Wellness Tea

I can’t believe it’s been 2 years since I hosted a tea for the Victorian Tea Society (VTS)!  As mentioned previously, I always have so many ideas for themes but it’s a matter of grabbing the inspiration when it hits me!  As it turns out, the timing and inspiration were ripe for an afternoon tea focused on personal wellness.  The last VTS tea I hosted was online, shortly after we were forced to shelter-at-home during the pandemic.  I hemmed and hawed about hosting my next tea at home and in the end, with D.’s encouragement, I decided to exercise my emotional and financial wellness by hosting at home where it is quieter and less crowded and everyone could save a few dollars.  Additionally, I had always wanted to create an entire menu using tea as an ingredient and my wellness theme was ideal for showcasing all the benefits of tea!  It certainly allowed me to expand my intellectual wellness as I learned so much about cooking with tea and how to use it more creatively.

I really wanted to host a spa tea or pajama tea party where we didn’t have to get dressed to the nines and guests could just show up for tea in their PJs, bathrobes, or yoga pants.  Wouldn’t THAT be fun? 😉  But since most of us have been staying at home, who needs a better excuse than afternoon tea to get dressed up and go out on the town?  A major part of personal wellness is loving-, feeling good-, and celebrating our bodies and ourselves.  To foster emotional and spiritual wellness, I encouraged guests to wear something that made them feel pretty and confident!  It was nice to see all the ladies dressed in a way that made them feel good about themselves!

I was trying to go for simple elegance with my tea table, something that would feel relaxing and comfortable and contribute to my guests’ emotional wellness.  I chose a simple 2-pocket fold napkin to display the menu, hold a pen, and a pocket-sized notebook with an inspirational motivational saying.  The pen was a digital stylus and ballpoint pen in one (when retracted, the pen is a stylus).  I love these 2-in-1 pens!  I keep one in my purse all the time and use it to sign paper receipts, electronic digital pads, push buttons in an elevator, etc.  In addition to being extremely useful, I did provide the pen and notebook for another reason that will be revealed later! My favorite part of planning this tea was designing the menu which I mindfully curated to promote environmental and physical wellness with mostly vegan dishes.

Since every dish on the menu contained tea as an ingredient, I chose 2 herbal teas and one rooibos tea for drinking: iced Strawberry kiwi, Nutty almond cream (aka Roasted almond & fruit), and Chocolate ginger turmeric spiced cocoa rooibos.  These teas claimed to promote stress relief, relaxation, and immunity, respectively.

Roasted almond & fruit tea

I decided to serve the genmaicha tea rice soup as the first course.  Genmaicha tea is a Japanese green tea with roasted brown rice.  According to Senbird Tea, genmaicha is low in caffeine so you can drink it throughout the day.  Some of the many benefits of drinking genmaicha touch upon physical and intellectual wellness:

• Balances Blood Sugar
• Lowers Risk of Cancer and Heart Disease
• Improves Dental Health
• Regulates Thyroids and Removes Toxins
• Helps with Relaxation and Concentration

Japanese genmaicha rice soup (by Lady Henni)

Vegan Japanese Genmaicha rice soup
(recipe adapted from A Cup of Life)

4 c. water
4 tsp. Genmaicha
2 Tbsp. soy sauce
3-4 dried shiitake mushrooms
1/2 block of silken tofu (about 4-6 oz.), small dice
Green onions, sliced (to garnish)

1. Heat the water to 175° F in a large pot.  Add the Genmaicha and let it brew for 3 minutes. Do not over steep or have the water temperature too hot as the tea will be bitter.
2. Remove the leaves from the pot.
3. Add the soy sauce and dried mushrooms. Remove from heat.
4. Whisk in the pureed tofu and reheat broth to a near boil.
5. Portion out the rice into a bowl and pour the Genmaicha tea broth over it.
6. Garnish with green onions.  Slice the mushrooms before adding to soup, if using.

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The 2nd course I served was Burmese tea leaf salad.  The unique tea leaf dressing (laphet) is what makes it special.  I first encountered this dish at Burma SuperStar over 15 years ago.  Before I started making it at home, I could only enjoy it whenever we visited San Francisco!  Now Tea leaf salad kits are available online which is a testament to the popularity of Burma SuperStar’s signature dish. 

The hallmark of the salad is the sum of its crunchy bits so it can’t be dressed in advance or else the salad will get soggy.  Therefore, the dish must be assembled as close to eating time as possible.  In any case, I was fortunate to have Lady E. as my co-hostess because I had so much to prep before the guests arrived that I needed an extra hand to assemble the salads.  She did a beautiful job!

Burmese tea leaf salad (assembled by Lady E.) with fermented tea leaf dressing (by Lady Henni)

Burmese tea leaf salad (La Pat Dok or Lahpet Thoke)
(inspired by Burma SuperStar)
(Yield: 1 serving)

2 heaping Tbsp. chopped Romaine lettuce or cabbage
1 Tbsp. roasted peanuts
1 cherry tomato, chopped
1 tsp. toasted sesame seeds
1 tsp. fried mung beans
1 tsp. roasted unsalted sunflower seeds
1 tsp. fried onions
1 tsp. fried garlic (sliced or granules, your choice)
1 1/2 Tbsp. fermented tea leaves (store bought or homemade recipe below)
1 lemon wedge (to serve)

Arrange ingredients on a plate with the tea leaf dressing in the middle.  To serve, let guests mix their own salad.  Add a squeeze of lemon juice to finish it.

Tea leaf dressing (lahpet)

My tea leaf dressing recipe is vegan and adapted from many different recipes.  Some recipes have a lot of oil, some have none.  My quick mock version has a small bit of sesame oil for flavor only.  I have not tried fermenting my own tea leaves because I’m not confident enough to try it.  Supposedly, you can ferment the tea leaves by leaving them out, covered, at room temperature for 2 days which makes it rich in beneficial probiotics.  My mock version has lemon juice and vinegar to make up for the natural tang that would have resulted from the fermentation process.  While it’s lacking in all the goodness that comes from fermentation, it still has the benefits of green tea (or sencha in this case).

Tea leaf dressing (Lahpet)
(AKA pickled tea leaves, fermented tea leaves)
(adapted from many recipes)
(yield: generous 3/4 cup)

1/4 cup loose leaf green tea
1 clove garlic
1 Tbsp. lemon juice
1 Tbsp. ginger
1 Tbsp. rice or white vinegar
1 Tbsp. fish sauce* or soy sauce
1 1/2 tsp. sesame oil
1-2 Tbsp. water, as needed to thin out the dressing

*I used vegan fish sauce

Soak tea leaves in hot water (175°F, not boiling) for 10 minutes.  Drain and rinse.  Save tea for drinking if desired.  Soak green tea leaves in cold water for 1 hour, then drain and rinse again.  Squeeze out any excess liquid.  In a food processor, add tea leaves and all other ingredients until well chopped and mixed.  Store in the refrigerator right away.

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Photo by Lady J.

I was quite excited about the tea sandwiches and they were both delicious!  The cucumber tea sandwiches were so pretty!  Lady P. said she preferred the Chinese tea egg salad to the regular egg salad because it was tastier and I had to agree!

Chinese tea egg salad sandwich (by Lady T.) and Cucumber sandwich with matcha cream cheese (by Lady H.)

Chinese tea egg salad sandwiches

 

(Recipe for tea eggs here or feel free to use your family recipe, if you have one).  Use the eggs as you would in an egg salad.

 

Cucumber sandwiches with matcha cream cheese

To make matcha cream cheese, add 2-3 tsp. matcha powder to 8 oz of cream cheese or regular cream cheese.  Your choice of bread.

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Though black tea does boast of being rich in antioxidants and being beneficial for health, it is the spices in masala chai that give it extra health properties.  Some of the spices contained in masala chai are: cardamom, cinnamon, fennel, black pepper and cloves, star anise, coriander seeds and peppercorns.  My original recipe for masala chai scones included black tea but I decided to omit it for my tea party to reduce the amount of caffeine consumption.  Lady L. shelled her cardamom pods and hand ground the seeds.  The results were delicious as the cardamom seeds added a delightful crunch and pop of flavor to the scones.  I added a recipe for an optional black tea glaze below for those who prefer sweeter scones or who want to omit serving with cream.  These vegan masala chai scones would be great served with a coconut based vegan cream (which can’t be said of most other flavored scones)!

Vegan Masala chai scones (by Lady L.) with Devon double cream (photo by Lady J.)

Vegan masala chai scones
(adapted from many recipes)
(yield: 10 scones)

2 c. flour
1/4 c. sugar (if glazing, reduce to 2 Tbsp.)
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground cardamom
1/4 tsp. ground nutmeg
1 black tea bag or 2 tsp. loose leaf black tea (such as English breakfast) (optional)
3 tsp. baking powder
1/2 tsp. salt
1/3 c. neutral oil (grapeseed, canola, vegetable, etc.)
3/4 c. unsweetened nondairy milk*

*May use 1/2 sourdough starter, 1/2 water instead.  Increase milk to 1 c. for drop scones.

1. Preheat oven to 450 degrees.
2. Mix all of the dry ingredients together.
3. Add the oil and milk and stir gently until flour is incorporated.
4. Using a silicone spatula, fold the dough a few times until it comes together and the sides of the bowl are clean.  Do not overwork the dough.
5. Using your hands, gently flatten dough into a 1/2″ thick circle.
6. Cut into wedges or use a 2.5″ biscuit cutter to cut out circles.
7. Bake for 10-15 minutes, or until lightly browned.

(optional) Black tea glaze for scones

1 c. powdered sugar
2 Tbsp. brewed black tea
1/2 tsp. vanilla

 

Mix together until smooth.  Dip, pour, or drizzle glaze over the tops of the cooled scones.

