Children Party Food

I've made this cake (as well as everything else) for the party in the nursery where my daughter is. The nursery will be unfortunately closed very soon and my daughter will begin going to the school since September. The cake and frosting is according this recipe http://plantpoweredkitchen.com/recipe-page/?recipe_id=6075831 .

Then I've made apples covered with 74% chocolate with coconut, dried strawberries and crushed honeycomb

Because it is very hot weather I decided to make a big fruit salad. There are watermelon, strawberries and grapes with banana dolphins 

And now savoury things. This is wholemeal toast bread which I cut in a small circles, then I mix this vegan cream cheese http://www.tesco.com/groceries/product/details/?id=271881699  and a drop of Iced Blue food coloring. The fish and "grass" are made from peppers (red/yellow/green), beetroot, radish and chive, broccoli. 

And the last things are crackers. I used this recipe http://www.elephantasticvegan.com/spinach-sesame-crackers/ for the spinach and sesame one 

and this one http://www.elephantasticvegan.com/cheesy-poppyseed-crackers-homemade-hummus/ for the pumpkin seeds crackers. I only replace the poppy seeds with a crushed pumpkin seeds.

Fudgesicles

You will need
1 cup frozen banana slices
1 fresh ripe banana
1/3 cup cashew butter (I used homemade)
1/2 cup nondairy milk (I used Almond Vanilla)
1/4 cup dates
3 tbsp cocoa powder

Method
In a blender puree the cashew butter, dates, cocoa powder and milk until smooth. Add both type of bananas (frozen & fresh) and puree again. When the mixture is smooth pour into ice pop molds and freeze until set. Enjoy ;)

Chickpea-lentil salad with dill

You will need
1 cup cooked red lentil
1 cup cooked chickpea
1 celery stick, peeled and chopped
1 carrot, peeled and chopped
1/4 red or green pepper, chopped
2-3 spring onion, chopped
1 medium pickle, chopped
2-3 tbsp hummus
3 tbsp nutritional yeast
3 tbsp fresh dill, finely chopped
1 tbsp mustard
1/2 tbsp lemon juice
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp black salt

Method
Place red lentil, chickpea, celery stick, carrot, pepper, spring onion and pickle in the food processor and pulse several time. Put the mixture in a bowl, add hummus, nutritional yeast, dill, mustard, lemon juice, turmeric, smoked paprika and black salt. Season if is necessary and leave cool about 30 minutes. Serve with bread

Quinoa and chia porridge

You will need
3/4 cup cooked quinoa
3/4 cup Vanilla Almond Milk
2 tbsp chia seeds
200g fresh strawberries
3 fresh apricots

Method
Put all the ingredients in a high speed food processor and blend until smooth. Place into 2 bowls and leave about 10 minutes. Serve with fresh fruit, nuts and/or seeds.

Beetroot and Carrot salad with walnuts

You will need
5 medium beetroot
5 medium carrots
3 medium oranges
1/2 cup dried prunes
1/3 cup walnuts
juice of 1/2 lemon

Method
Peel the beetroot and the carrots and grate everything. Peel the oranges and cut them to segments. Cut the prunes for thin strips and mix everything in a big bowl. Add the lemon juice and let cool about 15 minutes in a fridge. Serve and enjoy

Flatbread

You will need
2 cups white spelt flour
1/2 cup water
1/4 cup almond milk
2 tsp baking powder
2 tsp coconut oil
1/2 tsp salt

Method
Combine all the ingredients in a bowl. Use your hand to knead until it soft and pliable but not sticky. Transfer the dough to a slightly floured surface. Divide the dough in 8 pieces.

Use a rolling pit to roll each piece of dough into a very thin shape. Heat a big frying pan over medium heat. Place the flattened dough in the pan and cook until bubbles begin to form (about 1-2 minutes). Flip it over and cook for another 1-2 minutes. Remove from the pan, place on a plate and cover with a kitchen towel to keep warm. Serve immediately or let them cool and then transfer rest of the flatbreads to an airlight container for maximum 4 days.

Aubergine and quinoa burger

You will need
2 medium aubergines, cubed
2 cups cooked quinoa
1 cup oats
1/2 cup fresh parsley
5 garlic cloves
1 tsp granulated onion
salt

Method
Place cubed aubergine in a baking tin and bake at 200 degrees about 20 minutes. Leave it cool. Put cooled aubergine, cooked quinoa, oats, parsley and granulated onion in a food processor and mix about 2 minutes. Add minced garlic, season with salt and leave about 15 minutes. Make a burger, and place them on a baking tin with parchment paper.

