Vegan barbecue for my friends 💕🌱

One of my best friends is welcoming her first baby in a few days (the same one I did the vegan baby shower for, remember 🤭) so we wanted to celebrate for the last time just the 4 of us with our partners.

(ALSO, my vegan recipe app, Eline’s Table, is App of the day, today, in UK and Ireland and I’m really proud as a vegan small business owner to be noticed by Apple, so if you’re from the uk or Ireland, hiiiii 🥹)

🌸 Appetizers:
– yellow tomatoes bruschettas :
Finely dice 2 yellow tomatoes, add olive oil, salt, pepper, fresh basil, and put 1 big spoon of this mixture on each baguette slice (you can rub the bread with garlic if you want). Add a little bit of vegan grated cheese and broil for 8 minutes!

• shishito pepper: just pan fried in olive oil with salt flakes

• Kalamata olives and cherry tomatoes from the farmers market

• Mocktail for everyone in solidarity with the mother-to-be: homemade cherry syrup and lime kombucha!

🥬 Mains:
– Greek style tofu skewers:
Marinate the tofu in tomato paste, olive oil, minced garlic, lemon juice, fresh oregano and soy sauce. Then make the skewers with zucchini slices and grill on the barbecue for 3 minutes on each side.

• Kale and grilled corn salad:
  Corn grilled on the barbecue with plant based butter and salt flakes, then cut and added on top of kale, cherry tomatoes, vegan feta and a sauce.
  For the sauce: my husband made a vegan mayonnaise with « à l’ancienne » mustard (the one with the whole seeds in it, I don’t know the name in English), olive oil, apple cider vinegar and salt. And then made the sauce with half of this mayonnaise and half soy cream.

• Flatbread on the barbecue:
  Make a dough with 3/4 cup of water, 1 tbsp dehydrated baker's yeast, 2 cups of all-purpose flour, salt and olive oil.
  Knead the dough until it forms a smooth ball.
  Oil the mixing bowl and let the dough rise for 1 hour.
  Divide the dough in half and stretch each piece by hand to form two flatbreads about 25 cm long.
  Brush the flatbreads with olive oil on both sides. Then light the barbecue.
  Grill the flatbreads on the barbecue for about 4 minutes on the first side and 3 minutes on the second side.

• Homemade chimichurri to go with the flatbreads and skewers

🍒 Desserts:
– vegan crème brûlée:
In a saucepan, whisk 4 tbsp of sugar and 3 of cornstarch together. Gradually pour in 1 1/2 cup of soy milk while whisking. And 1/4 cup of plant based butter and the vanilla (Split the vanilla bean in half and scrape out the seeds. Add the bean and the seeds).
Then heat the saucepan over high heat.
Whisk the cream as the margarine melts into it. Once the cream starts to boil, it will thicken. Remove it from the heat as soon as it begins to boil.
Pour the cream into three ramekins. Place them in the fridge for two hours (or more).
Just before serving, sprinkle the three creams with sugar. Torch the sugar to create that crisp layer of caramelized sugar on top. Serve immediately!

• fresh fruits 🍒🍓