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!

Mock “Tuna” Salad ~ Today as a “Tuna” Melt

Mock “Tuna” Salad ~ Today as a “Tuna” Melt
(Serves 4) ~ Vegan, Gluten-Free, Dairy-Free
Vegan Tune Melt - VeganRescue.com
This is an oldie but a goodie. I make this recipe a lot! It is truly the perfect lunch item for me. I love it on a salad, in a wrap or on a sandwich. I made my Eggless “Egg” Salad the other day and so many people enjoyed it that it made me think of my Mock Tuna which I make so often… now why is it that you haven’t you gone vegan yet? Today I make this as a “Tuna” Melt… Oh my gosh. This is truly a masterpiece of ooey gooey deliciousness! Get your napkin out, and maybe a bib, enjoy!
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Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
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-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!
Mock “Tuna” Salad
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Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
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-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
Fork:
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Chopper:
Chickpeas

-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]

GO Vegan!! – Up close and very personal! 🙂
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Mock “Tuna” Salad ~ “Tuna” Melt

  • Servings: 4-6
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!

Mock “Tuna” Salad

Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]


Eggless “Egg” Salad

Eggless “Egg” Salad
(Serves 4) – Vegan, Gluten-Free, Dairy-Free, Egg-Free
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This recipe is so simple and delicious… I’m pretty sure you guys are starting to notice a trend throughout my posts – simple simple. I love easy dishes and this recipe takes no time at all. I typically like to mention a couple add-ins or swaps because sometimes you may not have certain ingredients on hand: capers and/or nutritional yeast would be nice additions to this recipe or you can swap the pickle with (1-2 Tbsp) of Relish instead. You can spice it up with Chili Powder or freshen it up with Dill. Enjoy!

Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.
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-Combine tofu mixture in bowl with remaining ingredients.
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-Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

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Another reason to be vegan! Eggless Egg Salad – you won’t miss the period.
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Eggless 'Egg' Salad

  • Servings: 4 ~ Vegan, Gluten-Free, Dairy-Free, Egg-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/
Ingredients:
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
¼ Tsp Turmeric
¼ Tsp Smoked Paprika
1 Dill Pickle Spear, chopped finely
1 Celery Rib, minced
½ Tsp Salt
½ Tsp Fresh Ground Pepper
1 Tsp Dijon Mustard
½ Cup Vegenaise (Vegan Mayo)

Directions:
-In dry sauté pan warm Tofu through mashing down with wooden spatula for a couple minutes.
-Add Turmeric and Paprika then mix through.
-Combine tofu mixture in bowl with remaining ingredients. Serve on a roll or in a lettuce wrap/cup for completely gluten-free option. Enjoy!

Memphis Taproom Phila. PA ~ Restaurant Review

Memphis Taproom
2331 E. Cumberland St. Philadelphia, PA 19125
(215) 425-4460
Located in the Kensington section: Border of Port Richmond & Fishtown neighborhoods.

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Just to quote myself again from my Coconut Bacon post,

[“The first time I ever realized that coconut ‘bacon’ was even a thing was at a restaurant in Philly called the Memphis Taproom when I tasted their vegan sandwich called the Smoked Coconut Club! This sandwich is so incredible and was even featured on the Food Network’s show Diners, Driver-Ins & Dives. Seriously, if you are ever in Philadelphia, try this sandwich, they actually use a smoker to smoke their coconut. Since that experience years ago, I was inspired to make coconut ‘bacon’ myself, however, using smoked flavoring instead of an actual smoker. Since then I’ve added it atop my black bean burgers, put it in my version of Spaghetti alla Carbonara, in Mofongo and even attempted to recreate the Taproom’s Coconut Club”]

I would categorize this restaurant as a dive. I know people go for the beer (hence ‘Taproom’) and they have a beer garden too, but we went for the food! Although having no vegan entrees they do offer vegan sandwiches and appetizers on their menu. The Smoked Coconut Club (Grilled Lemon Garlic Tofu, Smoked Coconut with Tomato Herb Mayo) is truly divine. A favorite amongst vegans and non-vegans alike. I’ve had their Spaghetti Sandwich (Lentil Meatballs, Marinara and Vegan Mozzarella – Daiya) in the past also.
My brother is getting married soon and Saturday morning was his future wife’s surprise Bridal shower. These past few weeks have been hectic with preparations – centerpieces, décor etc. The bridal shower was a success, Breakfast at Tiffany’s themed! Everything was beautiful. Given the theme and the time of day, brunch was offered. There were no vegan selections for Jasmine and I, however, since the guys were hanging out at my brothers until the shower was over it turned out to be the perfect opportunity for us to hit up Memphis Taproom before heading home.
This was my first time trying the Hummus (Hefe-Weizen Hummus) served with Grilled Pita, Carrots, Cucumbers, Kalamata Olives sprinkled with Sumac. The hummus was amazing, warm, flavorful and devoured very quickly (evidence below)…we stopped eating for a moment when I remembered to photograph it. 🙂
(Excuse the cell phone pics :-/)

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Although I’ve recreated this sandwich in the past…I don’t have any pics today to share of my creation, however, combining a few of my prior posts you can easily re-create a similar sandwich.

