I am cooking a birthday dinner for my mother-in-law who is vegan on Friday. I have tried several recipes on this site and liked them. Does anyone have some good birthday ideas? I thought I would try the vegan carrot cake for dessert. Two things that make it difficult are, she eats very little soy or salt.
what kind of food does she like? i can think of lots of yummy ethnic food (caribbean, greek, mexican etc)that doesn't use much, if any, soy products & since you'd be making it you could always adjust the salt levels to be minimal, but they're all kind of distinct in their flavors...does she like sweet, spicy, etc. i'm actually thinking specifically of an a whole caribbean meal they had in vegetarian times a while back.
-tropical refresher (blend of mango, pineapple, guava/passionfruit nectars w/ optional rum)
-jamaican vegetable patties w/ pineapple salsa
-spiced mango upside-down cake w/ ginger-yogurt topping
at least that's what i would like for my birthday! oh well, maybe next year ::)
oops, forgot to say: so if you want the recipes just let me know
OMG!!! that whole caribbean meal sounds to die for!!! yummmmmmmm
post tthe recipes and i will totally check em out!
mmmmmmmmmm ican imagine how yummy they taste, maken me mouth water
Perhaps something simple? Italian food! Garlic sauted veggies served alongside a lovely pasta and marinara sauce. Serve with crusty bread, salad, marinated mushrooms, olives.
Personally I am a fan of mexican food. Rice made with salsa and peppers, refried (or whole) beans, lime and chili sauted veggies served with chips, corn tortillas or flour tortillas, avacados, lettuce and sour supreme. Dont forget the tortilla soup!
Seitan is delish too. You can make it from scratch with some stuffing, green beans and salad. I highly recommend Brynna Clark Gorgon's recipe for seitan, especially the oven roasting version.
Just some ideas! Good luck and have fun.
On Monday night I made quinoa with steamed brocolini and asparagus and sauted baby bella mushrooms with peanut sauce. It literally took me 15 minutes to make and was delish!... the leftovers were even awesome.
I kind of winged the peanut sauce, but here's a rough estimate of what I used...
1/2 cup of peanut butter
1/4 cup brown rice vinegar
2 t brown sugar
2 T Braggs
paprika, chili powder and red chili flakes to taste
enough water to thin it to the desired consistancey (1/4-1/2 cup)
top with sliced scallions
just wisk every thing together then slowly drizzle in the water until you've got it where you want it. mmmm. Pour that over your veggies and quinoa, stir it up and voila!
Have fun at your party! Let us know how it goes!
heres those recipes:
2c. mango nectar
2c. pineappl juice
2c. guava nectar or passion fruit juice
6 lime slices
1)combine fruit nectars and juice in large pitcher. chill.
2)to serve, putsevralice cubes in each of 6tall gasses.dd shot of rum to each 1 if desiredstir to mix arnish w/ lim slices.
jamaican vegetable patties
2c. diced fresh pineapple (about 1/2 pineapple)
1/2c. diced red bell pepper
1/3c. chopped cilantro or mint
1/4c. chopped scallions
1/4c. minced seeded jalapeno chilis
1/4c. fresh lime juice
1tsp. brown sugar
pinch of salt
Jamaican Vegetable Patties
2-3Tbsp. vegetable oil
1 1/2c chopped onion
3 cloves garlic, minced
3Tbsp. jerk seasoning
1/2 tsp. salt
4c. grated carrots
2c. frozen peas
1 1/2c. breadcrumbs
egg replacer = 3 eggs. (i think flax eggs or phyllium would work the best here)
flour for coating
1)to make pineapple salsa: combine all ingredients, mix well. if making ahead, cover and refrigerate. serve at room temperature.
2)to make jamaican vegetable patties: heat 1Tbsp oil over medium-high heat in large skillet. add onion and cook, stirring often, until onion is soft. add garlic, jerk seasoning & salt. cook, stirring often, until fragrant. stir in carrots. cover, reduce heat to medium & cook 5 minutes, or until carots are tender. stir in peas, and cook 1 minute more. transfer mix to a large bowl and fold in breadcrumbs.
3)make egg replacer or choice and mix into veggie mixture. mashing some of the peas may make it hold together a little better if its crumbly, or you can always add some more eggy glue. form into 12, 3/4" thick patties (or smaller depending on how workable the veggies are or preference) & lay each pattydown in the flour to coat each side.
4)heat 1+Tbsp oil over medium heat in a large nonstick skillet. add patties and cook about 5 minutes each side until golden. transfer paties to plate and serve with room temperature salsa
spiced mango upside-down cake
ginger yogurt topping
1c. vanilla yogurt (any nondairy kind will do)
3Tbsp. minced crystalized ginger
pieces of crystalized ginger for garnish, optional
Spiced Mango Upside-Down cake
1/3c packed brown sugar
1 28oz can sliced mangoes in syrup, drained
3/4c whole wheat pastry flour
3/4c all purpose flour
1tsp baking powder
1/2tsp baking soda
1/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
egg replacer for 2 eggs
2/3c granulated sugar
1/4c vegetable oil
2/3c plain yogurt (nondairy)
1 1/2tsp vanilla extract
1)to make topping: line sieve or colander with cheesecloth, and set over bowl. spoon yogurt into sieve, cover & let drain in refrigerator at least 30 minutes. discard liquid. put drained yogurt & minced ginger in bowl & stir well. set aside.
2)to make cake: preheat oven to 375degrees. put oven rack on lowest position. spray 10" cast iron skillet or 9" cake pan with nonstick cooking spray.
3)sprinkle pan with brown sugar. using back of spoon, press sugar evenly over bottom of pan. arrange drained mango slices, round side down, on sugar.
4)put whole wheat flour, all purpose flour, baking powder, baking soda, salt, nutmeg & ginger in mixing bowl & wisk until blended. put egg replacer & granulated sugar in seperate bowl, & wisk until smooth. add oil and yogurt, and wisk until smooth. beat in vanilla. with spatula, fold flour mixture into yogurt mixture. pour batter over mango slices in pan; spread evenly. bake 30-35 minutes or until top is golden and cake starts to pull away from the sides. immediately loosen edges with knife. place serving platter over skillet, then invert skillet & platter; remove skillet. replace any mango slices still in skillet. cool at least 20 minutes before serving. serve warm or at room temperature with ginger yogurt topping. garnish with crystalized ginger if desired.
haha, just so everybody knows for next time around my birthdays march 4th ;D
just wondering though, what´s jerk seasoning?
I can't get that here!
Does anyone have it at home and would tell me the ingredients? Would be sooo appreciated - cause it all sounds yummy!!!