What vegan recipe would you recommend to help celebrate my 15 year old son's birthday?

First of all, I think it's so great that you are reaching out to get help to make your son and his "girl friend" feel special on his special day!

I'd say a nice pasta is a good easily made vegan meal. Make sure not to use any butter or put any cheese into it though! A red sauce adding mushrooms, roasted red peppers, green peppers, onions and italian spices is delicious. Blue Bonnet LITE and Smart Balance light make vegan margarines that you could use on a bread to make a nice garlic loaf. Check the ingredients on the bread if you can, not all breads are vegan.

As far as a birthday cake or dessert. If you don't want to spend all your time in the kitchen, there are some cake mixes and even frostings that are vegan! Instead of eggs in the mix you can use applesause (3 tbsps per 1 egg) or blended silken tofu (usually found in a box in the produce section near the herbs, garlic, mushrooms and things like that) 1/4 cup of blended tofu (just stick it in a blender til it's smooth) per 1 egg. This link:

http://www.peta.org/accidentallyVegan/VeganShoppin...

will take you to a page that lists items that are found at any normal grocery chain that are "accidentally vegan", that can help you find a cake mix/frosting.

Good luck! I hope it goes well, your son and his girlfriend will be so appreciative!

Finger foods.

Humus dips with veggies and pita chips.

A barley with raisins served hot or cold.

Salads with organic baby greens and a Lemon with olive oil dressing.

Porta Bella Mushrooms can replace meat used either whole and grilled or chopped with other mushroom. add garlic for flavor.

Fruits dipped in chocolate for later and Sparkling ciders.

http://www.fatfreevegan.com/

http://www.theppk.com/

http://www.vegcooking.com/

http://www.vegetarianlunchbox.com/

http://www.veganlunchbox.com/

Or you can google "vegan" then whatever the name of the dish is that you want to try a veganized version of.

Regarding the other post about "real vegans" not eating pasta, most conventional pasta is vegan (of course, except for egg noodles.) The more gourmet fresh stuff may or may not have eggs. Please don't try to "catch" us. It just makes you look like a fool.

Ribeye steak and crab legs with a twiced baked potato covered with bacon. That sounds like a good birthday dinner. It sounds like he went vegan so he could get a little somthin somthin from the girlfriend. Don't worry once he gets it he will come back to his senses. If god didn't want us to eat meat he wouldn't have made it taste so good.

You can make pasta with tomato sauce and veggies like onions, spinach, zucchini, bell peppers, mushrooms and other veggies of your choice.

Or you can also make some good veggie sandwich .

Last I checked, Pasta has eggs in it.....true vegans don't eat eggs.

As a caution, make sure your son's choice to shun meat is not purely for his relationship. ..or to fit in with a qlique. Its good that you encourage his choices, just make sure thay are "his" choices. Growing men can have issues with vegetarianism and veganism, because most young people are not educated enough to fulfill their protien needs for proper growth and hormone balance on an animal free diet.

crakers and peanut buter

have a wonderful salad bar bonanza

here are a number of recipes that may help. good luck i have included two cake recipes, a cheese cake, canapes, salads an two mains - tofu kababs and polenta and mushrooms.Good luck have a great time with your son .

CHOICE OF TWO VEGAN CAKES

Depression Cake

Named for the period in history when eggs and sugar were scarce, this cake is very light. It is excellent for after-school snacks or served with tea.

Ingredients

1 cup (225g) raisins

2 cups (480mL) water

2 Tbsp (30mL) canola oil

1 cup (200g) brown sugar

1 cup (200g) white flour

1 cup (200g) whole wheat cake flour

1 1/2 tsp (7g) baking soda

1 tsp (5g) ground cinnamon

1 tsp (5g) ground nutmeg

Directions

Preheat oven to 325°F (162.7°C). Place raisins and water in a saucepan and cook over medium heat until water is reduced to about one cup (240mL). Set aside to cool. Cream sugar and oil by beating vigorously. Add raisins and liquid. Beat together until the mixture is smooth. Add flours, baking soda, and spices, and mix well. Bake in a lightly oiled 9-inch square (23x23cm) pan for 30–40 minutes.

