HOT “CREAM CHEESE” SPRING SANDWICH

SERVES 2 PORTIONS

FOR THE CASHEWS (CREAM CHEESE)

7 oz. (200 g) cashew nuts

2 tsp. lemon juice

2 tbsp. olive oil

2 red chiles

2 tbsp. yeast flakes

1 tsp. sea salt

pinch of freshly ground black pepper

1/2 tsp. sweet smoked paprika

5 drops of chili sauce (optional)

FOR THE SANDWICHES

1/4 cucumber

1/2 bunch of radishes

1 small bunch of cress handful of salad leaves

4 slices of whole-wheat bread

NUTRITIONAL VALUES

Calories: 754kcal
Fat: 62.6g (12.5g S.Fat)
Carbs: 38g
Protein: 20.5g
Sugar: 5.6g
Sodium: 1027mg

METHOD

Soak the cashews in cold water for 12 hours before making the hot cashew "cream cheese." Drain in a strainer, then thoroughly purée in a food processor with 1/2 cup (100ml) water, lemon juice, and oil. Transfer to a mixing bowl. Cut the chiles in half lengthwise, remove the seeds, and finely chop. Stir the yeast flakes, salt, pepper, paprika, and chilli sauce (if using) into the cashew mixture until well combined.

To make the sandwiches, peel and thinly slice the cucumber and radishes. Using scissors, snip the cress. Salad leaves should be shredded into small pieces.

Toast the bread slices and spread them with the "cream cheese" mixture. Place the salad leaves between two slices of toast, then top with the sliced cucumber and radishes and sprinkle with the cress. Place the remaining toast slices on top. If desired, cut the toasts in half and store them in a tightly sealed container.

Before adding the salad to the sandwiches, dress it with vinaigrette. 1 teaspoon finely chopped shallot, 1 teaspoon white wine vinegar, 1 1/2 tablespoons extra virgin olive oil, a pinch of salt, pepper, and sugar, and 1/4 teaspoon Dijon mustard

CARROT CREAM SOUP

SERVES 2 LARGE OR 4 SMALL PORTION

6 carrots, about 1 lb. 2oz. (500 g) in total

1/2 medium parsnip

1/2 medium sweet potato

1/2 in (1.5cm) piece of fresh ginger

2 cups (500ml) vegetable stock

1⁄2 tsp. sea salt

pinch of freshly ground white pepper

pinch of ground coriander

pinch of freshly ground nutmeg

2 tsp. sesame seeds

4 tbsp. (50 g) vegan sour cream

NUTRITIONAL VALUES

Calories: 134kcal
Fat: 4g (2.8g S.Fat)
Carbs: 23.3g
Protein: 2.6g
Sugar: 9.8g
Sodium: 351mg

METHOD

Peel and thinly slice the carrots, then peel and chop the parsnip and sweet potato into 1/2in (1cm) cubes. Peel and finely chop the ginger. In a saucepan, bring the stock to a boil, then add the carrots, parsnip, sweet potato, and ginger, cover, and cook for about 20 minutes, or until soft.

Remove a few carrot slices from the pan and set aside if desired. Purée the remaining vegetables in the stock with a handheld blender. Then add the reserved carrot slices back to the pan. Season the soup with salt, pepper, coriander, and nutmeg to taste, then set aside to cool before chilling.

In a dry pan, toast the sesame seeds. If desired, stir the sesame seeds into the soup before transporting.

Separately pack the sour cream to take with you. To serve, heat the soup briefly, then top with sesame seeds (if you haven't already) and a spoonful of sour cream.

BROCCOLI CREAM SOUP

SERVES 2 LARGE OR 4 SMALL PORTIONS

1 lb. 2oz. (500 g) broccoli

1 small onion

1 tbsp. canola oil

1/2 tbsp. vegan margarine

1 tbsp. all-purpose flour

1 1/2 tbsp. white wine

2 cups (500ml) vegetable stock

1/2 cup (100 g) oat cream, or other plant-based cream

1⁄2 tsp. sea salt

pinch of freshly ground white pepper

pinch of freshly ground nutmeg

2 tsp. slivered almonds

NUTRITIONAL VALUES

Calories: 188kcal
Fat: 7.8g (1.3g S.Fat)
Carbs: 27.6g
Protein: 4.4g
Sugar: 11.1g
Sodium: 424mg

METHOD

Remove the broccoli stalk, then split it into florets and cut them into equal-sized pieces. The onion should be peeled and finely chopped. In a large, high-sided pan, heat the oil and sauté the onion over medium heat. Sauté the margarine and broccoli for about 2 minutes, or until the flour has combined with the other ingredients (it must not brown). Deglaze the pan with the wine, then slowly pour in the stock, stirring constantly. Pour in the cream and continue to cook for 5–10 minutes, or until the broccoli is tender. Purée the soup with a handheld blender and season with salt, pepper, and nutmeg to taste.

In a dry pan, toast the slivered almonds. To serve, heat the soup briefly before scattering the almonds on top, or simply stir them into the soup before transporting.