Spring has sprung with blooms, bees and bunnies! And with Spring comes Easter! What will you be making this year? Brunch? Lunch? A dinner feast? No worries, I’ve got tons of yummy vegan Easter recipes great for any holiday meal!
Drinks
Brunch
- Hot Cross Buns
- Crunchy Banana Muffins
- East-Over Spring Fritata
- Dilly Mashed Potato Pancakes
- Sweet Potato Pancakes with Maple Sage Butter
Appetizers, Salads and Sides
- Easter Bunny’s Ambrosia Salad
- Veggie and Herb Cauliflower Tabouleh
- Crunchy Veggie Salad
- Tarragon Tofu Salad in Avocado Boats
- Asian Lettuce Wraps
- Cheesy Baked Spinach and Artichoke “Parmesan” Dip
- Cauli Mac N Cheez
- Massaged Kale and Garlic Dijon Quinoa Salad
Entrees
- Pineapple Glazed “Ham”
- Potato Kale Casserole
- Sweet Potato Shepherd’s Pie
- Portobello “Parmesan” Cutlets
- Garden Vegetable Bechamel Lasagna
Sweets
- Straw-barb Pie
- Decadent Raw Double Chocolate Peanut Butter Truffles
- Blueberry Vanilla Bean Ice Cream
- Vegan Cronut
- No Bake Chocolate Pie
Have a Healthy and Hoppy Easter!
Celebrating Passover? I’ve got you covered too!
Starters
Entrees
Sweets
And the seder plate:
The seder plate is one heavy in symbolism. Each ingredient on the plate stands for something and below, I listed them with vegan alternatives ; )
Horseradish for Maror – Check out Silver Spring Organic Prepared Horseradish. It’s certified organic by Oregon Tilth as well as kosher. Or make your won with all organic, natural ingredients.
Parsley for Karpas – Opt for local as well as organic.
Charoset – Use your favorite charoset recipe and be sure to make it with organic and locally sourced ingredients!
Eggs for Baytzah – For vegans, go for an organic chunk of pan fried or baked tofu instead of the hard boiled egg.
The Shank Bone – A dog’s bone shape biscuit is always a fun substitute!
The Meal – There are all sorts of great Kosher recipes for Passover. From matzo ball soup to vegan gefilte fish, there are lots of ways to green your Passover menu. But the best rule of thumb is simply to get as many organic and local ingredients as possible, regardless of where you get your recipes. Beyond that, if you’re looking to lower your impact, try serving a vegetarian or better yet, vegan meal! Check out this week’s recipes!
The Service – If you can, try to use reusable cups, wine glasses, plates, and silverware. This way, you’ll have the least amount of disposable waste — and of course, make sure you put your dishes in the dish washer! It’s far more water efficient than washing by hand.
