BAGEL HUMMUS VEGGIE SANDWICH

SERVES 4 SANDWICHES

4 bagels, sliced in half

1 cup (200 g) White Bean Rosemary Hummus

1 cup (25 g) large pieces of kale

1 cup (180 g) thinly sliced tomato

1 cup (150 g) thinly slice red onion

1 cup (170 g) thinly sliced cucumber

1 avocado, sliced (optional)

NUTRITIONAL VALUES

Calories: 565kcal
Fat: 24.2g (4.3g S.Fat)
Carbs: 73.4g
Protein: 16.4g
Sugar: 8.4g
Sodium: 636mg

METHOD

Toast the bagels until golden brown, or until done to your liking. 2 tbsp. (12.5% g) hummus on each cut side of the bagels on 4 of the bagel halves, layer the kale, tomato slices, red onions, cucumber, and optional avocado. Serve topped with the remaining bagel halves.

RECIPE NOTES

If you're making this for the next day's lunch, try removing most of the seeds from the tomato slices to avoid making the bagels soggy.

HASH BROWN DELUXE SANDWICH

SERVES 2 PORTIONS

FOR THE HASH BROWNS

1 lb. 2oz. (500 g) potatoes

1/2 tsp. sea salt

freshly ground black pepper

pinch of freshly grated nutmeg

1–2 tsp. canola oil

FOR THE DRESSING

2 tbsp. Vegan Mayonnaise

2 tbsp. cucumber relish (from a jar)

1/2 tsp. sea salt

1/2 tsp. sweet smoked paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cider vinegar

FOR THE SANDWICH

2 whole-wheat rolls, or 4 slices of whole-wheat bread

handful of salad leaves

1 tomato, sliced

1 1/2 tbsp. sweet and spicy pickles

2 tsp. store-bought crispy fried onions

NUTRITIONAL VALUES

Calories: 846kcal
Fat: 33.1g (11g S.Fat)
Carbs: 128.6g
Protein: 21g
Sugar: 14.1g
Sodium: 1496mg

METHOD

To make the hash browns, peel and coarsely grate the potatoes, then place them in a clean paper towel and squeeze out any excess liquid. In a mixing bowl, combine the salt, pepper, and nutmeg. In a pan, heat 1/2–1 teaspoon oil, add half of the potato mixture, press it down into a thin layer with a spatula, and fry for 3–4 minutes over medium heat. When the edge of the hash brown is crispy, carefully flip it over and fry the other side until golden brown. Remove from the oven and place on a plate lined with paper towels to drain. Repeat with the remaining oil (1/2–1 teaspoon) and grated potato.

To make the dressing, combine the mayonnaise, cucumber relish, sea salt, paprika, garlic and onion powders, vinegar, and a little more pepper in a small bowl, adjusting the quantities to taste.

Toast the rolls or slices of bread, whichever you prefer. Spread the dressing on the bottom halves of the rolls or 2 slices of toast and top with the lettuce, tomato, pickled cucumbers, fried onions, and hash browns. Cover with the roll tops or the remaining toast slices.

BARBECUE “PULLED” JACKFRUIT SANDWICH

SERVES 2 PORTIONS

3 cups (560 g) canned green jackfruit in water or brine

2 tbsp. olive oil

sea salt

2 garlic cloves

1/2 cup (150 g) vegan barbecue sauce, plus, extra for the sandwich

freshly ground black pepper

4 slices of bread

4 lettuce leaves

1 tomato, sliced

1 small red onion, finely sliced

NUTRITIONAL VALUES

Calories: 552kcal
Fat: 15.3g (2.1g S.Fat)
Carbs: 106g
Protein: 3.3g
Sugar: 22.8g
Sodium: 1229mg

METHOD

Place the jackfruit in a colander and drain thoroughly. Rinse with cold water and drain again. Shred into rough pieces with care. In a pan, heat the oil and sauté the jackfruit for 3–4 minutes over medium heat before seasoning with salt. Peel and crush the garlic, then sauté it briefly as well. Stir in the barbecue sauce, then cover and leave to simmer for 1 hour over low heat. Every now and then, give it a good stir and, if necessary, a splash of water. Season with salt and pepper to taste, then remove from the heat and set aside for 12 hours to infuse.

Toast the sliced bread briefly under the broiler or in the toaster, then spread with a small amount of barbecue sauce. Top each piece of bread with 1 lettuce leaf. Place the tomato, onion, and jackfruit "pulled pork" on top, and drizzle with barbecue sauce. Cover with the remaining lettuce leaves and the remaining slices of bread. Wrap the sandwiches in plastic wrap to take with you.

Canned jackfruit is available in Asian grocery stores. It is critical for this recipe to use young, green jackfruit that has been preserved in water or brine rather than syrup!

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

SANDWICH SPREAD

SERVES 1 JAR

1/2 cup (125ml) vegetable stock

1 onion

14 rice cakes

1 tbsp. sunflower oil

21⁄2 tbsp. tomato purée

2 tbsp. chopped chives

1/2 tsp. sea salt

pinch of freshly ground black pepper

1/2 tsp. dried marjoram

pinch of sweet smoked paprika

NUTRITIONAL VALUES

Calories: 1232kcal
Fat: 21.4g (2.8g S.Fat)
Carbs: 233g
Protein: 25.2g
Sugar: 15.6g
Sodium: 1852mg

METHOD

In a small saucepan, bring the stock to a boil. Place the onion in a bowl after peeling and finely chopping it. Combine the rice cakes, hot stock, oil, tomato purée, chives, salt, pepper, marjoram, and sweet smoked paprika in a mixing bowl.

SPICY “CREAM CHEESE” WITH PICKLES

SERVES 1 JAR

2 cups (500 g) soy yogurt

7 tbsp. (80 g) vegan sour cream

5 tbsp. (70 g) soft vegan margarine

2 tbsp. mild paprika

1/4 tbsp. hot paprika

1/2 tsp. garlic powder

1 tsp. sea salt

1 tsp. freshly ground white pepper

1 tsp. tomato purée

2 tbsp. (15g) capers, rinsed

2 pickles

1/2 small red pepper

1 small onion

pinch of chili powder

NUTRITIONAL VALUES

Calories: 1212kcal
Fat: 90.7g (27.4g S.Fat)
Carbs: 84.8g
Protein: 27.7g
Sugar: 50.9g
Sodium: 4719mg

METHOD

Fill a cheesecloth-lined strainer halfway with yoghurt. Place this over a bowl and refrigerate for 12 hours to drip. Squeeze it, then transfer the resulting soy cheese to a bowl. Combine the sour cream, margarine, paprika, garlic powder, salt, pepper, tomato purée, and capers in a mixing bowl. Purée everything in the bowl with a handheld blender until smooth.

Chop the pickles finely. Remove the seeds from the pepper and set aside. Peel the onion and finely chop it, along with the peppers. Incorporate the chopped ingredients into the cream cheese. Add chilli powder to taste and set aside for 4–5 hours to infuse.