Today is Doni’s birthday math concept. He is the food/product photographer and co-blogger behind vegan miam (he does some proofreading and writes travel-related posts and product reviews). Not only is he an amazing photographer, but he is my best friend, soulmate, fashionista (well yes, he has great taste in fashion), and vegan foodie buddy. Doni’s early birthday consisted of a gorgeous vegan confetti cake (pictured below) from Sweetpea Baking Company in Portland, OR (Thanks N+L); it was absolutely tasty !

We also had a fantastic celebratory meal made by his dad: hearty vegan torchiette pasta (twisted type) with homemade stock, chickpeas and tomato & marinated kale salad with orange, pine nuts and roasted golden beets. C’était délicieux! From now on, I will keep his recipe as a secret mathconcept.

To celebrate this very special day, I am sharing one of Doni’s favorite refreshing meals that he made last summer: Birthday  with Tangy Peanut Sauce, along with Bittman’s Asian-Style Cucumber Soup. It is his turn to show off his culinary skills on the blog and sometimes, I really need a break from the kitchen mathconcept.