Open Sandwiches
Smoked Salmon Style Carrot & Cream Cheese
For the carrots
- 2 large carrots, peeled and sliced lengthways
- 2 tbsp mild olive oil
- 2 tbsp fresh dill, roughly chopped
- 1 sheet nori, crumbled
- 1 tbsp liquid smoke
- 1 tbsp soy sauce
- 2 tsp sea salt flakes
- 2 tsp freshly ground black pepper
- 1 tsp soft, light brown sugar
To assemble
- 4-6 slices pumpernickel (black rye bread)
- 4 tbsp non-dairy cream cheese
- 1 tbsp capers, drained
- 1 tbsp fresh dill, finely chopped
- 1 lemon, cut into wedges
- Freshly ground black pepper, to taste
To serve
- Bring a pan of water to the boil and add a pinch of salt. Simmer the carrots in the water for 5 minutes, remove and drain well.
- Mix together the rest of the carrot ingredients in a large, shallow dish and add the warm carrot strips, tossing everything together to ensure the carrots are coated in the marinade. Cover and refrigerate for 1 hour, or ideally overnight.
- To assemble, spread each slice of bread with some cream cheese, carrot slices, and a few capers. Sprinkle over some extra dill, black pepper and a squeeze of lemon just before serving.
Coronation Chickpea
For the filling
- 1x 400g tin chickpeas, drained
- 2 tbsp mild olive oil
- 1 red onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 2 tsp mild curry powder
- 40g (¼ cup) sultanas, soaked in hot water for 10 minutes and drained
- 120ml (½ cup) vegan mayonnaise
- 1 tbsp mango chutney
- Sea salt and black pepper, to taste
To serve
- 8-12 slices fresh, crusty bread
- Lettuce leaves and sliced red onion
To assemble
- Heat the oil in a frying pan and add the chickpeas, onions and garlic with some seasoning. Gently cook for a few minutes until the onions begin to soften, before adding the sultanas and curry powder. Continue to cook, stirring, until the spices are fragrant. Leave to cool.
- Once cooled, lightly mash the chickpeas so that some still remain whole. Stir in the mango chutney, mayonnaise and season to taste.
- Spread the mixture liberally over the bread, adding lettuce and onion. Serve immediately.
Smoked Tofu BLT
For the tofu bacon
- 1x 400g tin chickpeas, drained
- 2 tbsp mild olive oil
- 1 red onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 2 tsp mild curry powder
- 40g (¼ cup) sultanas, soaked in hot water for 10 minutes and drained
- 120ml (½ cup) vegan mayonnaise
- 1 tbsp mango chutney
- Sea salt and black pepper, to taste
To serve
- 8-12 slices fresh, crusty bread
- 2-3 large, ripe tomatoes, sliced
- Lettuce leaves
- Vegan mayonnaise
- Mustard
To assemble
- Place all the bacon ingredients, except the tofu, into a wide shallow dish and mix together well. Thinly slice the tofu into rashers and coat in the marinade. Leave for 30 minutes for the tofu to absorb the flavours.
- Heat a griddle pan until very hot and add the tofu. Cook for a few minutes on each side, or until lightly charred and chewy.
- Assemble the sandwiches by layering up all the ingredients on the sliced bread. Serve warm or cold.
Tofu eggless mayo & cress
For the filling
- 300g (scant 1 ¼ cup) plain, extra firm tofu, drained well
- ½ tsp turmeric powder
- 1 tsp sea salt flakes
- 1 tsp black pepper
- ½ tsp kala namak
- 120ml (½ cup) vegan mayonnaise
To serve
- 8-12 slices fresh, crusty bread
- Fresh cress
- Extra black pepper, to taste
To assemble
- Place all the filling ingredients in a bowl and mash together with a fork until well mixed. This can be left chunky or quite smooth, depending on your preference. Taste to check the seasoning and adjust, if necessary.
- Assemble the sandwiches by generously spreading the tofu over the bread and topping with cress and black pepper. Enjoy immediately once assembled or keep the filling chilled for up to 2 days.
Om Magazine
First published in November 2009, OM Yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.
