Eager for warmer days
Although Max was here last Easter, he was only one month old and therefore not old enough for a basket. This year he loves taking things in and out of his toy baskets around the house so I’m going to put together something simple and sweet for him. Here’s what I have planned:
A dozen wood eggs I will dye using natural colors. Admittedly, this was not my idea. I belong to a few mommy Facebook groups and someone else ordered the eggs and organized the date. I’m looking forward to meeting new friends next weekend!
Picture found on Pinterest, this beautiful set can be found on Etsy
Genius idea: play scarf in place of icky plastic grass
He loves playing peek-a-boo! A scarf sounds like a great idea. Another grass alternative is pom poms made of yarn.
A simple board book. Maybe this one:
Classics are always in style
Looking for more ideas on junk-free baskets? Check out these links:
Growing up Herbal
Modern Parents Messy Kids
The Mushy Mommy
Mamas, what do you plan to put in the Easter baskets?
Sunday morning M and I went for a walk in the woods at Wissahickon Park before heading over to his aunt’s house for Easter dinner. We packed a makeshift cooler (a plastic tote packed with ice packs and a beach towel for a cover) with lunch and a few dishes to share with the crowd. I brought Alicia Silverstone’s guac dip, salad with creamy balsamic dressing and whole wheat pasta with broccoli, leeks, mushrooms, asparagus and roasted shallot cashew cream sauce. I was thrilled that everything was a hit and his family even wanted to keep some of the leftovers.
Lunch at the park: quinoa, hummus, kale, roasted red peppers, asparagus, broccoli & olives stuffed in a wrap
Pasta directions: (this isn’t really a recipe, just an idea for throwing some stuff together): Make cashew cream sauce (click here for recipe). Meanwhile saute mushrooms and leeks in a pan with a little olive oil or veggie broth. You could use onions or shallots instead of leeks, I just happened to have two that needed to be cooked. When the oven’s free kick up the heat to 425 and roast the broccoli and asparagus. I cut them into small pieces before roasting, but you can do it anyway you want. Isn’t it fun getting creative in the kitchen? Boil water for the pasta and cook until it’s the way you like it. Finally, in a large pan or pot mix veggies with cream sauce and some veggie broth or water to thin it out to your desired consistency. Put the noodles in the sauce and heat the whole concoction over medium-low until it’s warmed up and mixed well.
*How I packed it: I kept the veggies and sauce separate from the cooked pasta and I brought some veggie broth in another container. I also brought my own large pan because I didn’t want to be in the way or use up stuff they might need. I put everything together in the pan and heated until it smelled delicious. Of course you could probably just put everything in one dish and microwave it for the same result. That’s what I had for dinner last night.
The next day freshened up with brussel sprouts and asparagus spears
Creamy Basalmic Dressing:
1/4 cup each water, balsamic vinager, & tahini
Shake well in a mason jar, or stir it up in a bowl
What’s cooking lately?
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
- 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
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