reading time: ca. 3 min
// 24 //
Hello my lovelies,
on Monday i turned 24 (didn't manage to publish a novel by 23 unfortunately, but oh well), on Sunday i held a small family get-together and an "un-birthday" buffet. Completely vegan of course.
The buffet, which was homemade - mostly by my boyfriend and me - , consisted of an Asian Pumpkin Soup, Millet Avocado Bean Tofu Salad, Chickpea Tofu Salad, Dark Chocolate Zucchini Brownies + one Pear Cinnamon Cake not pictured above, and condiments such as baguette, hummus, pumpkin hummus and homemade herb butter (the only non-vegan part of our buffet). EVERYTHING except for half the herb butter was gone after three hours!
Here are some buffet impressions and ingredients:
The buffet, which was homemade - mostly by my boyfriend and me - , consisted of an Asian Pumpkin Soup, Millet Avocado Bean Tofu Salad, Chickpea Tofu Salad, Dark Chocolate Zucchini Brownies + one Pear Cinnamon Cake not pictured above, and condiments such as baguette, hummus, pumpkin hummus and homemade herb butter (the only non-vegan part of our buffet). EVERYTHING except for half the herb butter was gone after three hours!
Here are some buffet impressions and ingredients:
Asian Pumpkin Cream Soup
Preparation time: 20 min cooking time
Main ingredients: pumpkin (hokkaido), coconut milk, ginger, curry
difficulty level: easy
serves: 10
suitable for: vegan, lactose-free, gluten-free, paleo, low carb
Ingredients
1.3 kg hokkaido pumpkin, chopped into cubes (the skin is soft and edible!)
2 ½ small onions, roasted in a pot or pan
vegetable oil to roast onions in
800ml coconut milk
200ml soy milk (or almond milk)
water with vegetable stock concentrate, as needed
5 tsp curry paste (i use the Yellow Curry Paste, Cock Brand)
5 walnut-sized pieces of ginger
3 small potatoes, peeled
pepper & salt
Preparation time: 20 min cooking time
Main ingredients: pumpkin (hokkaido), coconut milk, ginger, curry
difficulty level: easy
serves: 10
suitable for: vegan, lactose-free, gluten-free, paleo, low carb
Ingredients
1.3 kg hokkaido pumpkin, chopped into cubes (the skin is soft and edible!)
2 ½ small onions, roasted in a pot or pan
vegetable oil to roast onions in
800ml coconut milk
200ml soy milk (or almond milk)
water with vegetable stock concentrate, as needed
5 tsp curry paste (i use the Yellow Curry Paste, Cock Brand)
5 walnut-sized pieces of ginger
3 small potatoes, peeled
pepper & salt
Chickpea Tofu Salad
Preparation time: 10 min
Main ingredients: chickpeas, tofu, pickles
difficulty level: easy
serves: 7
suitable for: vegan, lactose-free, gluten-free, nut-free, low-fat
Ingredients
200g smoked tofu, cubed and gently roasted
1 can (265g drained) of chickpeas
1 red onion
1 small pear (or apple)
6 pickles
2 tbsp fresh dill
1 tbsp agave syrup
1 tsp mustard
1 tbsp vinegar
1 tbsp apple juice
5 tbsp olive oil
pepper & salt
Millet Avocado Bean Tofu Salad
Preparation time: 10 min cooking time
Main ingredients: millet, avocado, tofu, kidney beans, dried tomato
difficulty level: easy
serves: 10
suitable for: vegan, lactose-free, gluten-free, nut-free
Ingredients
1 cup of millet (dry and uncooked), cooked in 2 cups of water
1 ½ avocado
8 dried tomatoes
oil from the dried tomatoes
150g smoked almond tofu
1 can (255g drained) kidney beans
handful of romaine lettuce leaves
pepper & salt
Dark Chocolate Zucchini Brownies
adapted from Katie @ Chocolate Covered Katie
Preparation time: 20 min baking time
Main ingredients: cacao powder, zucchini, shredded coconut
difficulty level: easy
makes: 20 squares
suitable for: vegan, lactose-free, gluten-free, paleo
Ingredients
Brownies
1/2 cup shredded zucchini (100g)
1/3 cup applesauce (80g)
1 cup plus + 2 tbsp water (270g)
2 tsp pure vanilla extract
3 tbsp ground flaxseed (18g)
1/2 cup plus + 2 tbsp sunflower oil (115g)
3/4 cup cacao powder (65g)
1 cup coconut flour (135g)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup brown sugar or sugar of choice (150g)
pinch of pure stevia extract
1/2 cup mini chocolate chips (optional, but do it)
Chocolate sauce
8 fresh dates
1/2 - 1 cup soy milk
2-3 tbsp cocoa powder
These brownies are completely free of butter, grains and nuts. They
are incredibly moist, thanks to the zucchini and applesauce. A bit too moist perhaps as you can see in the picture above, but i kept to the recipe this time, so i'm not sure what went wrong there.
// UPDATE: for a wayyy better Chocolate Zucchini Brownie recipe, follow the link :)
// UPDATE: for a wayyy better Chocolate Zucchini Brownie recipe, follow the link :)
Preparation time: 1 hour refrigeration + 40 mins baking time
Main ingredients: pears, applesauce, flour
difficulty level: easy
makes: 1 pie
suitable for: vegan, lactose-free, wheat-free, nut-free, soy-free
Ingredients
Crust
125g margarine
200g wholegrain spelt flour
2 tbsp brown sugar
1 package of vanilla sugar
pinch of baking soda
60ml water
Filling
750g pears (or apples)
2 tbsp applesauce
Streusel topping
150g wholegrain spelt flour
6 tbsp brown sugar
2 tsp cinnamon
80g margarine
Gosh, this cake was so delicious! I got the biggest piece, nom nom nom :)
On Monday i
woke up to the best early morning surprise! My family made me of
present of the flight ticket to South Africa where I'm going to spend 3
weeks with my boyfriend in December, and my boyfriend surprised me with
the sequel of my beloved WILDWOOD chronicles, a huge jar of cashew butter and the
coolest raw vegan gluten-free MELON CAKE!! (original recipe).
After that i did Adriene's Happy Birthday Yoga sequence and ate the leftover melons for breakfast - and for lunch - and the melon cake for second dinner, lol :)
Lots of love and a very merry unbirthday to you!
Also, a big thanks to the lovely Oh My Heartsie Girls who featured me over on their blog!
Also, a big thanks to the lovely Oh My Heartsie Girls who featured me over on their blog!
♥
Maisy
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