For as long as I can remember I have been in love with afternoon tea. I have been having major cravings for it lately, so this bank holiday weekend I decided to make the most of my time off and made my first vegan afternoon tea – it did not disappoint! Aside from looking forward to all of the yummy food, I was also super excited to use the beautiful afternoon tea set that my boyfriend bought me for my 20th Birthday!
How cute is that ?! ▽▼▽▼▽
For me, afternoon tea is all about the sandwiches, which is strange as under other circumstances I’m not usually a sandwich fan. There’s just something about the tiny, bite size, variety of flavours in afternoon tea that makes the sandwiches so much better than usual! …Or maybe I’m just weird. Either way, these sandwiches were amazing so I’m beyond excited to share the recipe with you! The rest of it was pretty awesome too, so here it is…
I made 3 different types of sandwiches on a mixture of white and whole grain bread and used Pure dairy free spread!
1. Guacamole and pine nut
I love guacamole so I was super excited to make this sandwich. Peel & mash one avocado, then mix in one clove of crushed garlic and squeeze a little lemon in the mix. Stir together and season with sea salt and ground black pepper before serving with a sprinkle of pine nuts.
2. Roasted veg and hummus
For my roasted veg sandwich I used: mushrooms, red onions, garlic & carrot, but what’s great about this is that you can just use whatever spare veg you have lying around in your fridge. Preheat the oven to 250 degrees, then drizzle the veg in garlic oil, season with sea salt and ground black pepper and cook in the oven for 30 minutes. The veg is then ready to be served with hummus. Side note: this was my first attempt at recreating an awesome sandwich that I had on my trip to Amsterdam and it was just as delicious as I remembered.
3. Pepper and sea salt seasoned salad
The final sandwich is super simple but so yummy; even my salad fearing boyfriend loved it! It includes: a slice of cucumber, a slice of tomato, a few pieces of sliced red onion (lots of slicing going on here guys!), a piece of iceberg lettuce and a thin slither of beetroot, all seasoned with sea salt and ground black pepper.
I am feeling majorly hungry after writing that up! On to the sweet bits before I run downstairs and whack out the afternoon tea set!
In lieu of scones, I made my delicious oatmeal raisin cookies but shaped them into balls before cooking, giving them a softer, more gooey centre – yum! You can check out the recipe for these bad boys here. Alternatively, I’m sure there are some great vegan scone recipes out there, I was just too lazy to look; and plus these cookies are so good, I grab any opportunity to make them!
For the cakes, I made the awesome Chocolate Covered Katie’s chocolate brownies. They didn’t turn out quite as I’d hoped… maybe because I cooked them in a yorkshire pudding tray (I’m a goddess in the kitchen, in case you haven’t already picked up on that) but I rolled with it, quite literally… I rolled the gooey brownies into little cake balls! Despite their questionable appearance, they were delicious and the perfect end to my favourite meal!
Last but not least, for the tea we had hot lemon water. I’ve spoken before in my summer favourites post about how amazing this is for you; it’s also really easy to make! Just put a couple of slices of lemon in the bottom of the tea pot, fill with boiling water, and then squeeze the remainder of the lemon into the tea pot.
I hope you enjoyed reading about my afternoon tea almost as much as I enjoyed eating it, which would be a lot! I would definitely recommend making this whenever you have a spare afternoon as it rocks! Aside from stuffing my face with sandwiches this weekend, I also went on a lovely long walk with my dogs in our local fields. Here they all are soaking up the sun!
I hope everyone else had a beautiful bank holiday weekend ♥♡