Books, Tea, and the Trinity: Hummus and Veggie Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to. 

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack SandwichesZuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Simple Veganista

Ingredients:

  • 4 slices of bread
  • 1/4 – 1/3 cup hummus
  • leafy greens of choice
  • 1 tomato, thinly sliced
  • 1 cucumber, thinly sliced lengthwise and cut to width of bread
  • 2 bell peppers
  • 1/4 onion, thinly sliced
  • Salt
  • Pepper

Directions:

  1. Slice the veggies
  2. Spread hummus on one slice of bread.
  3. Layer with the leafy greens, tomato, cucumber, red bell pepper, and onion.
  4. Sprinkle with salt & fresh cracked pepper.
  5. Slice in half and enjoy!

I love veggies and hummus so I loved these sandwiches. Not only were they delicious, but you can add or subtract any vegetables you like when making them.

And food to go with.

For more from our Books, Tea, and the Trinity tea times, go to Egg Salad and Cherry Tomatoes Sandwiches

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more recipes, go to Sweet Cream Scones

For more tea posts, go to Healthy Waldorf Salad

Books, Tea, and the Trinity: Egg Salad and Cherry Tomatoes Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to. 

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack SandwichesZuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Tea Time Magazine.

Ingredients:

  • 6 slices firm white bread
  • 2 tablespoons unsalted butter, room temperature
  • 1 to 2 cherry tomatoes
  • 2 hardboiled eggs
  • 1 to 2 tablespoons chopped green onion
  • 1 to 2 lettuce leaves, finely shredded
  • 2 tablespoons mayonnaise
  • Salt, to taste
  • Ground black pepper, to taste
  • Watercress (Can substitute with cilantro)

Instructions

  1. With a serrated knife, trim and discard crusts from each bread slice.
  2. Butter one side of each slice; set aside.
  3. Cut tomatoes in half and scoop out flesh and seeds; dice tomatoes.
  4. In a medium bowl, mash eggs.
  5. Stir in tomatoes, onion, lettuce, mayonnaise, salt, and pepper until smooth.
  6. Spread a thick layer of egg mixture onto buttered side of each bread slice. Top with watercress and cover with the remaining bread slices, butter side down, to make 3 sandwiches.
  7. With a serrated knife, cut each sandwich diagonally into 4 triangles. Serve immediately or cover with a damp tea towel or paper towels and refrigerate until ready to serve.

These were absolutely delicious and a great twist on egg salad if you are looking for something new. I’ve made them several times since and I love them.

And some yummy tea sandwiches on a plate.

For more from our Books, Tea, and the Trinity tea times, go to Sweet Cream Scones

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more Egg Salad recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Tea Time Magazine Recipes, go to Radish Ruffle Canapés

For more recipes, go to Healthy Waldorf Salad

For more tea posts, go to Apple Cinnamon Scones

Books, Tea, and the Trinity: Red Pepper Triple Stack Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but since then have decided to rework these posts. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could plan whatever we wanted to. 

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

This recipe comes from Teatime Magazine’s Teatime Celebrations edition of their magazine.

Ingredients:

  • 1 8-Oz Package of Cream Cheese, softened
  • 1 teaspoon of dried Italian Seasoning
  • 1/4 Teaspoon of Garlic salt
  • 1/4 teaspoon of Onion Powder
  • 1/8 Teaspoon of Ground Black Pepper
  • 1 Red Bell Pepper (they recommend canned red peppers, but I prefer fresh)
  • 9 Slices of very thin wheat bread

Directions:

  1. In a medium bowl, beat cream cheese with a mixer at medium-high-speed until creamy.
  2. Add Italian seasoning, garlic salt, onion powder, and black pepper; beating until combined.
  3. Chop two tablespoons of red bell pepper and add to cream cheese mixture, stirring to combine.
  4. Spread a generous amount of cream cheese mixture onto two slices of bread and then stack them on top of each other; cheese side up.
  5. Top with a third slice of bread.
  6. Repeat. If the bread is too thick, you can just use two slices instead of three.
  7. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches.
  8. Cut each sandwich into threes.
  9. Cut the remaining bell pepper into hearts, too the sandwiches with them.

Delicious!

For more from our Books, Tea, and the Trinity tea times, go to Healthy Waldorf Salad

For more sandwich recipes, go to Eating Well’s Radish Tea Sandwiches

For more recipes, go to Apple Cinnamon Scones

For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster

What Excellent Boiled Potatoes

So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on).

The first week were inspired by the tea party between Mr. Tumnus and Lucy Pevensie. 

Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk. 

We had Chami Tea’s Winter Grey: Deviled Eggs(for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).

And food to go with.

The second week we were inspired by the time Edmund spends with the White Witch. 

“It is dull, Son of Adam, to drink without eating,” said the Queen presently. “What would you like best to eat?”

‘Turkish Delight, please, your Majesty,” said Edmund.

Of course as that only mentions one thing to eat, we ended up adding other recipes that sounded good. We decided to go with: Rose Petal and Green Tea, Rose Petal Earl Grey Tea, Blueberry Rose Petal Scones, Radish Ruffle Canapés, Zuppa Toscana Soup, Meatloaf, and Turkish Delight.

