Okay, enough of that. Here is the menu which I prepared and took with us….
2 cups all purpose flour1 cup dairy-free margarine
1/4 tsp. salt
1/4 cup soy parmesan cheese1/4 cup fresh parsley, minced1/2 tsp ground pepper 1/4 tsp. cayenne1/4 tsp. paprika
Preheat oven to 350 degrees. In food processor, combine flour, margarine, sugar, and 1/4 tsp. salt. While the machine is still on, add the water until the dough forms a ball.
Divide the dough into two balls and set aside.
In a large bowl, combine the sausage, tofu, soy parmesan, parsley, remaining salt, pepper, cayenne, paprika, and fennel seeds.
Place on circle in a 10-inch pie pan, spread the filling mixture in, place the other circle on top and pinch the edges together. Bake for one hour or until golden brown.
I used the excess dough to make the cross decoration. Easter Bunny Cake (reciperenovato.com)
Isn’t he so cute? I made this one because I thought my three year old son would love it and he loves to help cook!
The person that posted this recipe said that it’s easy to make…….. I encountered some issues. It was more like glueing together a puzzle, but instead I was using icing to paste together cake. In the end, it turned out great looking and was yummy too! Ingredient list:
1 8″ or 9″ cake pancoconut oil
egg substitute2 t. coconut flavoring (alcohol free, I used an extract)shredded unsweetened coconutflaked unsweetened coconut (this will be used as the grass, so make sure to get this in addition the shredded as the size is different)green food coloring (please note that I highly dislike food coloring)vanilla frosting (see recipe below for ingredient list) 9-10 toothpickspink and purple jelly beans (or any two colors your prefer)white card stockpink paper or pink crayon The day before:Make the frosting, bake the cake, and color the “grass”
Make the cake adding in two t. coconut flavoring and bake for the time recommended on the box. Cool completely on a wire rack (very important!)- you’ll soon see why. Cut the cake in half Follow the illustration showing how to cut and assemble the cake.
(photo credit:Divine Dinner Party)
At this point your cake should be on the serving platter. You may use wax paper around the edges of the cake to catch the excess coconut. I didn’t do this since I knew I was putting the green coconut flakes on top and they would hide any of the excess that fell from the bunny. Now frost the body and use extra frosting over the seams of the cakes to help keep them together. You may use toothpicks to hold the tail in place (I just used the frosting). I did however use several toothpicks to hold the two halves of the cake together! Using a spoon, apply the coconut on top of the frosting. Remove wax paper once finished.
Cut out the ears and fold them in half. Color the center pink or attach pink paper.
Cut one jelly bean in half and use each half for the eyes. Or just use two separate jelly beans. Cut three toothpicks in half. Create your bunnys face with the jelly beans and then add the toothpicks as whiskers. Then add the ears.
The grass-place in a container or zip loc bag, add green food coloring and shake it up! Place the grass around the bunny and then add Easter candy to the grass for decoration. I used jelly beans to resemble eggs in the grass.
It’s not as bad as it looks! haha
1 1/2 cup unsweetened soy milk
3/4 C. dry soy milk powder
1-2 T. coconut flour
1/4 C. agave syrup
1 T. vanilla extract (alcohol-free)
1 1/2 C. coconut oil
2 T. fresh lemon juice
Come the first five ingredients together in a blender on high for 2 minutes. While it is still running, add lemon juice and the coconut oil. Alternating them until all is fully incorporated. The coconut oil should be melted before adding in. Pop it in the microwave until it turns into liquid.
Pour the mix into an airtight container and refrigerate for at least 6 hours until it sets. (This may also be used as a sauce if you let it sit at room temp. Use as a substitute for whipped topping, frosting, or as a sweet butter). The recipe calls for pulling the icing out of the refrigerator about an hour prior to use and adding 2 T. coconut flour to get the proper consistency. I just used it right out of the refrigerator and had no problem at all.
Vegan Creme Eggs
I used to LOVE Cadbury creams eggs prior to becoming vegan. A few weeks ago I passed by them at the store and made an immediate decision to find a vegan creme egg recipe. So here you go!
