Friday, September 07, 2007

Cucumber and other dainty and delicious tea sandwiches were arranged on a pretty plate and garnished with fresh parsley.
Here's a favorite tea sandwich recipe to share with you:
Minted Radish Tea Sandwiches with Lemon Veganaise
1 cup Veganaise*
2 Tbsp. Tofutti sour cream
1 Tbsp. fresh lemon zest
2 tsp. mustard
2 tsp. fresh lemon juice
24 very thin slices of homemade bread
1 cup fresh mint leaves
16 radishes, trimmed and sliced as thinly as possible
In a small bowl stir together mayonnaise, sour cream, zest, mustard, lemonjuice, and salt to taste. Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches inhalf diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled. Makes 24 tea sandwiches.
*Veganaise is the brand name for a mayonnaise made without eggs.

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