Our Easter celebration was a celebration of Spring, rebirth and renewal. I stayed up late Saturday night, hiding our naturally dyed wooden eggs and filling Iley’s basket with little gifts and treats. Well, I actually had no treats, so I stayed up even later and made some raw chocolate peanut butter date cups (recipe coming soon) and raw chocolate dried fruits and coconut bark to hide in a beautiful paper egg box I picked up from our local bookstore, Nantucket Bookworks – they have the best Easter gifts!
Papa requested cinnamon buns instead of hot cross buns so I converted the sourdough hot cross bun recipe for these, following the same method through bulk fermentation, then rolled out the dough, brushed it with maple syrup and a dash of olive oil and then sprinkled it with the fruits, cinnamon and nuts and rolled it up and sliced it into buns.
When morning arrived I was still unsure of the menu. I laid out the veggies and fruits and let them guide me. Roasted whole baby sweet potatoes-simple no brainer. Steamed artichokes in lemon and olive oil. Roasted asparagus and shallots. Endive leaves with a dollop of herbed homemade soy labneh with capers and olives. A luscious fresh fruit platter. Onion and herb sourdough foccaccia. And the star of the meal was a savory tofu and veggie rustic pie. In the end I made way too much food for our small gathering but we had yummy leftovers for breakfast the next day, so it was all worth it.
I hope you all had a wonderful weekend with your loved ones! Happy Spring!
Some recipes from our meal are after the photos…
Vegan Easter FeastPrint
I hope you enjoy these recipes! There are several simple and easy ones which come in handy for springtime gatherings and dinner parties. Please post your pics with #fareisle so I can see your creations! Until next time… Happy Eating!