Tea Time! – 4 Tea Sandwich Ideas

Four Tea Sandwich Ideas!

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Last Sunday I went by my mom’s to drop off an invite to an upcoming tea party next month. In no time she broke out all her tea sets. So many lovely teapots and sets, she’s so cute and was super excited to share them with me. My mom amassed such a collection over many years and in some cases much of the china she bought second-hand. Given the upcoming event and the fact that my mother already has such a collection I agreed to borrow the fine china. As a vegan today I would not set out to purchase these items, however. Did you know or realize what some of your teapots or cups are made of? – Yes, your bone china…fine bone china…porcelain…or sometimes it’s called English porcelain? Bones, yes animal bones are used in the production of this fine china. For ethical reasons I will not purchase these products today and if I’m being honest…I can drink tea out of anything, lol. 🙂
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Not only do you have to be mindful of your tea vessel but apparently certain companies test tea on animals too. Check out this article from PETA: http://www.peta.org/living/food/cruelty-free-tea-please/

We’re here about the recipes so check out these ideas for some delicious tea sandwich ideas. 🙂

Herbed Cream Cheese & Olive Tapenade – (Makes about 15 open sandwiches)
Cucumber, Tomato & Parsley – (Makes about a dozen)
Chickpea & Toasted Almond – (Makes 4 Sandwiches)
Strawberry Cream Cheese Tea Sandwiches – (Makes 6-7 sandwiches)

Herbed Cream Cheese & Olive Tapenade
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Herbed Cream Cheese & Olive Tapenade

  • Servings: 15
  • Difficulty: Easy
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Ingredients:
½ Cup Vegan Cream Cheese (such as Tofutti’s)
1 handful Fresh Parsley, chopped
3 sprigs Fresh Rosemary, chopped
1 Tbsp Chives, chopped (dried or fresh)
5oz-6oz Kalamata Olives, chopped
5oz Green Olives (stuffed with chili peppers), chopped
2 Tbsp Capers Extra Virgin Olive Oil
Sourdough bread (thin), edges removed

Directions:
-Combine cream cheese and herbs in a small mixing bowl. Spread onto bread and top with olive mixture.
-Before serving drizzle with good quality extra virgin olive oil. Enjoy!

Cucumber, Tomato & Parsley
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Cucumber, Tomato & Parsley

  • Servings: 12
  • Difficulty: Easy
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Ingredients:
½ English Cucumber, sliced thin (3mm)
1 Medium Tomato, sliced thin (3mm)
1 Handful Fresh Curly Parsley, chopped
Vegenaise (Vegan Mayo)
Sourdough bread (thin)
Salt/Pepper to taste

Directions:
-Slice cucumber and tomato thin, using vegetable peeler or mandolin.
-Spread vegenaise on each slice and top with thinly sliced cucumber and tomatoes. Season with salt/pepper to taste and top with parsley before covering with 2nd slice.


Chickpea & Toasted Almond
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Chickpea & Toasted Almond

  • Servings: 4
  • Difficulty: Easy
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Ingredients:
1 (15.5 oz can) Chickpeas (Garbanzo Beans)
3 Tbsp Vegenaise (Vegan Mayo)
¼ Tsp Celery Seed
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Pepper
2 Sprigs Fresh Dill, chopped
½ Cup Sliced Almonds, toasted
8 Slices Bread (white or whole wheat), edges removed

Directions:
-Drain chickpeas (but save the brine for other recipes). Two ways to mash the chickpeas: Mash with a fork or sometimes I pull out the mini chopper, both seem to work fine.
-Mix together chickpeas with: Vegenaise, Celery Seed, Paprika, Salt/Pepper and Dill. -Lightly toast sliced almonds in dry pan until golden, about 3-5 minutes.
-Fill bread with chickpea mixture and press down until some of the filling slightly comes out of sides then press edges into almonds. Serve and Enjoy!



Strawberry Cream Cheese Tea Sandwiches
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Strawberry Cream Cheese

  • Servings: 6-7
  • Difficulty: easy
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Ingredients:
2/3 Cup Vegan Cream Cheese (Tofutti’s)
¼ Cup Confectioners’ Sugar
1/3 Cup Strawberry Preserves
Fresh Mint
1/3 Sliced Almonds, toasted (optional)
Rye Bread Melba Thin, edges removed

Directions:
-Combine cream cheese with powdered sugar until whipped and well incorporated. If using almonds mixt into cream cheese mixture.
-On one side of bread spread cream cheese mixture and opposite side preserves.
-Remove edges from bread with knife or cookie cutter. Top with fresh mint leaf and toothpick. Enjoy!

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Healthy Vegan Recipe Ideas for 2016!

Healthy Vegan Recipe Ideas for 2016!

