Zucchini Tea Sandwiches
These little finger sandwiches make a lovely appetizer or special party food.
Yield: 8-12 finger sandwiches
Ingredients:
- 1 cup soy cream cheese
- 2 tsp. vegetable bouillon powder
- 1 Tbs. nutritional yeast
- 1 tsp. lemon juice
- 2 Tbs. mixed fresh herbs, thyme, basil oregano and chives, minced
- freshly ground pepper
- dash Tabasco
- additional salt to taste
- 2 zucchini, thinly sliced
- 6-8 slices white sandwich bread
- also needed is a heart cookie cutter
Directions:
- Make the spread by mixing the first 8 ingredients together. You may need to thin it a little with water or soy milk, depending upon the bread of soy cream cheese.
- Using a heart shaped cookie cutter, cut the hearts out of the bread. It may be possible to get 2 from a slice of bread if you turn the cookie cutter around and place it in strategic places.
- Spread each heart with a layer of the prepared spread.
- Using a mandolin or vegetable peeler, slice the zucchini very thinly.
- Lay the thin strips next to each other on a sheet of baking parchment, or a breadboard.
- Take the cookie cutter and cut the heart form from the overlapped zucchini slices.
- Using a spatula, pancake turner or pie server, carefully lift the zucchini heart and lay on top of the spread. Continue for each of the sandwiches.
Notes:
If soy cream cheese is not available, then plain soy yogurt can be used. Instead of zucchini you could also use cucumber.