have make a different sandwich filling every Sunday for the weeks sandwiches and this is the one I made last week. Sorry not an exact recipe, but these are the ingredients I used and it was lovely and it will give you inspiration to experiment.

olive oil
nutritional brewers yeast
tomato paste
red onion
dried mixed herbs
stock cube
garlic powder
soy milk

Another bag out of a pair of jeans

I've made another bag from a pair of jeans . Couldn't resist buying these embroidered kids jeans from the charity shop. As the decorative colours are orange and pink, the colours I seem to live in, it was ideal. They are easy to make. Chop the legs off, leaving a pair of shorts. Unpick the seams to about half way up and then lay fabric opening flat over each other and resew seams. You now have a mini skirt. Turn inside out and sew it into a bag. Make handles out of one of the legs. Make a lining and sew inside by hand. For detailed instructions search the web or you tube for tutorials.

Chickpea sandwich spread

Well as promised I made another sandwich spread to use up the remaining 3/4 of a small cauliflower I steamed yesterday and made a cauliflower sandwich spread (or salad) with.

It looks a bit like a egg mayonaise sandwich filling, with the colours of the cauli and chickpeas together.

3/4 of a small cauliflower steamed
1 can chickpeas
4 spring onions
4-5 dessertspoons vegan mayonaise
black pepper

Drain the chickpeas, then mash with the cauliflower. Then using scissors chop the spring onions into the bowl with the mash. Add vegan mayonaise and black pepper and mix well. Serve with salad in a wholemeal bap! Could also be served with a salad. Adjust quantities to suit.

This recipe was from 'Vegan cooking for everyone by Leah Leneman' with the quantities adjusted. The original had a extra can of chickpeas and different quantities of cauli and mayo and salt also and was called crunchy gabanzo spread.

Sandwich filling

I have just made a cauliflower sandwich spread for my lunch tomorrow.

1/4 small cauliflower
1 spring onion
2 tbsp vegan mayonaise
1 carrot

I steamed the cauliflower and then mashed it. Once cooled I added a chopped spring onion and a grated carrot and stirred in the mayonaise. This is a very chunky filling, more like a salad mix. I guess I could of steamed the cauliflower for longer until it was softer, it would become more like a spread. It is also nice mixed or served with pickled beetroot. Can be served on its own in a sandwich or with additional salad or vegan cheese. Additional herbs would also be nice. I plan to make another sandwich filling with the leftover cauliflower tomorrow and will post the results.

Chestnut, wheat and bean bake

This idea came from a bulgur wheat and chestnut bake, but I thought it needed something else. So I have used different amounts and additional ingredients to make a one dish meal.

This may not apeal to everyone and may sound odd with the baked beans added. I thought it looked a bit dry, so this was my quick solution. This is what I used:

70g frozen chestnuts
100g bulgur wheat
1 onion, chopped
1 tbsp oil
1/2 tbsp dried mixed herbs
frozen mixed vegetables chopped small - carrots, green beans, peas and sweetcorn
1 can baked beans
black pepper to taste

Pour hot water over the bulgur wheat for it to expand. I then poured hot water over the chestnuts and frozen veg to help defrost. I then fried the chopped onion in the oil. I then took the chestnuts out of the water and chopped up smaller. Then mix all the ingredients together and bake at 350/180/Gas 4 for about 30 minutes. This could be served with veg, but I thought it was ideal as a one pot dish. Serve with gravy (optional).