I made two things for the festive feast - This is the Asparagus and Sun-Dried Tomato Fritatta from VwaV. YUM! I've never made this before, but I've seen Don't Get Mad Get Vegan raving about it many times... so I was finally inspired to make it for myself. It was a huge hit with absolutely everyone in my family - awesome! The only change I made to the recipe was to add a little bit more sundried tomatoes than Isa recommends, and a LOT more asparagus.
I also made hot cross buns, which I make every year. These turned out GREAT! Perfect amount of sweetness (not too sweet - but the frosting gives it that little extra sugary delight). I used candied citron, currants, and golden raisins for the fruits in mine this year. I also used half whole wheat pastry flour - and they were so delicious. I had two! ha ha. And, happily, I've got one more left for tomorrow. Hoorah!
Here's the whole feast - all vegan! How awesome is my family that they are all happy to celebrate with an all-vegan lunch, even though only my aunt L and I are vegans. We had a great fruit salad, strawberries, vegan english muffins with Earth Balance, Bruschetta (with tomatoes, basil & garlic), creamy roasted potatoes, the frittata, hot cross buns, and also some gimme lean sausage cooked up in little patties (not pictured here). I ate myself silly - and loved every bite! Healthy and delicious.
For dinner tonight I made up something fun and tasty. After seeing Susan's post about giant Lebanese couscous, I found some at a middle Eastern shop over in San Jose. They are so fun to eat! I followed the simple directions on the package (ratio of 1:1, add to boiling broth and simmer 10 min, let sit 10 min off heat but still covered). While the couscous was cooking - I decided to take a tip from this afternoon's frittata and cut up the other bunch and a half of asparagus in our fridge. I sauteed it with a little bit of spicy olive oil, some garlic, and some sundried tomatoes. I added in some veggie broth & a big splash of red wine & let it simmer away for a few minutes. When the liquid wasn't reducing very quickly, I added a little arrowroot, which did the trick. I mixed it all together with the finished couscous, added a big handful of chopped up fresh basil - and ouila! A fun dinner. I'm excited to eat more of this fun couscous.
Hope you all had a great day, whether or not you celebrated Easter!