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Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!

If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂

Breakfast:
Buckwheat Buttermilk Pancakes
Oatmeal Breakfast Smoothie
Juice – Apple, Lemon, Cucumber Cleanse
Juice – Kale, Carrots, Cucumber, Ginger, Lemon, Apple
Quinoa Kiwi Breakfast Bowl
Just Fruit. Salad
Avenita ~ Oatmeal
Vegan Omelet

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Soups/Salads:
Hearty Tortilla Soup
Greek Salad with Tofu Feta Cheese
Spicy Sweet Potato Wedge & Kale Salad
Mock Tuna Salad
Waldorf Salad with Kale & Chickpeas
Kale & Quinoa Salad with Raspberry Vinaigrette
Warm Mushroom & Spinach Salad with Balsamic Vinegar Dressing
Roasted Beet Borscht
Black Rice and Adzuki Bean Salad
Artichoke & Asparagus Antipasto Salad
Iceberg Wedge Salad with Creamy Italian Dressing
Zucchini Salad

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Lunch/Dinner:
Vegan Asian Lettuce Wraps
Philly Vegan Mushroom Cheesesteak
Citrus Soba Noodles with Asian Glazed ‘Scallops’
Wild Rice, Walnut & Spring Vegetable Medley
Reuben on Rye with Russian Sauce
Spinach Salad with Quinoa Wraps
Bucatini with Smoked Tomato Sauce
Smoked Paprika Sauce & Baked Tofu ALT
Tabbouleh with Pearl Couscous
Fettuccini with Olive Oil, Garlic & Veggies
Roasted Vegetables

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Snacks & Apps:
Raw Energy Bites
Potato Spinach Cakes with Creamy Chive Garlic Sauce
Chive Pâté
Roasted Rosemary Mixed Nuts
Oven Roasted Spiced Chickpeas
Raw Energy Balls
Bruschetta with Garlic & Tomatoes

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ENJOY!!

Vegan Bread Pudding

Vegan Bread Pudding
[Makes 1 (9×13 baking dish) ~ Serves about 12-15 depending on slices]

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This bread pudding is delish! This recipe was inspired by our little one and her science fair project. Yes, it’s that time of year again – Science Fair experimentation time. I think they strategically plan for it in January so kids can plan and execute their experiments during winter break. Both Josh and Jasmine every year seem to do a food related experiment, maybe I have an influence on them afterall.? This year Jasmine’s experiment involved bread baking/rising etc. Long story short the experiment resulted with about 6-8 loaves of bread over the last couple weeks. (Note to Self: Type out written Bread Recipe for Jasmine) she used one of my bread recipes. 🙂 So with that said, this recipe utilized one of her day old loaves of bread. I also used cashew milk, I feel like cashew milk is the skim milk of the non-dairy world… Maybe the low calories makes me feel better about the dessert too. 😉 Any non-dairy milk should suffice, cashew milk just happened to be what we had available this day. If you ever end up with 6 loaves like use there are options: freezing, croutons, bread crumbs and yes…Bread Pudding. Enjoy!

Jasmine making her bread… 🙂
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Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
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-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
Cubed Bread
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-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
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-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Our household seems to not be a fan of raisins, so I added raisins only to 1/4 of the dish. This is my piece with raisins. 🙂

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Vegan Bread Pudding

  • Servings: 12-15
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Bruschetta with Garlic and Tomatoes

Bruschetta with Garlic and Tomatoes
(Makes about 20-24 pieces)

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Cheers to a New Year. I celebrated a blogiversary recently and I plan to blog about it while highlighting some healthy recipes from 2015.
Bruschetta is one of my favorite appetizers. The typical recipe and preparation of bruschetta is so simple in itself, I kick the ease factor up by using canned diced tomatoes (I use Hunt’s), and yeah I know cheating a little maybe? This recipe is delicious; the fresh basil along with the garlic in this recipe always gets me. Enjoy!

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic (I know it seems like a lot… I love garlic!)
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste
Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet.
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Drizzle with olive oil (picture below). Bake for 10-15 minutes until bread is toasted.
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-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

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Notes:
-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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We toasted to the New Year with Absinthe prepared traditionally with water and sugar cubes. I look forward to 2016 which is sure to be busier than last year as I continue with our family life and routine, work, college, cooking and blogging. Aside from the aforementioned “the usual” our family is growing with Megan our eldest expecting in April and our plan to publish books this year (my husband’s book) and I’ve been considering a cookbook too. Many things to toast to…Cheers!
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Bruschetta with Garlic & Tomatoes

  • Servings: About 20-24 pieces
  • Difficulty: easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet. Drizzle with olive oil. Bake for 10-15 minutes until bread is toasted.
-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

Notes:

-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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