Vegan/Vegetarian 50th B-Day Party
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.
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.
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!
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.
EASY CHOCOLATE LAYER CAKE
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.
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.
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.
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...