High Tea Recipes

We served a raw vegan High Tea this weekend while the football game was on. It went over so well, so we thought we’d share the weekend’s favourites with you.

We’ve designed them to be easy, quick, and require minimal kitchen equipment.

Handmade Tea

It’s very easy and inexpensive to make your own tea. Here’s what we came up with.

The House of Verona Costa Rican Blend – the crowd favourite

• Green tea leaves
• Cacao nibs
• Whole vanilla bean, chopped into little pieces
• Dried mangoes
• Whole cinnamon sticks, chopped small pieces

The House of Verona Ontaio Cottage Blend

• Green tea leaves
• Fresh mint
• Chamomile flowers
• Lavender petals
• Dried cherries

Mix ingredients together and steep as you would any other loose-leaf tea.

Canapés

• Cucumber gazpacho cup
• Herbed salad in a sesame-date crust
• Fresh organic watermelon slices
• Cacao-maple brazil nut truffles

hollow English cucumber cups

Cucumber gazpacho cups

• Slice an English cucumber into 1-inch pieces. Scoop out the centre with a spoon.
• In a blender, blend the cucumber centres with half an English cucumber, half a tomato, half a red pepper, a bunch of mint, sea salt, ground pepper, flax oil, and a spoonful raw honey.
• Spoon the gazpacho into the cups and chill until you’re ready to serve.

Herbed salad in a sesame-date crust

• Create your favourite salad
• In a food processor, add in 1 cup of sesame seeds until they are slightly ground. Add in 10-15 soft medjool dates one at a time until the mixture becomes a mould-able crust.
• Press the crust into small bowls and fill with the salad you created. Serve with forks.

Cacao-maple brazil nut truffles

• In a mixing bowl, add in 4 heaping tablespoons of cacao powder
• Add in 4 tablespoons of maple syrup and 1 tablespoon of liquid coconut oil
• Mix until it forms a chocolate sauce.
• Add in chopped brazil nuts, and any other nut or seed you like. Coat with the chocolate sauce and serve in small paper cupcake cups.

Have fun!