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Ahhh, Lady P. outdid herself with the fresh fruit salad which came housed in their own biodegradable, compostable, edible cup!  This was so elegantly presented with a fuschia voodoo flower that we may as well have been at a spa.  Definitely spa food at its finest!  By the way, did you know that fuschia berries were edible?  They look like small oval blueberries and taste like them too!

Fuschia berry

Fruit salad (blueberries, strawberries, nectarine, fuschia berry, and fuschia voodoo served in a hollowed out golden kiwi half) with Paris infused tea syrup (by Lady P.) (photo by Lady J.)

Tea simple syrup

(recipe from Veggie Desserts)

Use equal parts water and sugar and your choice of tea (e.g., Earl grey, white, mint, etc.).

 

1/2 c. water
1/2 c. sugar
1 tsp. tea leaves or 1 tea bag (your choice of tea)

 

Steep the tea in 1/2 c. water.  Strain and mix with the sugar.  Heat the mixture in a pan until sugar dissolves.  Cool and store in the fridge for up to a month.  Serve on fresh fruit.

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To inspire my own personal wellness journey, I asked my guests to share one thing they have been doing to achieve personal wellness this past year, related to one of the 8 dimensions of wellness.  I have been working on all 8 dimensions of wellness but most recently made progress on emotional and spiritual wellness.  After trying in vain to get into the habit of doing daily meditation and not being successful (40 days was my longest stint), I finally did something different: instead of trying to make time for meditation, I found meditation and yoga classes that fit into my existing schedule!  For years, my teachers have been saying that I needed to make a commitment to carve out time for meditation but inconvenience was always too powerful an excuse.  The option of virtual classes during the pandemic has given me accountability and made it possible for me to fit in classes during hours when I don’t have other obligations.  Convenience has made a world of difference for me (no pun intended as I’ve been able to practice yoga and meditate with people around the world)! 

Most of the ladies were working on achieving physical wellness as many had weathered health concerns (including COVID) during the pandemic and used this time to get their health and fitness back on track.  Lady H. had just moved to a new city during the pandemic and was cultivating her social wellness by joining clubs and making new friends.  Both Lady P. and I admitted that we had embraced our introverted tendencies a little too much during this pandemic and could learn from Lady H.’s example! 🙂  Lady E. was working on her intellectual and financial wellness (getting ready for her senior year and getting her driver’s permit).  I was humbled by everyone’s openness and willingness to share their personal experiences.  I was especially encouraged to know that regardless of our differences in age, health, socioeconomics, educational background, and beliefs/values, we all shared the common desire and motivation to constantly strive for our full potential.  It’s nice to know that I can count on the VTS ladies to keep me on my toes and moving forward!

Just before serving dessert, I engaged the ladies in an ice breaker game of Listography to challenge our intellectual wellness, further inspire, and help us get to know each other a little better!  This is where the pens and pocket-sized notebooks came in handy for guests to compile their notes and lists.  Some of the lists we made included:

Ways to help you fall asleep:

1. Drink warm milk
2. Crossword puzzles
3. Read a boring book
4. Listen to Calm sleep stories
5. Meditation and yoga
6. Benadryl
7. Wake up earlier
8. Food coma
9. Watch TV
10. Take a warm bath

Comfort foods:

1. Chocolate
2. Pasta
3. Pho
4. Pizza
5. Bread and cheese
6. Cookies
7. Cake
8. Mac and cheese
9. Mashed potatoes
10. Rice soup

After 5 rounds, Lady L. was the lucky winner of a set of reusable food storage bags for environmental wellness.

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Matcha has a reputation for being a healthy tea and is probably the most popular tea used in food.  So popular that I featured it not once but twice on my menu!  My favorite way to enjoy matcha is in a matcha latte or in any dessert, and this vegan matcha pound cake certainly fit the bill!

Vegan matcha pound cake (by Lady S.)

Vegan matcha pound cake
(yield: 1 loaf)

2 c. flour
1/3 c. sugar
1 Tbsp. cornstarch (optional)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp. matcha
1 c. unsweetened non-dairy milk
1 tsp vinegar (apple cider vinegar or white)
1/4 c. oil or unsweetened applesauce
1 tsp.vanilla extract

Prepare a loaf pan (9″ x 5″) by lining with parchment or greasing. Preheat the oven to 350° F.

 

Mix the non-dairy milk and vinegar and let sit for 2 mins. Then add the rest of the wet ingredients and whisk well to combine.

 

Mix dry ingredients together in a bowl.  Add wet mixture from above (step 2) to the wet ingredients. Mix until no more dry spots. The mixture should be flowy but just slighty stiff.

Bake for 30 minutes (depends on the pan and oven) or continue baking until a toothpick comes out completely clean.

 

Cool on the counter for 10 mins then remove from the pan and continue to cool completely before slicing. Slice and Store on the counter for up to 2 days and refrigerate for up to a week. Slices can also be frozen. Add an icing for dessert.

 

(Optional) Matcha icing/glaze

⅔ cup powdered sugar
½ – 1 tsp. matcha powder, to taste
1 – 2 Tbsp. unsweetened nondairy milk

(Optional) Strawberry icing/glaze

1 c. powdered sugar
2 Tbsp. nondairy milk
1 Tbsp. strawberry jam
1 Tbsp. lemon juice

Mix together until smooth.  Pour or drizzle over the top of the cake.

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There was so much tea on the menu that I decided to include one dish that used herbal tea as an ingredient instead.  This vegan lemon tart was great since I didn’t serve lemon curd with the scones.  With chamomile as an ingredient, this was a good dish to end the tea party since it helps lower blood sugars and aids in relaxation and sleep.  I wanted guests to go home feeling relaxed and without a sugar crash!  Also, this was the very first time that Lady J. ever made a pie or tart!  Definitely a successful first effort!

Vegan lemon tart with chamomile crust (by Lady J.)

Vegan lemon tart with chamomile crust
(recipe adapted from the Plant Based School)

Shortcrust pastry
2⅓ c. flour + 1 tablespoon for kneading and rolling
½ c. sugar
⅓ c. water
⅓ c. vegetable oil (or other neutral tasting oil such as canola or grapeseed)
1 ½ tsp. baking powder
2 Tbsp. chamomile leaves/flowers or contents from 2 chamomile tea bags (crushed with mortar and pestle until fine)

Lemon custard
2½ c. nondairy milk (cashew, oat, soy, or coconut milk work best)
⅔ c. sugar
⅓ c. lemon juice + zest of 1 lemon
⅔ c. cornstarch
1 pinch turmeric or a couple drops of yellow food coloring (optional, for color)

SHORTCRUST PASTRY

Preheat the oven to 350°F.  Add the sugar, water, oil, flour, baking powder, and crushed chamomile to a food processor and pulse until coarse crumbs are formed.

Transfer the dough to a worktop and knead just enough to bring everything together into a ball.  Do not knead too much.  Add a little flour if the dough seems too sticky.  Sprinkle the worktop with flour, then with a rolling pin roll out ¾ of the dough into a 4 mm thin disk.

Put the rolled out crust into a 9″ pie dish.  Cut off the excess dough and poke holes in the bottom and sides with a fork.

Bake the crust, without filling, at 350º F for 15-20 minutes until lightly browned.  Remove it from the oven and set aside to cool for 20 minutes.

LEMON CUSTARD FILLING

In a saucepan, add the strained lemon juice, milk, sugar and cornstarch. Whisk until there are no lumps.  Add the lemon zest and simmer while whisking over medium heat until thick and smooth.  Stir occasionally to avoid lumps.  Add a pinch of turmeric or a couple drops of yellow food coloring to give it a yellow color.

Fill the baked pie crust with the lemon custard. Serve when cooled to room temperature or chill overnight.  Before serving, optionally dust with chamomile-infused powdered sugar (recipe below).

(Optional) Chamomile-infused powdered sugar

2 tablespoons granulated sugar
1 tablespoon chamomile tea

Whiz the granulated sugar and chamomile tea in a blender until it turns into a fine powder. Dust onto the cooled lemon tart.

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I sent the ladies home with a self-care package of a relaxing herbal tea Nutty Almond Cream (aka Roasted almond & fruit tea) and Body Restore shower steamers, so they could keep their personal wellness momentum going and enjoy a spa-like experience at home.

Hosting this tea was a step in the right direction for my own personal wellness and I am grateful to the VTS ladies for sharing this day with me.  Being out of practice with entertaining, I could not have pulled off this tea party without D. and my co-hostess, Lady E.  Lady E. helped prep, serve, and plate food, brew tea, and keep time during Listography, while D. was there behind the scenes, before, during, and after to ensure that all went smoothly and that our guests felt welcome, comfortable, and happy.  Thank you! ❤ 

Finally, I couldn’t resist sharing this as a nod towards my vocational wellness.  One of the things I have really enjoyed about working from home has been my tea ritual every morning.  Conversely, it has been a challenge going back to work in the office again since we are no longer allowed to eat or drink at our desks.  It is especially brutal to work on the days without my tea in the morning but hey, I’m still alive and I’m still employed!  Thankfully, I am grateful and can laugh about this one. 😉

Thank you ladies for attending my wellness tea!  It was a delightful day and I wish you continued progress and success in your personal wellness journey! 

Disclaimer: Tastes Like Tea is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

VTS Halloween Tea

Lady J. hosted the Victorian Tea Society’s fall tea on Zoom.  Who can resist a Halloween themed tea party, virtual or otherwise?  <cue evil laughter here 😉 >
All the ladies appeared on screen dressed in their finest: there were 4 witches (including Professor McGonagall), a cat, a 1920s flapper, a mahjong tile, and a pumpkin!

