Our littlest Princess hit the big number five over the weekend, and selected a tropical theme for her party. While having six other princesses over for the afternoon seemed like a mistake at the time, the day turned out to be a success, complete with fashion show, limbo competition and gift-opening brawl. Special thanks go out to the parents of the kids who kindly gifted Princess with real makeup and Bratz dolls.
For lunch, we started with a main course of vegetarian Hawaiian pizza with fresh pineapple and veggie bacon, but it turns out that kids really just want plain pizza.
For the family affair in the evening, we had salads, starting with Vegan Hot German Potato Salad.
This recipe is an old family fav from Betty Crocker's Cookbook, made with Yves Veggie Bacon. I always boil the potatoes in cubed form because I'm lazy, but Mom made this so I don't know what she did.
Next up was Spinach-Mushroom Salad with a french-type dressing.
Not-so-Tropical Spinach Salad Dressing
1/2 cup vegetable oil
1/4 cup organic ketchup
1/4 cup organic sugar
2 tblsp red wine vinegar
1/4 tsp sea salt
1/8 tsp cayenne
1/4 tsp vegan worchestershire sauce
Blend all ingredients together in a blender.
I found the spinach really absorbed the dressing, so don't add the dressing until immediately before serving. Unfortunately I didn't think to take pics until the folks had dug into the buffet.
Our final salad was Sarah's marinated edamame salad that she blogged about. I love bean salads.
For dessert, Princess pre-selected Pineapple Right-Side Up Cupcakes from VCTOTW, topped with Vegan Buttercream Frosting tinted pink and orange.
These were really good, but I suspect even better with the pineapple-cherry topping as written in the book.
The evening ended with a rousing Hawaiian-Irish-Yogic harmonica solo by Princess that defies description.