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Peavocado Toast

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Peavocado Toast! It’s our new favourite lunch: the peas give a creamy sweetness to the dish and contrast with the acidity of the balsamic vinegar. This is a filling lunch, and a great post-workout refueller! It serves 2.

Ingredients: 

For the peavocado purée:
2 avocados
1 cup peas (defrosted if frozen)
1 large bunch basil
1 clove garlic
2 tbsp nutritional yeast
Pinch chilli flakes
Salt and freshly ground black pepper
1 tbsp lemon juice

For the tomatoes: 
1 clove garlic, minced
Salt and freshly ground black pepper
2 tsp olive oil (optional) 
2 tbsp balsamic vinegar
2 large tomatoes, sliced

Everything else: 
4 slices bread, toasted

Directions: 
1. Purée all the peavocado ingredients in a food processor or blender.
2. Meanwhile, mix the garlic, salt and pepper, olive oil, and balsamic vinegar, and pour over the tomatoes. Heat a large frying pan over a medium low heat. Add the tomatoes and cook each side until slightly softened and coloured. 
3. Make the toast. Top with avocado and tomatoes, and enjoy.

Toffles

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If you haven’t tried a Toffle, you’re missing out. This is tofu cooked in a waffle iron; it’s easy to prepare, and its texture is both crispy and chewy. This recipe is incredibly simple, but you can vary the flavours as you wish.

Ingredients: 
1 block tofu, pressed and cut into 3/4 – 1cm slices
2 tbsp suitable-for-vegans tomato ketchup
1 tbsp soy sauce
1 tbsp water
2 tsp Jerk spice mix

Directions: 
1. Mix the ketchup, soy sauce, water, spice mix. Coat the tofu in it, and leave to sit for about 10 minutes while you preheat the waffle iron. 
2. When the waffle iron is hot, spray with cooking spray and add the tofu. Save the remaining sauce. Cook until really crispy–depending on the temperature of your iron, this could take between 5 and 15 minutes. 
3. Brush with the remaining sauce and serve.

Marinated Aubergine and Pear Sandwich

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Balancing the savoury marinade of the aubergine with the sweetness of the pear, this dish takes under 15 minutes, since it has all of the flavour of the marinating process without the time outlay. Serves 2.

Ingredients

For the Marinade

2 tbsp soy sauce or tamari
2 tbsp suitable-for-vegans BBQ sauce
2 tsp maple syrup
1 tsp onion granules
1 tsp smoked paprika

For everything else

1 aubergine/eggplant sliced into 1/8-1/4 inch slices
1 long sweet pointed pepper, sliced into strips
1 large handful greens (I used spinach and baby kale)
1/2 red onion, sliced
1 pear, sliced
1 suitable-for-vegans wholegrain demi baguette

Directions

1. Mix the marinade in a shallow bowl.
2. Heat a frying pan to medium low, and fill the bottom with a thin layer of water (or vegetable broth, if desired)–just enough to cover. Place the aubergine slices into the water and allow to soften–about 5 minutes.
3. Meanwhile, heat a health grill or a griddle pan to high. Chargrill the peppers until lightly blackened in spots and slightly softened. Remove when done, and transfer to a plate–they don’t need to be kept warm.
4. Transfer the aubergine slices to the marinade, toss, and then lift out with a slotted spoon, allowing the excess marinade to drip off. Add to the griddle pan and allow to cook enough to pick up some colour.
5. Halve the demi baguette. Fill with the vegetables, as desired, and enjoy.

Griddled Vegetable Sandwich

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Full of everyone’s favourite vegetables, this recipe makes two full sandwiches and takes under 15 minutes.

Ingredients

For the baste

1 tbsp balsamic vinegar
1 tbsp light soy sauce
2 tsp suitable-for-vegans wholegrain mustard
1 clove garlic, minced

For the griddling vegetables

3 small mushrooms, sliced
1/2 courgette/zucchini, in thin slices lengthwise
1 bell pepper, deseeded and in quarters
1/2 small aubergine/eggplant, in thin rounds

For everything else

4 slices suitable-for-vegans wholemeal bread
Mixed greens (kale, spinach, lettuce, etc.)
2 heaped tbsp hummus
2 heaped tsp red onion relish
2 thin slices red onion, in rings

Directions

1. Heat a griddle pan over a high heat, or preheat a health grill.
2. Mix the basting ingredients.
3. Place the prepared vegetables on a plate and baste their top sides. Transfer them to the grill or griddle pan, basted side down, and baste on the other side.
4. If using a health grill, close the lid until the vegetables are cooked (approximately 5 minutes). If using a griddle pan, cook until starting to colour underneath, flip, and cook on the other side.
5. Meanwhile, toast the bread on one side only.
6. When the bread is toasted and the vegetables cooked, spread the hummus on the toasted sides of the bread. On two slices of the bread, layer on the greens, griddled vegetables, and red onion. These will be the bases of your sandwiches.
7. On the remaining slices of bread, spread some of the relish; these will be the tops of your sandwiches. Place the relish-spread bread on top of the sandwiches, untoasted-side-up. Return the sandwich to the griddle pan or health grill to toast the untoasted sides.