u/ElineBonnin

This one looks impressive 😅 but it's mostly just three simple components stacked together.

The ladyfingers
→ Whip aquafaba (chickpea juice) with cream of tartar and sugar until you get stiff, glossy peaks
→ Fold in oil and vanilla, then the sifted dry ingredients, gently, keep the air in
→ Pipe them side by side in a strip, plus 2 discs slightly smaller than your ring
→ Dust with sugar + icing sugar, bake 15 min

🍦 The princess cream (whipped cream + pastry cream)
→ Whipped cream: hot soy milk poured over coconut oil, blended, then chilled overnight, this is the step you have to plan ahead for
→ Pastry cream: sugar, cornstarch, plant milk, orange blossom water and margarine, cooked while whisking non-stop until it thickens
→ Whip the chilled cream to firm peaks, fold the pastry cream in

🍓 Assembly
→ Line your ring with the ladyfingers
→ Soak the discs in plant milk
→ Layer: biscuit, cream, strawberries, cream, biscuit, cream, strawberries
→ Smooth the top and decorate with the rest
The one thing that makes or breaks it: fill it generously with big chunks of strawberries. Don't be shy.
Eat it right away or let it set overnight in the fridge 🤍

https://elinestable.com/recipes/vegan-strawberry-charlotte

https://elinestable.com/recipes/vegan-burger-style-wrap

This cake was just perfect for the beginning of the summer 🥹 https://elinestable.com/recipes/vegan-raspberry-and-lemon-celebration-cake

I had my best friend over for an afternoon snack in the garden this week, and I made this lemon semolina cake. The base is inspired by basbousa, which comes from Egypt and neighboring countries. It has this slightly financier, almost frangipane texture, topped with a lemon curd and made super moist thanks to a soaking syrup. It disappeared fast.

One tip: use a metal mold if you can. I used silicone and it doesn't do justice to the color and outer texture.

**Semolina cake**

plant-based yogurt 125 mL (½ cup)
lemon 1
sugar 50 g (¼ cup)
plant-based milk 125 mL (½ cup)
olive oil 65 mL (¼ cup)
fine semolina 200 g (1 cup)
almond powder 60 g (½ cup)
baking powder 1 tsp
salt 1 pinch

**Soaking syrup**

water 125 mL (½ cup)
sugar 50 g (¼ cup)
\+ the juice of the same lemon

**Lemon curd**

lemon 1
sugar 3 tbsp
cornstarch 3 tbsp
plant-based milk 250 mL (1 cup)
plant-based butter 50 g (¼ cup)

**Preparation**

Preheat the oven to 185°C (365°F). In a mixing bowl, pour in the plant-based yogurt and the sugar, then zest a whole lemon. Whisk everything together and add the plant-based milk, then the oil. Whisk to combine.
Add the fine semolina, the ground almonds, the baking powder and a pinch of salt. Whisk to obtain a smooth batter. Into your greased mold lined with fine semolina, pour the cake batter. Bake for 40 minutes.

Meanwhile, prepare the syrup: in a small saucepan, heat the water with the sugar and the juice of the lemon you already zested in step 1.

Once the cake is baked, unmold it and pour the soaking syrup all over it. Place the cake in the fridge to let it cool while you continue with the rest of the recipe.

Prepare the lemon curd: in a saucepan, whisk the lemon juice and zest with the sugar and the cornstarch. Add the plant-based milk and the plant-based butter, then place over the heat. Cook, whisking constantly. When the mixture comes to a boil, you'll see it start to thicken.

Pour the still-warm curd over the cake so you can spread and smooth it properly. Place in the fridge for at least 2 hours to enjoy the cake cold!

Enjoy, and thank you so much to anyone who checks out the app 🍋💛

Hi everyone! Quick honest note before the recipe: I built a vegan cooking app on my own, called Eline's Table, and I'm trying to get it out into the world one recipe at a time. If you like my work, downloading the app genuinely helps me so much, and if you feel like leaving a kind review on the stores it truly makes my day 🥹
https://elinestable.com/app

So I had my best friend over for an afternoon snack in the garden this week, and I made this lemon semolina cake. The base is inspired by basbousa, which comes from Egypt and neighboring countries. It has this slightly financier, almost frangipane texture, topped with a lemon curd and made super moist thanks to a soaking syrup. It disappeared fast.

One tip: use a metal mold if you can. I used silicone and it doesn't do justice to the color and outer texture.

