Spring Flings - Easter & Passover Tips & Treats!

The flowers are blooming, the hill sides are green, the air is fresh - Spring has sprung! And with spring comes friend and family gatherings, Passover chocolates and Easter bunny treats ; ) As per usual, you can find past year eco tips & healthy recipes by checking the 2008 & 2009 postings. There you will find lots to add to this year's menu along with the goodies & tips I'll be sharing below ; ) You ready? Let's "hop" to it!

If you are looking for some new goodies & candies that are eco, vegan, healthy and/or fair trade, I've found some new ones this year like:

• Try goodies from The Natural Candy Store - gummies, eggies & chocolate for all ages & special diets
• You can never go wrong with cookies, brownies, fudge, coffees & chocolates from Allison's Gourmet. Single orders as well as delicious gift baskets ; )
• Looking for raw treats? How about Living Chocolate!
• Skip the candy and give creative gifts this year. Re-use a basket by covering it in left over, festive fabric. Fill basket with paints and crayons, small sketch books, stickers and blank t-shirts or socks to personalize. Add some seed packets and celebrate spring with a new garden!

In addition to goodies to give as gifts, for baskets or to have at your festivities, here are a few recipes that will put some "Spring" in your step : ):


Hot Cross Buns
1 cup flour
1/2 tsp salt
1 tsp allspice
1 T sugar
1.1 lb raisins
1 1/2 tsp yeast
1 tsp sugar
1/3 cup warm water
1/2 tsp cinnamon
Vegan butter
Powdered sugar

Put flour, salt, allspice, 1 T sugar and raisins in a bowl. Leave in a warm place.
Mix yeast, 1 tsp sugar and water. Leave yeast mixture to rise. Stir yeast mixture into flour mixture. Knead, roll into buns and leave in a warm place to rise. Bake 10-15 minutes at 425F/220C.  Brush cooling buns with butter and sprinkle with powdered sugar.


Spring Jubilee Juice

1 (48-ounce) bottle cranberry juice, chilled
1 (32-ounce) bottle apple juice, chilled
1 (6-ounce) cans frozen limeade concentrate, thawed and undiluted
1/4 cup lime juice
3/4 to 1 cup of organic vodka (optional)
Crushed ice

Combine all ingredients, stirring well; serve over crushed ice.


Chickpea Cakes With Beet Horseradish Salad

Cakes:
2 large shallots
2 T olive oil
Dried thyme
Red pepper flakes
1 15oz can chickpeas
1/4 tsp lemon zest
Salt & pepper to taste
Coconut oil

Sauté the finely minced shallots in 2 tablespoons of olive oil with a pinch of dried thyme and a pinch of crushed red pepper flakes. Add the rinsed chickpeas, cover and simmer until just heated through. Remove the pan from the heat and let cool. Add freshly grated lemon zest and season with salt and pepper. Mash the peas with a potato masher and form into 1/4-cup mini-footballs. Cover and refrigerate for 1 hour. cover the bottom of a hot frying pan or skillet with coconut oil. Add the cakes in and lightly brown on each side.

Beet Salad:
2 1/2 pounds beets without their greens trimmed, leaving 2 inches of the stem ends intact
1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
2 T sugar
2 T wine vinegar
3 T water

In a kettle cover the beets by 2 inches with cold water. Bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.

Serves chickpea cakes with a few spoonfuls of beet salad. Enjoy!


Grilled Veggie Pesto Matzah (or Pasta) Lasagna

2 boxes of matzah (substitute cooked lasagna noodles if you so choose)
13"x9"x2" baking dish
1 package of firm tofu, crumbled (seasoned with Italian seasoning, salt & pepper)
4 cups pesto (I like Le Grand Maison Brand, it is vegan an convenient)
olive oil
1/4 c. chopped garlic
2 bags of prewashed baby spinach
4 Asian eggplants
4 zucchinis
2 yellow bell peppers
3 large portobello mushroom caps or 6 shiitakes
1/3 cup chopped fresh basil

Slice eggplant in half lengthwise, lay skin side own on paper towels and sprinkle salt on top. Let sit for a half hour. Cut squash in half lengthwise and along with the mushrooms, place into a large Ziploc freezer bag. About a half hour before cooking, press water out of the eggplant. Marinate eggplants, squash, yellow peppers & mushrooms in balsamic vinegar for about a half hour directly in the ziploc bag.

