Afternoon tea sandwiches | Vegan eggs | Easter | YouTube

Hello my lovelies! I don't know about you but I was brought up with traditions placed high on a pedestal. There would be a grand celebration filled with family and food.

Usually when we celebrated Easter it would be more so with my father's side of the family but as we grew up that part of my family grew apart. With the loss of our grandmother things changed abruptly and surely that is life a lot of the time but the grief is nonetheless very real. With the recent loss of my grandfather this brought up a lot of feelings, most of them recounting the past and what I remember of him and I wanted to share some love and celebration to my grandparents by showing love the way I know best by making Easter food. I know we are making afternoon tea but hey we are also making vegan eggs, yes you heard that right.

You can follow along my YouTube video:

What you need for egg white:

4 1/4 dl (1 1/2 cup) vegan milk

2 tsp agar powder

2 tsp cornstarch

1 tsp nutritional yeast

1/2 tsp kala namak (black salt)

What you need for the egg yolk:

1 medium potato peeled and cooked

1 tbsp butter

1 tbsp nutritional yeast

A pinch kala namak (black salt)

A pinch turmeric powder

What you for each afternoon tea:

A loaf of vegan bread sliced in triangles.

Egg half, cucumber, mayonnaise, seaweed caviar and dill

Egg half, fig marmalade, walnut and chives

Egg half, mayonnaise, cucumber, mushroom, balsamic vinegar and red onion

Decorate with a lemon wedge

Let's begin with our egg whites, in a blender add all of the ingredients and blend until it all looks smooth and combined.

Pour the mixture into a pot and bring up to a low heat while stirring all the time. It will begin to thicken, cook it for a couple of minutes and take it off the heat.

Pour the egg whites into the egg moulds and pop into the fridge for an hour or until they have set.

While the whites are setting in the fridge we will cook our potato and let it cool. Once it has cooled give it a rough chop and add into a blender along with the butter, nutritional yeast, kala namak and turmeric. Blend until it looks combined. It should look like a boiled egg yolk in texture.

Take out your egg whites from the fridge and using a small spoon gently scoop out an oval shape. This is where we will fill the egg with the yolk.

Add the yolk mixture and level it with either the spoon or a knife.

Pop it back into the fridge.

While our eggs are settling down we will prepare what we need to make our afternoon tea.

Slice the bread into triangles and we will make 4 different sandwiches.

First : Egg half, cucumber, mayonnaise, seaweed caviar and dill.

Second: Egg half, fig marmalade, walnut and chives.

Third: Egg half, mayonnaise, cucumber, mushroom, balsamic vinegar

and red onion.

Decorate with a lemon wedge

I make about 6 of each. Enjoy!