Makes 9 servings.

A budget chocolate depression cake with cocoa, vanilla, oil, vinegar, and other ingredients.

INGREDIENTS:

3 cups flour

2 cups sugar

pinch salt

2 teaspoons baking soda

10 level tablespoons unsweetened cocoa

2 teaspoons vanilla

3/4 cup salad oil

2 tablespoons vinegar

2 cups cold water

PREPARATION:

Sift dry ingredients into a large mixing bowl. Add remaining ingredients and mix with a large spoon until smooth. Spoon into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 30 minutes. Frost with your favourite frosting

BAKED CHEESE CAKE RECIPE WITH VEGAN CREAM

Vegan Baked Cheesecake Recipe

CRUST

1/4 cup vegan margarine

1/4 cup sugar

1 teaspoon vanilla essence

1 cup SR flour

1 teaspoon bicarb soda

Mix until evenly blended (looks crumbly) then press into greased cheesecake pan (I use a regular pie dish)

FILLING

1 tub vegan cream cheese

1/2 small pack soft dessert tofu

1/4-1/3 cup lemon juice (to taste)

3/4 cup caster sugar

2 heaped tablespoons vanilla custard powder

2 teaspoons vanilla essence

Blend ingredients and pour onto unbaked crust. Place into the middle of a preheated oven on low (160 - 180 c). cake is done when evenly light brown on top - around an hour and a half but perhaps longer - but needs to cool thoroughly and be refrigerated before serving.

Pear and Cashew Cream Recipe

A "whipped cream" alternative.

Time to prepare

Ingredients 1 cup raw cashews (cashew pieces from the nut wholesaler are good)

1 large tin of unsweetened pears in juice.

2 teaspoons vanilla.

Instructions Soak the cashews in some of the pear juice for half an hour to make it quicker and easier on the blender blades.

Blend cashews and pears and juice until smooth and thick.

Add vanilla .

Chill

CANAPES

Potato Pizza Recipe

Potato Slices With Tomato Paste & Cheese

Time to prepare 15 Mins

Ingredients 1 Large Potato

Tomato Paste

Soy Cheese

Instructions Peel A Large Potato, then cut into 4 slices.

Boil, then drain.

Place on tray, top with tomato paste & cheese, then cook til brown

Baba Ghannouj - Eggplant Dip Recipe

Baba ghannouj is a poular dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. It is traditionally served with pita bread (toasted or fresh). Many people like it as a chip dip with potato chips or tortillas.

Time to prepare 15 minutes

Ingredients 1 large eggplant

1 clove garlic

1/4 - 1/2 cup lemon juice (depending on taste)

3 tablespoons tahini

1 teaspoon salt

3 tespoons olive oil

Garnishment:

2 tablespoons lemon juice

2 teaspoon olive oil

Instructions 1. Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.

2. Allow to cool for 20 minutes.

3. Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes.

4. Removing the excess liquid helps to eliminate a bitter flavor.

5. Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

6. Place in serving bowl and top with lemon juice and olive oil. Add other garnishments according to taste.

7. Serve with warm or toasted pita or flatbread. Enjoy!

Home made Homus Recipe

1 can chickpea's (drained)

2 cloves garlic (peeled)

2 Tablespoons Tahini paste

Squeeze lemon juice

3 Tablespoons olive oil

Pinch salt

Pinch chilli powder (if required)

Instructions Place all ingredients in blender, and blitz until smooth, add a little more oil if too dry.

Great with rice crackers for dipping

Quick Beetroot Dip Recipe

Small tin of beetroot (sliced, wedges, whole)

2 medium tins of chickpeas

Garlic

Instructions Place beetroot (with some of the liquid) in the blender. Blend! Then place one tin of the chickpeas (with some of the liquid) and a little bit of garlic in the blender. Blend!

