Time for Tea
Sophisticated Bites for an Afternoon Spread
By Hannah Kaminsky
Tea is more than a drink, more than a designated hour or moment on the clock. First and foremost, it's a state of mind. Teatime fits neatly into the yawning chasm that separates lunch from dinner, providing a break to refuel with a light snack and a warm drink, although that hasn't always been the case. Some people in Britain refer to their main evening meal as "tea" rather than "dinner" or "supper," with or without any steeped beverage at hand.
Once an elaborate affair reserved for the wealthy, it's time we reclaim tea. Leave the good china in the cabinet, forget the frilly doilies and precious little cakes; modern teatime is an open invitation to all. Come as you are, eat what you want, and yes, you can bring a mug of coffee if you prefer.
Tea sandwiches are an essential piece of any spread, to stave off hunger until the main meal or act as an entréthemselves. Also known as "finger sandwiches," these dainty little rectangles, are classically stuffed with cucumbers and cream cheese, but there's plenty of room for creativity in that filling. In this case, briny olive tapenade enriched with tofu which adds both substance and style. Paired with crisp fresh veggies and soft bread, they're especially well suited to balancing out a sweet or creamy tea.
What's a tea spread without scones? Impossibly fluffy yet flaky, the savory, summery taste of tomato and dill radiates through these British biscuits like midday sunshine. Nutritional yeast gives them an undeniably cheesy flavor.
For those with a heartier appetite, sausage rolls are always a hit. There's no need for meat, though, when you have a toothsome lentil pâté seasoned with aromatic herbs and spices instead!
Don't forget about dessert! Quick blueberry jam made with maple syrup and chia seeds adds the perfect fresh, subtly tart bite and chewy texture in Jam Drop cookies. These are the unfussy cousins of thumbprint cookies. Crisp on the outside but soft and slightly cakey on the inside, a dollop of rich fruit jam in the middle brings everything together for a sweet finish.
When teatime comes early or guests are late to rise, breakfast and brunch fare is always a big hit. That's where chickpea egg bites, a cross between crustless quiches and single-serving frittatas, come in. Since the batter itself is made entirely from pantry staples, it's an ideal ace to keep up your sleeve for last-minute plans.
No matter what your cup of tea, these sweet and savory snacks will be the life of the tea party.
Cucumber Tapenade Tea Sandwiches
(Makes 16 small sandwiches)
Tapenade
8 ounces (1/2 package) extra-firm tofu, thoroughly drained
1 clove garlic
1-1/2 cups pitted Kalamata olives
2 Tablespoons red wine vinegar
2 teaspoons dried Herbs de Provence
1/4 teaspoon ground black pepper
1 cup fresh parsley
Roughly crumble tofu and add garlic into the bowl of a food processor. Blend until mostly smooth and then add the olives, vinegar, Herbs de Provence, and pepper. Pulse until coarsely chopped. Using a rubber spatula, scrape down the sides of bowl to make sure everything is incorporated. Add the parsley last and pulse just until combined.
Tapenade will keep for 7-10 days refrigerated in an airtight container.
Sandwiches
1 thinly sliced English cucumber
16 slices whole-wheat or gluten-free sandwich bread
Use 2-3 Tablespoons of tapenade per slice and spread evenly over 8 slices of bread. Top generously with cucumbers, overlapping pieces to cover the surface completely. Cover with remaining bread slices to make 8 sandwiches.
Use a serrated knife to trim crusts from sandwiches. Save these and let them dry out to make breadcrumbs later. Cut each sandwich in half, creating 16 rectangles in all. Serve immediately.
Cook's Note: Extra-firm tofu contains little excess water. You can get the same sort of results by pressing firm tofu between two plates with a weight on top for 1-2 hours to remove most of the liquid.
| Total calories per sandwich: 132 | Fat: 4 grams |
| Carbohydrates: 17 grams | Protein: 7 grams |
| Sodium: 227 milligrams | Fiber: 3 grams |
Cheesy Dill Scones
(Makes 8 scones)
2 cups white whole-wheat or all-purpose flour
1/2 cup nutritional yeast
2 teaspoons baking powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1/3 cup fresh dill, minced
1/2 cup unsweetened applesauce
1/4 cup olive oil
2 Tablespoons tomato paste
1 Tablespoon apple cider vinegar
3-4 Tablespoons unsweetened plain vegan milk
Preheat oven to 425 degrees, line a baking sheet with parchment paper, and set aside.
