Afternoon tea is a delightful way to add a touch of class to any party. We are big fans of it here at A Home Made By Committee and it is something that we have discussed previously in our coverage of Galentines Day. However, the task of hosting such an event is made a little more difficult if your guest of honour has strict dietary requirements, such as being vegan. Some creativity and inventiveness is required to fulfill these requirements without losing the look and feel of a traditional Afternoon Tea. Here is how Maire rose to the challenge …..
As a special celebration for a vegan friend of mine, I decided to make us some afternoon tea.
Finger sandwiches with hummus, rocket and red onion
Basil and plum tomatoes
Roasted red peppers and avocado
Raspberry scones with coconut cream and jam
Pinwheel cookies and chocolate brownies
Tea and Prosecco
Vegan Finger Sandwiches and Bruschetta
As a baker I knew there was plenty of recipes that would work. The hardest thing, as it happens, was to find the fillings for some lovely finger sandwiches. I think these ones are much superior to the traditional cucumber sambos. Make these just before serving.
- Spread hummus on to two slices of fresh white bread, add leaves of rocket and thin slices of red onion. Cut the crusts off and cut into finger sandwich sizes
- Get some fresh, Italian bread, or some other crusty bread, cut into bite size servings (we’re being civilised here remember). Toast lightly.
- In a bowl mix diced fresh tomatoes with some finely chopped red onion, finely chopped fresh basil, a couple of tablespoons of olive oil, a pinch of salt and half a teaspoon of sugar. Spread this on half of your toasted bread, and heat briefly under the grill.
- Chop some avocado into small cubes, mix with roasted peppers and add some olive oil and a pinch of salt. Spread on to the other half of your toasted bread and grill briefly. Serve warm.
My usual scone recipe is egg-free anyway, so this was just a matter of substituting the regular milk to soy milk
- 450g self-raising flour
- 120g dairy-free margarine (stork or similar)
- 100g sugar
- 300ml soya milk
- small punnet of fresh raspberries, washed
- Preheat your oven to 180C
- Rub the marg and flour together, or just use a mixer… I used a mixer. Stick it on for a bit and check that the flour and marg are evenly mixed together – and there aren’t any large lumps. Then add your sugar and mix again.
- Next add the soy milk and mix. When the mixture is uniform, you can add the raspberries. The raspberries are fragile and will break as you mix. If you want large raspberry pieces, don’t mix for too long.
- Flour a clean work-surface and put your mix on it. Knead the mixture gently until it forms a smooth dough, this should only take a minute or two. The fresh raspberries will make your mixture wetter so you might need to use a bit of extra flour at this point.
- Flatten it out to about 1 or 2 cm thick and use a glass or cutter to cut out the size you want.
- Put your scones on floured baking trays and bake for about 15 minutes – until they’re turning a little golden on top. The cooking time will depend on how big your scones are. Larger scones will take a little longer
- This mix makes 10-12 medium to large scones. Cool on a wire rack.
- And then have at least one just to check that they’re ok, and not because you want to have greedy scoffingtons.
- 275g plain flour
- 200g dairy free margarine (stork or similar) room temperature
- 125g caster sugar
- 1 tablespoon cocoa powder
- Preheat the oven to 190C and grease some flat baking trays.
- Cream the butter and sugar together – again I just through them in the mixer. It helps if you leave the margarine out for a few hours before using it. Add in the flour and mix into a manageable dough.
- Divide the mixture roughly in half and add the cocoa powder to one have.
- Roll out each mixture between two sheets of greaseproof paper or parchment. Try to make them roughly the same size. When done place one on top of the other. Trim the edges to make a rectangle (trimmings also make delicious cookies), roll it up ala a swiss roll and then put it in the fridge for half an hour or so.
- When it’s had a chance to chill and harden a little bit, take it out and slice it to give you the pinwheel cookie shape. Place on the greased trays and bake for 10-12 minutes.
- When out of the oven leave to cool on the trays for a few minutes before transferring to a wire rack.
These are very good, although they do lack the chewy edges you get from usual brownies. The original recipe called for 250ml of oil, although I saw a suggestion that you could lower the amount oil by using apple sauce or chocolate pudding. I found vegan chocolate pudding in my local supermarket, and so replace 100ml of oil with two chocolate puddings.
- 250g self-raising flour
- 350g brown sugar
- 65g cocoa powder
- pinch salt
- 250ml water
- 150ml vegetable oil
- 2 vegan chocolate puddings (or just use 250ml oil)
- Preheat the oven to 180C and line a rectangular baking tin with parchment
- Mix all the dry ingredient together and then add the wet ingredients and mix until everything is combined.
- Pour into your tray and bake for 20 – 25 minutes, until the top is no longer shiny. Allow it to cool in the try before cutting it into squares.
Obviously taste one… quality control you know.
You might have to have a second one, just to be sure.
Make sure you scald the pot first (that’s not especially for vegans, that’s just being a civilised human being!)
Use soya or almond milk instead of cow’s milk
Just use regular prosecco…. add some fruit, because you know, 5 a day and all that.