Information Sheet

Ideas for Sandwich Fillings Introduction -- Savoury Combinations -- Half and Half, Sweet and Savoury -- Sugar and Spice and All Things Nice -- Chamber of Horrors -- Recipes Introduction So, you've got your slice of wholemeal bread all ready spread with vegetarian margarine - but what else goes with them? Cordon Vert cuisine is OK in its place, but what do you do when you are running 5 minutes late for the bus and haven't got your lunchbox filled yet? Use your imagination of course! Here are some suggestions to get you started. Things available in health food shops and supermarkets: Pâtés, spreads, nutmeat (e.g. Nuttalene by Granose), Tofuloni, tahini, veggie/vegan mayonnaise, nut butters (peanut, almond, hazel, cashew), raw honey, jams (look for high-fruit, low-sugar versions), braised tofu in tins, yeast extract, vegan "cheese" (e.g. Veeze, Fromsoya). Savoury Combinations Try the basic ingredient on its own or with any of the variations listed. Salad: with crisps, or with Bean Pâté or with hummus. Cheese: (vegetarian of course) with salad or onion, or pickle, or tomato, or yeast extract. Grated Cheese: with grated carrot and fresh chopped parsley or mixed with tomato puree or mustard or vegetarian pesto. Free range hard boiled egg: chopped with mayonnaise, cress and mint or chopped and mixed with tomato purée. Yeast Extract: with salad or with peanut butter or any nut butter. Peanut Butter: with cress or with finely sliced green pepper and onion. Smoked Tofu: mashed with mayonnaise and fresh chopped parsley or sliced with beetroot and/or tomato, or sliced with salad. Braised Tofu: very well drained and dried, thinly sliced with salad. Sausalatas: sliced with mayonnaise and cress. Herbed Tartex: with raw mushrooms. Cold Nut Roast: sliced with salad or with tomato purée or mustard or pickle. Avocado: mashed with curry powder and salad. Survival Spread: with salad or alfalfa sprouts. Cream cheese: with grated carrots and raisins or salad or sliced apple and cress or finely chopped red pepper or chopped onion or Marmite or own choice of herbs and spices. Additional variety can be obtained through your choice of salad ingredients which can include: tomato, celery, cress, watercress, mushrooms, beetroot, cucumber, onion rings, spring onions, radishes, sprouted seeds alfalfa, radish, mung bean, fenugreek, lettuce (Cos, Iceberg, various continental types), radiccio, chicory, Chinese leaves, endive, fresh mint, dandelion leaves, chopped white or red cabbage. Half and Half, Sweet and Savoury Tahini mixed with set honey A sharp, hard cheese with jam (try Lancashire or Caerphilly) Cream cheese with date/raisin puree Peanut butter with jam Peanut butter with banana Peanut butter and sliced pear Sugar and Spice and All Things Nice Date/raisin purée Banana: with brown sugar, with chopped nuts Honey with apple Chocolate/carob spread with hazelnuts Tahini with chocolate/carob powder stirred in and mashed banana Chamber of Horrors All these are genuine suggestions eaten by various people. No responsibility accepted if you make yourself sick! Peanut butter and Branston-type pickle Condensed milk. Cream cheese with Marmite and chilli sauce Tomato and mushroom (raw) with curry sauce Cold lentil curry with coconut Fried mushrooms with vegetarian Worcester sauce Peanut butter and raisins Recipes Survival Spread 2 tablespoons tahini 1 tablespoon miso 2-3 tablespoons water Mix the tahini and miso together. Gradually mix in the water until you have a smooth paste. Keeps well in the fridge. Vegan Cream "Cheese" Recipe 1 ½ pint concentrated soya milk, unsweetened 1½ tablespoons lemon juice Mix together. The milk will begin to separate. Pour into a muslin lined sieve and leave overnight. Recipe 2 1 cup cashew nuts herbs to taste pinch salt (if liked) water Simply soak the cashew nuts in just enough water to cover. Leave soaking overnight. Drain off excess water and mash thoroughly (they will be very soft). Add herbs, salt to taste. Soft Soya "Cheese" Spread 2 oz soya flour 2¼oz soft vegetable oil margarine ½-1 teaspoon Marmite Melt the margarine and stir in the soya flour and Marmite gradually, trying to avoid lumps. When cold, you have a soft, spreadable mix. All kinds of extra flavours can be added to this base, e.g. herbs, garlic purée, tomato purée, red pepper puree, chopped nuts, horse radish etc. Nick's Peanut Butter Simply roast a quantity of peanuts in the bottom of the oven. They need about 8 minutes at 325°F. (You can make this very economically when using the oven for baking something else). Grind the roasted nuts finely in a coffee grinder then mix with a little vegetable oil until you get a smooth paste. Add the oil very slowly until the texture is to your liking. This can be varied in several ways you can roast the nuts for different periods, you can use different nuts, hazels, cashews, almonds or a mixture in any combination though you should be aware that cashews need less time to roast so put them in last, you can use different vegetable oils, you can add a little salt. Experiment to find what you like best. Bean Pâté There is no end to the variations that can be achieved with this recipe! Take some cooked beans and mash them. Mix in some tomato purée or mayonnaise to taste, add some finely chopped parsley, finely chopped spring onions and anything else you feel like! Season to taste. Date/Raisin Purée Place some dates or raisins (or both) in a pan, cover with water, simmer for 15-20 minutes until soft. Drain, reserving water. Purée the fruits, adding some cooking water to get the consistency preferred. Thanks to the staff at The Vegetarian Society, The Cordon Vert Cookery School, Ursula Ferrigno and Nick Cooper. One last contribution from our prestigious Cookery School: chip butties. Extra: Readers Contributions Chickpea Spread ½ can chickpeas 1 tsp lemon juice 2-3 tsp olive oil pinch of each of these: garlic powder, cumin, oregano, dill - from Poly - saramac@teleport.com National Vegetarian Week 2002 For this year's National Vegetarian Week, we organised a sandwich competition which was won by Andrew Powell of Cheltenham. Here's the winning recipe: 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! Further Information The Classified Advertising Directory - for all commercial products and services related to vegetarianism. Sandwich and Snack index on our recipe pages Back to info index