Recently, I was asked by a new TeaPartyGirl member if there was any information on our site about a Vegan TeaTime or Vegan Tea Party Treats.

Since there wasn’t anything I could find, I decided to write one something for our Vegan Tea Loving Friends.

This article may be helpful to those who are eating gluten-free as well. Just be sure to make substitutions where necessary.

So, What is a Vegan?

The term “vegan” was coined in England in 1944 by Donald Watson, co-founder of the British Vegan Society, to mean “non-dairy vegetarian”. The society also opposed the use of eggs as food. It extended its definition in 1951 to mean “the doctrine that man should live without exploiting animals”. In addition, in 1960 H. Jay Dinshah started the American Vegan Society, linking the movement to the Jainist concept of ahimsa, the avoidance of violence against living things

There are many great vegan blogs that will give you additional information, including http://www.Vegnews.com

Here is my Vegan Tea Party Menu

Spring Salad with Glazed Pears
Spicy Cucumber Sandwiches
Currant Blueberry Scones
Sinfully Chocolate Cupcakes
Lemon Berry Cheesecake Delight

Spring Salad with Glazed Pears

1/4 cup vegan margarine
3 tablespoons white wine vinegar
1 tablespoon palm sugar (can use brown sugar)
2 firm brown pears (quartered and cored)
1/2 cup shaved almonds
1 cup mixed greens
Place the vegan margarine, vinegar and sugar in a frying pan over medium heat.
When the margarine is melted add the pear and shaved almonds and cook for 4-6 minutes until the pear is just soft.
Place the mixed greens on serving plates and top with the pear and almonds.

Spicy Cucumber Sandwiches

8 ounces vegan cream cheese, room temperature
1 tablespoon minced chives
1 tablespoon minced tarragon
Salt and fresh cracked pepper, to taste
1 loaf organic white spelt bread
1 large cucumber, peeled and sliced
2 teaspoons sea salt
In a small bowl, mix cream cheese, chives, tarragon, and salt and pepper to taste. Set aside.
To make a sandwich, cut crusts off two slices of the bread. Spread with a layer of cream cheese mixture, and arrange a layer of cucumber on one slice of bread. Sprinkle Maldon salt over cucumber slices and top with the other piece of bread. Cut in half on a diagonal, and then cut each piece in half again, forming 4 small triangles. Repeat with remaining ingredients.

Currant Blueberry scones

1-1/2 cups flour
2 teaspoons baking powder
6 Tablespoons vegan margarine or light oil
2 Tablespoons sugar, stevia or other granulated sweetener of choice
1/2 cup plus 1 Tablespoon plain soy milk
1/4 cup currants
1/4 cup dried blueberries
Mix together the flour and baking powder into a mixing bowl. Add the margarine or oil cutting it in with a pastry cutter Stir in the sugar, Add the soy milk, mixing until soft but not sticky, then add the fruit. Mix just enough so it is distributed throughout the dough. (don’t overwork)

Place the dough onto a floured counter top and knead lightly to pull the dough together. Press the dough out flat to about one-half to three-quarters of an inch.

Cut the round into 8 even triangles. Bake for 12-15 minutes at 400 degrees.

Sinfully Chocolate Cupcakes

Cupcakes

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup plain soymilk
1/3 cup canola oil
2 teaspoons vanilla extract

Glaze

1/4 block soft silken tofu (from 14-ounce container), drained and patted dry
3 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 ounces semisweet vegan chocolate, melted

Preheat oven to 350 degrees Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Puree avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture. Spoon batter into prepared paper lined muffin cups. Bake 25 minutes, or until toothpick inserted into center comes out near clean. Cool the cakes.

Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl and then dip just the tops of cupcakes into glaze.

Lemon-Berry Cheesecake Delight

1 graham cracker pie crust (store bought or home-made)
1 cup silken tofu
1 cup strawberries, fresh or thawed frozen
1/2 cup mixed berries
1/2 cup sugar or sugar option
2 teaspoons lemon extract
2 tablespoons cornstarch

Directions

Preheat oven to 350 degrees. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. Scrape it down to make sure everything mixes up good. Add constarch and lemon extract, then blend until smooth. Then pour in the sugar combine until smooth.

Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Garnish with vegan whipped cream.

Like this article? Here’s another you may enjoy:
Gluten Free Tea Time Menu Options

Tea Party Girl Asks: Do you have any Vegan Teatime recipes to share?  Tell us below in the Comments.

Although tea parties stem from tradition, a vegan tea party makes perfect sense – it’s healthier, tastier and leaves you feeling refreshed and ‘lighter’, not weighed down by animal fats.

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