--- PREVIOUS --- RECIPE INDEX --- NEXT ---

Happy birthday to me, happy birthday to me...As my birthday is coming up on January 25 (go, Aquarius!), I thought it’d be a good time think about the traditional birthday party and ‘veganize’ it. I remember the birthday parties of my childhood being a great opportunity to run wild in someone else’s house - and incur another mother’s consternation for a variety’s sake - but I remember the typical birthday fare as being as far away from vegan as possible. In thinking about it, though, the common birthday recipes are easily adaptable to the vegan in you. So why not have an old fashioned birthday party for someone you know? Optional birthday party supplies: balloons, Twister, little cups of vegan candy, party favors, scary clowns, popcorn bowls, streamers. On the Menu: Obligatory Fizzy Drink Beans and Doggies Mac and Cheez, Please Happy, Happy Birthday Cake with Fudge Frosting Obligatory Fizzy Drink Refreshing, light and zippy, this is perfect for a celebration (Serves 4) 2 cups brewed peppermint tea, chilled 1 cup grape or cherry juice, chilled 1 cup sparkling mineral water, chilled Combine all of the ingredients and pour into glasses. Ice is optional; decorate with lime slices if so desired. Beans N’ Doggies An old favorite, this very simple dish was veganized with great results (Serves 4 big appetites) 2 15-ounce cans navy beans (or any bean you prefer), drained and rinsed 1 15-ounce can tomato sauce 4 non-GMO veggie hot dogs, cooked according to package instructions and sliced into 1/4-inch rounds 2 Tbsp. tamari or soy sauce 2 Tbsp. molasses or maple syrup 2 tsp. prepared mustard 2 Tbsp. vinegar, balsamic, brown rice, or white variety 1/2 tsp. garlic powder 1/2 tsp. onion powder salt and pepper to taste. Place all ingredients in a large saucepan and gently simmer over medium heat, stirring occasionally until hot and bubbly. Serve while hot. Mac N’ Cheez, Please Better than you remembered, this will have ‘em begging for more (Serves 4 - 6) 1/2 cup nutritional yeast flakes 1/3 cup whole wheat pastry flour 1 cup vegetable broth Up to 1 1/2 cups water 2 Tbsp. tamari or soy sauce 1 tsp. garlic powder 1/2 tsp. dry mustard seed, ground 1/4 tsp. paprika, basil and oregano 4 ounces tomato sauce 2 cups elbow macaroni, cooked according to package instructions Preheat the oven to 350 degrees. Combine the yeast and flour in a saucepan over low heat, stirring often until lightly toasted. Slowly add the broth, whisking to make a thick mixture. Add water 1/4 cup at a time until the sauce is smooth and thickish. Add the remaining ingredients except the macaroni and stir well. Place the cooked macaroni in a large, lightly oiled casserole dish and stir in the sauce, covering the noodles. Bake for 30 minutes or until sauce bubbles. Happy, Happy Birthday Cake Light and sumptous, topped off with a decadently fudgey frosting, you won’t be able to wait until the candles are blown out to dig into this one (Makes one Bundt cake) 1 1/2 cups whole wheat pastry flour 1 1/2 cups unbleached white flour 1 1/2 Tbsp. aluminum--free baking powder 1/2 tsp. sea salt 1/2 cup vegetable oil, preferably almond, walnut or safflower oil 1 cup maple syrup 1 1/2 cups plain soy milk 1 Tbsp. vanilla Preheat the oven to 350 degrees. Brush a Bundt pan with oil. In a large bowl, mix the first four ingredients well. In a medium bowl, whisk the remaining ingredients together. Add the wet ingredients into the dry. Whisk just until the batter is entirely smooth, being careful not to overmix, which toughens the texture. Pour batter into the pan. Bake until the cakes looks golden on the top and is springy to the touch. A toothpick inserted into the center should come out clean. This should be approximately 35 - 40 minutes. Let cool completely at room temperature before frosting. Fudge Frosting 1/3 cup water 1/4 cup non-GMO cornstarch 3/4 cup maple syrup 1/2 cup almond butter, smooth 1/3 cup unsweetened cocoa powder (or roasted carob powder) 2 tsp. vanilla approximately 1/4 cup plain soy milk Place the water and cornstarch in a saucepan, and whisk until fully integrated. Stir in the maple syrup. Over medium heat, bring the mixture to a boil, stirring constantly. Once the mixture is very thick and smooth, reduce the heat to lowand continue to stir for one more minute. Pour the mixture into a food processor or, to mix by hand, a medium bowl. Add the remaining frosting ingredients, and process or stir until very smooth. The mixture should be very thick, but spreadable, so use the least amount of soy milk as possible. Set aside and let stand until completely cool Frost cake and let the frosting sit for at least an hour for it to set. Decorate with candles and voila!