Coconut Bacon:
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Baked or Grilled Tofu:
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Try with my Russian Sauce (Although I have tried my hand at the Tomato Herb Mayo)
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If you’re in Philly check out the Memphis Taproom! Enjoy.

Smoked Paprika Sauce & Baked Tofu ALT

Smoked Paprika Bean Sauce
(Makes about 2 Cups) ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free
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This sauce recipe began in my mind as something different… :-/ Nevertheless the sauce turned out flavorful. The sauce itself is gluten-free, soy-free etc. but in this recipe, I did use it atop a sandwich – Tofu ALT (pictured above) – which clearly has both. This sauce has been also used over rice with tofu (pictured below) which is a gluten-free version. I prepared the tofu the same in both cases. This sauce is also nice on some veggies or fries. Enjoy! 🙂
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Ingredients:
1 (16oz can) Large Butter Beans, drained/rinsed
3 Button Mushrooms, wiped/quartered
1 (5.46oz can) Coconut Milk (abt ¾ cup)
2 Garlic Cloves, minced
1 Tsp Smoked Paprika
1 Tsp course Sea Salt

Combine all ingredients in a high-speed blender. Refrigerate unused portion.
Here’s the Sauce!
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Oven Baked Tofu
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
Course Sea Salt
Fresh Ground Black Pepper
Smoked Paprika
Extra Virgin Olive Oil

Directions:
-Preheat oven to 425 degrees F. -Remove tofu from package, if you have a press go for it. If not, let tofu drain on a paper towel then pat dry. Cut tofu into eighths – first cutting in half diagonal then cutting those pieces in four. Press again with paper towel to dry.
-There were no measurements included with the seasonings. I just simply drizzled a little Extra Virgin Olive Oil then rubbed in the course sea salt, sprinkled some Pepper and Paprika. Flip over and do the same on the opposite side.
-Place on baking sheet drizzle a little more olive oil – about a capful – over tofu and bake for 30 minutes. Flip over after 20 minutes. Crisp & Delish – Enjoy!

Building the Tofu ALT:
-Spread the Paprika sauce on each side of bread.
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-Add Lettuce
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-Top with Sliced Tomatoes and Avocados – Sprinkle with Salt and Pepper here.
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-Add Baked Tofu.
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-Drizzle with Paprika Sauce
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-Enjoy!
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Smoked Paprika Bean Sauce

  • Servings: Makes about 2 cups ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free
  • Difficulty: easy
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Ingredients:
1 (16oz can) Large Butter Beans, drained/rinsed
3 Button Mushrooms, wiped/quartered
1 (5.46oz can) Coconut Milk (abt ¾ cup)
2 Garlic Cloves, minced
1 Tsp Smoked Paprika
1 Tsp course Sea Salt

Combine all ingredients in a high-speed blender. Refrigerate unused portion.

Reuben on Rye with Russian Sauce

Reuben on Rye with Russian Sauce
(Serves 2) – Vegan
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RRR – Reuben, Rye, Russian. Simple sandwich with intense flavors. The Russian dressing alone is fantastic on many sandwich combos but really pops on this sandwich with the sauerkraut. A classic sandwich veganized!
Today was a very busy day, work then vet appointments. Both my doggies had their routine check ups today and today is my Beanie’s Birthday, so I had to make him a birthday cake too. Happy 3rd Birthday Beanie! You have truly brought so much joy into our lives. With that said, today was the perfect day for a quick sandwich for dinner Enjoy!

Ingredients:
4 Slices of Rye Bread
1 (8oz Pkg) Tempeh, sliced thin
½ Tbsp Extra Virgin Olive Oil
½ Tsp Smoked Paprika
½ Tsp Salt
½ Tsp course ground Pepper
½ Tbsp Liquid Smoke, optional
Olive for frying (I used ¼ Cup Extra Virgin Olive Oil)
Topping:
Sauerkraut (about 2-3 Tbsp per sandwich)
Red Onion, sliced thinly
Vegan Cheese, optional

Directions:
-Combine sliced Tempeh with ½ Tbsp Olive Oil, Paprika, Salt/Pepper and liquid smoke and set aside for about 20 minutes for flavors to combine.
-Fry Tempeh in batches, I just divided in half. Set aside on paper towel to drain.
-Assemble: Bread, Dressing, Tempeh, Sauerkraut, Onions, and additional Dressing Bread. I also toast bread up also before assembling.
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Russian Sauce/Dressing
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Ingredients:
½ Cup Vegenaise (vegan mayo)
3 Tbsp Ketchup
¼ Cup Dill Pickles, chopped finely
1 Tbsp Horseradish Mustard (Stoneground Mustard with Horseradish)
¼ Tsp course Black Pepper
½ Tsp Sriracha

-Combine all ingredients. Refrigerate any unused portion.

Enjoy!
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