1 cup soy 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
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.