Happy Easter!

(or happy spring Sunday, to you non-celebrants!)

We had a lovely little Spring breakfast with my family:
Baked Chickpea Patties with Red Pepper Skordalia sauce.
from: Healthy Hedonist Holidays
This was a great recipe: the cakes were mild, with dill and tahini and onions and garlic and chickpeas... and then the sauce was almonds, 1 slice of bread, roasted red pepper, and a big spicy kick from raw garlic.

Roasted Asparagus & Garlic Tapenade on toasts with roasted asparagus tips
from: Healthy Hedonist
Really good! A hit with everyone, including my brother who is far less of a hippy than I am! The tapenade had a strong flavor, but I made it yesterday and by today it had mellowed and blended very nicely. I roasted the tips for presentation and to bring out more asparagus flavor. The plain toasts helped balance the savory spread.

Hot Cross Buns! There were four left over (hoorah!), but I only just found Snoopy up on the table and now there are only two left (boo! bad dog!)
from: the internet! I got this recipe years ago, and still use it...
This year I used DiSaronno liquer in the frosting, as an homage to my grandpa, who really loved the stuff. I also used half whole wheat pastry flour this year, and they were as yummy as ever. This recipe calls for raisins and candied citron, which is a very cool and yummy addition.

A few vegan chocolate eggs to set the mood, and in case anyone needed a sweet treat!
from: Sjaaks!

Yum!