{"id":2531,"date":"2008-05-12T21:25:00","date_gmt":"2008-05-12T21:25:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/05\/and-the-celebrations-go-on\/"},"modified":"2016-03-07T15:34:40","modified_gmt":"2016-03-07T20:34:40","slug":"and-celebrations-goes-on","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/and-celebrations-goes-on\/","title":{"rendered":"And the celebrations go on…"},"content":{"rendered":"

I did say the month of May is my favourite month of the year because of all the celebrations! Well, yesterday it was my birthday. I\u2019m not particularly excited when it comes to my own birthday but I do like spending some time with my family. And especially this year, as I\u2019m in Mauritius around this time, we were all reunited. (I am not always in my home country for my birthday).<\/p>\n

Everyone helped out to prepare salads and nibbles.<\/p>\n

\"Vegan <\/picture><\/p>\n

The nibbles were:<\/p>\n

Okra Bhajis<\/a> that I previously attempted.<\/p>\n

\"Okra <\/picture><\/p>\n

Courgettes (zucchini) Rolls – The filling was carrots and mushrooms cooked with hoisin sauce and a bit of potato flour to \u2018stick\u2019 them all together; the courgettes were previously marinated in lemon juice, salt and sugar.<\/p>\n

\"Zucchini <\/picture><\/p>\n

Chickpea patties inspired from Jessy\u2019s (http:\/\/happyveganface.blogspot.com\/<\/a>) Tex-Mex Burgers<\/a> \u2013 I used chickpeas instead of black beans. And I omitted a few more of the ingredients she used. I ended up using just chickpeas, sweet corn, onions, pinch cumin (powdered), spring onions and corn flour. They were really tasty!<\/p>\n

\"Chickpea <\/picture><\/p>\n

Garlic and sesame toast \u2013 basically slices of bread spread with just margarine mixed with finely chopped garlic, cracked pepper and sesame.<\/p>\n

\"Garlic <\/picture><\/p>\n

And roasted red onion hummus (I’ll provide the recipe another time but it’s pretty basic and if you’ve ever made hummus before, you can guess how to make it).<\/p>\n

For the birthday cake, we had a bit too much cake lately, so SisterLovlie and I decided to make a pie instead. Pies are one of SisterLovlie\u2019s favourites, especially custard ones. The birthday pie was an Apple Custard Pie which we had for dessert.<\/p>\n

\"Vegan <\/picture><\/p>\n

The pie is fairly easy and can be made even easier if you just get frozen ready-made shortcrust pastry and some canned filling for the topping. I\u2019ve used coconut milk for the custard but you can use any other non-dairy milk. Almond milk might be nice too!<\/p>\n

Vegan Custard Pie with Apple Topping Recipe<\/h2>\n

I used a 26 cm (10.5 inch) pie dish.<\/p>\n

Ingredients<\/strong><\/p>\n

Shortcrust pastry (or use frozen ready-made shortcrust pastry):<\/em>
\n300 g plain flour
\n150 g vegan margarine (room temperature)
\n5-6 tablespoons water (or as required)
\nPinch salt<\/p>\n

Custard:<\/em>
\n1 can coconut milk
\n5 tablespoons custard powder
\n200 ml water
\n70 g sugar<\/p>\n

Apple filling:<\/em>
\n6 apples (firm ones are best)
\nJuice from 1 orange
\nPinch cinnamon.<\/p>\n

5-6 tablespoons demerara sugar<\/p>\n

2 handfuls of red beans or baking beads (for weight on the crust when baking)<\/p>\n

Apple filling:<\/em><\/p>\n