I am SO happy that it is finally eating outside weather! I often dream of living somewhere where it’s warm enough to eat outside most days of the year, like California (although I think this might be a “grass is greener” type of dream, since I’m only ever in hot countries when I’m on holiday and it’s okay to spend 80% of my time reading by the pool.) It feels so good to sip lemonade with the sun on your back. To celebrate what seems to be the beginning of the British summer, James and I made my favourite sandwich and ate it in the garden. It features guacamole (avocados are quickly becoming my favourite food) grilled mushrooms and a big helping of hummus – yum! Here’s how 🙂
Ingredients: 1 small loaf of freshly baked bread, 1/2 carrot, 1 avocado, 4 or 5 mushrooms, 2 tomatoes, a handful of olives, hummus, chilli sauce, salt and pepper 1/2 lime and some balsamic vinegar.
Grate your carrot, and slice your olives into halves.
To make the guacamole, mash a ripe avocado with a fork, and stir in a squeeze of lime and a pinch of salt and pepper.
Chop up the mushrooms and fry them in a little oil until soft. Chop the tomatoes and add these along with two teaspoons of mixed herbs and a teaspoon of balsamic vinegar. Cook on a low heat until the tomatoes have softened.
This is the chilli sauce that James and I eat with everything. Since cooking together my spice tolerance has improved a lot! This stuff is rather hot, and a bottle doesn’t last us very long!
To assemble the sandwich, spread guacamole on one half of the bread, followed by a layer of grated carrot and a drizzle of chilli sauce. On the other half of the bread, spread a generous layer of hummus, some olive halves and a spoonful of tomatoes and mushrooms. Squidge together and you have the best sandwich ever!
Crisps and lemonade are not optional. Who said vegan food was boring? Here’s to many more meals in the sunshine!