A few weeks ago, actually 2 months ago, my husband and I have celebrated our 3rd wedding anniversary. This time we were in Serbia on holiday and we have decided to celebrate it there with few of our friends and family. It was a beautiful day!
My sister helped us decorate the “”party place” also known as my parents’ terrace. She gave us these jars that she has made/decorate and they were used as a candle holder. It gave beautiful colours! I love it that my little sis is so creative.
As for the food I had all the help of my dear husband and mum. They made my ideas come true. Off course it was not being easy considering they were constantly interrupted by this annoying…ly cute creature who can play day and night!
So here is our 3rd anniversary buffet menu:
Rice paper rolls
Cashew cheese on flour-free bread
Lemon flavoured beans salad
Rice crackers with peanut butter and chocolate
Coconut milk sauce with white rice
Mixed vegetables salad
- For 20 rolls
- 20 rice papers
- 3 cans of red kidney beans
- 1 tablespoon mustard seeds both black and yellow
- 2 leeks or onions
- 2 – 3 cloves of garlic
- 250 grams of mushrooms
- 2 carrots
- Some wok oil or olive oil
- Turmeric, coriander and smoked paprika
- First quickly fry all the ingredients. So heat up the oil, add the seeds and turmeric. Add then leek/onion and garlic and fry for a minute or two. Add now mushrooms and fry them until the water vanishes and only then add beans and carrots. It is always good that the filling is as dry as possible.
- Arrange lettuce on a plate. Now dip every rice paper in a lukewarm water. Place it on a mat and add the filling. Fold first the sides and then start rolling with the sides facing inside. Place each roll on lettuce.
- 2 cups of cashews soaked for at least 3 hours.
- Bunch of fresh chives
- ½ teaspoon garlic powder
- Water or/and juice from half lemon
- Use your blender for this. Drain cashews and put them in the blender. Add fresh water in it, about half a cup and blend. If the consistency is good enough to spread it on bread, add chopped chives, salt and garlic powder. Blend for a minute or two and pour it in a bowl, cover it and place in the fridge to cool off. Cut the bread in small square shapes and smear the cashew cheese on it. Decorate with slices of cherry tomato or carrot topped with Ajvar*.
- *Ajvar is traditional (not just) Serbian side dish made with paprika and vegetables.
Lemon Flavoured Beans Salad
Another good old recipe from flexiblevegan.com. When served cold, as I did, it is a refreshing summer salad full of nutrients. The only difference with the old recipe is that I’ve used red kidney beans instead of white beans. See the recipe here.
- Rice Crackers
- Peanut Butter
- Dark Chocolate
- Red Currant
- Paint Brush - that has only been used in the kitchen
- The idea for this came from a website I’ve seen long time ago and unfortunately can’t find it again. It was very simple but the main helper in the kitchen aka hubby decided to add a bit of his touch to it. The inspiration for this were our friends and family members. I loved the idea!
- We used rice crackers for the face shape, peanut butter as the base , nose was red currant from my parents garden and with dark chocolate he made eyes and hair.
- Cherry tomatoes
- Peanut Butter
- Cut all veggies and arrange them like on the photo. Start with carrots. Dip every cucumber stick in peanut butter and place it as last.
Coconut Milk Sauce with White Rice
This was the real hit! I make this sauce quite often especially for special occasions and everyone seems to like it. It is also an old recipe that you can find here. The only difference is that I’ve used rice instead of cous cous.
- As hubby requested, the cake was chocolate. The recipe was slightly modified Chocolate Fruit Tart.
- 150 gr whole grain wheat flour
- 100gr soya butter + for the greasing
- 100 gr ground hazelnuts (I used roasted)
- 300 gr dark chocolate
- 100ml almond milk
- ½ cup raspberry or strawberry jam
- 3 tablespoons shredded coconut
- 4 tablespoons coconut oil
- In a separate bowl mix flour and ground hazelnuts. Add soya butter and use your hands to form a dough.
- Grease the baking tray for tarts with loose base bottom and preheat the oven to 200 C.
- Place the dough in the baking tray carefully covering the edges.
- Bake the tart base for 20 minutes.
- While the tart base is in the oven, make the filling.
- Melt 300 gr chocolate with 100 ml of almond milk.
- When the chocolate is melted, add raspberry or strawberry jam. Stir well but don’t let the mixture boil.
- As the last add shredded coconut and coconut oil.
- Let it cool down a bit before pouring it over the tart base. The tart base needs to be completely cooled down before you pour the chocolate over it.
- Place the tart in the fridge.
- As it turned out that my mums baking tray was bigger than mine, I had to add an extra layer so that our cake was not too thin. I made the simplest “raw food cheesecake base”. I soaked 2 cups of cashews and blended them with 200 gr of raspberries and juice of one lemon. I added 4 tablespoons of melted coconut oil. I poured it over the chocolate layer and placed back in the fridge for a few hours.
On our Anniversary Buffet we have also served some olives, soy sausage and mixed salad with olive oil and balsamic vinegar.
All in all we had great time, beautiful weather and lots of laughing that day. We couldn’t have asked for more.
If you like this Anniversary Buffet idea and would like to make more plant based goodies, check FlexibleVegan for more. And if you are new and don’t know where to start, make sure you get your copy of Flexible Vegan for Everyone E-book. You can get your copy here.