Good Morning!

I’m looking for some advice please. If you are vegetarian and were having an Afternoon Tea what sandwich fillings would you like to see provided?
We are doing an Afternoon Tea fundraising event and have several Vegetarians booked in.
Just looking for some simple options, Googling throws up all sorts of complex menus.

Thanks

Phil in Northampton

phil_in_npton wrote: June 16th, 2022, 10:42 am Good Morning!

I’m looking for some advice please. If you are vegetarian and were having an Afternoon Tea what sandwich fillings would you like to see provided?
We are doing an Afternoon Tea fundraising event and have several Vegetarians booked in.
Just looking for some simple options, Googling throws up all sorts of complex menus.

Thanks

Phil in Northampton

Morning Phil not veggie but gone from one meat free day to two

For veggies cheese is a very good option with perhaps tomato

Scrambled tofu is very nice I’m told, not sure whether it’s best eaten warm though.

Otherwise you can’t go far wrong with egg & cress / cheese ploughman’s / falafel and hummus.

Good luck.

Give 'em beef and tell 'em man up.

DeePeeNCAFC wrote: June 16th, 2022, 11:26 am Scrambled tofu is very nice I’m told, not sure whether it’s best eaten warm though.

Otherwise you can’t go far wrong with egg & cress / cheese ploughman’s / falafel and hummus.

Good luck.

The Asda best, Moroccan flavours falafel and hummus are good, but I'm not vegetarian. Cucumber sandwiches should get a mention, although it's Gentleman's Tea that the thing now, with Gala Pie, Scotch Eggs and mini beef burgers.

Stan A. Einstein wrote: June 16th, 2022, 12:07 pm Give 'em beef and tell 'em man up.

Remember nana on Royale family

What about thin cut ham

Stan A. Einstein wrote: June 16th, 2022, 12:07 pm Give 'em beef and tell 'em man up.

Stan… it’s for charity… they are paying a tenner.. and they are not getting beef!

Phil in Northampton

phil_in_npton wrote: June 16th, 2022, 2:32 pm

Stan A. Einstein wrote: June 16th, 2022, 12:07 pm Give 'em beef and tell 'em man up.

Stan… it’s for charity… they are paying a tenner.. and they are not getting beef!

Phil in Northampton

And paying only a tenner? Phil your general decency is beyond reproach but they're not going to starve. Give 'em a bag of salt n' vinegar crisps and be done with it.

Hard boiled egg yokes blend smooth with olive oil and garlic powder salt pepper use as mayo,finely chop some roast peppers in oil and mix with above
Lots of crispy lettuce chopped as filler and top off with crushed dry roast peanuts
I've just made that up.....but sounds good eh?

This was last year’s offering… for £8. We put it up to £10 this year

Looks lovely, for vegetarian's artesian breads with olive, cheese and dried tomatoes goes down well. Also don't forget chutney, like caramelised onion, can change an open cheese sandwich, into something completely different.

Hummus Sandwich

Hummus, once relegated to bohemian potlucks and Middle Eastern restaurants,
has come into the mainstream in grocery stores. You can find hummus with
roasted red peppers, sun-dried tomatoes, caramelized onions, black olives and
basil, pesto, and so on. My preference is for straightforward hummus topped
with other ingredients, which give the sandwich additional flavors and a variety
of textures.

If you have the time, you can make your own fresh hummus, which may have
more protein and nutrients than the store-bought kind. Chickpeas, often labeled
garbanzo beans, are a nutritional powerhouse—high in protein, calcium, and
iron. Hummus will thicken considerably when it stands for several hours. The
flavors will also develop and meld nicely.

2 slices of sourdough bread

¼ cup hummus prepared or homemade (recipe follows)

4 to 6 ¼-inch cucumber slices

2 or 3 ½-inch tomato slices

¼ cup alfalfa sprouts

1 large lettuce leaf

Toast the bread, if desired. Spread the hummus evenly on both slices of bread.
Layer the cucumbers, tomatoes, sprouts, and lettuce on one piece of hummusladen
bread. Top with the other piece of bread.

Makes 1 sandwich.

Hummus

To serve the hummus as a dip for an appetizer, dress it with a good fruity olive
oil and some chopped fresh herbs and pair it with pita toasts or raw vegetables.

1 14-ounce can of chickpeas, drained and rinsed

2 to 4 cloves garlic, minced

¼ teaspoon ground coriander

2 tablespoons lemon juice

¼ cup extra virgin olive oil

¼ cup tahini

Sea salt

Purée the chickpeas in a food processor. Remove any tough skins that do not
break down. Add the garlic, coriander, lemon juice, and oil and blend
thoroughly. Add the tahini and pulse to blend. Adjust the texture with water.
Taste and season with sea salt.

Makes about 2 cups.

Italian Chopped Vegetable Pita

½ cup cooked kidney beans or chickpeas

½ cup quartered fresh button mushrooms

¼ cup Italian Vinaigrette or Balsamic Vinaigrette

1 cup shredded romaine lettuce

1 small red bell pepper, finely diced

1 small green bell pepper, finely diced

½ cucumber, seeded and finely diced

1 medium tomato, seeded and finely diced

2 green onions, thinly sliced

1 stalk celery, very thinly sliced

3 ounces tofu mozzarella or smoked tofu

1 6-to 8-inch whole-wheat pita

In a small bowl or container, toss the beans and mushrooms with the dressing.
Cover and refrigerate for 8 or more hours. In a medium mixing bowl, toss the
vegetables and tofu with the bean mixture. Cut the pita into halves. Carefully
open the pocket. Divide the salad mixture evenly among the pita halves, stuffing
it gently into the bread.

Makes 2 sandwiches.

SunDried Tomato and Lentil Burgers

No need to drag the food processor out for this one. Mashing the lentils by hand
retains their texture better. Substitute some leftover brown rice or bulgur for half
of the lentils, if you like. If the mixture is too wet to hold together, add some
breadcrumbs.

2 cups cooked brown, red, or yellow lentils

1 tablespoon oil

1 small onion, finely diced

1 teaspoon minced garlic

¼ cup finely chopped walnuts

¼ cup oil-pack sun-dried tomatoes, coarsely chopped

1 teaspoon chopped fresh sage or 1/3 teaspoon ground sage

½ teaspoon fresh thyme leaves or 1/8 teaspoon dried thyme

1/8 teaspoon black pepper

In a medium mixing bowl, mash the lentils with a potato masher or a fork. Heat
1 teaspoon of the oil in a skillet over medium-high heat. When the oil is hot, add
the onion, garlic, and walnuts. Cook without stirring until the onion is browned.
When the onion begins to color, reduce the heat to medium and cook until the
onion is caramelized and the walnuts have begun to toast about 4 minutes. Add
the onion mixture to the lentils. Add the sun-dried tomatoes, herbs, and pepper to
the lentils.

Form the lentil mixture into 4 patties. Heat 2 teaspoons of the oil in a skillet
over medium-high heat. Fry the patties until they are nicely browned, about 5
minutes. Turn and fry the other side, for about 4 minutes.

Makes 4 patties.