1 large, ripe avocado, stoned and flesh scooped out
2 tomatoes, skinned and finely chopped
1/2–1 green chilli, deseeded and finely chopped
1/4 bunch fresh coriander (cilantro), finely chopped
salt
freshly ground black pepper
Mash the avocado flesh with a fork, then combine it with the tomatoes, chilli and coriander. Mash and beat the mixture until it has a smooth consistency.
Season with salt and pepper. Spoon into a small bowl and serve immediately since the avocado gradually browns when exposed to the air.
This version of the classic Mediterranean dip includes red chilli, garlic and capers. It is excellent with crudités, spread on crackers, or as a topping for baked potatoes.
125g/4oz/1 cup pitted black olives
25g/1oz/1/4 cup capers, drained
1 clove garlic, chopped
1 dried chilli, crumbled
4tbsp olive oil
salt
freshly ground black pepper
Put the olives, capers, garlic and chilli into a food processor and whizz until you have a coarse purée. Add the oil and whizz again until blended. Season with salt and pepper to taste. Spoon into a small bowl and serve at room temperature.
sweet red pepper and garlic dip
serves 6–8
2 large, sweet red peppers, seeded and quartered
6 large cloves garlic, peeled
150ml/5fl oz/generous 1/2 cup olive oil (not extra-virgin)
1–2tbsp lemon juice
salt
freshly ground black pepper
25–50g/1–2oz/1/2–1 cup fresh, soft, white breadcrumbs, optional
Put the peppers into a saucepan with the garlic and enough water to just cover them. Bring to the boil, then simmer for about 15 minutes, or until the peppers are very tender. Drain well and leave to cool.
Transfer the peppers and garlic to a food processor and purée. Gradually add the oil and lemon juice until you have a soft, creamy mixture – it should resemble mayonnaise.
Season with salt and pepper to taste, then chill before serving. The dip will thicken slightly as it chills, but you can make it thicker by stirring in some breadcrumbs – add these gradually as they take several minutes to swell.
serves 4
125g/4oz/heaped 1 cup tofu, drained and cut into chunks
4 sun-dried tomatoes, in oil, drained
1 spring onion (scallion), roughly chopped
1 clove garlic, peeled
salt
freshly ground black pepper
Place the tofu in a food processor or blender with the tomatoes, spring onion (scallion) and garlic. Blend until you have a creamy purée. Season with salt and pepper to taste, and whizz again. Spoon the dip into a small bowl.
variation
tofu, cashew and fresh herb dip
Omit the sun-dried tomatoes and add 75g/3oz/generous 1/2 cup cashew nuts, roasted under the grill (broiler) until golden. Add 1 tablespoon chopped fresh parsley and 1 tablespoon chopped fresh chives and blend.
sandwiches and bread-based snacks
Quick to make, tasty and nourishing, sandwiches and bread-based snacks are as popular with vegans as they are with everyone else, and there are plenty of alternatives to the butter, eggs and cheese often used in fillings and toppings.
Most breads are vegan, but sometimes eggs, butter and other dairy products, such as skimmed milk or buttermilk, are included, so it is best to check the ingredients if you are in doubt.
There are plenty of vegan margarines available, which you can use instead of butter, or you can reduce the calorie and fat content by leaving out the spread. Place the filling straight on to the bread or use some mustard or something similar to add moisture. Many of the dips here make good fillings and toppings for bread.
Choose your favourite type of bread – light- or heavy-textured wholewheat bread, rye, Granary (Graham) or whatever takes your fancy. Spread it with vegan margarine if you like (you may not need to if the filling is moist), then choose your filling from just some of the many vegan possibilities given below.
If you prefer a toasted sandwich, prepare your chosen filling (see below), spread vegan margarine on 2 pieces of bread, one side only. Spread the filling on the unbuttered side and sandwich the two slices together, enclosing the filling. Toast in a heated sandwich toaster for 4–5 minutes, until crisp and golden brown. Serve immediately.
Vegan sandwich fillings
Here are just a few ideas:
• yeast extract
• yeast extract and wafer-thin cucumber slices or cress
• savoury vegetable pâté
• savoury vegetable pâté and sliced cucumber
• miso
• peanut butter
• peanut butter and sliced cucumber and grated carrot or chopped celery
• peanut butter or tahini and cucumber slices
• Hummus
• Hummus with a little Tapenade or chopped black olives and fresh coriander (cilantro)
• Hummus with tomato slices and fresh basil
• Tahini Dip with chopped dates or raisins
• Tahini Dip and sprouted mung beans or alfalfa