Tea Sandwiches and Pastries

For Ribbon Sandwiches

• 4 carrots, steamed and smashed with salt and pepper
• 1 large red beet, boiled, cooled and smashed with salt and pepper
• 1 batch of pesto (ingredients below)
• 1/2 cup pine nuts, toasted
• 2 cloves of garlic
• 2 cups of basil leaves
• 2 cups of spinach
• 1 lemon
• 1/4- 1/2 cup olive oil
• salt and pepper to taste

For Cashew Cheese, Arugula and Cranberry Tea Sandwiches

• 2 slices of bread
• 1 cup fresh arugula
• 1 can cranberry sauce
• 1 batch of cashew cheese (ingredients below)
• 1 cup raw cashews
• 4 tbsp. Coconut oil
• 1/2 cup lemon juice
• 3 tbsp. Filtered water
• ½ tsp. Sea salt

For Cucumber Chickpea Salad Sandwiches

• 1 English cucumber, sliced
• 1 can of chickpeas, drained and rinsed
• 1 stalk of celery, finely chopped
• 8 red grapes, finely chopped
• 3 tbsp. vegan mayonnaise
• 1 tsp. whole grain mustard
• 1/2 tsp. chopped fresh dill
• salt and pepper to taste

For Vegan Toll House Cookies (makes 3 dozen)

• 2 1/2 cup flour (if making gluten free, I like Hodgson Mills or Glutino mix)
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 cup (2 sticks) vegan butter, room temperature
• 1/2 cup sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 flax eggs (2 tbsp. ground flax seeds mixed with 6 tbsp. water, let sit 5 minutes)
• 2 cups chocolate chips or chunks
• 1 cup chopped nuts (optional. I like walnuts and pecans)