Andrew's
veggie sandwich is a real winner!
July 2002
Cheltenham vegetarian
Andrew Powell is celebrating National
Vegetarian Week (8 - 14 July) in style - as the winner of a national
competition to create a gourmet vegetarian sandwich. A delicious and innovative
recipe for Mushroom Bonanza lead to Andrew's success.
Andrew's recipe was
chosen from hundreds of entries to The Vegetarian Society's competition
which took place on its website www.vegsoc.org in the lead up to British
Sandwich Week (6 - 12 May 2002).
The recipes were
judged by Cordon Vert Cookery School manager, Christine Walker, who felt
that Andrew's entry was inspirational because
"on reading the ingredients I instantly wanted to make the sandwich.
It caught my enthusiasm with the interesting use of fenugreek, mushrooms
and breadcrumbs all bound together with yoghurt, and together with the
contrasting bitter-taste of crisp chicory, it's an absolute winner."
For his efforts,
Andrew will receive a day course at The Vegetarian Society's prestigious
Cordon Vert Cookery
School where he can top up his cookery skills!
Vegetarian Society
Chief Executive, Tina Fox, noted that
"Traditionally
vegetarians are offered uninspiring sandwiches such as cheese and onion
and egg and cress. There is a whole array of interesting ingredients
that
can be used and we hope that Andrew's sandwich recipe along with the
Society's own sandwich recipes for National Vegetarian Week will provide
inspiration
to consumers and the manufacturing and catering industries."
The Vegetarian Society,
a registered educational charity, is the oldest vegetarian organisation
in the world. It offers an independent voice able to promote and provide
information on vegetarianism.
Andrew's Mushroom
Bonanza
Ingredients
1 clove garlic
tsp fenugreek seeds
Olive oil
100g Brown mushrooms
100g Chanterelle mushrooms
Salt to taste
a handful of Breadcrumbs
Greek yoghurt (enough to cover mushrooms)
Butter
Malted granary bread
1 Chicory
1 tsp Sunflower seeds
Black pepper to taste
Method
Chop garlic finely
and fry on a low heat with fenugreek seeds in olive oil for 2 minutes.
Add mushrooms and fry on medium heat until soft. Salt to release juices.
Blend in food processor with breadcrumbs and yoghurt until firm. Butter
bread and cover with chicory leaves. Sprinkle with sunflower seeds and
add mushroom mixture and black pepper. Enjoy!
For more information
contact Sam Calvert on 0161 925 2013 or out of hours on 07973 108167.
Notes to editors
For an interview
or photo opportunity with Andrew Powell call the press office on 0161
925 2013.
Press Officer press@vegsoc.org
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358
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