Easter Plans

M and I are going to a family gathering for Easter. His aunt expressed concern about feeding us vegetarian fare, so we happily offered to bring a few dishes for sharing. I want to make sure we’ve got good stuff that everyone will love and hopefully show just how yummy meat and dairy free can be. I plan to bring a cheesy dip for an appetizer, maybe this one from Alicia Silverstone and a salad with homemade creamy balsamic dressing.

My latest discovery: equal parts tahini & balsamic vinegar, plus a little water for thinning makes a rich fantastic dressing.

I’m also going to make some cashew cream sauce tomorrow so that I can toss it with pasta and veggies right before we go. This sauce from the Spork Sisters tastes even better the next day.

Roasted Shallot Cream Sauce

Ingredients:

  • 2 large shallots, sliced
  • 2 Tbsp. oil, plus one more
  • sea salt & pepper
  • 1 1/2 cups toasted cashews
  • 1/2 cup unsweetened almond milk
  • 2 Tbsp. lemon juice
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. brown rice syrup
  • 2 tsp. dried oregano or thyme

Directions:

Roast shallots in a baking dish with 2 Tbsp. oil and a dash of salt and pepper for 10 minutes at 375 degrees. Remove from heat. Toss everything in the blender, including the extra Tbsp. of oil and the shallots. Blend until creamy. Easy-peasy and delicious!

I’ll saute mushrooms, broccoli and asparagus, before adding the cream sauce to the pan. The final mixture will go over whole wheat pasta. Yum! Can’t wait…

Plus a sprinkle of fresh basil (left)

I got these herbs from the produce aisle of the grocery store a few weeks ago. I can’t believe they’re alive and kick’in!

Will you be celebrating Passover or Easter? What veg food would you bring that you know everyone would love?

P.S. Here’ s link to celebrating Easter the veggie way and a blog post about yoga at the White House on Easter

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2 Comments

Filed under Dining in

2 responses to “Easter Plans

  1. Pingback: Easter Trails | veggievinyasa

  2. Pingback: Five Links | veggievinyasa

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