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Vegan/Vegetarian 50th B-Day Party

j2brady Jul 31, 2006 03:02 PM

Hello all,

I am cooking for my mother-in-law to be's 50th B-day. She is vegetarian. Also, her son is allergic to all beans, lentils, and soy products.

Besides the typical pasta type recipes and tofu, could someone help me out with some recipes.

I am thinking a chilled soup but I need a main that isn't pad thai since her husband makes a killer pad thai and that can easily have the beans/soy substitued or taken out all together.


  1. mrsleny Aug 4, 2006 12:06 AM

    I'd love the recipe for his vegetarian pad thai.

    Thanks kindly!

    1 Reply
    1. re: mrsleny
      j2brady Aug 4, 2006 11:01 AM

      I will ask him for it!


    2. j
      j2brady Aug 2, 2006 01:47 PM

      Hello all,

      Thanks for the suggestions.

      Her husband Mike is a very good cook. When we out visiting them in Picton we always try to one'up each other in cooking..totally friendly though.

      I am thinking perhaps a nice veggie streudal. Any recipe I have for this is winter squash based. Does anyone have a more summery version?


      1 Reply
      1. re: j2brady
        piccola Aug 3, 2006 01:48 AM

        You can make it with sautéed greens - look up spanakopita fillings. But streudel doesn't travel well, and if it's in any way humid, the phyllo will be soggy.

      2. m
        melly Aug 1, 2006 03:28 PM

        A potato bar is always fun, with toppings the son can eat too.

        Also Gazpacho is a cold dish that transports well...but I'd take a cooler anyway. The recipe below is for 2 but you can make more!

        1 cup chopped tomatoes
        2 tblspoon tomatoe paste
        1/8 cup chopped cukes (de-seeded)
        1/4 cup chopped bell peppers
        1/8 cup chopped onions
        1 minced garlic clove
        1 tsp cracked black pepper and 1/2 tsp good salt
        2 tsp fresh lime or lemon juice

        Place in blender or processor and pulse until mixture has a chunky texture. Should be chilled for an hour before serving...or longer. (I add herbs too..like basil or lemon thyme)

        1. s
          Sam Ottawa Aug 1, 2006 01:47 PM

          Another great option for non-bean vegetairan is asian... a nice coconut vegetable curry and sticky jasmine rice to go with your pad-thai, vietnamese rice-paper salad rolls, green papaya or mango salad...

          1. p
            piccola Aug 1, 2006 01:39 AM

            how many people are we talking about here?
            you could always do crudités with peanut sauce/dip - make ahead and easy to transport.
            you could make tons of stuff with portobello mushrooms: stuffed caps (stuff with grains), fajitas, grilled "steaks," etc.
            you could also make polenta to grill once you get there. if you cut it in pretty shapes, you can make festive little veggie napoleons.

            3 Replies
            1. re: piccola
              j2brady Aug 1, 2006 01:49 AM

              Not many people...around 6.

              I was thinking polenta becuase it can be transported and grilled on site.


              1. re: piccola
                TorontoJo Aug 1, 2006 03:16 PM

                I'd avoid the peanut sauce just to be safe, since the son is allergic to beans and soy. Since peanuts are also legumes, there is a good chance he is allergic to those as well.

                1. re: TorontoJo
                  j2brady Aug 2, 2006 01:44 PM


                  Peanuts he is fine with! I have made satay at home and he has never had any sort of reaction. It is the strangest allergy although as far as I understand pretty common.


              2. TorontoJo Jul 31, 2006 06:29 PM

                Here's a great chocolate layer cake recipe that is vegan (though you'd never know it). It's best made the day before, as the cake gets more moist and chocolatey the second day. Unfortunately, the frosting recipe I make is NOT vegan, so I'll have to send a plea out to other chowhounds for a great vegan chocolate frosting.


                1 8 oz semi-sweet or dark baking chocolate
                3 c. flour
                1 1⁄2 c. sugar
                2 t baking soda
                1 t. salt
                2 c. water
                2/3 c. vegetable oil
                2 T. white vinegar
                2 t. vanilla extract

                Melt chocolate in microwave, stirring once or twice during heating. Cool slightly. Grease and flour two 9 1⁄2” round baking pans (be sure to grease the pans very well or use parchment rounds – the cake is so moist that it can be difficult to turn out). Stir together dry ingredients. Add melted chocolate and remaining ingredients. Beat on medium speed until thoroughly blended. Pour into pans. Bake 30-35 minutes or until toothpick comes out clean. Cool for 15 minutes, then turn out onto wire racks to cool completely. Frost with whipped chocolate frosting or as desired.

                1 Reply
                1. re: TorontoJo
                  MollyGee Aug 1, 2006 04:28 AM

                  Easy enough to just replace butter in a frosting w/ a (non-hydrogenated if that is an issue for you) margerine. The easiest frosting you could make would be to whip up some softened margerine, a splash of coffee (or vanilla), and some powdered sugar. Add enough powdered sugar to get a nice frosting texture and the amount of sweetness you desire. If you'd like a chocolate frosting, just melt some squares of baking chocolate and add it. (Cocoa butter does not contain butter, by the way though you should check for soy lecithin if soy is a worry).

                  There are also some great egg replacers on the market. I used to swear by one made by EnerG (I believe). You can use any cake recipe that calls for eggs and it gives you a cake w/ a pretty decent texture.

                2. j
                  j2brady Jul 31, 2006 06:20 PM

                  Sounds good! Actually I am having to transport these from Toronto to Picton-about a 3 hour drive and then serving when I get there. So the non-cook items are great!

                  Thanks for that!


                  1. h
                    Hungry Celeste Jul 31, 2006 03:17 PM

                    Sounds like a tough combination...here's a try, all on a greek/mediterranean theme, served as mezes:
                    --chilled cucumber soup with a dill-chive yogurt swirled in, served in cups (or serve the yogurt on the side for non-vegans)
                    --fattoush salad with a lemon-olive oil dressing (toasted pita, cucmbers, tomatoes, chopped parsley)
                    --baba ganoush with toasted pita bread
                    --grape leaves stuffed with rice
                    --tabbouleh (chopped parsley & bulgur wheat "salad")

                    It's all cool, cold, or room temp, so it's pretty well suited for the season.

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