Mar 18, 2011

A Dream of Spring, and Vegan Cucumber Sandwiches

All nature seems at work
Slugs leave their lair
The bees are stirring--birds are on the wing
And winter slumbering in the open air,
Wears on his smiling face
A dream of Spring

-Samuel Taylor Coleridge

Light and refreshing, like Spring itself, these creamy crunchy treats are not only a favorite around here, but a snap to make.  It's all in the dip.

Creamy Dill Spinach Dip
1 package extra firm Mori Nu tofu (12 oz.)
1 C. Vegennaise
1/2 tsp. garlic powder
1/2 tsp. salt (or to taste)
8 oz. frozen spinach, thawed, pressed, and drained (or a couple handfuls of fresh spinach)
2-3 T. fresh dill (or 1 tsp. dried)

Put the tofu, Vegennaise, garlic powder, and salt into a food processor and spin until smooth.  Add the spinach and dill, and pulse until well incorporated.  Refrigerate until ready to use.  Makes a big bowl of dip.

To assemble the sandwiches, cut crusts off bread and into desired shapes (I used a biscuit cutter).  Toast the bottoms lightly if desired.  Spread dip evenly, add cucumber slice, and garnish with dill.


  1. I seriously wish I knew vegetable carving... Your veggie bird is beautiful! And cucumbers are one of my favorite things to munch on, so there's always room on my plate for tea sandwiches. They're the perfect thing for spring. :)

  2. Look that that food art...! Just one word: Beautiful!

  3. It looks amazing! Wow!!!!
    Blessings, Debra
    Raw Vegan Diet

  4. I've never had cucumber sandwiches before, but these sound really good! I might just have to make these to bring to work for everyone. Thanks!

  5. My literal reaction to this post just as I saw it (right now) was:
    "Holy cow that looks amazing!"

  6. Wow, that is so pretty! Love your food art posts! :-)

  7. Seriously adorable! I have a big bunch of dill I'm going to try this dip this weekend.