Semolina cake

plant-based yogurt 125 mL (½ cup)
lemon 1
sugar 50 g (¼ cup)
plant-based milk 125 mL (½ cup)
olive oil 65 mL (¼ cup)
fine semolina 200 g (1 cup)
almond powder 60 g (½ cup)
baking powder 1 tsp
salt 1 pinch

Soaking syrup

water 125 mL (½ cup)
sugar 50 g (¼ cup)
+ the juice of the same lemon

Lemon curd

lemon 1
sugar 3 tbsp
cornstarch 3 tbsp
plant-based milk 250 mL (1 cup)
plant-based butter 50 g (¼ cup)

Preparation

Preheat the oven to 185°C (365°F). In a mixing bowl, pour in the plant-based yogurt and the sugar, then zest a whole lemon. Whisk everything together and add the plant-based milk, then the oil. Whisk to combine.
Add the fine semolina, the ground almonds, the baking powder and a pinch of salt. Whisk to obtain a smooth batter. Into your greased mold lined with fine semolina, pour the cake batter. Bake for 40 minutes.

Meanwhile, prepare the syrup: in a small saucepan, heat the water with the sugar and the juice of the lemon you already zested in step 1.

Once the cake is baked, unmold it and pour the soaking syrup all over it. Place the cake in the fridge to let it cool while you continue with the rest of the recipe.

Prepare the lemon curd: in a saucepan, whisk the lemon juice and zest with the sugar and the cornstarch. Add the plant-based milk and the plant-based butter, then place over the heat. Cook, whisking constantly. When the mixture comes to a boil, you'll see it start to thicken.

Pour the still-warm curd over the cake so you can spread and smooth it properly. Place in the fridge for at least 2 hours to enjoy the cake cold!

Enjoy, and thank you so much to anyone who checks out the app 🍋💛

On the plate:

- Zucchini ribbon toast with thick lemony soy cream

- Smoked tofu rillettes with vegan mayo, green onions and lime

- Greek-style salad with tomato, cucumber, olives and vegan feta

- Fresh watermelon slices

- Toasted bread with vegan cheese

- Cookie dough bites

- Strawberries

- Extra olives for snacking

This is exactly the kind of dinner I love in summer: fresh, low-effort, no cooking, a little bit of everything, and still feels like a real meal.

Hi everyone! I created a vegan cooking app called Eline’s Table, it’s available for free on iOS and Android, with a premium section too. I share simple, comforting vegan recipes, and this one is perfect for summer BBQs ☀️

https://elinestable.com/app

Today I’m sharing these “chicken”-style tofu and apricot skewers: sweet, savory, smoky, and really easy to make. The tofu is torn into big chunks so it gets a more rustic, meaty texture, then marinated with soy sauce, toasted sesame oil, cider vinegar, and nutritional yeast.

Ingredients
450 g firm tofu
3 tbsp soy sauce or tamari
1 tbsp toasted sesame oil
1 tbsp apple cider vinegar
10 g nutritional yeast
5 apricots
1 tbsp olive oil
3 sprigs thyme

Instructions
Tear the tofu into large nuggets and place them in a mixing bowl.

Add the soy sauce or tamari, toasted sesame oil, apple cider vinegar, and nutritional yeast. Mix everything by hand to really work the flavors into the tofu.

Cut the apricots into wedges.
Thread the tofu nuggets and apricot wedges alternately onto skewers.

Start the barbecue. Drizzle the skewers with olive oil and sprinkle with thyme.
Once the barbecue is hot, place the skewers on the grill and cook for about 5 minutes on each side, until the tofu is nicely grilled and the apricots are soft and caramelized.

Serve right away, ideally with a fresh salad, grilled vegetables, or a simple summer grain salad. 🌱

If you didn’t know, I created a vegan cooking app! It’s available for free, with a paid section too, on iOS and Android. It’s called Eline’s Table https://elinestable.com/app 💕💕

I wanted something quick, cozy and family-friendly, so I made these vegan chili wrap triangles. They’re kind of like enchiladas, but instead of rolling them, you fold the wraps into triangles, arrange them together in a round pan, top with tomato sauce and vegan cheese, then broil until melted and bubbly.

It’s simple, cheap, high in fiber, and a really easy way to get more beans into a weeknight dinner 🥰

Ingredients
1/2 onion
1 tbsp olive oil
1 tsp paprika
1 tsp cumin
1/2 tsp chili flakes
1/2 tsp ground coriander
Salt, to taste
260 g cooked black beans, drained
100 g cooked corn
400 mL crushed tomatoes
3 large wheat wraps
90 g shredded vegan cheese
125 mL tomato sauce

Instructions
Peel and finely chop the onion.
Heat the olive oil in a pan and cook the onion for a few minutes, until softened.

