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.
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
- 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
- Slice the veggies
- Spread hummus on one slice of bread.
- Layer with the leafy greens, tomato, cucumber, red bell pepper, and onion.
- Sprinkle with salt & fresh cracked pepper.
- 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.
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