Put it to the oven and bake about 20 minutes. Then flip the burgers over and bake another 10 minutes. Serve with avocado guacamole, flatbread and veggie. Or you can make a "meat-less-balls" and serve them with mash or marinara sauce.

Turmeric falafel dogs

You will need
small vegan sausages
2 cans chickpea, drained
1 cup chickpea flour
1/4 cup flat leaf parsley (or coriander if you like it)
4 tbsp nutritional yeast
2 tbsp milled linseed
4-6 garlic cloves
1 small red onion
2 tsp turmeric
1 1/2 tsp ground cumin
1 tsp smoked paprika
salt

Method
Place all ingredients (except sausages) in a food processor and pulse until smooth (but there still can be a small pieces of chickpea). Divide up your mixture, flattening it out and add small vegan sausages. Form the batter around the sausage and make it as even as you can. Leave at room temperature about 10 minutes.

Preheat your oven (fan) to 200 degrees. Line a baking tin with parchment paper. Place all falafel dogs in the baking tin, put them to the oven and bake about 20-30 minutes. Serve with veggie salad.

Curry Cashew Cream

You will need
1 cup cashew nuts, soaked
1/2  cup coconut cream, chilled
2 tbsp water
1 1/2 tsp curry powder
1 tsp apple cider vinegar
1 tsp date syrup (or maple/brown rice/agave)
1/4 tsp granulated garlic
salt

Method
Place all ingredients in a food processor and mix until smooth. Season with salt and leave in the fridge 30 minutes before serving.

Cashew spread with smoked paprika

You will need
2 1/2 cups cashew nuts, soaked
2 tbsp nutritional yeast
2 tbsp lemon juice
1 1/2 tbsp red vinegar
1 tbsp yellow miso paste
3 garlic cloves
1 - 2 tbsp smoked paprika
1/2 tsp salt

Method
Place all ingredients in a food processor and mix until smooth. Stop the processor a few times and scrape down the sides. Season with salt if necessary and serve with bread or you can use it as topping on your pizza.
Store leftovers in an air tight container in the fridge for up to 2 weeks.

No Cheese Macaroni

You will need
Sauce
3 cups almond milk
2 cups cooked and mashed butternut squash
1/2 cup cashew nuts
1/2 cups nutritional yeast
4 tbsp mustard
4 tbsp corn flour
1 tbsp lemon juice
1 1/2 tsp granulated garlic
1 1/2 tsp salt

Other
400 g no cook macaroni
2 cups peas (frozen or fresh) or broccoli, spinach, etc
1/3 cup sunflower seeds
1/2 cup pumpkin seeds
1/3 cup ground almond

Method
Cook macaroni according to the package directions.
Place butternut squash, cashew nuts, nutritional yeast, mustard, corn flour, lemon juice and garlic in a food processor. Pour almond milk and blend until smooth and creamy. Season with salt.
Put sunflower and pumpkin seeds and pulse through. Mix with ground almond.
Combine the macaroni, sauce and peas (or other veggie) in a casserole dish and sprinkle with seeds and almond mixture.
Bake at 200 degrees for about 30 minutes. Serve with veggie salad

Before baking

Hummus with avocado and basil

You will need

2 ripe medium avocados, pitted

1 can chickpea, drained

4 garlic cloves

juice of 1 lime

1/4 cup fresh basil

water

salt

Method

Place avocados, chickpea and garlic in a food processor and blend until creamy. Add lime juice, basil leaves, season with salt and pour a little bit of water, if is necessary and blend again. Season to taste, transfer to a bowl and serve with veggie or flatbreads. 

Veggie soup with quinoa

You will need
1/4 of butternut squash, peeled and chopped
3 carrots, peeled and chopped
1 courgette, chopped
1 celery stick, chopped
5 cloves of garlic, chopped
1/2 cup quinoa
1/2 cup red lentil
5 cups water
salt and almond milk

Method
In a large pot over medium heat add 1 tablespoon of the water, butternut squash and carrot and stir through, cover and let cook about 2 minutes. Add courgette, celery stick, garlic, quinoa and red lentil, stir and pour the water. Cover and let cook about 20 minutes or until veggie are fully cooked. Use hand blender and mix everything as smooth as possible. Add about 5 tablespoon of almond milk (not necessary), season with salt (I used about 3 teaspoons) and serve with croutons. Enjoy ;)