Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Soy mayonnaise |
| \N \N | OR yogurt cheese |
| ¼ teaspoon | Prepared horseradish; up to 1/2 |
| 8 \N | Thin slices whole wheat or white bread; crusts removed |
| 1 \N | English cucumber; thinly sliced |
| ½ cup | Torn arugula or watercress |
| \N \N | Salt and ground white pepper |
SERVES 4 VEGAN
The cucumber sandwich is the aristocrat of the tea table; cool, gracious and proper. Here, it's given a rambunctious twist with the addition of horseradish and peppery arugula or watercress.
In small bowl, mix soy mayonnaise or yogurt cheese, and horseradish. Spread half the bread slices with soy mayonnaise mixture and cover with cucumber slices. Top with sprigs of arugula or watercress and season with salt and pepper. Cover with remaining bread slices and apply firm but delicate pressure with the palm of your hand.
Cut each sandwich into four triangles. Pile neatly on serving plate and cover with lightly dampened cloth until tea is served.
PER SANDWICH: 164 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 26G CARB.; 0 CHOL.; 371 MG SOD.; 4G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 32 Converted by MM_Buster v2.0l.