Plant Based Options for Easter

Easter is here - it came really fast it seems. Like any other holiday, the easier you can put your food together the more you can enjoy your company.  Here are some really simple plant based dinner ideas that will make your day healthier and more enjoyable.

Buying store bought organic hummus is easy peasy. You can serve it with just about any type of fresh vegetable, plant based pitas or chips. There are other great plant based dips available at your grocery store, so serve a few of them for variety. Everyone will enjoy this one.

Today there are quite a few tasty options available to serve as a main, that will please everyone at your table. Gardein has some great options that come with the stuffing, gravy and cranberries, making your job easier. 

Side dishes are always the easiest part when you are choosing a plant based menu. Spring offers up great options like asparagus, peas, artichokes and even fiddle heads. Our site is filled with great side dish options, or you can google bazillions of easy recipes. Just make sure to use plant based butters and milks when preparing your side dishes. Salads are always a great option as well, and putting dressings together is as easy as your favorite oil, vinegar and some salt and pepper. You can make your dressing up the day before. 

If everyone isn't filled with chocolates from their egg hunt, Daiya offers 7 or 8 different types of "cheese" cakes. My favorite is the Key Lime. For a lighter option, fresh fruit with a plant based dip or a chocolate sauce is another really easy option.

Hoping you all have a happy, peaceful, plant-filled easter!

Easy Plant Based Desserts for Your Thanksgiving Dinner.

Easy Apple Strudel - serves 6-8 and can be doubled easily

-  2 packages of Vegan puff pastry (usually found in the freezer section of your grocery store)
-  7-8 sweet apples
-  1 Tbsp cinnamon
-  1 tsp cardamon
- 1 Tbsp maple syrup
- Splash of lemon juice

Directions:
- Take the puff pastry out to thaw according to the package instructions.
- Heat oven to 250 degrees.
- Peel/core and thinly slice apples and toss with lemon juice.
- Add cinnamon, cardamon and maple syrup and toss to coat.
- Layout 1 piece of the pastry dough on a slightly floured surface and add 1/4 of the apple mixture onto half of the pastry. Fold over and pinch the edges. Repeat with the next 3 pieces of dough.
- Place on a baking pan lined with parchment paper and put in oven for 15-20 minutes.
- Remove and enjoy hot or let it come to room temperature. Serve with Vegan ice cream-YUM!

PUMPKIN PIE – SERVES 8

- 2 cups of canned Pureed Pumpkin (not pumpkin pie filling)
- 1 cup full fat Coconut milk
- ½ cup brown sugar
- ¼ cup each: organic cornstarch and maple syrup
- 1 tsp each: vanilla and cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp each: salt and nutmeg
- 1 Store bought vegan pie crust – do not precook

DIRECTIONS:
- Heat oven to 350 F.
- Add all of the ingredients into a bowl and mix well. You can use a hand mixer.
- Pour the mixture into the pie shell and bake for 60 minutes. The middle should be a bit wobbly.
- Let cool and refrigerate for 3-4 hours or overnight.

OPTIONS:
- Top with Vegan whipped cream and a light sprinkle of cinnamon.
- Serve with Vegan ice cream.

If you don't have time or don't feel like making from scratch, there are a ton of choices out there!  One of my favorites are the cheesecakes and key lime pies made by Daiya. Never have any of my friends or family realized these were plant based. 

There is also a huge variety of non-dairy ice creams and most stores are offering plant based desserts in their bakery section. If they don't, just ask!

And Now For The Best Part... Dessert

No Bake Chocolate Fudge Cookies

Ingredients:

For the wet ingredients:

• 3 tablespoons (45 mL) virgin coconut oil
• 2 tablespoons (30 mL) sunflower seed butter
• 1/4 cup (20 g) unsweetened cocoa powder
• 1/4 cup (60 mL) pure maple syrup, or to taste
• 1 teaspoon pure vanilla extract

For the dry ingredients:

• 7 tablespoons (50 g) gluten-free rolled oats
• 6 tablespoons (35 g) unsweetened shredded coconut
• 2 tablespoons (25 g) chia seeds
• 1/8 teaspoon fine sea salt, or to taste

Directions:

1. Line a large plate with parchment paper and set aside.
2. In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla.
3. Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal. Swear.
4. Using a retractable ice cream scoop (approximately 2 tablespoons/30 mL) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.
5. Place the cookies in the freezer to set for about 10 to 15 minutes, until firm, or simply chill in the fridge if you have the patience.
6. Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. 

Recipe and photo courtesy of ohsheglows.com