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As loving hosts, we strive to honor our guests by preparing foods that fall within their dietary guidelines. It can be a challenge to create a delicious tea menu using no animal products.
Luckily, one of the co-authors had recently created recipes for baked goods as part of a vegan cookbook. Lessons learned about replacing eggs in baked goods have proved helpful in writing these egg- and dairy-free recipes. As in other tea menus, deliciousness is the first priority. We believe we have succeeded; all courses are tasty, beautiful, and adhere to vegan standards. Your vegan and non-vegan guests will be delighted with the tea you have thoughtfully prepared.
Luckily, one of the co-authors had recently created recipes for baked goods as part of a vegan cookbook. Lessons learned about replacing eggs in baked goods have proved helpful in writing these egg- and dairy-free recipes. As in other tea menus, deliciousness is the first priority. We believe we have succeeded; all courses are tasty, beautiful, and adhere to vegan standards. Your vegan and non-vegan guests will be delighted with the tea you have thoughtfully prepared.
Menu
Beverages:
Earl Grey Tea
Ginger Mint Herb Tea
Basil-Cucumber Water
Savories:
Deb’s Tempeh Mango Lettuce Cups
Shallot and Onion Tarts
Cucumber Sandwiches with Creamy Soy Dill Spread
Breads and Scones:
Lemon Scones with Raspberry Curd
Sweets:
Mini Mocha Cakes
Almond Biscotti
Green Tea Cake Squares with Kiwi and Strawberries
Beverages:
Earl Grey Tea
Ginger Mint Herb Tea
Basil-Cucumber Water
Savories:
Deb’s Tempeh Mango Lettuce Cups
Shallot and Onion Tarts
Cucumber Sandwiches with Creamy Soy Dill Spread
Breads and Scones:
Lemon Scones with Raspberry Curd
Sweets:
Mini Mocha Cakes
Almond Biscotti
Green Tea Cake Squares with Kiwi and Strawberries
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Recipes Included:
Deb’s Tempeh Mango Lettuce Cups This spicy, sweet and healthy appetizer comes from 350 Best Vegan Recipes by Deb Roussou. It is great served buffet style on a large platter or tray. Just place a pitcher of tangy Ponzu Sauce, a bowl of savory Tempeh Filling and a stack of fresh lettuce leaves on a tray and let your guests assemble their own snacks with the lettuce leaves as edible cups. This is an entertaining activity that will encourage lively conversation. You will note that both the Ponzu Sauce and the Tempeh Filling call for fresh garlic and ginger. You can use one head of garlic and one piece of ginger root for the two recipes. Look for the Asian chili sauce, the toasted sesame oil and the canned water chestnuts in the Asian section of your grocery store, or shop for the ingredients in an Asian market, where you are more likely to find a nice ripe mango. Shallot and Onion Tart This savory and very flavorful tart is enlivened with fresh thyme, sun-dried tomatoes and the deep, sweet and peppery taste of caramelized onions. If you have never eaten caramelized onions, you will discover that they are among the most delicious food items on earth. However, it takes great patience and up to an hour of gentle stirring to create the amazing flavor and gorgeous color of this golden delight. It will be worth your time and careful attention, but start early. For convenience, you can serve the finished tart warm or at room temperature. The tart can bake while you prepare the Tempeh Lettuce Cups. Creamy Soy Dill Spread This zesty spread, enhanced with bright green fresh herbs, will liven up your cucumber tea party sandwiches. Use it like mayonnaise to spread over very fresh white bread and top with thin slices of cucumber. It is also a tasty dipping sauce for crudités or pita wedges. Vegan Lemon Scones These delicate scones are enhanced with freshly grated lemon peel and a tangy lemon glaze. Your guests will enjoy them with the brightly colored and very flavorful Raspberry Curd. If there are any leftovers, both the scones and the curd would be perfect for breakfast, keeping your memories of Vegan Afternoon Tea with friends alive. Raspberry Curd The pairing of lemon-scented scones with beautifully ruby-hued raspberry curd will make everyone a fan of the combination. Raspberry Curd is also wonderful spooned over pudding, or fruit or added to trifles. Mini Mocha Cakes Chocolate and coffee are a classic combination, and fortunately both are vegan. These moist little chocolate cakes with coffee liqueur baked right in and a gooey almond icing on top are decadent and delicious. If you have a mini cake pan, now is the time to use it. Otherwise, you can make cupcakes. Almond Biscotti The crunch of the almonds and the subtle hint of orange peel make these biscotti almost addictive. Fortunately, you can make them in advance, as you can store them in an airtight container for a week or freeze them for up to a month. Green Tea Cake Squares with Kiwi and Strawberries What could be more fitting for a tea party than a cake made out of tea? Kathleen developed this delicate pound cake using green tea as the liquid in the light and fragrant batter. This cake is especially charming in the springtime with a bright lemon glaze and fresh green kiwi slices along with the season’s first strawberries. Decorate each little cake square with edible flowers such as daisies, pansies, or in the autumn, small chrysanthemums. These mini cake squares will be absolutely beautiful presented on a tiered pastry server. |
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