Since we could not share tea and food in person, Lady J. sent us all a special organic Wizard’s brew tea from True Leaf Tea to enjoy!  It was a comforting blend and, if not for the black tea, it would have made a great brew to enjoy before bedtime.

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In her invitation, Lady J. asked the ladies to share their Halloween tea dishes, their Halloween crafts, or a tea dish we’ve always wanted to make, and also a story of our favorite Halloween costume or experience.

Our hostess Lady J. dressed up as a mahjong tile.  She was very proud of her homemade costume as she and her husband won first place in a costume contest one year!  For her Halloween dishes, Lady J. made a variety of Halloween ham and cheese sandwiches depicting a cyclops, mummy, Jack O’ Lantern, ghost, owl, and spider’s web.

Lady J.’s  artful Halloween treats (photo by Lady J.)

Our newest member, Lady P., had just received her COVID booster the day before and wasn’t feeling great so she wasn’t sure she was going to join us for tea.  However, at the last minute, she whipped up a “scary tomato sandwich”.  The big joke was that it was just a plain tomato sandwich and that there was nothing scary about it!  She shared that she really enjoyed trick-or-treating as a kid but, much to her disappointment, her own kids (ages 12 and 15) were never interested.

Lady MH, dressed as Professor McGonagall, zoomed in to the tea party amidst a dramatic background of the Hogwarts School of Witchcraft and Wizardry.

Lady MH.’s Halloween tea treats (One eyed Deviled egg, Chicken salad croissant, Witch’s finger sandwich, mini cheese spider pizza, fresh fruit in a pumpkin cup, Candy corn scone, and a bat shaped Godiva lava cake) (photo by Lady MH)

Lady MH shared her favorite Halloween experience/story about a Jack O’ Lantern carved out of a huge warty pumpkin that appeared on her doorstep anonymously on Halloween many years ago.  She decided to return the favor and passed the pumpkin back to her anonymous benefactors on Thanksgiving, whereupon she dressed it up as a turkey.  The pumpkin returned on her doorstep on Christmas, dressed as Santa Claus.  On Valentine’s Day, she returned the pumpkin dressed up as Cupid.  The pumpkin kept getting passed back and forth with each holiday and special occasion until it eventually rotted and fell apart.  The next Halloween, Lady MH and her family woke up to find this pumpkin monstrosity on their front lawn!

The papier-mache monstrosity known as the Great Pumpkin–“When you care enough to send the very best!”

Made of papier-mache and who knows how many gallons of orange paint, this Great Pumpkin was the talk of their neighborhood.  Families stopped by to take photos of their kids next to the pumpkin and its fame even caught the eye of the local newspaper.  After this prank, Lady MH had to concede and declare the anonymous pranksters, “Winner!”  But perhaps, the real winner was Lady MH and there are no coincidences as Linus van Pelt reminds us, “Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere.” (source: It’s the Great Pumpkin, Charlie Brown!”)

​Witch Lady T. created an assortment of scary treats, including a gigantic witches finger sandwich (seriously, it was a foot long!) that I still can’t quite get out of my head! 😉  She also shared her Halloween project, a dragon in cross stitch!

Lady T.’s cross stitch dragon (work in progress)

Dressed as a cat, Lady S. had a very nice assortment of Halloween dishes as well.  I was most impressed with the yellow bell pepper that she had carved into a Jack O’ Lantern and stuffed with vegetables.  Super cute!  Lady S. also shared some Halloween crafts but her favorite by far is this pumpkin which she displays on Halloween Day for the neighborhood trick-or-treaters to enjoy.

Lady S.’s pumpkin (photo by Lady S.)

Lady L. shared that her youngest daughter (Lady E.) was 3 when she first experienced trick-or-treating on the tails of her older sister.  The day after, she proudly and happily announced to anyone who would listen, “Did you know?  That if you ring people’s doorbells, you can get candy?!”  Lady L. then had to explain to her daughter that this phenomenon only happened once a year and was not an everyday occurrence, much to her disappointment.  She also shared that the first year she and her husband opened their house to trick-or-treaters, he dressed in black and wore a mask based on The Scream (by Edvard Munch) that sent all the little kids screaming.  When a group of teenage girls approached the house, he didn’t try to scare them so they asked if he could do the same for them.  So he obliged and closed their door to stage the scare again.  When the teen girls rang the doorbell for the reenactment, they also ran screaming from the house!

For this tea, Lady L. and I dressed as witches and got together in person to set a tea table.  Since we could not have tea with all the ladies in person, we thought it would be fun if the two of us could at least have tea together.  It worked out really well and was a lot of fun!

Lady Henni’s Halloween table (the spider web tablecloth was a gift from Lady J.)

A Halloween tea dish …

Mummy rolls (vegan spring rolls) filled with worms and guts

A tea dish I’ve always wanted to make but never had the chance…

Witches cauldron (vegan asparagus soup) (by Lady Henni)

I shared my story of sneaking into the cemetery on Halloween night to play the Ouija board with 2 of my friends.  We came prepared with a blanket and candles, ready to scare ourselves silly.  Just as we set our hands on the Ouija board pointer (planchette), a wind came up out of nowhere and blew out all our candles!  There was a pause (more like moment of shock) before we all made eye contact, swooped up all our stuff, and ran out of that cemetery as fast as we could! 😀  That was the last time I touched a Ouija board!

The rest of the dishes…

Vegan grilled cheese and Avocado cucumber on orange sourdough (by Lady Henni)

Halloween spiced stewed apples and pears (by Lady Henni)

Halloween spiced stewed apples and pears
(adapted from Spiced apples or pears)

3 small apples and/or pears
1/2 c. water
3 green cardamom pods, cracked
3 whole cloves
1 tsp. ground cinnamon

Peel, core, and slice the apples and/or pears.  Add all ingredients into a saucepan, cover and cook for 5 mins.  Serve warm or cold with some of the fruit “tea” (cooking water) with or without a dollop of clotted cream or ice cream!

Left to right, clockwise: Clotted cream, Apple cider jam, vegan clotted cream, and lemon curd (made by Lady L.)

Lady L. made a very impressive vegan clotted cream to accompany these eerie-sistible vegan pumpkin scones, which were definitely love at first bite! 😉

Pumpkin snaps, Dragon’s eggs (aka Samurai peanuts), and vegan pumpkin scones by Lady L.

Though Lady B. was not able to join us for the entire tea party, she did join us for the final hour and shared her bootiful Halloween table with us!

Lady B.’s Halloween table (photo by Lady B.)

She also shared photos of her Victorian Halloween crafts and decorations which were a scream!

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Finally, while I didn’t appreciate Halloween as a kid, I started embracing the holiday as an adult when I met D.  He got me interested in the history and Irish origins of the holiday.  Known during ancient times as Samhain, meaning “summer’s end,” it was in essence a celebration of the new year, to welcome the harvest. 

Though we were celebrating the symbolic end of summer with Halloween, little did we know that we would also be observing another end … the end of an era in our chapter of the Victorian Tea Society with Lady B.’s announcement that she would no longer be able to participate in the Victorian Tea Society as a full member. 😦  I’m very sad and will miss the special spirit that she brought to VTS.  But with every ending there is a new beginning and Lady B., I wish you the best in all your future endeavors!  Please come back and indulge us with stories of your new adventures over tea very soon!

Thank you Lady J. for hosting a spooktactular and fangtastic Halloween tea filled with magical surprises!

“The farther we’ve gotten from the magic and mystery of our past, the more we’ve come to need Halloween.”

 

–Paula Guran

World Travel Tea

Lady T. hosted the spring tea for the Victorian Tea Society!  While we missed Lady K., Lady L., Lady ML, and Lady MH, we welcomed a new guest, Lady P.!

It was fun to hear everyone’s travel stories about their favorite travel destinations and the foods they prepared:

Lady P.: Morocco (figs, grapes, baklava, mango pudding)
Lady S.: Japan (gyoza soup, sliced cucumber and pickled ginger, Imperial House sesame cookies)
Lady J.: England, Hawaii, and Japan (Yorkshire pudding, spam musubi, and Japanese seaweed salad)
Lady B.: England (veggie salad, almond flour scone, and a beautiful crustless veggie quiche in the shape of a rose)
Lady T.: Iceland (Icelandic nachos, Icelandic pancakes, and sandwich made with Icelandic brown bread)
Lady Henni: mystery … Can you guess what country I chose as one of my travel destinations?  Here’s a hint:

Can you guess the country shaped like this cookie?

Here’s another hint:

Do you recognize these beloved characters, considered the “crown jewels” of this country?

Finally, a 3rd hint … if you haven’t guessed by now …

The country’s flag, traditional Christmas spice cookies known as Nissu nassau, and the signature textile designs of Marimekko

If you guessed Finland, you are correct!

My dear friend, T., lives in Finland and I have had the great fortune of visiting her twice so far in my life.  My first visit was at the end of summer 1992, and my second visit (with D.) was at the end of winter 2006.  To appreciate Finland, you must experience the country during both seasons. 🙂  Therefore, in my tea presentation, I chose dishes that reflected my summer and winter experiences in Finland. Surprisingly, Finnish cuisine has a lot in common with Irish cuisine!  Meat, potatoes, root vegetables (beetroot, celery root, turnips), stews (karjalanpaisti) cheese, dairy, hearty brown breads, jams, wild salmon, and alcohol.  I saw a recipe for a Finnish vegetable soup (kasvissosekeitto) that was exactly like Irish vegetable soup, right down to the addition of white pepper!

Finnish beetroot salad (Rosolli) with beetroot, potato, carrot, pickles, apple, and parsley.  Recipe from A tasty trip to Finland.

Summer in Finland is all about the midnight sun and everything mushrooms and berries!  SO many berries: strawberries, cloudberries, bilberries (AKA blueberries), lingonberries, raspberries, blackberries, and currants. 