In a large bowl, whisk together the flour, nutritional yeast, baking powder, pepper, salt (if using), and dill. Stir well to combine.
In a separate bowl, mix the applesauce, olive oil, tomato paste, and vinegar until smooth. Pour liquid ingredients into the dry bowl and use a wide spatula to bring the dough together. Add vegan milk 1 Tablespoon at a time until dough holds together. It will be a very stiff, thick dough; try not to overmix for the most tender scones.
Divide the dough in half and shape each piece into a round. Use your hands to flatten them gently to about 1-inch thick. Cut into four equal pieces, yielding 8 triangles, and transfer them to your prepared baking sheet, spacing them out evenly.
Bake 12-15 minutes until golden brown. Allow to cool completely before serving.
Cook's Note: For a cheesier flavor, consider adding 1/2 cup of your favorite vegan cheese shreds into the dough and/or sprinkle a pinch on top.
| Total calories per scone: 235 | Fat: 8 grams |
| Carbohydrates: 31 grams | Protein: 9 grams |
| Sodium: 103 milligrams | Fiber: 4 grams |
Lentil Sausage Rolls
(Makes 16 sausage rolls)
Sausage Filling
2 teaspoons olive oil
1 medium yellow onion, diced
8 ounces cremini or button mushrooms, roughly chopped
4 cloves garlic, minced
1-1/2 cups cooked brown or green lentils
3 Tablespoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon dried rosemary
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon salt (optional)
Make the filling in advance so it has time to cool.
Start by coating the bottom of a medium saucepan with olive oil. Set over medium heat and add the onions, mushrooms, and garlic. Sauté for about 10 minutes, until softened, aromatic, and lightly browned.
Meanwhile, place the lentils, nutritional yeast, paprika, rosemary, cumin, thyme, and salt (if using) in the bowl of your food processor. Add in the cooked vegetables and pulse to combine. The mixture should remain coarse; don't purée it to a hummus-like texture.
Transfer to a small bowl and allow to rest in the fridge, until thoroughly chilled, at least 2 hours.
Pastry Dough
1-1/2 cups white whole-wheat or all-purpose flour
1/2 teaspoon salt (optional)
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 cup cold water
3 Tablespoons olive oil
1 Tablespoon apple cider vinegar
2 Tablespoons aquafaba (canned chickpea liquid)
1 teaspoon black sesame seeds or poppy seeds
When you're ready to make the rolls, preheat oven to 375 degrees, line a baking sheet with parchment paper or a silicone baking mat, and set aside.
In a large bowl, mix the flour, salt (if using), coriander, and cumin. Add the water, olive oil, and vinegar, and stir to combine. If the dough is too dry, add more water 1 teaspoon at a time. Do not add more liquid than necessary.
On a lightly floured surface, roll the dough out to 1/8-inch thick. Aim for a rectangle that's about 10 inches wide, and as long as you can make it. Trim the edges and cut two 4-inch wide, long strips.
Spoon filling down the center of each strip, about 1 inch wide and 1 inch high. Gently stretch the dough to wrap around the filling, pinching the ends together when they meet in the center. Cut the long rolls into 1 1/2- to 2-inch pieces, and transfer to your baking sheet, placing them with the seam-side down. Score one or two slits into the tops to allow steam to vent. Lightly brush with aquafaba and sprinkle with seeds.
Gather up the scraps of dough, roll it back out, and repeat the process. You will likely have extra filling. It's fantastic used as a pâté or spread.
Bake for 40-50 minutes, until lightly browned all over. Serve hot or at room temperature.
Cook's Notes: Sausage rolls are traditionally made with puff pastry, and you can easily find vegan options at most grocery stores. You can use this as a quick fix instead of making your own pastry; just plan ahead to make sure it's completely thawed.
Leftovers can be kept in an airtight container in the fridge for about 1 week. To reheat, pop them into a toaster oven for about 5 minutes, or microwave for 1 minute apiece.
| Total calories per roll: 108 | Fat: 4 grams |
| Carbohydrates: 15 grams | Protein: 4 grams |
| Sodium: 3 milligrams | Fiber: 2 grams |
Blueberry Chia Jam
(Makes about 2 1/2 cups)
3 cups frozen wild blueberries
1/4 cup maple syrup
1 Tablespoon lemon juice
1/3 cup chia seeds
2 teaspoons vanilla extract
Put blueberries into a medium saucepan. Add maple syrup and lemon juice, and stir to coat berries. Cook over medium heat for about 5-6 minutes, until the berries thaw and soften. Use a potato masher to roughly mash the cooked berries. Lower heat and continue cooking, stirring often, for about 7-10 more minutes, until liquid dissipates and jam thickens.
