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SANDWICH.TXT
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1995-03-13
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VegSocUK Information Sheet
THE VEGETARIAN SOCIETY
___________________________________
IDEAS FOR SANDWICH FILLINGS
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:
Pates, spreads, nutmeat (eg 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" (eg Veeze, Fromsoya).
Savoury combinations
Try the basic ingredient on its own or with any of the variations listed.
Salad: with crisps, or with Bean Pate 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 pure or mustard or pesto.
Free range hard boiled egg: chopped with mayonnaise, cress and mint or
chopped and mixed with tomato puree.
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 puree 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 puree
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
1/2 pint concentrated soya milk, unsweetened
1 1/2 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
2 1/4 oz soft vegetable oil margarine
1/2-1 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, eg herbs, garlic puree, tomato
puree, 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 325oF. (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 Pate
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 puree or mayonnaise to
taste, add some finely chopped parsley, finely chopped spring onions and
anything else you feel like! Season to taste.
Date/Raisin Puree
Place some dates or raisins (or both) in a pan, cover with water, simmer for
15-20 minutes until soft. Drain, reserving water. Pure the fruits, adding
some cooking water to get the consistency preferred.
___________________________________
Thanks to the staff at the Vegetarian Society, the Cookery School, Ursula
Ferrigno, Nick Cooper.
One last contribution from our prestigious Cookery School: chip butties.
___________________________________
//
This article is copyright to the Vegetarian Society (UK), but may be freely
copied for non-commercial use provided it is kept intact, not altered
and these lines are included.
For futher information contact: The Vegetarian Society, Parkdale, Dunham Road,
Altrincham, Cheshire WA14 4QG, England. Tel: (England) 061 928 0793
email: vegsoc@vegsoc.demon.co.uk
//
[The text of this file was obtained from the Vegetarian Society (UK) in
March 1995.]