That’s a funny word.
Reminds me of some kind of droid on Star Wars. Nevertheless, that’s what I would say Easter was for us.
Only for the simple reason that we colored eggs. This isn’t a big deal to me what so ever but it IS to some Vegans. Other then the disease causing effects of animal products I personally don’t have anything against the fact that they “come from animals” as long as the animals they came from were treated humanely. So that being said, on to our Easter weekend!
I wish southern California would make up it’s mind up already when it comes to the weather. One day it’s hot and the next it’s freezing. For example, our Easter pictures go from all of us bundled up in jackets to stripped down in tank tops. All in less then a 24 hour period!
It’s crazy but ya know I wouldn’t have it any other way. Not many places are a short car ride away from the beach, the mountains, the desert and of course Las Vegas.
In case you didn’t know, the holidays for the next year will all be “first time” events for us as a Vegan family. I’m really excited to share our journey through these holidays with all of you. I want to show you that it IS possible to live this lifestyle and still do all the fun things that come along with the holidays.
So without further adieu the Easter celebrations started on Friday with a sweet little (little really means HUGE!) egg hunt with some of our playgroup friends. I have to admit I was really excited about it! Probably more so then Riley. Only because this was his first year of really, truly “getting it”. I knew what to anticipate but he couldn’t. Making it all extra special. Here are some photos of this fun playdate egg hunt.
Ryder and I keeping each other warm!
My big boy all lined up and excited to get some eggs!
Go bubba, go!
They mean business!
Enjoying some pita bread, hummus and juice at the potluck.
That was my veggie tray in the red container behind him. Let me just say that if you bring stuff you enjoy to a potluck then you don’t have to worry about there being stuff for you to eat! 🙂
Love my little mini me ❤
Our good friend Lori and her baby boy Derek
For not being able to “participate” he really had fun!
After a great day, Friday night consisted of Daddy and Riley coloring eggs. This is the part where I repeat that I’m not one of “those” Vegans who won’t even color eggs on Easter because “they come from animals”. Sorry, that’s not me. Were our eggs from free range chickens at least? Of course. But that’s about all I can say about them.
He loved coloring eggs with his Daddy!
The celebration would continue into Saturday. We wanted to celebrate it the day before so no one would have to worry about work the next day. My parents were coming over to BBQ to take advantage of the beautiful weather and we’d be having our own egg hunt too. I had been brainstorming for over a week as to what we’d be eating though.
My mom says to me, “No ham this year!”
I respond, “Yeah, mom. That goes without saying.”
Then Dad says, “Can we BBQ meat?”
In unison my mom and I say, “No!”
Then my husband chimes in, “What CAN we BBQ?”
Lots of things came to my head but it made me think that maybe other nubie Vegan’s would be wondering the same thing. So this is what we came up with and it was loved by all!
Beautiful marinaded veggies goes without saying!
Homemade Vegan baked beans in the crock pot
Amazing black bean burgers! These are so big, hearty, tasty and hold up on the grill well!
He loves him some bean burgers, baby!
I also made some Vegan s’more cupcakes for us. Did I mention I also had to make some for Mrs. Coffeehouse too? Well I did and here they are! Aren’t they beautiful?
Of course we did the whole Easter basket thing too!
Could his look of innocence BE any cuter?
This little guy is a BIT more skeptical…
“What am I suppose to do with THIS?”
The sweet face of victory as he eats his veggie chips. Ha!
Then the hunt began!
I could watch him look for eggs all day! He’s just so sweet!
Got an egg of his own.
The organic garden my hubby built for me. Can’t wait for my veggies and herbs to start popping up!
Found them all!
Riley and his wonderful Papa…would you believe this man is 64 years old???
My amazing mother and I… and Ryder always trying to get something he shouldn’t have.
Counting eggs with Papa
And! And! My baby is army crawling now???!! Where does the time go??
Our weekend concluded with an amazing Easter service at church and a relaxing day together. We were outside enjoying the day and appreciating all the blessings the good Lord has blessed us with.
Look at that face?!
AND this one!
Who could ask for anything more?
Cauliflower pizza crust you say?
Oh yeah! Yes, I guess we could use some more food huh?
Well, Sundays, even Easter Sunday, has to have some kind of comfort food in it. That’s just how it works for us. So when I ran across a recipe for this stuff I was pretty excited. The only problem was that it wasn’t Vegan. I would have to make it Vegan. So I did and it came out really good! I’m not gonna say it was just like pizza crust but it wasn’t like cauliflower either. It also wasn’t impossible to pick up but it was easier to eat with a fork. Overall it was a nice substitute for pizza crust that left no one feeling guilty. Plus, the fiber content got everyone really full!
Vegan Cauliflower Pizza Crust
PPV: 4 per crust, toppings not included
Protein: 9 grams per crust
This is really easy to throw together if you already have the toppings ready to go.
1 cup cooked, riced cauliflower
1/2 cup shredded Vegan cheese
1 flax egg (1 tablespoon flax seed meal mixed with 3 tablespoons warm water mixed and set aside*)
1 tsp Italian seasoning
1 tsp garlic, minced
Salt and pepper to taste
*Mix together your “egg”a good five minutes before using.
To “rice” the cauliflower: take one large head of cauliflower, remove stems and leaves and chop the florets into chunks. Add to food processor and pulse until it looks like a grain.
If you don’t have a food processor you can grate the whole head of cauliflower with a cheese grater. Place the riced cauliflower in a microwave safe container and cook for 8 minutes. There is no need to add water! One large head should make about 3 cups. The rest you can keep in the fridge for up to one week for quick pizza crusts during the week or add it to soups or sauces.
To make the pizza crust: Preheat your oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium, bowl mix all ingredients except the toppings together.
Transfer to cookie sheet and pat out into a 9″ round using your hands.
Bake for 15 minutes. Remove from oven and add desired toppings. Place under the broiler at high heat until cheese (if using) is melted. Approximately 3-4 minutes. While my crusts were baking I browned up some veggie toppings.
Now the first crust I made was too thin so I would suggest you make yours a bit thicker.
Also, after eating mine with a spoon I realized that as it cooled it became more solid and easier to pick up.
The second and third “personal” pizzas I made came out much better!
Riley was able to pick up his pizza slice with no problem and he had no idea he was eating cauliflower.
I also made this refreshing balsamic basil corn salad to go alongside. So good! Recipe for that here.
A very tasty and satisfying meal that left us feeling light and guilt free! A great way to conclude a very busy weekend.
I think Easter was a success.
You really have to be realistic about things in life. We are living on a whole foods, plant based diet but we are also realistic. I’m not going to smack the chocolate bunny out of my son’s hands because it may have milk in it. I’m going to let him enjoy his holiday treat and feed him wholesome goodness all the other holiday-less days of the year. Both my boys will grow up watching us as parents making good choices and being active. They will learn more by our example then they ever could by what we tell them or take away from them. And I’m really proud of that!