A Bountiful Bunny Day and A Plesant Passover

Whether you are waiting eagerly for the Easter Bunny (that’s my baby in the photo posing as the Easter Bunny!!) or looking forward to spending time with family over traditional Jewish feasts, this time of year is perfect to”green” it up! From eco grass for your baskets to healthy yet tasty greens on your holiday plate, I’ve got some clever and tasty tips to make your Easter or Passover “Spring” with healthy and eco deliciousness!

• Last year’s Easter/Passover post is chock full of green ideas for eco friendly baskets and gifts but here is a list of vegan and organic Easter and Passover candies: Organic Jelly Beans: Oraganics, VeganEssentials.com, MotherNature.com Fair Trade or Organic Chocolate Eggs: Sweet Earth Organic Chocolates, A Greater Gift, Organic Chocolate Bunnies: VeganEssentials.com, Lillie Belle Farms Organic Chocolate Coated Fruit, Nuts, etc.: Oraganics, ShopNatural, Diamond Organics Organic Gummy Candy, Organic Fruit Chews and Organic Fruit Leather: Oraganics, Edward & Sons, Delicious Organics, VeganEssentials.com, ShopNatural, Diamond Organics Organic Licorice: Oraganics, ShopNatural Organic Lollipops: Oraganics, VeganEssentials.com“
• And if you’re rushed, try ordering a pre-made organic basket from Vegan Divine!

Now, if you are entertaining at home or need to bring a bangin’ dish to a springtime shindig, try some of these recipe hits!:

Easter Egg Cocktail

1 oz blue curaçao
1 oz white coconut milk
Soy creamer

Pour the blue curaçao and coconut milk over ice cubes in an old fashioned shake glass. Add a splash of the soy half-and-half on top to taste.

Vegan Quiche

1 sheet of ready made pie crust-pre cook for 12 minutes
1 medium onion, finely chopped
2 cloves minced garlic
1 lb. cooked broccoli or spinach
1/2 cup of sauteed mushrooms
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoon vegan soy parmesan cheese
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper

Cook onion and garlic until golden, then add cooked spinach or broccoli and mushrooms. In blender, puree tofu, soy milk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Vegan Matzoh Ball Soup

1/2 cups matzoh meal
12 oz package firm silken tofu
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish
8 cups of vegetable broth

In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.

Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight.

Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. To form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal handling. Salt the water generously, cover and bring to a boil. Use a cutting board to line up the formed matzoh balls and cover it with parchment paper to prevent sticking. Keep your hands clean. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot for 40 minutes. The matzoh balls will have floated to the top and will drop back down when lid is lifted. To make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.

Prepare the broth by placing it in a separate pot. Grate the other half of the carrot into the broth, along with a handful of chopped fresh dill. Bring to a low boil, and when it’s just heated, prep the bowls. Carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they’re covered only about half way.

From Bryanna’s Vegan Feast

Vegan French Toast

1/2 cup soy milk
1/2 cup applesauce or 1 mashed banana instead
2 tablespoons vegetable oil
1 tablespoon flour
pinch of salt
cinnamon and allspice to your liking
4 slices of bread

In a bowl, mix together soy milk, applesauce or mashed banana, and 1 tablespoon of the oil. Add flour, salt, cinnamon and allspice to make batter. Heat a nonstick griddle or frying pan over medium high flame. Pour remaining oil onto the griddle and heat until hot. Quickly dip two bread slices into batter, lightly coating both sides. Place bread slices on hot griddle and cook for 1 or 2 minutes on one side and flip with spatula, and cook on opposite side for another minute or 2. Continue cooking, flipping occasionally, until both sides are browned, about 5 minutes in all.
Add more oil to griddle, if necessary, and repeat with any remaining bread. Sprinkle with powdered sugar and garnish with sliced apples or bananas

Here’s wishing you a Happy Easter and Passover!!