This is going to be the last non-autumn inspired recipe post for a little while. I’m just way to obsessed with apples, pumpkins, cranberries, cinnamon, cloves, nutmeg and all those other warm autumnal flavours. We finally get crisp air in the mornings and the leaves are starting to change colours, so I’m feeling inspired and had to start getting crazy in the kitchen there and then.
Well, we should save the autumn obsession talk for another time. Today lets talk sandwiches.
First of all, I’m originally from Germany and that makes me a big fat bread snob. Soft white loaves? No thank you! The only bread that tickles my fancy is bread that has an actual crust. I’m talking sourdough or a nice dark whole-grain bread.
You should of course go for whatever bread you like best but in case you’re indecisive just go for sourdough.
So this post isn’t really a recipe post as such. It’s more of a sandwich inspiration post. The sandwiches are super easy to prepare and are quite self-explanatory. The reason I decided to write this post nevertheless is because I personally still find it pretty hard to come up with delicious, satisfying, interesting and varied vegan sandwiches. And I think I’m probably not the only vegan in need of some serious sandwich inspiration. I usually just go for peanut butter or avocado on sourdough toast but a couple of months ago I thought to myself ‘You can do better than that’. So today I’m sharing my favourite four creations with you guys.
The classic smashed avocado on toast with a twist.
Wash, then cut up a courgette (aka zucchini) in thin slices and fry them in olive oil, a pinch of pepper and salt and some smoked paprika. Smash half an avocado in a small bowl, add a splash of lemon and a pinch of pepper and salt.
Toast a slice of bread and add the avocado and top it off with the fried courgette slices. I’ve first tried this combo at a festival and since adopted it in my regular recipe repertoire.
Balsamic glazed strawberries on coconut cream sandwich.
Cut up two hands full of strawberries into pieces. In a small saucepan mix together ¼ cup balsamic vinegar and 2 Tbsp of maple syrup or sugar. Cook over a medium heat for about 5 minutes and stir to avoid the sugar from sticking to the bottom and burning. Once the mixture is starting to thicken, take it off the hob and toss the strawberries in the warm syrup.
Toast a slice of bread and spread generously with coconut cream (you can use the solid top part of a coconut milk can). Top off with the strawberries and enjoy!
Hummus and mushroom sandwich.
Cut the mushrooms in slices and fry them in some oil. Add one finely diced garlic clove. Once the mushrooms are almost ready add a teaspoon of Marmite or salt to taste. Mix well, let it simmer for another minute and then take it off the hob.
Toast a slice of bread and spread with hummus. You can use store-bought or homemade hummus. My favourite recipe is Jamie Oliver’s best basic hummus. Just add the mushrooms.
Peanut Butter, Banana and chocolate sandwich.
Just toast a slice of bread, spread with peanut butter, add banana slices and grate dark chocolate on top. Done. It’s as easy as it gets and full of flavour.