Add the paprika, cumin, chili flakes, ground coriander and a little salt. Toast the spices for about 30 seconds to bring out their flavor.

Add the drained black beans and stir.

Add the corn and crushed tomatoes. Let everything simmer for 2–3 minutes, then remove from the heat. Taste and adjust the seasoning with more salt if needed.

Cut the wraps in half. You should have 6 half-wraps.
Fill each half-wrap with some of the chili and a little shredded vegan cheese.

Fold each half-wrap into a triangle by bringing the two corners together, then place the triangles in a round oven-safe pan.

Pour the tomato sauce over the top and sprinkle with the remaining vegan cheese.

Broil for about 3 minutes, or until the cheese is melted and the top looks lightly golden.
Serve warm, with avocado, cilantro, hot sauce, vegan sour cream, lime juice, or whatever toppings you like.

I catered a wedding in my family this weekend and wanted to share the result of the buffet!

The couple had asked for two different moments: a sweet buffet at 4pm after the city hall ceremony, then a finger-food dinner buffet at 7pm. So everything had to be easy to eat by hand, with a few little verrines too.

The whole buffet was vegan, homemade, generous, colorful, and designed to please everyone. I even made the burger buns, sandwich breads, the crispy crêpe dentelle layer inside the wedding cake, the mozzarella… basically everything from scratch.

The funny part is that the couple are not vegan, and neither were the guests, except my husband and me. I thought it was really lovely that they chose a fully plant-based buffet as omnivores, simply because it can please everyone and still feel festive, elegant, and very generous.

🍰 Sweet buffet
Wedding cake inspired by a French “royal” cake: cocoa sponge, crispy praline layer, chocolate mousse, almond ganache
Pistachio and strawberry tart
Mini lemon meringue tarts
Plain doughnuts, which were the first thing to disappear
Chocolate doughnuts
Brownies for the kids
Candy bar
Cut fruit platter

🍕 Finger-food dinner buffet
🍸 Drinks
Jasmine iced tea and lime mocktail
Lemon, mint and cucumber infused water

🍔 Savory bites
Pizza-style focaccia with homemade vegan mozzarella
Mini burgers
Mini wraps with vegan cheese and sun-dried tomatoes
Swedish-style breads with cream cheese, smoked carrot, cucumber and dill
Mini zucchini waffles
Tex-Mex salad with grilled corn, Cajun chickpeas, avocado, cherry tomatoes and homemade ranch sauce
Homemade gazpacho

🥙 Lebanese-style bar
Hummus
Muhammara
Tzatziki
Warm pita triangles
Raw vegetable platter

And later in the evening, I served mini apricot and lavender tarts.

I’m a vegan chef and I built my own recipe app from scratch called Eline’s Table (iOS & Android). I share recipes like this there (free + premium), and I’m working on it solo for now 🥹

https://elinestable.com/app

If you try the recipe or like this kind of content, it would genuinely help me a lot if you could download the app and

leave a rating on the App Store / Google Play 😍

It makes a huge difference when you’re building something alone. Thanks for the support!

I wanted to make a sandwich filling with grated smoked tofu, and the texture reminded me so much of shredded crab that I leaned into it with the seasoning. With a bit of seaweed, lemon, chives, liquid smoke, and mayo… it genuinely gives that “crab sandwich” vibe.

It takes about 5 minutes to make the filling, and you can keep it in the fridge for up to 3 days for quick lunches.

⸻

Ingredients (2 sandwiches)

* 180 g smoked tofu

* 3 tbsp vegan mayonnaise

* 0.5 bunch fresh chives

* 2 green onions

* 0.5 tsp dulse seaweed (sea bacon), crumbled

* 0.5 tsp liquid smoke

* 2 tsp lemon juice

* 4 slices country bread

* 30 g vegan grated cheese

* 1 tbsp plant-based butter

⸻

Instructions

1. Grate the smoked tofu into a bowl. Finely slice the green onions and chop the chives.

2. Add the mayo, chives, green onions, liquid smoke, lemon juice, and crumbled dulse. Mix well.

3. Spread the mixture onto half of the bread slices and add the vegan shredded cheese. Close the sandwiches with the remaining slices. Spread a thin layer of margarine on top.

4. Heat a pan and grill the sandwiches, buttered side down first. While they cook, spread margarine on the other side. Flip and grill until golden.