HummingBird Vegan Birthday Food Celebration

Stop by 50 Stars group to celebrate HummingBird our moderator's birthday and leave a heart print on her grapevine.

Please do come by for the days leading up to this beautiful celebration, in the Plateaus, valleys and peaks room of your group. HummingBird BIRTHDAY on June 26th!
Add some more food for the party below :)
Namasté 
~KES

Ingredients (use vegan versions):


3/4 cup sweetener
1 cup rasins
1tsp nutmeg
2 cups flour(whole wheat pastry, white unbleached, all purpose, whatever you have…)
1 1/2 cups water
pinch of salt
1 cup grated carrot
1 teaspoon cinnamon
3 tablespoon non-hydrogenated vegan margarine
2 teaspoon baking soda
3/4 cup chopped walnutsDirections:Preheat oven to 325. 
grease 13x9 pan
mix everything BUT flour, salt, nuts and baking soda
in a medium saucepan.

bring to a boil, then let simmer for 5 minutes
pour into a bowl and let cool to room temperature.

when cool, mix in flour, baking soda, salt and nuts
and put it in the pan.

bake for 40 minutes or untill a toothpick comes
out clean.

let it cool, and then frost with some of that
yummy pre-made cream cheese flavored frosting
or make your own… ADD FRIENDS & CELEBRATE!

Preparation time: 1.5-2 hours

HummingBird Vegan Birthday Food Celebration

happy healthy birthday
take cooked sweet/sticky rice (kao nio) and mix with coconut milk, bananas, honey, raisins, and whatever SE Asian sweet spice/flavoring you like: nutmeg, cinnamon, vanilla, almond, cardamon so that the mix can be formed in your hands. If you put too much coconut milk in then add more rice. Then go to an Asian store while that sits in the frig and buy some banana leaves. Put an almond shaped glop on a leaf so the size that you can close the leaf round it. Bring water to boil under a bamboo or any steamer and steam the packets until they are firm. 10-15 minutes. eat warm or cool unwrapped. if you are not into creative recipes here is a link to a traditional one. http://thaifood.about.com/od/thaidesserts/r/bananaricecakes.htm
na'ameste'

HummingBird Vegan Birthday Food Celebration

Thank you so much for this delicious recipe and your sweet thoughts, Kathy. I'm going to ensure straight away that I have these ingredients ! I do not usually celebrate my birthday but this year I will be having carrot cake for sure! This birthday is special to me as it is two days away from Gien's and my wedding and also, Gien's birthday is two days after our anniversary so its a loving week of precious geometry. Gien is two years younger than I - so I'm breaking or rather melting the 50yrs 'ice' 1st!

Mmm let me bring something I learned from Gien and cooked yesterday for the 1st time. It is very simple and extremely delicious

Ingerdients
Chinese mustard greens
oil for stir frying
a little garlic
vegetarian mushroom sauce
sweet Indonesian soy sauce
corn starch for thickening

Method
heat oil until very hot
drop the mustard greens into the oil and stir fry vigorously - enjoy the lovely ssssssssshhhh sound!
after a few mins add the rest of the ingredients and stir fry until cooked - the mustard greens' stalks should still be crisp

We serve this on a bed of rice in rice bowls and eat with it chop sticks. Gien, our chief chef, was soo happy when i made this last night!

HummingBird Vegan Birthday Food Celebration

Hey,
Here's one of my favorite party snacks (vegetarian only though, not vegan, although I'm not so sure whether I've always used an egg, might have left it out sometimes):

Tofu Balls
1 piece of tofu (not to squishy, not too firm either)
2 large onions
1 egg
Asian coating flour
salt and pepper
3-4 cups of oil for frying

Put tofu in thin kitchen towel or cloth and squeeze as much liquid out of it as possible, cut onions into small cubes and mix onions, egg, tofu crumbles, salt and pepper in a bowl. Mix coating flour with a little bit of water (I add a little salt here, too), form tofu balls (a little smaller than a ping pong ball), roll in coating until fully covered and deep-fry until golden brown.
They go well with Sweet Chili Sauce.

