Archives For Vegan Holidays

Easter menu Vegan Style

Ivelina  —  April 19, 2014

We live in extraordinary times.The celebration of the Resurrection of Jesus(reality or myth) is celebrated with Pagan symbols (reality or myth) based on Ancient Goddess of fertility and love(reality or myth).

 

No matter what in the next few days of Easter there will be a lot of family gatherings and eating happening, so I have decided to share a few recipes with you to enjoy. 

 

 Let’s start with a very simple brunch or a lunch idea.

1.Stuffed Pita with pita stuffed with spinach, cucumber and tomato with tahini dressing

easter menu vegan

pita stuffed with spinach, cucumber and tomato with tahini dressing

This is as simple as it gets.The only thing you have to do is make the dressing, which is just mixing some tahini, lemon juice , olive oil and a pinch of salt. Then chop your spinach, tomato and cucumber.Toast your pita.Fill it up and enjoy!

2.Pita stuffed with leeks and red peppers

vegan easter menu

pita stuffers with leek and red peppers

This is another easy and very tasty combination.All you need is 2 red peppers and 1 leek..Chop them nicely and saute in some oil and a bit of water.Add a bit of black pepper and salt and if you like a few finely chopped green olives. Serve with leafy green salad and enjoy!

The next dish is truly awesome. I have made it quite a few times.If you haven’t had keftedes

 

3.Carrot keftedes , inspired by The Greek Vegan. You can see the original recipe here. 

vegan easter recipesHere is your list with ingredients

  • 4 cups (1 1/2 lbs) roasted carrots
  • 1/4 cup minced garlic
  • 1/4 cup olive oil
  • 2 ts salt/fresh ground black pepper
  • 2 ts turmeric
  • 1 ts ground fennel seed
  • 2 ts cummin
  • 1/4 cup fresh chopped mint
  • 2 ts dried oregano
  • 2 cup toasted breadcrumbs (3-4 slices bread)
  • 2/3 cup minced onions
  • olive oil for frying  or baking

Here is what you do. This recipe makes 18-20 carrot keftedes .

Peel and slice carrots into small rounds, toss with olive oil, salt, pepper, fennel seed, turmeric, allspice and minced garlic in medium bowl. Turn  out onto baking sheet. Set the bowl aside –  do not rinse!

Roast carrots for 30-35 minutes at 180 degrees until they are tender.  . Return roasted carrots to the bowl you mixed them in. Cool slightly and mash coarsely in a bowl with a potato masher, fork or back of a wooden spoon. Set aside.

In new larger bowl, combine chopped fresh mint, oregano, minced onions and breadcrumbs. Add mashed carrots and combine all ingredients well.

Process or blend in blender or food processor for less than a minute until mixture comes together. Return processed mixture to bowl, cover and refrigerate for at least 1-2 hours  before frying.

Roll carrot mixture into small golf ball sized pieces- I get 2 keftedes out of a 1/3 cup scoop of batter.

In a least 2 inches of hot olive oil, fry keftedes just lightly.  I add maybe 3-4 keftedes to the oil at a time and quickly move them constantly turning and rolling them through the hot oil for a total of little over a minute.  Once they’ve gotten a crispy outer shell, remove from oil, drain and serve hot. You can quickly cook up the entire recipe in 5-7 minutes.easter vegan recipes

Here is a serving idea.They come out very rich and tasty.i serve them with lime and mango chutney and some hummus on the side. 

 

And now here is the best part Vegan Easter Carrot cake.

Its moreish, rich and incredibly tasty. 

 

vegan easter recipes

You also need flour,baking soda and 3/4 cup of hemp milkSo here is what you need

 

  • 2 large carrots grated
  • 1 cup of coconut sugar
  • juice from 1 lemon
  • 3 ts of cinnamon
  • 2 cups of flour
  • 3 ts of hazelnut oil 
  • 1 cup of hemp milk
  • pinch of salt
  • 1 teaspoon of baking soda (5 grams approximately)

For the glaze

  • 200 gr of coconut cream
  • 1/2 cup coconut sugar
  • vanilla extract
  • a dash of maple syrup
  • a dash of Amaretto (optional)

For the toppings

  • 1/2 cup of goji berries
  • some chopped almonds
  • a pinch of Spirulina or Chlorella

Here is what you do.

The secret to this recipe is to bring the flavours and soak them into one another. 

Grate the carrots and add the lemon juice, the cinnamon , the sugar and mix well.Let them soak for about 20 minutes .

While they are resting in another bowl mix the 2 cups of flour , the baking soda and the pinch of salt.Mix well and set aside.

Then go back to your carrot mixture and add the oil , the milk and mix well.Then add it to the flour mixture and gently fold it until is all even and smooth.vegan carrot cake

Its a very thick sloppy texture , but not as wet as other cakes.

Your next step is to preheat the oven to about 180° C and place your pan in it. It takes about 30-40 minutes to cook.I know it’s done by testing with a wooden cocktail stick or a skewer , making sure it comes out dry.

While your cake is in the oven you can make the glaze, which tastes amazing and it has a texture of fudge.Goes very nicely.

So here it is-simply blend the coconut cream-I used , the one with high fat content, that got from the Asia Supermarket.Its not as hard as coconut butter-its very smooth and rich.I used the Vitamix to mix it with the sugar and all the other ingredients.In the Vitamix I let it blend for about 4 minutes on a low speed , which allowed it to melt and cook a bit.Once its ready-place it in a bowl and leave it in the fridge to cool  as it becomes a lot easy to work with. 