Stir in the chia seeds and cook for just 1 minute longer. Add vanilla, mix well, and turn off the heat. Cool completely; the jam will continue to thicken as it cools.
Transfer to glass jars and chill until firm before using in recipe. Store in the fridge for up to 1 week.
Cook's Notes: Any fresh or frozen fruit, such as cherries, strawberries, peaches, or even mango chunks, can work here. You might want to pulse larger pieces in a food processor before cooking, especially if they have a firm texture that resists mashing by hand.
| Total calories per Tablespoon: 22 | Fat: 1 gram |
| Carbohydrates: 3 grams | Protein: <1 gram |
| Sodium: 1 milligram | Fiber: 1 gram |
Blueberry Jam Drops
(Makes 15 cookies)
1 cup all-purpose flour
1/4 cup tapioca starch flour
1 Tablespoon ground flaxseed meal
1/2 teaspoon baking powder
1/3 cup maple syrup
2 Tablespoons olive oil
Zest of 1/2 lemon
1 teaspoon vanilla extract
3 Tablespoons Blueberry Chia Jam
Preheat oven to 350 degrees, line a baking sheet with parchment paper or a silicone baking mat, and set aside.
In a large bowl, combine the flour, tapioca starch, flaxseed meal, and baking powder. Once thoroughly combined, add the maple syrup, olive oil, lemon zest, and vanilla, stirring to incorporate. Stir just until smooth, being careful not to overwork the dough.
Portion out 1-Tablespoon balls of dough, and roll each with lightly moistened hands to make them perfectly round. Place them on your prepared cookie sheet spaced about 1 inch apart. Use your thumb to make an indent into the centers, but don't press all the way through. Spoon about 1/2 teaspoon of jam into the center of each cookie.
Bake for 15-18 minutes, until no longer glossy on top and lightly browned on the bottoms. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling completely.
Cook's Note: To simplify this recipe, use your favorite store-bought vegan jam instead.
| Total calories per cookie: 89 | Fat: 2 grams |
| Carbohydrates: 14 grams | Protein: 1 gram |
| Sodium: 14 milligrams | Fiber: <1 gram |
Chickpea Egg Bites
(Serves 12)
1-1/4 cups chickpea (garbanzo bean/gram) flour
3 Tablespoons nutritional yeast
2 teaspoons arrowroot powder
1 teaspoon onion powder
1 teaspoon baking powder
1 teaspoon kala namak (black salt, optional)
1/4 teaspoon ground black pepper
1 cup frozen chopped spinach, thawed and drained
1/2 cup roasted red bell peppers, diced
2 scallions, thinly sliced
1 Tablespoon Dijon mustard
1-1/2 cups low-sodium vegetable stock
Preheat oven to 375 degrees, lightly oil a standard 12-cup muffin pan, and set aside.
In a large bowl whisk together the flour, nutritional yeast, arrowroot, onion powder, baking powder, kala namak (if using), and pepper. Once the dry ingredients are combined, add the spinach, bell peppers, and scallions, tossing to coat.
Add in the mustard and vegetable stock last, and stir thoroughly until the batter is smooth.
Distribute the batter equally among prepared muffin cups. It should fill them about 3/4 of the way.
Bake for 14-16 minutes, until lightly browned around the edges and set in the centers. Allow to cool for 10 minutes before serving to enjoy warm.
Otherwise, allow to cool completely before storing in an airtight container in the fridge for up to 1 week. To reheat leftovers, cover with a lightly moistened paper towel and microwave for 1 minute each.
Cook's Notes: For smaller snacks, you can use mini muffin pans instead. Bake at 350 degrees for 10 minutes. This recipe will make 36 mini muffin-sized bites. Kala namak, otherwise known as black salt, isn't actually black in color. It's named for the black volcanic ash that gives it a distinctively sulfuric flavor, similar to scrambled eggs. It's found online and in Indian specialty markets.
| Total calories per serving: 62 | Fat: 1 gram |
| Carbohydrates: 9 grams | Protein: 4 grams |
| Sodium: 119 milligrams | Fiber: 2 grams |
Hannah makes time for tea every day, if only as an excuse for a midday snack. Passionate about big flavors and simple techniques, she works in Austin, TX. She is the author of many cookbooks, including Real Food Really Fast, The Student Vegan Cookbook, and Super Vegan Scoops!