HummingBird Vegan Birthday Food Celebration

I have an idea!
For Hummingbird's birthday,
I can cook some of the recipes posted here
and then take pics
I hesitate to say “all” recipes in case there are 200 carrot cake recipes
or a lot of other recipes
Don't make promises you can't keep! :D

Re: HummingBird Vegan Birthday Food Celebration

Seasoned side salad, Indian style [from the state of Gujarat]

A- Raw ingredients
4 cups finely shredded cabbage/  Angel Hair Coleslaw2
 thinly sliced tomatoes1 finely chopped cucumber
1 tbsp coarsely crushed roasted peanuts
salt to taste
1 tbsp fresh lemon/lime juice
cilantro leaves to garnish

B-Seasoning
2 tsp. oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
pinch asafetida, optional
7-8 curry leaves [kadipatta]- from a South Indian store
2 green chillies, thinly sliced vertically and deseeded
1 tsp urad dal [while lentils]

-Mix all the raw ingredients [A]  together in a large bowl
-Prepare the seasoning [takes just a few minutes]: heat oil
-Add mustard seeds and urad dal.
-When the seeds start to pop and splutter, add asafetida and turmeric powder. Stir to mix, and prevent the urad dal from sticking.
-Add cumin seeds, curry leaves, green chillies.
-Lower the heat and fry till the urad dal turns golden in color.
-Pour seasoning over the salad and mix thoroughly.
-Garnish with cilantro leaves and serve.

Re: HummingBird Vegan Birthday Food Celebration

This is all so perfect!  I can really visualize Glen making all of this and there will be leftovers for the anniversary party soon after… WOW… THANKS

This is HummingBird's call to friends to donate this birthday to a cause dear to your heart :International Campaign for Tibet. I am happy to see your friends have begun to donate to this.

Re: HummingBird Vegan Birthday Food Celebration

Ooh these recipes looks so delicious, thank you! We're going to have a feast. I'm looking forward to Gien posting the photos for you all to see.

Kathy, thank you for posting cause dear to your heart - I have so enjoyed this opportunity for beings to be there for Tibet.

Re: HummingBird Vegan Birthday Food Celebration

You guys make me hungry … every time I stop in to post. 

Happy Birthday HummingBird… i

t will be a day of serenity and pure joy.  You have such a beautiful family.  I must add something here.
Almond Chia Shake
2 Cups Almond Milk
1 Tbs. Soaked chia or flax seeds
1 Tbs ground flax seeds
1 Tbs. Maca powder
1/4 tsp. Pro-Biotic Powder
1 Tbs Non GMO Soy Lecithin
1 tsp. Vanilla extract
1/4 tsp. Liquid Stevia or 2 tsp. Agave Nectar (optional)
ice cubes for a colder shake
Place All ingredients in a blender and blend until smooth and creamy. Stored in a sealed jar, the Almond Chia Maca Shake will last up to 2 days in the fridge…..that is if you don't drink it in one sitting….
          

Re: HummingBird Vegan Birthday Food Celebration

Lee, this looks delicious and intriguing! There are some ingredients I'm not sure we have here in SA such as Maca powder. Gien knows what Pro-Biotic Powder is - I'll look and see if it's available. Almond milk - mm that sounds wonderful. Would one make this by soaking almonds or do you get it ready made
My shopping list is having wonderful new ingredients added to it which could lead me on a treasure hunt!

Jenny in your wonderful recipe you mention tofu (not to squishy, not too firm either) - in SA we tend to get one or maybe two brands of tofu and are limited to what we find. But my intention is to start making my own - this'll also solve the problem we often have of tofu which isnt fresh enough. I will go treasure hunting for the tofu you describe!

Iljung - yum! you have listed coconut one of my all time favorites!

