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 Sandwiches, Zuppa 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 Sandwiches, Zuppa 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: Sweet Cream Scones

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 Sandwiches, Zuppa 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 first recipe comes from Tea Time Magazine, but the preserves a friend made. As it was an experiment in making the preserves, I unfortunately don’t have a recipe to share for it.

Ingredients:

• 3½ cups plus 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• ⅛ teaspoon salt
• 3 ounces cold unsalted butter, cubed
• ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
• 1 large egg, lightly beaten
• Garnish: confectioners’ sugar

Directions:

1. Preheat oven to 425°.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Make a well in flour mixture.
5. In a medium bowl, whisk together ¾ cup cream and egg.
6. Pour cream mixture into well in flour mixure. Using a fork, stir together until a dough begins to form.
7. Turn out dough onto a lightly floured surface, and knead gently until dough comes together. Shape dough into a round.
8. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¾-inch round cutter dipped in flour, cut 10 scones from dough.
9. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
10. Bake until tops of scones are golden brown, 8 to 10 minutes. Serve warm.
11. Garnish tops of scones with a dusting of confectioners’ sugar, if desired.

These were absolutely delicious and a perfect addition to our tea. I would definitely make them again.

And eat scones!

For more from our Books, Tea, and the Trinity tea times, go to Red Pepper Triple Stack Sandwiches

For more TeaTime Magazine Recipes, go to Radish Ruffle Canapés

For more scones, go to Apple Cinnamon Scones

For more recipes, go to Healthy Waldorf Salad

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

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

Books, Tea, and the Trinity: Healthy Waldorf Salad

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club, now named Books, Tea, and the Trinity. We have met every Wednesday and worked our way through the Chronicles of Narnia, currently reading through the Lorien Legacies. When we started I resolved to share all the recipes we made for tea, something I am desperately trying to catch up on.

When we worked through A Horse and His Boy, this book didn’t have as many “food moments” as it’s predecessor The Lion, the Witch, and the Wardrobe; so we just made whatever we wanted to eat.

Emma (1996)

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

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.

Years before, a friend of mine made Waldorf Salad and I liked it but not the mayonnaise or the other extra sweets. I decided to make my own, healthier version.

Ingredients:

• 1 Gala or Pink Lady Apple (they don’t brown as easily), chopped
• 1/2 cup walnuts, roughly chopped
• Romaine Lettuce
• 1 cup thinly sliced celery
• Salt
• Pepper
• Your choice of dressing

Instructions

1. Chop the lettuce, celery, walnuts, and apples.
2. Toss the ingredients.
3. Add salt & pepper to taste.
4. Top with your choice of dressing (I prefer a vinaigrette.)

I and everyone else thought it was delicious. And I enjoyed it way more than the Mayo-marshmallow version.

For more from our Books, Tea, and the Trinity tea times, go to Apple Cinnamon Scones

For more salad recipes, go to Tomato Hummus Salad

For more recipes, go to How to Make Royal Milk Tea

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