When T. came to visit me in the ‘States, we saw these beautiful, huge, red strawberries at the market.  She couldn’t believe the size of the strawberries and thought she had landed in Strawberry Heaven.  To her great disappointment and surprise, she declared them tasteless while I thought they “weren’t bad.”  After trying Finnish strawberries for the first time, I understood T.’s disappointment!  Hands down, Finland has the best strawberries I have ever tasted in my life–seriously they are like candy and they have so much flavor!  My palette has been forever spoiled and I have not been able to eat American strawberries since (we’re talking 30 years!)!

Foraging for mushrooms is a summer pastime in Finland.  Though I didn’t get to forage for mushrooms, I did get to enjoy some of the mushrooms that T. and her parents gathered that summer.  Though Finland is a coffee drinking country (much to D.’s delight), I chose a blueberry tea as an homage to Finland’s bountiful summer berries.

Mushroom soup (Sienikeitto). Recipe from The food and cooking of Finland.

Winter in Finland evokes yet other memories and images for me: snow (of course), Christmas, reindeer, and the Easter dinner where D. and I first enjoyed Karelian pies (Karjalanpiirakat) and got to eat off of beautiful Russian Lomonosov china.

Karelian pies or pasties
(adapted from A tasty trip to Finland)

Rice Porridge Filling
1/2 cup short-grain rice
1 cup milk or non-dairy milk
1 cup water

Rye dough / crust
1 cup dark rye flour
¼ cup all-purpose flour
1 tsp salt
½ cup water

For the Filling:
In a saucepan combine the water and rice. Bring to a boil.  Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.  Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.

For the Pastry:
In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.  Shape the dough into a log and cut into 16 portions and shape each into a round.
On a lightly floured board, roll out each round into a 6-inch circle.  Spread about 3 tablespoons of rice filling evenly on each round. Using your index fingers and thumbs, starting from the center, crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.  Line a baking sheet with parchment paper and place pies on the prepared baking sheet.

Bake for 10 to 15 minutes at 450°F until the pastries are golden on the edges.

Oh, and Finnish dark sour rye bread!  D. and I couldn’t get enough of that.  In fact, we have not been able to get that dark sour rye bread anywhere and I haven’t found any recipes that come close. 😦

(Foregound) Karelian pies and (background) open face cucumber sandwiches on dark sour rye

For dessert, I made my favorite Christmas cookie, the Finnish spice cookie, Nissu nassu.  Nissu nassu means “piggy” and traditionally, nissu nassu cookies are shaped like pigs.  In additional to the traditional shape, I also cut out cookie shapes of things that reminded me of Finland.

Finnish spice cookies (Nissu nassu) in the shapes of Finland, Christmas tree, reindeer, and pigs (for which the cookie is named)

Nissu nassu (Finnish spice cookies)
(From the Cooking Class Christmas cookies cookbook)

2 c. flour
1 ½ tsp. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. cardamom
½ tsp. ground cloves
½ c. butter, softened*
2/3 c. firmly packed light brown sugar
½ tsp. baking soda
3-5 Tbsp. hot water

* Vegan: use oil or margarine

Cream together sugar and butter.  Sift flour and spices together.  Add flour mixture gradually to the sugar and butter.  Mix ½ tsp. baking soda with 3 Tbsp. hot water until dissolved and add it to the flour mixture.  If necessary, add some water, 1 Tbsp. at a time until a dough forms.

For refrigerator cookies, dough can be shaped into a log and wrapped in plastic wrap.  For cut-out cookies, shape dough into a flat disc and wrap in plastic wrap.  Chill until firm.  Slice cookie log into 1/8” slices.  Or roll out dough between two pieces of plastic using bamboo skewers as a thickness guide and cut out shapes using cookie cutters.

Place cookies on lined or greased baking sheets.  Bake at 375 degrees for 8-10 mins. until lightly browned.

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Thank you, Lady T., for a lovely afternoon tea party!  It was so nice to “see” all the VTS ladies and sip tea with you all.  We hope that this will be our last virtual tea party and that we will be able to meet in person for our Fall tea!  Here’s to new and better days ahead!

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Zoom bento tea party

Here is a distraction to take your mind off the day’s events!

You are invited to a Zoom bento tea party!

Lady S. hosted the last Victorian Tea Society (VTS) tea party of 2020.  Like our previous VTS tea party, this party was also hosted on Zoom as we continue to social distance and stay safe during these times.

Lady S.’s invitation arrived attached to a beautiful furoshiki wrapped bento box!  As you can see, it was not just a bento box!  It was a complete place setting with a teacup, 4 bags of green tea (Numi organic jasmine tea, Yamamatoyama organic sencha green, creme brulee green tea, and Yamamatoyama organic gemaicha), decorative sugar, a pair of chopsticks, chopsticks holder, soup spoon, and soup bowl!  Each accessory was housed in its own custom origami box that fit perfectly inside the bento compartments, and the furoshiki fabric made the perfect tablecloth!

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We had a month to plan our menus and on the day of the tea, we each took turns presenting and describing our bento inspirations and creations, and heard some great stories along the way.  Almost everyone revealed that this was their first time putting together a bento meal!  Check out this gallery of their bento lunches (click on photos to enlarge).

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Lady S.’s vegetarian Japanese bento was inspired by her favorite Japanese foods and included temari sushi topped with leaf shaped tofu, carrot, and pickled daikon, Japanese cucumber salad (sunonomo), veggie gyoza, tomagoyaki, soft tofu with soy sauce and ginger, veggie tempera, and an autumn fruit salad.

Lady S.’s Japanese vegetarian bento

Also accompanying her bento was her mom’s miso soup, and for dessert: matcha Castella cake, Spalding House tea cookies (recipe below), and a sweet potato scone with maple butter.

Lady S.’s Mom’s miso soup, sweet potato scone with maple butter, matcha Castella cake, and Spalding House tea cookies.

Spalding House tea cookies
(from the kitchen of Lady S.)

1 c. unsalted butter, at room temperature
1/4 c. sugar
1 egg
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 c. flour
1 c. sesame seeds

Cream butter and sugar until very light.  Add vanilla and egg and beat well.  Sift flour, salt, and baking soda and add to creamed mixture.  Mix well.  Form 1 tsp. balls and roll in sesame seeds to coat.  Place balls on cookie sheet and flatten eat with a fork.  Bake at 350 degrees for 8-10 mins.  These cookies should be pale in color.  Allow to cool, then freeze.  Serve directly from the freezer (they taste best frozen-really!).

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Lady J.’s world bento was inspired by her travels which she represented with foods from around the world: spinach salad with sesame oil and sushi vinegar dressing (home), her mom’s chicken tamale (Mexico), beef chow fun (China), Cornish pasty (England), ramen noodles (Japan), and for dessert: ube ice cream (Philippines) and a mini Pavlova cake (New Zealand).  I like that Lady J. used her teapot because I forgot to use mine!  (I know, right!?)

Lady J.’s world bento

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Lady MH’s family bento was inspired by the foods of her husband’s Japanese family, which has been her family since she married.  Her bento included an orange “cut and prepared the way they do it in Japan so that it’s ready to eat,” assorted maki sushi (hosomaki), her family’s “Kobe” beef, green bean tempera, miso soup, soba noodle salad, tsukemono (pickled vegetables with eggplant, daikon, and cucumber–Lady MH declared this pickle so delicious that she often eats it straight out of the jar), a tea scone, and for dessert, Japanese sponge cake and strawberry kushiyaki.  And, last but not least, the heart shaped onigiri in the center of her bento box symbolizes the love in her family that ties her entire bento together!

Lady MH’s family inspired bento (click to enlarge)

Origami kimono doll bento decoration

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Lady B.’s healthy bento featured a fish soup, quinoa wrap with chicken and vegetables (her own version of a sushi roll!), steamed broccoli with lemon, baked tofu, tomato, and greens salad with soy sauce dressing, and fresh ripe guavas from her garden for dessert.  Like Lady J., fellow tea aficionado Lady B. also remembered her teapot!  Man, I really need to get my act together! 🙂

Lady B.’s healthy bento

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Lady T.’s autumn bento was represented by a butternut squash soup with leaf shaped tortilla chips, a garbanzo bean, carrot, and cucumber salad, a tea scone, and for dessert: chocolate pumpkin brownies.

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Lady K. and Lady ML’s Japanese bentos were inspired by their trip to Japan and a craving for Japanese food. 🙂  Their bentos were filled with California rolls, sashimi (tuna and salmon), Japanese pickles, and assorted Japanese desserts such as mochi, cookies, and tea cakes.

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I had sooo many ideas when trying to come up with a theme for my bento box.  I wanted to showcase my favorite childhood foods, my favorite comfort foods, my favorite tea foods, foods made with tea, foods with as many colors as possible, holiday foods, ethnic themes, quarantine food, etc.  My theme ended up being the four seasons, inspired by the book, Simple menus for the bento box.  I’ve always enjoyed browsing the menus and photographs in this cookbook, which are organized by season, but I’ve never tried any of the recipes.  And now that I’m vegan, the recipes are not as relevant.  So I made my own vegan bento box using some inspiration from the book.  I’m proud to say that with the exception of the inari tofu skins and Japanese curry sauce, everything was made from scratch!

For my table setting, I chose 4 decorations to go with my theme: a pumpkin for autumn, a crane napkin for summer, a snowflake coaster for winter, and a kimono napkin for spring.

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Lady Henni’s vegan 4 seasons bento

Lady Henni’s vegan 4 seasons bento

My winter dish was a vegan tofu katsu curry (spicy Japanese curry with root vegetables served over sticky rice with crispy breaded tofu), a worthy stick-to-your-ribs comfort food for a cool winter’s day or night!  D. made the Japanese curry with potatoes, carrots and onions, and I made the tofu katsu (inspired by one of D.’s favorite Japanese foods, chicken katsu).