Meenakshi - Indian food for some reason is what I connect with most. I am happiest with a simple mung dahl and basmati rice - not too hot though. I so look forward to trying this salad!


Love

Re: HummingBird Vegan Birthday Food Celebration

Hi HummingBird - yes you can soak the almonds and squeeze from that special bag for making milk from nuts.  If Lee doesn't come back I know from trying this where I didn't have the Maca powder, it still was very yummy.

Guys… fly over and check out how the party is unfolding

Re: HummingBird Vegan Birthday Food Celebration

Hi Hummingbird,
Haha… I know that the different types of tofu do have names… unfortunately I'm not familiar with them. However, my Korean (former) boyfriend who introduced me to the delish tofu snack insisted that we can't use the tofu that my parents usually buy in the organic supermarket and that we buy it in an Asian food store. I usually use organic tofu though, it has a rather firm texture and it is harder to squeeze the liquid out of it. Just make sure it's not the squishy, almost custard-like tofu you sometimes get in Asian restaurants as you can't form balls with it (or squeeze it) at all.
Good luck with finding good tofu ball tofu. :)

Re: HummingBird Vegan Birthday Food Celebration

Thank you for the beautiful poem and gift Glen & HummingBird from  Plateaus, valleys and peaks group

Have a great celebration today! Your gift from me is a Key - I heard as one of the South African symbols of  a birthday.

Re: HummingBird Vegan Birthday Food Celebration

That is very cool Lee!

Have a brilliant Birthday today HummingBird.
Thanks for sharing on behalf of this entire group.

Re: HummingBird Vegan Birthday Food Celebration

thank you, loving beings! I can hear Gien chopping carrots!

Re: HummingBird Vegan Birthday Food Celebration

This is what we had for Dinner:

Vegan Ginger Chicken

Stir fry ingredients:

2 carrots matchstick chopped
1 small onion sliced
1 clove garlic, smashed
3 tbs chopped ginger
2 veggie cutlets of any kind
1 chilli pepper, chopped
1 tbs cornstarch
1 tbs sugar
1/2 c. water
sprigs of coriander

Batter ingredients:
1/2 cup flour
2 tbs cornstarch
1/2 tsp salt
1 clove chopped garlic
1 chopped chilli pepper
1/2 tsp black pepper
1/2 cup water

oil for frying

1. Stir fry carrots, onion for a few minutes
2. Add 1 clove chopped garlic and 1 chopped chilli pepper and ginger
3. mix cornstarch, 1 tbs sugar and 1/2 cup water well
4. Add mixture to stir fry to thicken
5. set aside

6. Mix together batter ingredients
7. slice cutlet into thin strips and dip into batter
8. heat up oil for frying
9. Deep fry and drain on paper towels
10. Mix together with the Stir Fry mixture
11. Garnish with Coriander and serve with rice
12. Enjoy

Re: HummingBird Vegan Birthday Food Celebration

Kes,

We tried your carrot cake recipe
Very yummy!
We made a honeydew melon and papaya puree instead

Lee,

We couldn't get all those ingredients
so we couldn't try  unfortunately

Meenakshi,

We will try your recipe on our anniversary tomorrow night
ran out of time for this dinner

Jenny,

Didn't have tofu, but will try for sure!

Re: HummingBird Vegan Birthday Food Celebration

Mmm the meal was splendid! Gien, do also include the recipe for the gorgeous juice you made, please, as it rounded off the meal so beautifully.

As we continue with our week of celebrations - our 1st wedding anniversary tomorrow and then Giens birthday two days after that, we will continue exploring these and other recipes, thank you so much for the inspiration and love!

Re: HummingBird Vegan Birthday Food Celebration

Wow, all of this sounds very delish!!!! And wow, quite a celebrating marathon for you guys. ENJOY!!!!

