When I was younger I always had something against sandwiches. Perhaps it was the bitterness I felt from years of my mother insistently making me a sandwich every day of my school career even when I would flat-out cry to her that I was damn well old enough to make my own (even though I would have never made one as nicely as she did). But to me, sandwiches were boring, they were a sign of not trying hard enough. They were so bland and basic. Why have a sandwich when you can wow everyone with last night’s leftovers?
You know, last night’s cold, lumpy leftovers?
Anyway, once I started working full-time and having the luxury of a big, spacious fridge at work, I started enjoying the convenience that came with sandwiches. But I made myself one vow: I would always keep my sandwiches interesting.
Fortunately, when you’re a vegan, you really have no choice but to make your sandwiches interesting.
I change it up all the time — it all depends what veggies I feel like bringing with me. I can guarantee that my sandwiches will always have sliced tomato on them. In a perfect world, I’d have avocado every day, but we just can’t guarantee the right texture, now, can we?
The other most consistent thing is hummus. I mean, what isn’t to love about hummus? It’s inexpensive, versatile, easy to make on your own, and there are a million different ways to make hummus.There are a few types of hummus I don’t like — I’m not a big fan of roasted red pepper hummus. This blog may eventually go into detail about my aversion to red peppers and my attempts to like them, but trust me, it’ll be a long time before I’m eating red pepper-flavoured hummus. No way, sir.
But this is my recipe for buffalo hummus — which, during the winter, is a must for any sandwich (or nachos — more on that tomorrow)!
- One 29-oz can of chickpeas, drained (liquid reserved)
- 1/4 cup tahini
- 1/4 cup chopped red chilli peppers
- 2 tsp smoked paprika
- 3 cloves garlic
- Salt and pepper, to taste
- Sriracha, to taste
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
Pour all of the ingredients into a food processor and pulse. As the mixture liquifies, add the bean juice to allow it to further liquify. This stops you from using too much oil and making the dip more fatty than necessary. It also binds the beans together more smoothly.
For this sandwich I just layered on some hummus, half an avocado mashed with chimichurri, tomato slices and romaine lettuce. I actually have it on a sweet bread — cranberry and pumpkin. The older I get, the more I love mixing sweet and savoury.
I also thought I’d share a little trick my partner taught me several weeks ago re: garlic. I LOVE garlic. But I’ve gotten so sick of the process of peeling the cloves that for a long time I actually bought jars of pre-chopped garlic to avoid having to deal with it. So then he showed me this trick that totally blew my mind. It’s best for when you have a lot of garlic to cook with at once.
You’ll need two small to medium-sized metal mixing bowls for this. And warning, it will be noisy.
- Pull your cloves off the buds
- Chop both ends of each of the cloves
- Place the cloves in one bowl
- Place the other bowl on top of the bowl, making a cool bowl-sphere
- Hold the bowls together and shake! Shake really thoroughly for 30 seconds, then stop, check out your garlic, and then give it another 30 seconds of shaking
- The skin should be papery and hanging off the garlic and should now just come off with a quick tug
Happy garlic days!