Winter: Vegan tofu katsu curry with potatoes, onions, and carrots (curry made by D.!)

What is afternoon tea without cucumber sandwiches and fresh fruit?  My tribute to spring featured cucumber, radishes, dill, homemade sourdough bread, herbed almond cream cheese, spring mix salad greens, fresh raspberries, and honeydew melon.

Spring: Vegan cucumber and radish sandwiches with herbed almond cream cheese and summer berries and honeydew melon

Herbed almond cream cheese

1 1/2 c. blanched almond flour
1/2 c. water
2 tsp. fresh lemon juice or lemon vinegar**
1 tsp. Herbes de Provence (or thyme and basil)
1/2 tsp. granulated garlic
1/2 tsp. sea salt
1/4 tsp. ground black pepper

** Taste-wise, lemon juice or vinegar are fine.  I’ve found though that vinegar is a better preservative and, as a result, the cream cheese seems to last a little longer.

Directions: Combine all the ingredients in a food processor or blender and puree until smooth.  You may also mix by hand but it won’t be as smooth.  It can be used right away but the texture improves when chilled.  Store in a covered container in the fridge for up to 2 weeks.

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Sushi is one of my favorite summer foods.  Since going vegan, I’ve really missed eating seafood and fish in general so now I eat mostly veggie sushi only.  When I was a kid, my friend’s mom used to make inari and onigiri for our summer beach outings and after school snacks.  Eating inari still reminds of summer beach outings!  My favorite sashimi is tuna so I made a vegan spicy tuna veggie roll using tomatoes (“tuna”) mixed with dulse, carrots, beets, cucumber, and avocado. 

Summer: Inari and spicy “tuna” and vegetable sushi with soy sauce and wasabi

Autumn is all about squash … and forests with colorful foliage!  This kabocha soup with pan-fried mushrooms evokes the feeling of taking a walk in an autumn forest, foraging for wild mushrooms.

Autumn: Vegan kabocha soup with pan fried mushrooms

Vegan kabocha soup

1 small kabocha or butternut squash
1 onion, coarsely chopped
1 tsp. Better Than Bouillon Vegetarian No Chicken Base (omit if using stock)
1 tsp. curry powder
1 tsp. ground coriander
1/4 tsp. black pepper
water or veggie stock

Cut kabocha (no need to peel) or butternut squash (peel first) in half to remove the seeds.  Cut into 1″ chunks.  Put everything into a pot.  Add enough water or stock just to cover the veggies.  Boil and cook until veggies are soft.  Puree with a handblender.  Add more water or stock as needed for desired consistency.

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And for ALL seasons, there is dessert!  Inspired by my love for matcha lattes, I created a matcha chia pudding that is just as yummy as a matcha latte! 

Matcha chia pudding
(serves: 1)

5 Tbsp. nondairy milk
1 Tbsp. chia seeds
1 tsp. maple syrup or agave
1/4-1/2 tsp. matcha

Mix together in a ramekin and chill overnight to let pudding thicken.  Dust with extra matcha and/or sprinkle with black sesame seeds to serve.

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And last, but not least, a special hostess cake!  I wish I could have presented this vegan sushi cake to Lady S. in person, as a thank you for the lovely tea she hosted!

Hostess cake for Lady S.: Vegan sushi cake. The plate was a gift from Lady S. herself and perfect for this cake! 🙂 Thanks Lady S.!

This sushi cake was inspired by the Chopsticks Chronicles.  A sushi cake is not a dessert–it is a deconstructed sushi roll.  Use sushi rice to make the “cake” and then decorate with your favorite veggies.  My vegan sushi cake is filled with a nori sheet and topped with thinly sliced tofu skins (inari), carrots, cucumber, beets, scallions, red jalapeno peppers, thinly sliced konbu.  The outside of the cake is dusted with spicy furikake.  Some ideas for decorating: use veggie cutter shapes to cut flowers and other shapes (I happened to have a sakura cutter), use a veggie peeler to get paper thin ribbons for making leaves and flowers, pipe wasabi flowers or dots, or chiffonade your veggies to add texture and fillers,  Serve with a drizzle of soy sauce or ponzu sauce and you have a complete meal!Domo arigato gozaimasu, Lady S.-sama, for hosting a fun and wonderful tea party!  It was a great way to welcome autumn and get together before the holidays.  Though I really enjoyed putting together my own bento box lunch, I also missed seeing and tasting everyone else’s creations so I certainly had a big dose of food envy during the party! 😉  But the experience gave me something to look forward to when the pandemic is over!

I always end my posts with a tea quotation and I chose this amusing one specially for Lady S. since it combines her love for cats and tea (two things you don’t usually say in the same sentence!).  It is, however, in no way a reflection of Lady S. herself! 😉

“Cats drink tea too (猫も茶を飲む)”

Meaning: A cat can’t understand the taste of tea the way that people do. This Japanese proverb is used to refer to out of place conduct, or impertinence. (Source: My Japanese green tea)

Other ideas for vegan bento meals: potato salad with peppers, artichokes with coriander and thyme, quinoa with black mushrooms, veggie risotto, veggie paella, sesame green beans or spinach, jap chae, bibimbap, tsukemen, vegan chirashi, Asian radishes and cucumbers pickles, miso soup, tantan ramen, bamboo rice, beet poke, mapo tofu, cold eggplant salad, spicy cold celery … to be continued …

Disclaimer: Tastes Like Tea is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Really good vegan scones

I have finally found a decent vegan scone recipe!  It’s actually based on a biscuit recipe but with a bit of sugar and the right condiments, it’s definitely a scone!  D. declared it had the right “dry” texture that he looks for in a good scone and not sweet.  That is compliment enough for me! 🙂

Vegan scones with kumquat curd

While I’m not ready to declare this the *best* vegan scone, it is a very good scone, if you are a fan of butter scones.  In fact, it’s better than many non-vegan butter scones I’ve had!  However, I prefer cream scones so I’m still on the hunt for the *best* vegan cream scone!  In the meantime, you can enjoy and serve this vegan “butter” scone with confidence!  It’s a great base recipe (which is the way I like scones–unadorned) so feel free to customize it with a 1/2 cup of add-ins such as chopped dried fruits, fresh berries, chocolate chips, chopped nuts, or 1/2 tsp. of spice such as cinnamon, cardamom, ginger, or 1 tsp. of lemon zest, orange zest, almond extract, the possibilities are endless!

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Really good vegan scones
(adapted from many recipes)

(yield: 10 scones)

2 c. flour
2 Tbsp. sugar (or more to taste)
3 tsp. baking powder
1/2 tsp. salt
1/3 c. oil (grapeseed, canola, vegetable, etc.)
2/3 c. unsweetened nondairy milk

1. Preheat oven to 450 degrees.
2. Mix all of the dry ingredients together.
3. Add the oil and milk and stir gently until flour is incorporated.
4. Using a silicone spatula, fold the dough a few times until it comes together and the sides of the bowl are clean.  Do not overwork the dough.
5. Using your hands, gently flatten dough into a 1/2″ thick circle.
6. Cut into wedges or use a 2.5″ biscuit cutter to cut out circles.
7. Bake for 10-12 minutes, or until lightly browned.

This scone definitely deserves a place in the Games of Scones!

Arya Hungry?  Because Dinner is Coming…

Disclaimer: Tastes Like More is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

It all started with a mouse!

It is a rare day when Disneyland closes for one day, let alone for 18 days!  In fact, during its 65-year history of opening 7 days a week, Disneyland has closed on only three days: the day after the assassination of JFK (1963), the day after the Northridge Earthquake (1994), and on 9/11.  You know that things are dire, if the Happiest Place On Earth has to close its doors, especially during a time when all could use a little joy and escape from all the current madness.

But all is not lost because we still have our memories of past visits to the Magic Kingdom!  Furthermore, everyone stuck at home can even relive and “go” on select Disneyland and Disney World rides via YouTube, including the Pirates of the Caribbean (everyone’s favorite, right?)!  While we are isolating and doing our human best to weather these unprecedented times, I would also like to invite you to experience some Disney magic with the Victorian Tea Society, with this recap of Lady MH’s recent tea! 🙂

Tea invitation to a Magical Disney Tea!

Welcome to a magical Disney Tea party!  In great Disney fashion, Lady MH (dressed as Mrs. Potts, from Beauty and the Beast–really, she was dressed as a teapot, you had to see it to believe it) welcomed her guests at the gates of her Magic Kingdom with quite the fanfare, including … a technicolor banner! …

… a panoply of flowers (because what is Disneyland without flowers?) …

… Fantasy Land’s whimsical, larger-than-life, flora …

… and lots of Disney memories and memorabilia!

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Disneyland monorail: “Please stand clear of the doors!” and 101 dalmatians (photo by Lady MH)

“Please stand clear of the doors ..!”  Is there anything that says Disneyland more than the “The Voice of Disneyland,” Jack Wagner?  I love that Lady MH displayed this Disneyland monorail playset to welcome us like Jack Wagner’s voice welcomes guests at Disneyland (yes, the monorail playset talks!).  I feel happy whenever I recall “The Voice of Disneyand” because it evokes memories of my visits to the Magic Kingdom.  As a kid, I always thought that Walt Disney himself was “The Voice of Disneyland!”  I was so pleased to learn that Wagner was officially recognized as a Disney legend in 2005.

Welcome to the Wonderful World of Disney!

“Welcome to the Wonderful World of Disney!”  If you’re a Gen X-er, you probably watched the “Wonderful World of Disney” every Sunday night. For me, it was the last little weekend joy before school on Mondays!  This wall-sized painting and interpretation of Disneyland was a feast for the eyes, immersing us in spring flowers, and making us feel as if we were in a faraway land, approaching the Magic Kingdom from a forest deep in the woods.

