Usually holidays stress me out. Either I'm worried about making something that others will like, or I feel bad when I might not be able to eat something that a family member has made for me. If we go out, the chances of there being something I can eat besides a salad are slim. I admit: I have funny tastes. I love veggies. I don't eat meat (and for the past four months, haven't eaten eggs or cheese either -- my body truly doesn't enjoy how I feel after eating these delicious goods, sadly). Sugar doesn't work out for me either. No peeps. No rack of lamb or colorful hard-boiled eggs. Yet, I don't mind. When I get to cook for myself and go "all out," the stress melts away and I find myself day dreaming about possibilities rather than limitations.
This year, Andrew and I were too busy to meet up with family -- Andrew's bogged down with classes with intimidating names such as "Digital Logic" and "Calculus B" and I've been a busy bee with teaching and my yoga training. We don't have many weekends together, but this was an off week for training, so we decided to make Sunday a mostly-us day, with a home cooked Easter dinner to look forward to.
We started the day off with a flow yoga class, and then went to our neighborhood Rosemont Market, since not only are they awesome, but they were also the only market in town that was open for the holiday. After a light lunch, Andrew got to studying and I worked on some artwork and spent some time with my yoga text books in preparation for our midterms next weekend.
Then, the cooking began. The meal took about 2 hours to create, and it was worth every second in the end.
|Eggplant & Mushroom Pie|
- Eggplant and Mushroom Pie
- Gluten-free Vegan Garbanzo Bean Quiche
- Buckwheat and various lentils with pecans and olive oil
- Gluten-free and Vegan Carrot Delight Muffins
- Gluten-free, Sugar free, and Vegan Black Bean and Dark Chocolate Brownies with Date, Pecan, and Orange Zest Frosting
Gluten-free Vegan Garbanzo Bean Quiche (Crustless)
- Various cooked veggies of your choice. I used broccoli, onions, tomatoes, garlic and yellow squash. You should have about 3.5 cups, cooked. Spice with seasonings of your choice. I used dried basil and ginger.
- 1/4 cup Tomato Sauce of your choice
- 1 1/2 cups plain garbanzo bean flour mixed with just enough water to form a pancake-batter consistency
Gluten-free, almost sugar free, and Vegan Black Bean and Dark Chocolate Brownies with Date, Pecan, and Orange Zest Frosting
- 2 cups of pre-cooked black beans or 1 can of black beans (I like Eden because they are packed in BPA free cans), drained and rinsed
- 3 tablespoons flax seed plus 6 tablespoons warm water, mixed
- 1 teaspoon cinnamon
- 1 pinch salt
- 2 tablespoons unsweetened chocolate, not processed with alkaline
- 1 tablespoon stevia (or sweetener of your choice...add more if you desire!)
- 1/2 cup buckwheat flour
- 1/2 cup unsweetened almond milk
- 1/2 cup unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- 2 ounces of a dark chocolate bar, cut into small chips. I used a 91% bar that was made without milk and minimal sugar
Date, Pecan, and Orange Zest Frosting
- 6 dates, pitted, and soaked in 3/4 cup unsweetened almond milk for 4 hours (or stick the milk and dates in a ramekin and put it in the oven while the brownies are cooking to speed up the soaking process)
- 1/4 cup pecans
- zest from 1/2 an orange
- 2 orange slices
To me, this meal was a celebration. So many good things are happening in my life right now. I'm working with more students and love learning along with them. I just started up a new yoga class especially for kids, and yoga teacher training has introduced me to so many new concepts, ideas, and people. I also have some exciting opportunities lined up for the summer. There's so much to look forward to, so much springing up and blossoming and blooming. A holiday is a good excuse to celebrate, to be thankful, and to look forward to times to come.
What are you looking forward to?