Steps

• - Cucumber Sandwiches: Spread nut cheese on the bread. Place 6 cucumber slices on two of the pieces, sprinkle with flaky salt and pepper, then close the sandwiches before cutting them in half.
• - Smoked Carrot Toasts: On small slices of rustic bread, spread a chive cream (125 mL of soy cream, 1 teaspoon of lemon juice to thicken, a pinch of salt and chopped chives). Add strips of carrots marinated for 15 minutes in 1 tablespoon of apple cider vinegar, a few drops of liquid smoke, and a pinch of salt. Garnish with pea shoots.
• - Vegan scones: Prepare the scones following the recipe provided at the beginning.
• - Strawberry Panna Cotta: Bring the plant-based milk, soy cream, and 1 tbsp. of sugar to a boil. Whisk in 2g of agar agar and 1 tsp. of vanilla extract. Continue cooking for 1 minute, then pour into small jars and place them in the fridge for an hour. For the coulis, simply blend 4 strawberries by themselves, no need to add anything else!
• - Strawberry Mini Tarts: Gather the leftover scone dough we had cut out. Form it into 4 small balls, roll them out, and press them into muffin tins. Place in the freezer for 15 minutes to set their shape. Bake for 12 minutes at 180°C (355°F). Fill with plant-based yogurt and strawberry slices. Ready to enjoy 😍