Homemade Birthday Buffet (vegan & gluten-free)

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!

Just like last year, 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 broth, 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

After making healthy Chocolate Oatmeal Pancakes with zucchini a while ago, it wasn't far too try Chocolate Zucchini Brownies. 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 :)




Apple Pear Cinnamon Pie

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 :)

//EDIT: I love my friends ♡

Birthday / flatmate party treasures: white almond butter, cashew butter, peanut butter, quinoa, quinoa pops, amaranth pops, vegan smoothie, tea to energize and help me sleep better, chocolate, chocolate, more chocolate, other fun stuff and possibly the coolest of all ↠ a turquoise patterned crazy yoga leggings.


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! 


http://ohmyheartsiegirl.com/heartsie-girls-wordless-wednesday-34/




Maisy



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