Check the consistency - you may wish to add the second tin of chickpeas if you want the dip thicker...or more liquid if you want a smoother consistency.

Chill in the fridge before serving. Great with vegie sticks or rice crackers.

You could also use butter beans instead of chick peas...or maybe a crazy combination.

Olive Delight Recipe

1 jar kalamata olives (pitted)

1 sml jar capers

2 cloves garlic

block firm silken tofu

Instructions Drain jars of olives and capers.

roughly chop garlic.

put all ingredients into a bowl, whiz with a bar/stick mixer (processor whatever) and ENJOY!

So easy but so yummy!

Cannellini & Sundried Tomato Dip Recipe

1 can cannellini beans

1 C steamed eggplant

1/2 cup toasted almond meal (or LSA)

1 clove garlic

2 T sundried tomato paste

(or 7 sundried tomatoes)

5 kalamata olives

Generous squeeze of lemon juice.

Instructions Toast the almond meal lightly over medium heat. Stir constantly. Be careful, it burns quickly.

Lightly steam the eggplant.

Process all ingredients in food processor or with a hand-held barmix.

Serve with veggie sticks (celery, cucumber, carrot, capsicum etc.)

and/or soy and linseed toast (cut into melba squares).

Can also be used as a sandwich spread.

Avocado Surprise Recipe

2 avocados

2 red apples, finely diced

4 dried apricots, soaked and cut in half

1 tbsp hemp nut

1 tbsp almonds, soaked and ground

1 tsp hemp oil

½ cup currants, soaked

1 stick celery, finely chopped

½ lemon, juiced

½ tsp cinnamon powder, or to taste

4 almonds, soaked for garnish

Instructions Cut the avocado in half and scoop out flesh, keeping the skin whole.

Mash the avocado flesh with lemon juice, oil and cinnamon. Mix with

diced apples, apricots, celery, hemp and almond paste.

Fill avocado skins with the mix.

Garnish with a soaked almond, cinnamon and a wedge of apple.

SALADS TO BE SERVED WITH MAINS

Carrot salad Recipe

2-4 baby carrots

1 teaspoon cooking oil

Very little black mustard seed

Pinch of turmeric powder

Pinch of salt

1/2 fresh chilli

small amount of finely chopped fresh coriander leaf

Few drops of lemon/lime juice

Instructions Peel and wash the carrots.

Grate the carrots with medium size grater (hand held) into a salad bowl.

Heat oil in a pan.

Add the mustard seed and chilli.

Turn off heat and let it sizzle.

Transfer this mustard and chilli to grated carrots.

Add the rest of the ingredients: turmeric powder, salt, coriander leaf and lemon juice. Mix well gently. Chilli can be taken out of salad before storing. It is for flavour only.

Cool in the fridge.

Nice salad as a snack.

Can also be used as part of filling in pita, burger and kebab, along with other salad vegetables.

Golden Cous Cous Salad Recipe

1 packet couscous

3 large golden squash

Large Handful continental parsley

Small handful fresh mint

1/2 tub cottage cheese or soy substitute

Generous knob butter (or substitute)

1 punnet golden egg tomatoes

Instructions Prepare couscous according to packet instructions. set aside to cool.

Blanch chopped squash with a pinch of salt and a pinch of sugar.

Finely chop all herbs

Chop tomatoes in half

Combine all ingredients

WILD AND BROWN RICE SALAD Recipe

/2 cup wild rice

1 cup brown rice

1 med red onion

1 small red capsicum

2 celery sticks

2 tablespoons chopped fresh parsley

4 tablespoons chopped fresh pecans(I use walnuts)

Dressing

1/4 cup orange juice

1/4 cup lemon juice

1 teaspoon finely grated orange rind 1 teaspoon finely grated lemon rind

1/3 cup olive oil

Instructions 1) Cook wild rice in pan of boiling water for 30-40 mins, until just tender, drain well and cool. Meanwhile boil brown rice for 25-30 mins, drain well and cool

2) Chop the onion and capsicum finely, chop celery into thin slices, combine in bowl with parsley and rices. Place the pecans in a dry frying pan and stir over a med heat for 2-3 mins until lightly toasted, transfer to plate and cool

3) To make dressing combine all ing in bottle and shake well

4) Add pecans, pour dressing over salad and gently fold though.

