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26 <strong>Style</strong> | Recipe<br />
Tom’s peanut butter and<br />
sprout sandwich<br />
T<br />
his sandwich is a grown-up<br />
version of the peanut butter<br />
and crunchy sprouts sandwiches my<br />
mum used to make me for kindy.<br />
It was usually in plasticky white or<br />
brown bread (because the 90s) and<br />
I still remember how I would squish<br />
it with my fingers to reveal the<br />
bumpy shape of the sprouts inside.<br />
Fast forward about 25 years to<br />
Tom’s and we’re adding homemade<br />
pickled celery and vegan mayo, alfalfa<br />
sprouts, Kaitaia Fire hot sauce and<br />
a much higher-quality loaf of bread.<br />
The following recipe will leave you<br />
with heaps of extra vegan mayo and<br />
pickled celery. Perhaps you could<br />
give a jar of mayo to a friend? Pickle<br />
the celery the day before for the<br />
best taste.<br />
INGREDIENTS<br />
Pickled celery<br />
• 1 cup water<br />
• 1 cup white wine vinegar<br />
• 2 tablespoons sugar<br />
• 1 tablespoon salt<br />
• Half a bunch celery<br />
• Pinch of dried dill<br />
• ½ teaspoon peppercorns<br />
• ½ teaspoon mustard seeds<br />
• 1 garlic clove<br />
• 1 bay leaf<br />
Vegan mayo<br />
• 60g chickpeas<br />
• 250g liquid from chickpea can<br />
• 2 tablespoons dijon mustard<br />
• 800-900ml canola oil<br />
• Salt & pepper<br />
• 2 tablespoons apple cider vinegar<br />
The rest<br />
• Crunchy peanut butter<br />
(I love Bay Rd)<br />
• Your favourite slices of bread<br />
(I use the Sydenham sourdough<br />
from Grizzly Baked Goods)<br />
• Crunchy sprouts<br />
(pea, adzuki and lentil mix)<br />
• Alfalfa sprouts<br />
• Kaitaia Fire hot sauce or similar<br />
METHOD<br />
Make the pickled celery<br />
Add the water, white wine vinegar,<br />
sugar and salt to a pot over a medium<br />
heat and stir. While it heats, chop the<br />
celery into ½-1cm pieces, and add to<br />
a container or jar with the dried dill,<br />
peppercorns, mustard seeds, garlic<br />
clove and bay leaf. When the pickling<br />
liquid starts bubbling and the sugar<br />
and salt has dissolved, take it off the<br />
heat and pour carefully over the celery<br />
mix. Leave it to cool then put the lid<br />
on and store in the fridge.<br />
Make the vegan mayo<br />
Add the chickpeas, chickpea liquid<br />
and dijon mustard to a large bowl<br />
(deep but not too wide is best) or<br />
tall, sturdy container. Blitz with an<br />
immersion blender for 30 seconds<br />
and continue blitzing as you start to<br />
pour the oil in a slow, steady stream.<br />
Once half the oil has been used, stop<br />
blending and add a generous pinch<br />
of salt, pepper and the apple cider<br />
vinegar. Blitz this and then continue<br />
adding the rest of the oil until you<br />
have a thick mayo-like consistency.<br />
Add more vinegar or salt and pepper<br />
if needed.<br />
To assemble, spread the peanut butter<br />
generously on the bottom piece of<br />
bread followed by a good sprinkle<br />
of crunchy sprouts and then a nice<br />
thick bed of alfalfa. Cover the alfalfa<br />
with pickled celery and on the top<br />
piece of bread spread on the vegan<br />
mayo followed by a good dash of hot<br />
sauce. Sandwich together and enjoy!
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