1/2 cup brown rice syrup
1 T. margarine
1/4 cup vegetable shortening
3 C. powdered sugar
1-1/2 t. vanilla
1 12-ounce bag of vegan chocolate chips (I recommend buying two bags in case the first one doesn’t work out like it did when I made it)
1-1/2 T. vegan creamer
In a large bowl combine first three ingredients. Slowly add in powdered sugar until smooth. If you want to add some sort of flavoring, now is the time. When I was combining these ingredients, my mixture became very thick, almost like bread dough, so I decided to add some creamer at this point (1-1/2 T.) Then it was too creamy! So try it out and find your medium here. If it’s too dry, it won’t stick together. Too creamy and it will stick to your hands making it nearly impossibly to form into a ball. As you can see from my photos, they are lacking the “round” quality. I wound up using a spoon rather than my hands since my texture was a little bit creamier.
With clean, cold hands roll mix into small balls and place on a greased sheet. Freeze for at least two hours.
In a medium bowl, melt chocolate chips in microwave (or melt over the stove). Remove immediately and whisk in the creamer. At this point, I encountered a problem. Adding the creamer caused the chocolate to harden immediately! Luckily I had an extra bag of chocolate chips in my pantry, so I tried again. And again, once I added the creamer, the chocolate hardened. The first batch was in better condition, so by adding a little water and mixing it in a pan over boiling water, the chocolate came back to life!
Use a toothpick and dip each ball into the chocolate then place on wax paper. Freeze until hard and then wrap in foil. My balls managed to freeze to the paper. I used a little warm water over the paper and was able to peel it off of the balls.
These turned out to be super yummy, but really high in sugar! Having detoxed all week and then tasting while preparing, I quickly got a headache and started to feel really ill due to sugar overload! The next day I was able to enjoy all of my treats. I gave a LOT away, I didn’t want it all sitting in my house or I would have eaten everything!!!by Veg Writing Momma with 1 comment
5 minute warmup walk
jog for 5 minutes
walk for 3 minutes
jog for 5 minutes
walk for 3 minutes
jog for 5 minutes
5 minute cool down walk
my total distance was 2.1 for a time of 31 minutes. I was a little bummed that my distance went down, but my total running time was less than that of my last run. Now the focus is shifting to getting me to run for longer amounts of time during one sweep and not shorter intervals of time. So, I’m keeping focused and excited to get to day 2 of this week tomorrow!
I thought you might like to know what music I am listening to that helps keep me going. “I gotta feeling” by Black Eyed Peas is a get up and get going kind of song. You just can’t sit still when it plays and it makes me feel like the rest of my day is going to be great once I complete my goal! “Soak up the Sun” by Sheryl Crow is a great one! When I am running and the sun is beating down on me while this song is playing, I briefly close my eyes and take a deep breath in. I absorb the beauty all around me and enjoy the run so much more. “Bulletproof” by La Roux gives you that faster than light, invincible feel, lol.
Today I made avocado smoothies following this recipe:
Blend them all together and voila! I didn’t have vanilla yogurt, so I used Silk strawberry yogurt. Since I was using flavored yogurt (which is high in sugar) I only added two tablespoons of agave instead of the three. Next time, I am going to try this recipe with vanilla almond milk and the vanilla yogurt. All in all, it turned out well and Anson loved it!
For dinner, I made an attempt at this recipe…..http://www.vegkitchen.com/recipes/tofu-tempeh-and-seitan/versatile-tofu/roasted-barbecue-flavored-tofu-and-vegetables/
I only used one pack of tofu instead of the two (since that makes enough for 6). I also used one carrot, one red pepper and didn’t have zucchini. I caramelized the onions first and chopped them instead of sliced rings.
I thought it was okay, not as flavorful as I would have liked and I think it could have cooked longer. It seems Anson doesn’t like BBQ sauce (this was my second attempt giving it to him), so we made sandwiches instead!
Wish me luck tomorrow, I run for eight minutes straight! I’m worried and excited, but won’t give up……by Veg Writing Momma with no comments yet