For the third week we decided to go with the dinner meal that the beavers serve the Pevensie children.

“Just as the frying pan was nicely hissing Peter and Mr. Beaver came in with the fish which Mr. Beaver had already opened with his knife and cleaned out in the open air. You can think how good the new-caught fish smelled while they were frying and how the hungry children longed for them to be done and how very much hungrier still they had become before Mrs. Beaver said, “Now we’re nearly ready.” Susan drained the potatoes and then put them all back in the empty pot to dry on the side of the range while Lucy was helping Mrs. Beaver to dish up the trout, so that in a very few minutes everyone was drawing up stools (it was all three-legged stools in the Beavers’ house except for Mrs. Beaver’s own special rocking chair beside the fire) and preparing to enjoy themselves. There was a jug of creamy milk for the children (Mr. Beaver stuck to beer) and a great big lump of deep yellow butter in the middle of the table from which everyone took as much as he wanted to go with his potatoes and all the children thought—and I agree with them—that there’s nothing to beat good freshwater fish if you eat it when it has been alive half an hour ago and has come out of the pan half a minute ago. And when they had finished the fish Mrs. Beaver brought unexpectedly out of the oven a great and gloriously sticky marmalade roll, steaming hot, and at the same time moved the kettle on to the fire, so that when they had finished the marmalade roll the tea was made and ready to be poured out. And when each person had got his (or her) cup of tea, each person shoved back his (or her) stool so as to be able to lean against the wall and gave a long sigh of contentment.

For this week we had Chami Tea Winter Apple Spice Tea, a loaf of Dutch Crust bread, trout (and chicken for the non-fish eaters), boiled potatoes, and marmalade roll.

One thing I will be doing differently here than in my earlier posts, is that I will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.

This recipe comes from Thriving Home.

Ingredients:

  • 1 1/2 pounds small baby potatoes (preferably an assortment of red, blue, and yellow)
  • 2 tablespoons butter, plus more as needed
  • Kosher salt
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 1/2 teaspoon garlic powder, plus more to taste
  • 1 tablespoon minced fresh parsley, or 1/2 teaspoondried parsley flakes
  • Optional: 1/4 cup grated Parmesan cheese

Directions:

  1. If your potatoes are not bite-sized, then cut them in half.
  2. In a large pot, add enough water to cover your baby potatoes by at least 1 inch of water. Bring to a boil over high heat (put on the lid to help it boil faster). Then, salt the water liberally once it’s boiling.
  3. Boil the baby (or small) potatoes until they are fork tender, about 10 minutes depending on the size of your potatoes.
  4. Drain the potatoes in a colander over the sink and then return them to the pot.
  5. Gently toss the potatoes with the butter, 1 teaspoon Kosher salt, the pepper, the garlic powder, and the parsley.
  6. Taste and add more salt, pepper, or garlic powder, as desired.
  7. Stir in Parmesan, if desired.
  8. Serve warm or at room temperature.

These were delicious but I think Mr. Collins said it best:

For more from our The Lion, the Witch, and the Wardrobe teas, go to Turkish Delight

For more recipes, go to Blueberry Yogurt Oat Scones

For more potato recipes, go to Baked Potato Soup

For more tea posts, go to Jane Austen Birthday Party Music & Party Review

The Magician’s Nephew Tea Party/Book Club: Cucumber Aioli Canapés

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes. Week three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham & Apple Sandwiches, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is sandwiches.

This comes from Teatime Celebrations magazine. The recipe did call for alfalfa sprouts but I forgot them, but I did have leftover parsley and threw that on top.

Ingredients Lemon-Pepper Aioli:

  • 1/4 Cup of Mayonnaise
  • 1/2 Teaspoon of Fresh Lemon Zest
  • 1/8 Teaspoon of Ground Black Pepper

Directions:

  1. In a small bowl, combine mayonnaise, lemon zest, and pepper-stirring well.
  2. Use immediately, or cover and refrigerate for up to a day.

Ingredients Sandwiches:

  • 3 Large Slices of Firm White Sandwich Bread, Frozen
  • 1 English Cucumber
  • Lemon-Pepper Aioli
  • Parsley

Directions:

  1. Using a 2-inch cutter, cut 12 shapes out of the 3 slices of frozen bread. Discard scraps.
  2. Place bread in resealable bag and let thaw.
  3. Spread the aioli onto each bread square.
  4. Using a mandolin or sharp paring knife, cut 60 paper-thin slices from the cucumber.
  5. Place 5 cucumber slices on each bread square, overlapping each circle.
  6. Serve immediately.

These were good but not as good as the Cucumber-Four Peppercorn Goat Cheese Canapés.  But that’s okay, I like trying out recipes and trying to find the perfect cucumber sandwich.

For more from The Magician’s Nephew Tea Party/Book Club, go to Parmesan and Chive Scones

For more recipes, go to Heirloom Tomato Tart

For more Tea Time Magazine Recipes, go to Lemon Gingerbread Cake

For more sandwich recipes, go to Turkey-Apple Tea Sandwiches

For more cucumber sandwich recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more tea posts, go to Fotina Flower Puffed Pastry