Re: HummingBird Vegan Birthday Food Celebration

OK, 2 more recipes we made. The first for Anna's birthday dinner, the second for the day between Anna's birthday and our Anniversary

1. WEST AFRICAN GINGER PINEAPPLE JUICE

1 Can of pineapple bits
4 tbs Fresh minced ginger
1 tsp vanilla extract
2 tbs sugar
3 cups water

1. mix it all up
2. puree with hand blender
3. strain through a sieve
4. drink

2. PARSNIP SOUP

4 parsnips peeled, diced
4 cups water for boiling
1/3 can coconut milk
1 onion diced
1 chilli pepper diced
margarine and oil
1 tbs sugar
1/2 tsp salt
coriander / cilantro, spring onion / green onion, french chives to garnish

1. Boil parsnip
2. When soft, put on a cookie sheet with margarine/oil / salt and broil in oven til browned. Do not dump the boiling water.
3. Broil the chopped onion and pepper on another cookie sheet with margarine / oil as well til browned
4. When parsnip and onions are nicely browned, throw the broiled vegetables into the original boiling water and hand blend
5. garnish and eat

Re: HummingBird Vegan Birthday Food Celebration

Mmm this soup has joined my list of favorite soups!

Re: HummingBird Vegan Birthday Food Celebration

I can almost taste the food. Such lovely images!

Re: HummingBird Vegan Birthday Food Celebration

Hello sweet cakes.  I came across a scrumptious way to paste a vegan burger together….enjoy, and once again…..Happy Vegan Birthday…..mmmmm



http://www.youtube.com/watch?v=xDFLfeY51oo

Re: HummingBird Vegan Birthday Food Celebration

thanx mum!
we'll have to give this a spin!
If I improve upon it, I will let you know
I'm always messing around with recipes
altering them, transforming them…

Re: HummingBird Vegan Birthday Food Celebration

And now that your birthday has moved to your first wedding anniversary, Gien and Anna, here's a recipe for a South Indian breakfast.

Suggested Accompaniments
Nutritious Green Chutney

Re: HummingBird Vegan Birthday Food Celebration

Looks delicious!
We'll have to give this a try as soon as we can!
Thanx so much for sharing all your scrumptous recipes!

Re: HummingBird Vegan Birthday Food Celebration

Happy belated birthday!

Chocolate chip cookie dough balls (raw, vegan)

Ingredients:  3-4 ounces cacao butter, melted
1 1/2 cup almond flour (dehydrated almond meal left over from milk)
1/4 cup flax seed meal (whirr in coffee grinder)
1 1/2 teaspoons salt
2 tablespoons coconut butter
1 tablespoon coconut oil
1/4 cup agave syrup
1/2 teaspoon vanilla extract
3/4 cup chopped walnuts (or nut of your choice)
1/4 cup cacao nibs
Preparation:  Since cacao butter is hard to measure in volume, I used a kitchen scale to be precise. Shave or grate the cacao butter and melt it in a small bowl set in a larger bowl of very hot water, or in a bowl in the dehydrator.
In a large bowl, blend almond flour, flax seed meal, salt. Add coconut butter and coconut oil and use a fork to mix well. Add agave and vanilla. When it is well combined, fold in chopped nuts and cacao nibs.
Form into balls - smaller than a golf ball, bigger than a marble….maybe the size of a small walnut? A kitty toy? Refrigerate until hardened and store in fridge.
This recipe is quick to mix up, but needs to set in the refrigerator for at least two hours. Honestly the most time-consuming step is grating the cacao butter and melting it. Note that ingredients like cacao butter and coconut oil will go soft and liquid in warm weather, so keep these in the refrigerator and don't let them sit outside for too long.
A dehydrator is helpful for making almond flour and melting the cacao butter.

Re: HummingBird Vegan Birthday Food Celebration

Last night we had a sumptuous vegan burger and the Seasoned Side Salad.
Iljung, Giens been saying he wants to try your recipe too.
Mmm I'm looking at all the new posts and am grateful Gien is making breakfast right now cause my tummy is rumbling! I suspect we'll not only be drawing from these lovingly posted recipes over our week of celebrations but for a long time to come!
Evolotus I am so curious to try out your recipe! I have a sweet tooth and sense it will open many door for me in terms of discoverng ingredents and learning new possibilities.
Meenakshi this looks like a must do recipe! Maybe tomorrow for Giens birthday - if not - in the near future!

