Page 46 - Vegan Food & Living (February 2020)

Lunchtime R E C I P E S

Topped tahini sandwich Roasted butternut
squash houmous
By Philipp Ertl from Exceedingly Vegan (www.exceedinglyvegan.com)
Serves 1 | Prep 5 mins | Cook none | Calories 548 (per serving)
By Annabelle Randles from The Flexitarian (www.thefl exitarian.co.uk)
FOR THE TAHINI FOR THE SANDWICH
Serves 2 | Prep 10 mins | Cook 25 mins | Calories 369 (per serving)
SANDWICH SPREAD AND TOPPINGS
275g (2 cups) butternut ¼ tsp smoked paprika
4 tbsp good quality tahini olive bread (or any bread)
squash, peeled and cut in 2 garlic cloves
juice of ½ a small lime tomatoes 2cm (¾in) dice
1 tbsp tahini
2 tbsp cold water peppers olive oil
juice of 1-2 lemons
a good amount of salt, parsley 400g tin (1¾ cups) of
to taste chickpeas salt, to taste
1 Mix together all the tahini sandwich spread ingredients in ½ tsp ground coriander TO SERVE
a bowl. Tahini is a bit funny: first it’s liquid and then, when ½ tsp mild curry powder fresh coriander (cilantro)
you add water and lemon juice, it thickens. Stir until it has smoked paprika
a nice sandwich spread consistency. Also, don’t be shy with 1 tsp ground cumin
the salt – tahini needs quite a lot of seasoning. 1 Preheat the oven to 200°C/Gas Mark 6.
2 Toast some olive bread – or any other bread you like. 2 Place the diced butternut squash on an oven tray, toss in
Chop up some tomatoes and peppers (or any veggies you olive oil and roast for 25 minutes.
fancy) and finely chop up some parsley. Spread the tahini 3 Drain the chickpeas, reserving the chickpea juice in a bowl.
on your sandwich and add the veggie topping. Done! Your Reserve a few chickpeas for serving.
perfect lunch – or dinner – ever. It has been my dinner 4 Place the drained chickpeas in a blender, alongside the
twice this week! ground coriander, cumin, curry power, smoked paprika,
chopped garlic cloves and tahini. Add the roasted
butternut squash (reserving a handful to top the houmous
with before serving) and 3 tbsp of the chickpea juice.
5 Blend everything to a smooth paste. Season with lemon
juice and salt. If needed, you can add more chickpea juice
or water to get your preferred consistency. Transfer to a
serving bowl.
6 Top the houmous with the reserved roasted butternut
squash and chickpeas, chopped fresh coriander, a dash of
smoked paprika and a drizzle of olive oil.

34.6g 5g 0.67g 3g 16.8g 13.4g 1.8g 0.54g 8.9g 10.8g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

46 VEGANFOODANDLIVING.COM