Once inside the Lady MH’s castle, there were many magical things to behold, including an army of teapots, led by Mrs. Potts herself!

Mrs. Potts and Beauty and the Beast

“But, as you can see, the lanterns are already burning—with an enchanted flame”–Mrs. Potts, Beauty and the beast

Hey, it’s Lumiere and friends!

A motley crew of Disney characters showed up including 4 Minnie Mouses, Princess Aurora (Sleeping Beauty), and Anna of Arendelle (Frozen).  Sadly, Mary Poppins was not able to attend because of nanny duties but she promised a tea party on the ceiling with Uncle Albert at a future date!

“We love to laugh
Loud and long and clear
We love to laugh
So everybody can hear

The more you laugh
The more you fill with glee
And the more the glee
The more we’re a merrier we.”

— “I love to laugh” from Mary Poppins

 

 

 

 

 

 

 

Mrs. Potts had a grand feast planned for us, starting with Lady B.’s (Anna of Arendelle) “Be my guest” welcome soup (roasted butternut squash soup) and green chile cornbread, courtesy of the Pirates of the Caribbean.

“Be my guest” welcome soup by Lady B.

“I won’t grow up! … if it means I must prepare, to shoulder burdens with a worried air … !”  With a little help from Peter Pan, Lady S. (Minnie Mouse) created the “I won’t grow up” salad, peppered with dark chocolate and oranges, getting us to eat our greens while satisfying the child within us.

“I won’t grow up” Chocolate orange salad by Lady S

In between courses, we shared our favorite Disney memories.  My earliest memory of Disneyland was not necessarily a happy one but a vivid one–I must have been 3-4 years old.  I was always a very well behaved child but I threw my first and only tantrum in public at Disneyland!  It was the end of a long day and I remember being part of the mass exodus through Main Street, making our way to the parking trams.  On the way out, there were hawkers selling Mickey Mouse balloons, big colorful lollipops, Disney dolls, books, Mickey Mouse ears, Disney apparel, view masters (remember those!?), stuffed Disney animals, and basically all manner of Disney souvenirs!  I had eyes for only one Disney souvenir: a tiny stuffed Winnie-the-Pooh.  I’m not sure why I honed in on that stuffed Winnie-the-Pooh because, at that time, my obsession was Snow White.  In any case, my Dad would not buy it for me and I threw a tantrum, made a scene, and cried in public.  Much to my shame and humiliation, I recall my Dad scooping me up and carrying me the rest of the way to the trams.  All the while, I could see Winnie-the-Pooh getting smaller and smaller until it disappeared from my sight, blurred by my disappointed and angry tears.  Years later, I vowed to finally get that stuffed Winnie-the-Pooh bear only to discover that it really wasn’t as cute or adorable as I remembered it! 😀

Made with love!

While the Sorcerer’s Apprentice commanded a broom to whip up some sandwiches for us (quite successfully, I might add!  Who can resist the Little Mermaid cucumber sandwiches and Mickey Mouse shaped egg salad sandwiches?!), Lady S. shared a memory of a reluctant visit to the Enchanted Tiki Room (hey, my favorite A-ticket attraction!) while visiting Disneyland with a group of friends.  There, she watched in amazement and surprise as her friend sang along word-for-word with the menagerie of birds, flowers, and tiki statues in the attraction!  The experience gave her a new appreciation of the Enchanted Tiki Room because of the sheer joy it gave her friend.

Lady J. then regaled us with her memorable visit to Hong Kong Disneyland with her mother and youngest sister.  Being the world traveler that she is, Lady J. is the only one of us who has visited more than two Disney parks!  Disneyland, Disney World, Hong Kong Disneyland, and Tokyo DisneySea.

Minnie Mouse’s mini pot pies by Lady J. (photo by Lady J.)

Curried Vegan/Vegetarian Cornish Pasties
(from the kitchen of Lady J)
(yield: 15 4″ pasties)

1-pkg. Pillsbury Pie Crust or 2 handmade pie crusts

Filling
2 Tbsp. olive oil
1 yellow onion, peeled and diced
1 large carrot, peeled and diced
1 large potato, peeled and diced
2 Tbsp. curry powder
2 cloves garlic crushed
½ c. frozen peas
salt and pepper

Gravy
½ c. vegetable broth
1 Tbsp. arrowroot (or flour or cornstarch)

1. To make the filling, heat the oil in a large pan over high heat and add the onion. Stir fry gently for about 5 minutes until softened. Add the carrots, potatoes, curry powder, and garlic and continue to fry for another 5 minutes, stirring often, until vegetables are soft. Add the peas and cook for another few minutes.
2. Mix the arrowroot with the vegetable broth. Pour over the cooked filling till the sauce thickens. Keep the sauce more on the light side to avoid making your pastry soggy. Set aside and let cool.
3. To use with a 4″ dough press: Unwrap one roll of pie crust pastry at a time. Lay pastry over the press dough and press down. Tear away the excess dough. Fill the dough with a spoonful of filling (do not overfill or the pastry will tear). Repeat until all the pastry dough has been used. Roll the excess dough together until all the circles have been filled.
   To fold the pastry by hand: Use a circle cookie cutter and cut out however many circles. Take the excess pastry and roll into a ball; continue cutting out circles until all the pastry dough is used up. Use your hands to fold and press the filling. If necessary, brush a little water around the rim of the pastry and fold it over the filling. Press the edges together to seal. Crimp the edges with your fingers or the tines of a fork.
4. Cut a little slit in the top of the pasty for steam to escape. Place the pasties on a couple of baking sheets.
5. Preheat the oven to 400°F. Place pasties on a baking sheet and bake for 20 minutes; then turn temperature down to 350 and bake for another 10-15 minutes until golden and bubbling.
6. Set aside and cool for about 10 minutes before serving. Can brush butter over pasties to give it a nice shine. Store any leftovers in the fridge for up to 3 days.

“… the Caterpillar took the hookah out of its mouth and yawned once or twice, and shook itself. Then it got down off the mushroom, and crawled away in the grass, merely remarking as it went, ‘One side (of the mushroom) will make you grow taller, and the other side will make you grow shorter.’

Alice remained looking thoughtfully at the mushroom for a minute, trying to make out which were the two sides of it and as it was perfectly round, she found this a very difficult question … ‘And now which is which?’ she said to herself …”

— Lewis Carroll, Alice’s Adventures in Wonderland

Who dares to try Alice in Wonderland’s mushrooms?  I’m not sure if any of the guests experienced hallucinations, grew taller, or shrunk during this course, but I am quite certain that they all grew a little bigger, after consuming this mushroom delight!

Alice in Wonderland’s mushrooms (by Lady Henni)

Alice in Wonderland’s (vegan) mushroom delight
(adapted from Wizard of Oz mushroom delight)
Serves 8

1 1/2 lbs. white button mushrooms
2 Tbsp. olive oil
1 Tbsp. white miso
Chopped parsley, thyme, and/or basil
Salt and pepper, to taste

Mix butter, olive oil, and white miso together and toss mushrooms in the mixture until coated.  Roast the mushrooms at 425 degrees for 1/2 hr. until the juices run.  Garnish mushrooms with the chopped herbs.  Add salt and pepper to taste.  Serve immediately, or at room temperature.

Next up, the Supercalifragilisticexpialidocious scones!

Blueberry scones from Starbucks, and lemon poppyseed scones from Vons (photo by Lady MH)

“It’s supercalifragilisticexpialidocious
Even though the sound of it
Is something quite atrocious
If you say it loud enough
You’ll always sound precocious …”

–Mary Poppins

Lemon poppyseed scone (photo by Lady J)

Blueberry scone

Mad Tea Party Fruit by Lady K.

After the supercalifragilisticexpialidocious scones, Lady K. (Minnie Mouse) served her Mad Tea Party Fruit.  During the fruit course, things got a bit “mad” as we reminisced about Disneyland “back then” and Disneyland now.  Lady MH revealed that she recently stood in line for 4 hours (yes, 4 hours!) just so her granddaughter could meet and greet Elsa from Frozen!  I remembered when Disney characters used to roam around the park and it was luck of the draw if you spotted your favorites–it was part of the charm and magic of the entire Disney experience!  But now guests have to venture to official “meet and greet” locations and stand in line for a glimpse of their favorite characters.  Lady K. pointed out that some characters such as Donald Duck, Goofy, or Chip ‘n’ Dale still randomly roam around the park.  Lady ML was shocked, “What do you mean Chip ‘n’ Dale roam around Disneyland?!”  Someone politely corrected her, “NO, she means Chip ‘n’ Dale, the chipmunks … not Chippendale, the hunks!”  LOL  Lady ML was much relieved, if not embarrassed, as she was appalled at the possibility that her little granddaughters could encounter Chippendale’s at Disneyland!

“All the world is made of faith, and trust, and pixie dust. All you need is faith trust and a little bit of pixie dust.”
— J.M. Barrie, author of Peter Pan

Mrs. Pott’s concluded her tea party with several special sweets including Tinkerbell’s Pink Stuff Delight and her signature Wonderful World of Disney Rainbow Jello-O.

Wonderful World of Disney Color Jell-o

While everyone was enjoying their rainbow Jello-O, Lady K. and I drifted off into our own little world as we became mesmerized by the Jell-O …

Do you see the madness too?