Preheat oven to 350. Grill the eggplant, squash, & mushrooms. Allow to cool slightly.

In a skillet, sauté spinach in olive oil with chopped garlic. Cut eggplant, squash, & mushrooms into bite size pieces.

Cover the bottom of the baking dish with 1 cup of the pesto. Add one layer of moistened matzah (run under water). Layer half the grilled vegetables, 2/3 cup of the pesto sauce and 1/4 of the crumbled tofu mixture in dish. Repeat layers twice, the second time using the spinach as your vegetable, and the third time using the rest of the grilled vegetables. Cover with a final layer of moistened matzah, brush to coat with olive oil and add about 2/3 cup of pesto sauce on top.

Bake at 350ºF for 45 minutes or until thoroughly heated. Let stand for 15 minutes before serving. Garnish with fresh basil & serve with additional pesto or tomato sauce if desired.

Death By Chocolate Toffee Matzoh

4 to 6 sheets unsalted matzohs
1 cup unsalted vegan butter
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup vegan chocolate chips

Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Let cool completely, the break into pieces and store in an airtight container until ready to serve.

I hope that you enjoy these, as well as past, recipes, tips & treats this festive Spring holiday!! A very happy Pesach & Easter to you all!

A Bountiful Bunny Day and A Plesant Passover

Whether you are waiting eagerly for the Easter Bunny (that's my baby in the photo posing as the Easter Bunny!!) or looking forward to spending time with family over traditional Jewish feasts, this time of year is perfect to"green" it up! From eco grass for your baskets to healthy yet tasty greens on your holiday plate, I've got some clever and tasty tips to make your Easter or Passover "Spring" with healthy and eco deliciousness!

• Last year's Easter/Passover post is chock full of green ideas for eco friendly baskets and gifts but here is a list of vegan and organic Easter and Passover candies: Organic Jelly Beans: Oraganics, VeganEssentials.com, MotherNature.com Fair Trade or Organic Chocolate Eggs: Sweet Earth Organic Chocolates, A Greater Gift, Organic Chocolate Bunnies: VeganEssentials.com, Lillie Belle Farms Organic Chocolate Coated Fruit, Nuts, etc.: Oraganics, ShopNatural, Diamond Organics Organic Gummy Candy, Organic Fruit Chews and Organic Fruit Leather: Oraganics, Edward & Sons, Delicious Organics, VeganEssentials.com, ShopNatural, Diamond Organics Organic Licorice: Oraganics, ShopNatural Organic Lollipops: Oraganics, VeganEssentials.com"
• And if you're rushed, try ordering a pre-made organic basket from Vegan Divine!

Now, if you are entertaining at home or need to bring a bangin' dish to a springtime shindig, try some of these recipe hits!:

Easter Egg Cocktail

1 oz blue curaçao
1 oz white coconut milk
Soy creamer

Pour the blue curaçao and coconut milk over ice cubes in an old fashioned shake glass. Add a splash of the soy half-and-half on top to taste.

Vegan Quiche

1 sheet of ready made pie crust-pre cook for 12 minutes
1 medium onion, finely chopped
2 cloves minced garlic
1 lb. cooked broccoli or spinach
1/2 cup of sauteed mushrooms
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoon vegan soy parmesan cheese
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper

Cook onion and garlic until golden, then add cooked spinach or broccoli and mushrooms. In blender, puree tofu, soy milk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Vegan Matzoh Ball Soup

1/2 cups matzoh meal
12 oz package firm silken tofu
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish
8 cups of vegetable broth

In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.

Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight.

Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. To form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal handling. Salt the water generously, cover and bring to a boil. Use a cutting board to line up the formed matzoh balls and cover it with parchment paper to prevent sticking. Keep your hands clean. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot for 40 minutes. The matzoh balls will have floated to the top and will drop back down when lid is lifted. To make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.

Prepare the broth by placing it in a separate pot. Grate the other half of the carrot into the broth, along with a handful of chopped fresh dill. Bring to a low boil, and when it's just heated, prep the bowls. Carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they're covered only about half way.

