Four Tea Sandwich Ideas!
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. 🙂
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
Herbed Cream Cheese & Olive Tapenade
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!
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Cucumber, Tomato & Parsley
Cucumber, Tomato & Parsley
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.
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Chickpea & Toasted Almond
Chickpea & Toasted Almond
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!
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Strawberry Cream Cheese Tea Sandwiches
Strawberry Cream Cheese
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!
Vegan Rescue 