We must have had a few too many mushrooms or a little bit too much pixie dust because we shared a simultaneous WTH moment while admiring Lady MH’s rainbow Jell-O.  Do you see something “off” about the Jell-O in the photo?  Lady K. and I could not figure out why there were striations across the “grain” of the Jell-O.  Obviously, the striations were made by a knife and we understood how the layered Jell-O was made, but what was Lady MH doing when she cut the Jell-O squares?!  Everyone looked at us as if we had gone bonkers, with our crazy observations.  Nobody could figure out what the heck we were looking at, or what we were talking about.  Do you see what we saw?  Or were we alone in our madness??  (P.S. We did finally figure out what Lady MH did and she still thought we were crazy for noticing! ;))

Mrs. Potts’ and Chip’s lemon treats

Mrs. Potts’ and Chip’s lemon treats

Finally, after enjoying Mrs. Potts’ and Chip’s lemon treats, we were ready to live happily ever after!

Tea charm bracelet with Disney charms made specially for Lady MH by Lady S.

It was indeed a magical afternoon, having tea with fellow Disney friends, and sharing our favorite memories of Disneyland.  I noticed that everyone’s memories had one thing in common–namely that our memories were special because of the people we shared them with: children, grandchildren, parents, friends, spouses, partners, siblings, etc. Thank you, Mrs. Potts, for a hosting an enchanting afternoon at your Magic Kingdom!  It was an honor to be your guest.

A Cup of Kindness — A Mary Engelbreit Tea

“Lovely dresses and pretty pearls, Lady B. is having a Mary Engelbreit tea party just for the girls!”  Lady B. hosted the last VTS tea of 2019 with an autumnal tribute to one of her favorite artists, Mary Engelbreit.

Tea invitation

Guest book (photo by Lady J.)

Lady B. explained the inspiration behind her Mary Engelbreit tea, starting with these two Engelbreit illustrations which embody the ritual, charm, elegance, friendship, and time-honored tea traditions that make us all so fond of afternoon tea!

Lady B’s. favorite

These two Mary Engelbreit fabrics set the stage for the main themes that Lady B. wanted to impress upon us.

Fabric: Cherries

Fabric: Cup of kindness

As you will see, Mary Engelbreit’s “cherries” were the creative juice behind her decorations and menu, as cherries or cherry tomatoes were featured in every dish on the menu.  A “cup of kindness,” an overall theme carried throughout the tea, inspired a plant-based menu that was both kind to animals and to our health 🙂 and a request to share our own stories and experiences of kindness (given or received).

Upon arriving at Lady B.s’, I was thrilled to see that her house was decked out not only in Mary Engelbreit but also in Victorian Halloween! 🙂  What a treat for me! (photo by Lady J.)

 

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Lady B.’s beautifully set tea table

Cherries, cherries, cherries!

Lady B. made the tablecloth!

Complete plant-based menu! (click to enlarge)

Blue Ribbon Split Pea Soup with teapot shaped toast (by Lady B.)

Chickpea salad (by Lady B.)

Chunky Cashew “Egg” Salad Sandwich (by Lady MH)

Ultimate 4-Layer Vegan Sandwich (Toasted sprouted grain bread with hummus and homemade sun-dried tomato hemp pesto, topped off with sliced avocado, tomato, and red pepper flakes) (by Lady ML)

Curry Chickpea Sandwiches (by Lady J.) (photo by Lady J.)

Vegan Sandwich with Walnut veggie Spread (Lettuce wrap with walnut veggie spread, carrots, tomatoes, and avocado) (by Lady K.)

Walnut veggie spread
(from VegNews)

1 cup walnuts
¼ cup water
2 tablespoons fresh lemon juice
2 tablespoons nutritional yeast
¼ teaspoon sea salt
⅛ teaspoon black pepper
1 garlic clove, minced
2 tablespoons finely chopped sun-dried tomatoes
2 tablespoons minced red bell pepper
2 tablespoons minced carrot
¼ teaspoon dried dill

Add walnuts, water, lemon juice, nutritional yeast, salt, and pepper into a food processor and blend until smooth.  Add more water (1 tablespoon at a time) if necessary to reach the desired consistency.  Transfer to bowl and stir in remaining ingredients.

To serve, spread a piece of bread or lettuce cup with approximately 2 tablespoons of walnut veggie spread.  Garnish and serve with salad greens, grated carrots, tomatoes, and avocado.

Vegan crustless veggie quiche (by Lady Henni)

Easy Vegan Crustless Veggie Quiche
(adapted from PNW MountainLife)

1 14 oz. firm tofu, drained
2 Tbsp. nutritional yeast
1 tsp. cumin
1 tsp. Herbes de Provence (or your favorite herbs)
1/2 tsp. black salt or sea salt
1/2 tsp. pepper
1/2 tsp. granulated garlic powder
1/4 tsp. turmeric
3 c. chopped veggies
(e.g., Brussels sprouts, asparagus, broccoli, bell peppers, mushrooms, spinach, etc.)
1 c. diced tomatoes
1/2 c. scallions, sliced

Blend the tofu with spices, herbs, nutritional yeast, garlic, and salt until smooth and creamy.

Saute the veggies until soft and release water.  Drain and fold into the tofu ‘egg’ mixture.

Grease a muffin tin (or use paper baking cups) and fill cups with mixture.  Bake at 375 degrees for 30 mins.

Seasonal fresh fruit (by Lady T.)

Seasonal fresh fruit (by Lady T.)

Pistachio Black Cherry Scones (by Lady S.)

Lady B.’s plant-based tea menu was a big hit with everyone!  Everything was delicious but if I had to pick a favorite, it would be the scones made by Lady S.  She substituted pecans for the pistachios which paired nicely with the cherries but the highlight was the almond flour!  The scone was nutty, biscuit-like, cookie-like, and simply delicious.  It’s not quite a traditional scone (Lady T. makes the best traditional scones in our group!) but still soooo good in its own right!

Coconut clotted cream, vegan lemon curd, cherry preserves (by Lady B.)

Here is Lady B.’s special cake, made without any refined sugars, sweetened only with bananas and cherries, and frosted with coconut cream.

Vegan chocolate cherry cake (by Lady B.)

Keeping with Lady B.’s theme, “A cup of kindness,” each of us took turns sharing stories of kindness.  Lady B. mentioned the time she stood in line at the grocery store and someone let her go ahead of them, asking only that she pay it forward.  The idea of “paying it forward” touched her so much that she started performing random acts of kindness because it gave her such joy!

Lady K. mentioned that she experienced kindness everyday from her mother “who is the most generous person with her time and energy.”

A few of the ladies mentioned the kindnesses they experienced when strangers welcomed them with open arms: Lady T. mentioned she made 5 life-long friends on a recent trip to Iceland.  Lady MH, Lady ML, and Lady S. described the kindnesses resulting from their introduction into the Victorian Tea Society (Lady MH declared it “life-changing”!).

A couple others related their joy at being kind to others in the form of mentorship, buying lunch for a stranger, and even the simple gesture of sending an email, to let someone know you are thinking of them.

Mary Engelbreit inspired tea bag cross-stitch by Lady B.

After the tea, many gifts (kindness in material form!) were exchanged.

Lady B. is looking forward to 365 days of Mary Engelbreit!

Lady S. gifted Lady B. with a mug bearing this illustration!

Tea favor bags for all the ladies!

Inside the tea favor bags: All kinds of Mary Engelbreit goodies!

Of all the Mary Engelbreit goodies, this handmade quilted teacup rug (AKA mug rug) by Lady B. was the most coveted of all!  I was so excited when she announced she had made one for each of us.

Teacup rug by Lady B.

The teacup rug is perfect for my tea ritual at work!  Love and kindness for my ceramic mug and Dounguri bamboo tea strainer tumbler

Thank you Lady B. for hosting such a lovely and special afternoon!  Living in the trying times that we do, I’ve found that a small random act of kindness is enough to make a difference between having a good day or a bad day.  It was an encouraging reminder that we can help foster a kinder world by practicing kindness daily and embracing the joy that comes with it. 

Lady B.’s favorite “Words to live by”

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Mother’s Day Tea 2019

Happy Mother’s Day!  I hosted a vegan tea to celebrate my Mom for Mother’s Day with flowers, roses, and everything spring!

Fruit course: blueberries

First course: Cilantro soup

Cilantro soup

5 1/2 c. stock
2 potatoes, chopped*
1 onion, chopped
2 garlic cloves, whole (or 1/4 tsp. granulated garlic)
1/2 c. frozen or canned corn
1-3 tsp. chili powder (to taste)
2 bunches of cilantro
1 lemon or lime

* I used potatoes as a thickener for this soup but you can omit it if you want a clearer soup that is more like broth.  If omitting the potatoes, chop the onion finely, and mince the garlic.  No need to puree the soup.

Cook the potatoes, onion, and garlic in the stock.  When potatoes are cooked, use an immersion blender to puree the cooked veggies.  Add chili powder and corn to the soup and heat through. Chop or puree the cilantro using a food processor and stir into the soup right before serving.  Serve with a squeeze of lemon or lime juice.  Garnish with chopped avocado, radishes, or tomatoes.

These are Easter egg radishes. So pretty!

Vegan tea sandwiches: Tofu egg salad with arugula on seeded wheat bread; Avocado on stoneground wheat cracker; Open faced radish sandwiches with almond herbed garlic cream cheese

Vegan carrot cake and Lemon bars from Edelweiss Bakery (not vegan)

Rosemary chocolate chip cookies and chocolate chip cookies

NOTE: This recipe is still in progress

Rosemary chocolate chip cookies (vegan)
(Adapted from Isa Chandra’s recipe)

(yield: 2 dozen cookies)

1/2 cup neutral tasting oil (canola, vegetable, etc.)
2 tablespoons lightly packed, chopped fresh rosemary
1/4 cup granulated sugar
1/3 cup light brown sugar
1/4 cup non-dairy milk
1 tablespoon ground chia seeds
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour*
1/4 teaspoon sea salt
1/2 teaspoon baking soda (next time, try 1/4 tsp. baking soda)
1/2 cup chocolate chips (try mint chocolate chips)

*Optional: Minus 1 Tbsp. plus 1 Tbsp. wheat gluten for chewier cookie.