Mango and Sesame Salad Recipe

Time to prepare 15 minutes

Ingredients 2 tablespoons of sesame seeds

4 mangoes, cubed

2 large carrots, peeled and grated

6 eschallots, thinly sliced

1/4 small green cabbage, finely shredded

Orange Tahini Dressing.

1/2 cup olive oil

1/4 cup fresh orange juice

2 teaspoons of caster sugar

1 teaspoon Dijon mustard

1 tablespoon tahini

Instructions Cook sesame seeds in frying pan over high heat, stirring, for 4 minutes or until golden. Cool.

Make dressing: combine all ingredients, and salt and pepper, in screw top jar. Shake well.

Peel and cube mangoes and place in a bowl.

Add carrots, eschallots, cabbage, sesame seeds, and dressing to mangoes. Toss gently and serve.

2 main dishes

Mushroom and polenta dish

1 cup polenta

1 cup semolina

1 tsp salt

40g unsalted butter

60g parmesan, finely grated

Olive oil

50g unsalted butter

4 green onions, sliced

1kg mixed exotic mushrooms, sliced

1 clove garlic, finely chopped

1 tbsp lemon juice

2 tbsp flat-leaf parsley, chopped

100mL dry white wine

300mL pouring cream

Method

For polenta

Boil 1.5 litres of water in a large saucepan, pour in polenta and semolina in a steady stream, whisking constantly. Add salt and cook over a low heat for 25-30 minutes until thick. Stir in butter and parmesan, then pour mixture into a greased 18 x 28cm tray and cool.

Heat 1 tablespoon of olive oil and half the butter in a frying pan, add onions and cook for 1 minute, then add half the mushrooms and garlic and cook until mushrooms are soft. Remove from pan. Heat a further tablespoon of oil and remaining butter in the same pan, add remaining mushrooms and cook until soft. Return first batch to pan, stir in lemon juice and parsley and cook for 1-2 minutes, add wine and cream and cook until slightly thickened.

Cut cold polenta into wedges, brush both sides with olive oil. Cook under a grill until crisp and browned. Serve polenta wedges topped with mushrooms.

Serves 6.

Tofu Kebabs with a Simply Delicious Tofu Mayonnaise Dressing

Ingredients

250g/9oz regular tofu, drained and pressed

150ml/5fl oz (½ jar) Simply Delicious Organic Tofu Mayonnaise

15ml/1tbsp Dijon mustard

15ml/1tbsp medium curry paste

1 clove garlic, crushed

2.5cm/1” piece fresh root ginger, peeled and grated

salt and freshly ground black pepper

16 cherry tomatoes

8 shallots, halved

16 button mushrooms

vegetable oil to brush

8 bamboo skewers

15ml/1tbsp smooth mango chutney

To serve:

225g/8oz basmati rice, cooked

Method

1. Cut the tofu into bite sized cubes and place in a shallow dish.

2. Mix the Simply Delicious Organic Mayonnaise with the mustard, curry paste, garlic and ginger and season well. Pour over the tofu and stir gently to coat. Cover and leave to marinate for 30 minutes.

3. Thread the tofu onto the bamboo skewers, alternating with vegetables. Reserve the marinade.

4. Preheat the grill.

5. Brush the kebabs with a little vegetable oil and grill until cooked and the marinade starts to bubble and go golden brown.

6. Place the reserved marinade in a small sauce pan with 15ml/1tbsp smooth mango chutney. Heat through gently.

7. Serve the kebabs on a bed of rice with the warm marinade drizzled over.