From Bryanna's Vegan Feast

Vegan French Toast

1/2 cup soy milk
1/2 cup applesauce or 1 mashed banana instead
2 tablespoons vegetable oil
1 tablespoon flour
pinch of salt
cinnamon and allspice to your liking
4 slices of bread

In a bowl, mix together soy milk, applesauce or mashed banana, and 1 tablespoon of the oil. Add flour, salt, cinnamon and allspice to make batter. Heat a nonstick griddle or frying pan over medium high flame. Pour remaining oil onto the griddle and heat until hot. Quickly dip two bread slices into batter, lightly coating both sides. Place bread slices on hot griddle and cook for 1 or 2 minutes on one side and flip with spatula, and cook on opposite side for another minute or 2. Continue cooking, flipping occasionally, until both sides are browned, about 5 minutes in all.
Add more oil to griddle, if necessary, and repeat with any remaining bread. Sprinkle with powdered sugar and garnish with sliced apples or bananas

Here's wishing you a Happy Easter and Passover!!

Have a Yummy Easter Feaster or Delicious Food Induced Passover Hangover!

Whether you celebrate Easter or Passover, spring is here and it's time to celebrate. My honey,bunny and I have put together some ideas to keep your holiday healthy as well as eco friendly this year; )

• Paint wooden or ceramic eggs. A night out at a place like Color Me Mine is a great alternative to dying eggs at home. No real eggs and no mess! Put them out later for your egg hunt and use them year after year.
  
• Vegan candies and deserts are available for online orders as well as at stores like Whole Foods and other specialty markets. I found a bunch of great stuff at Cosmo's Vegan Shoppe and Sweet Diet Delights.
  
• Look for paper basket grass as opposed to the plastic kind. This "green" paper kind can be used year round for other gifts, packing materials, etc.
• Bake vegan easter cakes in egg and bunny shaped molds. These are great in gift baskets!
• Give children great illustration heavy books like pop-ups instead of toys they will grow out of an create more waste. Books nourish their minds and create wonderful memories.
  
• Try some healthy vegan passover recipes. Here are 2 to share with your family:

Sweet Potato Kugel (serves 12)

6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 tsp cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water

Mix ingredients together. Press into baking dish and bake 45 minutes at 375ºF, until crisp on top.

Potato/Kale Casserole (serves 6-8)

3 lbs potatoes, cooked and mashed
1 lb kale, chopped
1 onion, chopped
1 clove garlic, minced
2 Tbsp oil
salt and pepper to taste

Cook potatoes and mash. In a separate pan, sauté onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350ºF until warmed through.

• For Easter brunch , these dishes are a sure hit:

Mustard and Apricot Glazed ‘Ham’
1/4 cup Dijon mustard
1/4 cup apricot jam
1 Tbsp. minced fresh chives
2 Tbsp. extra virgin olive oil
1 tsp. horseradish
Salt and pepper, to taste
1 Veg S.W. Ham (available from www.vegieworld.com), sliced into 1-inch-thick rounds

• Combine all of the ingredients except the vegetarian ham in a bowl and mix well.
• Brush the mixture over both sides of each slice of “ham” and arrange, overlapping each piece, on a baking sheet. Cover with foil and bake in a preheated oven at 350°F for 20 minutes.
• Uncover the ham and cook for an additional 10 to 15 minutes.

Makes 8 servings

Yummy Pancakes

Mix
1 1/4 cups flour
2 T sweetener
2 T baking powder
1/2 t salt
Mix
2 T oil
1 1/2 cups water or 1/2 cup soy milk with 3/4 cup water

Make a hole in the centre of the dry ingredients and pour the wet mixture into it. Mix with a wooden spoon until blended. Lumps are good because it makes the pancakes light. If it's not very pourable, add more liquid. Also add chocolate chips or blueberries or vanilla extract here.

Heat a griddle over a medium flame and add some margarine. Pour the batter on thinly and wait for the top to bubble before you flip it. These are really good with syrup and margarine.

My honey,bunny and I hope we could help!! Have a great Easter and/or Passover!