Tag Archives: Vegan Easter

Easter “Egg” Pastry

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All Easter brunches need a great meal centerpiece. Growing up, my family usually placed either a ham or lamb in the spotlight. But that was another lifetime. Nowadays, our Easter celebrations are a bit kinder.

This year, we decided to that it was time for a new, elegant spin on the Easter brunch. We hit Roots Market and picked up some stuff from Follow Your Heart – vegan cream cheese, vegan cheese slices and VeganEgg. And here’s what we baked up – an “egg” stuffed bread with vegan cheese and veggies. This beauty tastes as amazing as it looks and – surprise – it’s not that hard to make! Not doing an Easter brunch? This is great for breakfast or brunch anytime of year!

eggbread3_lrEaster “Egg” Pastry

2 oz. vegan cream cheese, room temperature (we used Follow Your Heart)

1 Tbs. Italian seasoning blend

1 box of Follow Your Heart VeganEgg

1 tsp. black salt (aka kala namak)

1/4 cup finely minced onion

2 cloves garlic

1/2 cup finely chopped fresh spinach

1/3 cup finely chopped roasted red pepper (from a jar)

1 tsp. ground black pepper

1 Tbs. dried oregano

2 tubes “Crescent” style bread

4 slices vegan cheese (we used Follow Your Heart American)

 

Begin by preheating you oven to 350.

Mix together the vegan cream cheese and Italian seasoning in a small bowl. Set aside for flavors to combine.

Prepare entire box of VeganEgg according to box directions using ice cold water and a hand mixer. Add black salt. Cook following directions to make scramble. Pour into a bowl and set aside.

Using the same pan, saute onions and garlic until soft. When lightly browned, add to scramble. Add chopped spinach, chopped roasted red pepper, black pepper and oregano to scramble and fold to combine.

To assemble the Pastry, line a large baking sheet with parchment paper. Open both tubes of Crescent-style rolls on the cookie sheet and lay the dough together, to make one large piece of pastry. Using your fingers seal all edges together.

Smear the seasoned cream cheese down the middle third of the pastry sheet. Top with the slices of cheese, and then add all the VeganEgg/veggie mixture. Be careful to stack the VeganEgg upwards, keeping it all in the middle third of the pastry.

Using a knife, cut twelve slits on the two sides of the pasty sheet, making what looks like fringe on either side of the VeganEgg-third. Criss-cross the pastry strips back and forth to cover and seal the VeganEgg middle. Fold the ends upwards and tuck them under the pastry “weaving.”

Bake for 20-25 minutes at 350, until pastry is golden brown and crisp. Allow to rest for 10 minutes to set-up before slicing. Serve warm; makes twelve portions.

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Below, this is the VeganEgg product from Follow Your Heart. This little box of powder makes incredible, well, vegan eggs. You can use it for omelettes, scrambles, quiches and more. We wanted to state for the record – FYH did not give us product or money for this post. We just really liked the VeganEgg and wanted to make something yummy with it to share with you, and our family, for Easter.

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Happy Spring Holidays

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It’s Easter weekend and Passover has started. Happy Spring Holidays to you all! For us, today is about spending time away from work, enjoying family. And enjoying family traditions. So quickly, we want to share a few with you!

Growing up, my mom usually MADE all our Easter basket candy. Amazing, right? I loved it then, but I appreciate it even more now. All my chocolate bunnies and peanut butter eggs were lovingly crafted by hand. Turns out, as I got older, making chocolate candies became a tradition I have enjoyed carrying on and even updating.

DH_Easter_lrBeing vegan, not all the old family candy recipes really worked. So we’ve updated them. Also threw in a few healthier ingredients, too. My peanut butter eggs  are sweetened with dates, not white sugar.  They are just as delicious and your family won’t miss a step, as dates puree into a caramel-esque creaminess. That recipe is posted on Sister Eden.  Mom also made Chocolate Nests. I switched the recipe to include granola, for extra crunch and fiber – and to give it a “nest-y” look and also use unsweetened coconut flakes, since the chocolate coating has enough sweetness for the entire candy. That recipe is features on Sister Eden as well as my vegan Crisp Rice Treats, another Easter favorite. All three of these recipes are very easy – don’t be scared by the idea of working with chocolate. They’re also great for kids to help with.

Passover is another holiday rich with traditions. We are proud to offer up our dear friend Emily’s family recipe for Haroseth this spring. In the story told by food on the Passover Seder plate, Haroseth is representative of the mortar used to build the pyramids.

DH_haroseth_lrIt is a sweet apple mash-up, soaked in wine and eaten with matzo crackers or sometimes, even as part of breakfasts during the week of Passover. Emily explained that until teaching us the recipe, she had never written it down. It was more of a method that she learned as a girl and has always known. Haroseth was (and still is) a popular dish with her two daughters, who love the balance of flavors – and perhaps the wine!

We hope you will try these great spring recipes for Easter candy and Passover Haroseth – and we wish you and yours a very happy spring holiday weekend!

Healthier Peanut Butter Eggs

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Seriously, WHAT is Easter without a basket of treats? Yes, it’s true that the  meaning of Easter has absolutely nothing to do with candy. 100%. But for our family, it was holiday more about being together and, well, eating. Like all holidays in my family. Sure, we had egg hunts. They were never the highlight. That place of reverence was held for the homemade chocolates and sweets my mom painstakingly crafted for us.

By a long shot, everyone’s favorite candy was always peanut butter eggs dipped in dark chocolate. We would practically fight over them. My mom’s original recipe used peanut butter, vanilla, cream cheese – and a pound of powdered sugar. No joke. Over the years, though, I didn’t want that pound of sugar. My teeth used to literally ache after eating a few of her peanut butter eggs. There had to be another way.

And now, here it is. This recipe includes only a few, simple, wholesome ingredients: pitted dates, natural peanut butter, vanilla extract, coconut flour and of course, dark chocolate. You will feel the joy of spring with this one, folks. It’s lighter and doesn’t make your teeth hurt from sugar overload.

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The recipe is online and guest-posted at the Sister Eden blog.  But there’s still time to make these for Easter on Sunday, so don’t delay and hop on over there right now to get it going!

This  recipe is gluten free as written and highly adaptable for nut allergies – if you can’t do peanuts, sub in almond butter, cashew butter, sunflower seed butter or soy butter. Any of them will work fine. It may taste slightly different, but it will still be super yummy!

For little ones to help out, an adult can make the filling and handle the part with a food processor/blender blade. After that, children can assist with rolling the candies to egg shapes and dipping them into chocolate. Delicious, messy fun!

Happy Easter!