I love the personalised touches added when we write recipes, for example, Meenakshi writes, 'When they cackle, add the onions…'  - a gorgeous description! Gien was chuckling when he read my, 'stir fry vigorously - enjoy the lovely ssssssssshhhh sound!'

love

Re: HummingBird Vegan Birthday Food Celebration

This is so validating.  You made some of the food… Now that is what I call a co-create!  Like a real in present time cook book with the chef!  Brilliant and I bet the first of firsts on the web… talking menus !!! Brilliant.

What a feast.  I drool and feel love when I come over to this group.

I am a huge fan of you Glen for doing this… and may you and HummingBird have a beautiful romantic anniversary and I believe Meenakshi said that your b'day's next… We have leftovers here but you are not a leftover kinda guy.  Thanks for the TOUCH OF CLASS!!!

Re: HummingBird Vegan Birthday Food Celebration

Thanks, Evolotus, for sharing. But again I'm wondering where to get those ingredients?? I don't think I've ever seen agave syrup or cocoa butter (except for Palmer's cocoa butter skin treatment which I absolutely love) anywhere. I might be able to get it in an organic food supermarket in Germany but here in Colombo, no chance.

Anyways, it sounds absolutely delish and when I get back home, I will go hunting for these things and try out your recipe.

Re: HummingBird Vegan Birthday Food Celebration

Oh, all these celebrations and yummy recipes make my mouth water, can't wait for my lunch packet (rice and curry, of course) to arrive. :)

And since there are birthdays and anniversaries and celebrations upon celebrations, I can't help it but have to add a recipe very typical for the region of Germany I am from: the Rhineland. At all family reunions and celebrations there is one “dish” that is never missing. It's a summer party dish, a must for any BBQ and in many Rhinelandish households it is even eaten for dinner on Christmas Eve (along with Frankfurter sausages), not in my family though. :)
So here comes the famous Potato Salad - Rheinischer Kartoffelsalat. It is not vegan, however, the non-vegan ingredients can be easily replaced by vegan ones.

Potato Salad

2 kg of waxy medium-sized potatoes (e.g. Cilana or Linda)
vegetable broth
1-2 onions, finely chopped 
1 jar of pickled cucumbers (e.g. Gherkins), cut into slices or cubes
(optional: 1/2 can of sweet corn
             1 apple, cut into very small cubes
              1-3 boiled eggs)
1 jar of mayonnaise
150-200 ml of plain yoghurt or creme fraiche
salt and pepper
ground caraway
parsley

Boil potatoes (with skin) in vegetable broth (or water) with a pinch of caraway until tender. Quench with cold water and peel potatoes. Put in fridge.
For the dressing, mix mayonnaise with yoghurt/creme fraiche (to taste), add 2-4 table spoons of the vinegar base the cucumbers are pickled in (from the jar) and salt and pepper to taste. Add onions to dressing. Set aside.
Slice potatoes or cut into cubes, put in a large bowl. Add pickled cucumber cubes, sweet corn, apple cubes and 1-2 boiled eggs (also cut into cubes).
Now pour dressing over the salad and stir carefully. The salad should not 'be drowned' in the dressing, it should only get a little sticky. Put in fridge to cool (ca. 1/2-1 hr). If the salad has become too dry now, add a little more dressing and stir. Cut left-over egg in quarters and use egg and parsley as decoration.
ENJOY!

Personally, that's how I prepare my potato salad (which has risen to quite some fame already): While I add sweet corn, I don't like it with apples (at all!) and I only use the egg slices to decorate (if I prepare it for a party) but I don't mix egg into the salad itself (if I prepare it for myself only, I leave out the egg altogether). Rest as above.