Vegan Recipe of the Week - Summer Sandwiches - Mexican Wrap

Mixed Beans with homemade Spicy Salsa, Lime Rice and Guacamole in a Soft Tortilla Wrap

For the Lime Rice:

Ingredients:

100g red rice, steamed

2 Tbsp fresh coriander, chopped

½ lime, zest and juice

salt and pepper to taste

dash of olive oil

Method:

Steam or boil the rice until cooked and then grate the zest of half a lime into the rice and stir. Add in the lime juice, olive oil, salt, pepper and coriander and stir well. Spoon into a bowl.

For the Guacamole:

Ingredients:

1 ripe avocado

1/3 red onion, chopped finely

½ -1 green chilli, deseeded and finely chopped

1 small plum tomato, finely chopped

1 Tbsp coriander, finely chopped

2 tsp lime juice

Sea salt and freshly ground pepper to taste

1 Tbsp of soya cream (optional)

Method:

Cut the avocado in half and remove the stone. Scoop the flesh from the skin into a bowl.

Mash the avocado with a fork until smooth. Add the rest of the ingredients and stir into the avocado. Add the soya cream if you like a creamier consistency and flavour. If not using immediately, cover with cling film directly onto the surface of the guacamole to stop it browning. Can be refrigerated for 24 hours.

For the salsa:

See my salsa recipe here

For the sandwich - serves 4:

Ingredients:

4 large soft flour tortillas

A tin of organic mixed beans

Lime rice

Salsa

Guacamole

Method:

Warm the tortillas in a large dry frying pan.

Spread a layer of guacamole along the centre of each tortilla.

Top this with a layer of salsa.

Add a few spoonfuls of mixed beans followed by a few spoonfuls of lime rice.

Roll the tortillas up folding in the sides as you go.

Cut in half before eating.

Eat and Enjoy

VVx

Vegan Recipe of the Week - Summer Sandwiches - MLT

Over the next few weeks on Vegan Vox Blog, I will be sharing a series of vegan summer sandwich ideas. Starting with a favourite in our house - The MLT (Mushroom, Lettuce and Tomato)

Ingredients:

A Portobello Mushroom

Beef Tomato, sliced

A Crusty Bread Roll

Tomato Salsa - see my recipe here

Sweet Gem Lettuce Leaves

Olive Oil

Method:

Slice the bread roll and spread the bottom half with the salsa and add the lettuce and tomato. Griddle the mushroom in a griddle pan with a little oil, turning over half way until cooked on both sides. Add the cooked mushroom to the sandwich, top with a little more homemade salsa and serve with a salsa dip or a few mixed olives.

Eat and Enjoy!

VVx

If you enjoyed this recipe, please click here to see my recipe page.

The Ordinary Vegan - Crackers

In January, thoughts often turn to healthier alternatives and lighter meals after all of the festive fancies. One of my favourite light lunches or snacks are crackers with salad. There are many vegan-friendly crackers available at the major supermarkets, here are some of my favourites:

Jacobs Cream Crackers

Despite the name, these crackers contain no cream and no other dairy for that matter. They are delicious with vegan cheese, pate, salsa, and pickles.

Ritz Crackers

These are the little salty crackers of my childhood, perfect with vegan cream cheese and cucumber.

Milton’s Baked Crackers

These are a new cracker to come to the UK supermarkets. They are a Canadian brand. They produce a range of flavours and these crackers are lower fat, all natural ingredients and baked to perfection.

Jacobs Flatbreads

These come in a range of tasty flavours, and are great to use with dips such as hummus, cashew sour cream and chive or salsa.

Ryvita Thins

These are delicious served with dips like guacamole, salsa and hummus or spread with vegan cream cheese or pate.

Please note not all flavours of these brands are vegan. Please check the ingredients labels. A few of the flavours contain milk powder and some contain honey, but all of these brands have vegan-friendly flavours in their ranges.

Here's how I serve my crackers:

Which crackers are your favourites? Leave me a comment below. Come back tomorrow for a brand new Vegan Recipe of the Week.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Fiery Fresh Mexican Salsa

This is a super easy, super fiery fresh Mexican Salsa which will add a spark to many dishes, including fajitas, wraps, salads, jacket potatoes, burgers, nachos, BBQs and crackers. You can cut down on the chillis and add more tomatoes if you like it milder.

Here's what you need (makes a small bowl of salsa):

12 baby plum tomatoes
1 green chilli pepper
1 red chilli pepper
The juice of 1 lime
1 red onion
4-5 cloves garlic
A small bunch of coriander
Sea salt

Method:

Place the tomatoes, chillies and garlic whole and unpeeled into a hot griddle pan or frying pan without any oil.

Turn the around until charred all over.

Take the stalks off the chillies and the skins off the garlic and tomatoes once cooled.
Peel and chop the onion and rinse the chopped onion under cold water for a minute or so.

Add all of the ingredients into a food processor and pulse until a chunky consistency.

Add sea salt to taste.

Alternatively, you can make this using a pestle and mortar if you do not have a food processor.

The salsa will keep for 4 days in the fridge in an airtight container.

Eat and Enjoy!

If you like this recipe click here for more of my recipes.

Let me know if you try this recipe out in the comments below.

Big Vegan Love,

VVx

The Ordinary Vegan - Hip Dippers

                                          

This week on TOV I am featuring Hip Dippers. This is a range of savoury snacks, baked breadsticks and salsas sold in Home Bargains. All of the products I have found for sale in my local branch are vegan (except for the sour cream dip), but only labelled as vegetarian. However, I have checked for dairy, honey or additives and have found no animal products on the ingredients lists.

First up are these Sundried Tomato and Black Olive mini breadsticks, they have a lovely flavour and are very crunchy, so hold dips well.

Next up is this Super Cool Salsa. They also do a Hot Salsa if you prefer some spice. This is a chunky and refreshing salsa with lots of flavour, lovely with the breadsticks or spread on crackers, nachos or in quesadillas.

The final product I tried was the Chilli and Garlic baked breadsticks, these were spicy and tangy and were lovely with the super cool salsa.

                                   

These chips and dips retail for around 89p for the breadsticks and 69p for the salsas so they are really good value and great to take to a party or just munch on whilst watching a DVD in front of the fire.

If homemade food is more your style, come back tomorrow for another fab Vegan Recipe of the Week.

Big Vegan Love,

VVx