Sandwich
eating is part of the British way of life. Convenient, filling and
nutritious no lunchtime should be without one. Thinking of
exciting sandwich fillings, as a vegetarian, needn't be tricky.
Over reliance on cheesy fillings is not the most healthy option and your taste
buds will find it incredibly boring too. Here's a bit of inspiration for you!
Veg
a Go Go --
aubergine, courgette and tomato
7cm / 3inch piece of
courgette, sliced
7cm / 3 inch piece of aubergine, cubed
2 cherry tomatoes, halved
olive oil
Place the vegetables
in a baking tray and drizzle with olive oil.
Bake
until tender, at 200°C/400°F/Gas Mark 6.Once
cooked, place a large spoonful in a toasted roll and serve.
Sprout
Out -- Mixed herb salad with sprouted fenugreek and alfalfa seeds.
25g / 1oz mixed salad
leaves
12.5g / ½oz sprouted beans (alfalfa seeds, fenugreek)
for the dressing a drizzle of chilli oil
Place a selection of
leaves on the roll, add the sprouted beans and then drizzle with chilli
oil. Serve and enjoy!
The
Halleluhah Sandwich! -
Halloumi cheese, mint and sun dried tomatoes.
¼ 250g
/ 9oz packet of halloumi, cut into 2 slices
12.5g / ½oz seasoned flour
2 sundried tomatoes in oil, chopped small handful fresh mint
Dip the halloumi in
the seasoned flour. Fry on a high heat until golden brown. Place 2 slices of halloumi
in each roll, followed by 2 sundried tomatoes and a few springs of
fresh mint. Serve.
Citrus
Sizzler Frisse-
lettuce, watercress, cucumber and orange segments.
4
frisse lettuce leaves
2.5cm / 1 inch piece of cucumber, sliced
4~5 orange segments
For
the dressing:
mayonnaise
(check it uses free range eggs or is egg free) or a drizzle of
sesame oil
Toss
salad ingredients together and fill roll. Add dressing.
The
Yummy Hummy --Sandwich hummus with watercress.
Serves
four this one. Make lots and save
in the fridge.
225g / 8oz chickpeas,
cooked weight
90ml / 3fl oz chickpea stock, from cooking or water
30~60ml / 2~4tbsp light tahini
1½ lemons, juice only
30ml / 2tbsp olive oil
3 cloves garlic, crushed
2.5ml / ½tsp salt freshly ground black pepper
paprika
handful watercress,chopped
1. Drain
the chickpeas and rinse them thoroughly Grind them in a food processor
- to give
a smooth paste. Add stock, tahini, lemon juice, olive oil, garlic,
salt, pepper and paprika.
2.
Mix well, check seasoning and then spread on your favourite bread.
3.
Add watercress as desired - great in half a ciabatta!
©The Vegetarian
Society 2001
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