When you cake is ready.Place it on the rack and let it cool, too. 

vegan carrot cake

To make the “green” almonds simply chop some almonds and then place them in a container, that you can put a lid on.I used a hummus one.Then sprinkle with Chlorella or spirulina and shake it, until the almonds are nicely covered with it.

In about 2 hours your cake should be ready for glazing.Simply spread your glaze and then decorate it with the goji berries and the “green” almonds. Enjoy!

vegan carrot cake

Enjoy!

Hello, my friends,

its a bright evening here and I am sitting in our office with no lights on for now . That’s the good part of changing the clocks last night. I can see this warm pink glow in sky and there is a lot from it to come in the next few months. Hope spring is here , even if its still a bit cold.

Do you see that pale pink light just after the sunset? This shade of pink I love. And that is where I got the idea to make the pink icing on my Easter Egg-free buns.

vegan eggless buns

Sunset pink, that I love

I woke up this morning with lots of fresh energy. Today also the daylight saving time change took place. In my opinion this tradition is not as useful as was originally planed , but anyway.

 No matter how hard I try and force myself I could never follow a food recipe step by step. I would always add something, remove something and so on. Once I read a recipe once I go into this cooking mode state where I am totally in a mood for cooking and everything I make turns out delicious.

easter eggless buns

“Sunlight buns”

So this is what happened today. I wanted to make something colourful so I made those buns. The recipe I read was about making easy vegan cookies , but I felt like making something softer today, so I came up with this recipe.

Here is how to make “Sunlight Buns” . You need :

1 cup of strong flour

1 cup of plain flour

1 cup of almond milk

2 teaspoons of baking soda

1 cup of raw sugar

1/2 cup of melted coconut butter ( I use the cheaper version as it has a very mild flavour)

6 spoonfuls of milled flax seeds

12 spoonfuls of water (to mix with the flax seeds)

2 spoonfuls of “Camp” (chicory essence)

2 spoon fulls of cinnamon

1 tea spoon of nutmeg

1 tea spoon of cloves

1 tea spoon of ginger

For the   icing

Vegan Spread (I use “Pure”)

sugar

orange essence (for the yellow icing )

5 strawberries with a squeeze of lemon juice and a spoonful of a beetroot juice for the colour

You will also need a large mixing bowl, a small mixing bowl, a spatula and 2 baking trays.

vegan eggfree buns

milled flaxseeds with water and chicory essence

First mix the milled flax seeds with the water and let it absorb all the liquid. If it goes too dense add a spoonful or two of water  to accomplish the gooey texture.

Preheat the oven to 200C for a fan oven and approx 220 for an ordinary one.

vegan egg free buns

all the dry ingredients

Next mix all the dry ingredients in the large mixing bowl-that’s the flour, sugar, baking soda, all the spices and mix well. In the bowl with the flax seeds add the chicory essence and mix.In the same bowl add the melted coconut butter and mix. In the large bowl where you have all the dry ingredients add the milk and the other bowl and mix . The mixture is very sticky so I kept some of the coconut oil to put on my hands in order to make the shapes with.

Then sprinkle some flour on your baking tray and place the buns. They take approx. 8 minutes to bake. They are ready when you put a wooden stick through them and it comes out dry.

To make the icing you need an ordinary food processor. Its so simple just mix 100 gr. of vegan spread with the sugar and the orange essence to make the first one. Blend for about 30-40 seconds. Then to make the pink one repeat the process after you clean the blender.

 Once the buns are cold they are ready to be decorated. Use your imagination and enjoy them!

easter egg free buns

“Sunlight buns”

Thank you very much for being here and all your love and support. In a few hours it will be a new month and a new week and and a new day.

May  your intuition guide you,May  your heart be filled with love and compassion and May  your body stay healthy.

with lots of love
Ivelina

 

 

 

 

 

 

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Hello, my friends

as we are approaching Easter I couldn’t help myself but share my thoughts about Easter. Its my first vegan Easter and I feel so different than any other year. Like any celebration the celebration of Easter is all about getting together with your favourite people and having a good time. In the past I have been overwhelmed with doing traditions and  shopping for things I don’t really need for the sake of keeping the traditions.

bulgarian easter

Bulgarian Easter cake (Kozunak)

I grew up in Bulgaria and Easter was all about the eggs , the roast lamb , the Easter cake and so on. When I look back on those days now my favourite part was getting together with my family and relatives and having a good time. All the other things, that we used to do really didn’t contribute that much to that warm homely feeling .vegan easter

So this year I said to my boys , that I won’t be buying and colouring any eggs. They didn’t reacted that bad, but then I asked them “What it is about colouring eggs, that you like so much”. Then Ari said ” Its because we are doing it together and I get to help you“. So there it is -the most important words in any family TOGETHER.

vegan easter

Mother’s Love

When it comes to Easter celebration its the same. The whole concept of Easter is such a mixture anyway. As a historian I can not help myself but collect all the information and realize , that this particular holiday , like all of them is a collaboration of Ancient traditions and modern purposes.

Every culture celebrates the beginning of spring when all the flowers wake up and all the animals mate. Its the time of the year when the days are getting longer and brighter . As all life on Earth relies on the Sun it is truly a time to celebrate.

The rebirth has many expressions. I am humble to all of the personalities , that have been honoured by the people. To me we are celebrating Easter TOGETHER regardless of what traditions you do , what food you eat and what words you say to greet each other.

celebrate vegan easter

I am wishing you a Happy Easter! May your days be filled with Love , Abundance and Brightness!

Thank you so much for being here.

with lots of love,

Ivelina