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under400:

Zucchini Tea Sandwiches

• 1 cup soy cream cheese (or light cream cheese)
• 2 tsp. vegetable bouillon powder
• 1 Tbs. nutritional yeast
• 1 tsp. lemon juice
• 2 Tbs. mixed fresh herbs, thyme, basil oregano and chives, minced
• freshly ground pepper
• dash Tabasco
• additional salt to taste
• 2 zucchini, thinly sliced
• 6-8 slices white sandwich bread (I used Nature’s Own light bread)
• also needed is a heart cookie cutter

1. Make the spread by mixing the first 8 ingredients together. You may need to thin it a little with water or soy milk, depending upon the bread of soy cream cheese.
2. Using a heart shaped cookie cutter, cut the hearts out of the bread. It may be possible to get 2 from a slice of bread if you turn the cookie cutter around and place it in strategic places.
3. Spread each heart with a layer of the prepared spread.
4. Using a mandolin or vegetable peeler, slice the zucchini very thinly.
5. Lay the thin strips next to each other on a sheet of baking parchment, or a breadboard.
6. Take the cookie cutter and cut the heart form from the overlapped zucchini slices.
7. Using a spatula, pancake turner or pie server, carefully lift the zucchini heart and lay on top of the spread. Continue for each of the sandwiches.

Notes:

If soy cream cheese is not available, then plain soy yogurt can be used. Instead of zucchini you could also use cucumber.

Makes 8-12 finger sandwiches, about 70 Calories each

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(Source: -theperfectmistake)

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