Preheat oven to 350 F. Lightly grease two large baking sheets.  Mix all dry ingredients together.  Then add wet ingredients and mix until incorporated and dough-like.  Drop dough by 2 Tbsp. onto baking sheet.  Bake for 10-12 mins. until golden brown.  Let cookies cool for 5 mins. on baking sheets before transferring to wire racks to cool completely.

Happy Mother’s Day to my Mom and all my friends who are also Moms!

To Tea or Not to Tea That is the Question

I usually have Christmas tea with my friends S. and N. but December was so crazy busy that we were not able to get together before Christmas.  Therefore, we celebrated after Christmas with a combination Christmas and New Year’s tea at Shakespeare’s Corner Shoppe & Afternoon Tea!

I was very impressed by the vegetarian tea menu on my first visit to Shakespeare’s Corner Shoppe.  When I found out they also had a vegan menu I knew I had to come back for that, if nothing else!  Shakespeare’s also hosts themed teas throughout the year so that’s another good reason to come back.  How fun is that?!

For the special Christmas tea, all guests received a Christmas cracker.  A gift and firecracker in one, it was perfect for a Christmas and New Year’s celebration! 🙂

The inspiration behind Shakespeare’s Christmas tea menu was a traditional English Christmas dinner.  This post focuses on the vegan menu only.

The featured Christmas spice tea was served first.  We sampled 4 other teas: Black currant, Guava ginger white, Mr. Darcy, and Earl Grey Creme.  We liked all the teas except Mr. Darcy which had a dry, acidic finish.  The lemon peel in it was also overpowering.

Herb flavored water

Our Christmas tea starters were Yorkshire pudding or vegan Pumpkin and parsnip pasty.  The Yorkshire pudding looked so good!  I loved the idea of the pumpkin and parsnip pasty but I tasted neither pumpkin nor parsnip.  The filling in my pasty seemed to have only potato.  Parsnip tends to have a strong flavor so I was surprised I didn’t taste it.

Starter: Yorkshire pudding with gravy and sage stuffing ball (doesn’t N. have beautiful hands? :))

Vegan starter: Pumpkin and parsnip pasty

Regular savories: Egg Salad with Chives finger sandwich; Bubble & Squeak quiche, Stilton & Roasted Chestnut Vol au vent; Mini Sausage Roll with Branston Pickle; Rosemary & Thyme Chicken Salad finger sandwich; Turkey, Lettuce & Cranberry Butter finger sandwich

From an aesthetic standpoint, I think the food was nicely presented and the concepts were interesting.  However, I was a little disappointed in the execution of the vegan offerings in general.

Tea caddy for vegan menu (S. and I had the vegan menu)

I didn’t care for either of the vegan sandwiches.  The cucumber mint sandwich had margarine and I don’t like butter or margarine anyway so this is just my personal preference.  Otherwise, it tasted like any other cucumber sandwich.  The mango chutney and cream cheese sandwich was too sweet.

Vegan savories: Cucumber sandwich; Mango chutney and cream cheese sandwich; Chestnut vol au vent; Mushroom and spinach saute

Unlike the sandwiches, the savories suffered greatly because they were served cold. 😦  The potato pancake/flapjack was salty and soggy.  The chestnut filling in the vol au vent was dry and practically non-existent.  The spinach and mushroom saute was OK taste-wise but the portion was measly and it was just so … boring!  How about adding a puff pastry covering, pie crust, or toasted bread crumbs to make it more interesting?  Or maybe serve it in an edible bowl of some sort, like a mini bread bowl, or fried wonton skin bowl?  Anything!

Vegan: Cucumber sandwich; Mango chutney and cream cheese sandwich; Potato pancake/flapjack; Chestnut vol au vent; Mushroom and spinach saute

Vegan savories: Potato pancake/flapjack with Branston pickle; Bubble and Squeak Toast Point; Grapes

The Bubble and Squeak was a great idea but like all the other savories, it suffered because it was cold and the toast point simply didn’t belong.  I would have preferred the Bubble and Squeak as a mash (smooth or chunky) which would have worked better with the toast point.  A Bubble and Squeak “cake” covered in panko (like a crab cake) would have been nice too.

Vegan: Bubble and squeak with toast point

I have sampled Shakespeare’s scones twice: once as a takeout and once in the tea room.  Both times, I thought the scones were excellent!  The vegan scone, unfortunately, was not as good and needed something other than vegan butter and jam.  It looked just as good as the regular scone but it was much drier and seemed saltier.  I was so disappointed.  I don’t mind eating a scone without clotted cream, butter, lemon curd, or jam because a really good scone doesn’t need condiments!

Vegan scones with raisins served with Earth balance “butter”, strawberry jam, fresh strawberries, and mandarin orange

Oh no, saving the worst for last!  The desserts were NOT good and two of them were even horrible!  The chocolate coconut stack was filled with citron (or candied fruit) and was the vegan stand-in for the Dundee cake (Scottish fruitcake).  I liked it better than fruitcake but that’s really not saying much since I hate fruitcake.  The strawberry rhubarb cup was dismal: one piece of rhubarb and one piece of strawberry in a thin pool of sauce.  It could have been greatly improved simply with more filling and a crumble or streusel topping.

Vegan desserts: Tea cookie, chocolate coconut stack “fruitcake”, strawberry and rhubarb (minus the crumble), strawberry sponge cake

And now for the horrible … the strawberry sponge cake and tea cookie.  The sponge cake was flavorless (no strawberry flavor) and not even sweet enough to be called a dessert (the mango chutney sandwich and Branston pickle were sweeter!).  The vegan buttercream frosting was more salty than sweet but the worst was the texture of the cake which was dense, wet, chalky, and mealy!  The tea cookie also had a weird texture (it didn’t crunch or snap “right”) and tasted like cardboard.  It also didn’t seem like it had enough sugar and you know me, I usually think that desserts tend to be “too sweet!”  If I didn’t know any better, I would have thought they were made with gluten-free flour.  By now, I really wished I had ordered the vegetarian menu instead of the vegan one. 😦

Final dessert: Mini mince meat pie with custard sauce

Final vegan dessert: Chocolate covered strawberry

The final dessert for the vegan menu was a chocolate-covered strawberry which I liked “best” of all the desserts.

To (vegan) tea or not to (vegan) tea, that is the question!  I know this seems like a harsh review but it’s only because I want to support Shakespeare’s efforts to accommodate vegans.  To my knowledge, Shakespeare’s is the only tea house that offers a vegan menu so they get kudos for that alone.  As it turns out, the owner herself is vegan and she really wanted feedback to make the menu better.  I commend her for trying and hope that her next vegan menu is better!  Because of their excellence in all other areas, especially in their service, I have confidence that the vegan menu will improve.  That said, N., S., and I had a wonderful time ringing in the new year at Shakespeare’s!

Instead of a tea quotation, I will leave you with this because it made me laugh!

Happy holidays!  Happy new year!  May the new year bring you much tea and joy!

The Witches Tea 2018

We’re deep into October!  YAAAY!YAASSSS!!

AWWWW YEEEAHHH!

My sister got me these napkins for Xmas! How can I resist not hosting a Witches Tea??

I can’t believe it been 3 years since I last hosted a Witches’ Tea!  That is waaay too long and it’s time to bring back the tradition! 🙂  Welcome to the revamped, plant-based Witches’ Tea!

This is the 2nd time I’ve been able to make use of my Halloween teapot cozies!

Isn’t it funny how much a teapot resembles a pumpkin?

N. made a ginger butternut squash soup with her Instant Pot! Perfect for Fall!

Green Man Salad

Open faced tofu “egg” salad sandwitch and vegan grilled cheese sandwitch fingers

Cranberry scones

Plain scones (vegan)
(Adapted from The Miniature Moose)

2 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 can (12 oz.) coconut milk
Optional: 1/4 c. dried fruit, chocolate chips, nuts, etc.

* If using AP flour, add 1 Tbsp. baking powder and 1/2 tsp. salt

Mix all ingredients together just until combined.  Add 1-2 Tbsp. flour as needed to make dough less sticky.  If should be a very soft dough.  Scoop biscuit-sized balls of dough on a baking sheet, or form dough into a 1″ thick round cake and score with sharp knife.  Bake at 425 degrees for 15-17 mins. until an inserted toothpick comes out clean.  If baked as a round, break apart or cut before serving.

Kosher tea cookies (almond, apricot, and raspberry filled) from S.

Almond jello with mango by Henni (colors of Autumn!)

Chinese almond jello

2 1/2 c. unsweetened almond milk
1/3 c. sugar
3 g agar agar sticks (or 3 g agar agar powder)
2 tsp. almond extract
Fresh or canned fruit (to serve)

Soften agar sticks in warm water, then drain (I scoop out the agar with a slotted spoon).  Add the milk, sugar, almond extract, and agar agar to a medium saucepan and heat until agar agar is dissolved.  Pour into a 8 x 8 pan and chill until firm.  Cut into cubes and serve with fresh or canned fruit or your choice.

Skull bracelet (yeah!) from S.

Sansevieria cylindrica (aka Cylindrical snake plant, African spear or spear sansevieria, a succulent plant native to Angola)–Hostess gift from S.

Ahhh, my year now feels complete!  Thank you, ghoul friends, for coming to the Witches’ Tea!

Happy Halloween!

“Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder’s fork, and blind-worm’s sting,
Lizard’s leg, and owlet’s wing,—
For a charm of powerful trouble,
Like a hell-broth boil and bubble.
Double, double toil and trouble;
Fire burn, and ca[u]ldron bubble.”

 

― William Shakespeare