My family is Christian and Catholic, but some of our close family friends are Jewish and Greek Orthodox, so Easter/Passover was always a hodgepodge of cultural dishes and foods when I was growing up. (My childhood favorites were deviled eggs [see my version on p. 120] and baklava, in case you were wondering.)

As such, I didn’t have a menu (or even a main dish!) in mind when I started thinking about an Easter and Passover section for this book. To keep it universal (and a bit eclectic), I have focused on seasonal ingredients such as asparagus and artichokes, as well as spring-fresh flavors like lemon, garlic, and rosemary.

For Passover menu ideas see p. 118.

If your Easter is a little more brunch-like, see the Brunch section on p. 100.

If you make vegan baklava, please call me and I’ll be right over!

Also for parents: You can buy wooden and plastic eggs that dye just like hard-boiled eggs. They’re sold at Wal-Mart and other similar retailers, as well as online.

MENU

APPETIZERS

White Bean Dill Dip (p. 118)

Deviled “Eggs” (p. 120)

MAIN DISH

Asparagus Casserole (p. 19,
see variation)

Portobello Pot Roast (p. 30)
or Portobello Brisket (p. 86;
see variation)

Spinach & Artichoke
Lasagna (p. 48, see variation)

Cream of Broccoli Soup (p. 124)

Lemon-Rosemary
Meatballs (p. 127)

Stuffed Artichokes (p. 127)

Mini Soy-Free Quiche (p. 128)

SIDES

rosemary mashed potatoes
or horseradish mashed
potatoes (p. 18)

Whole-Wheat Drop Biscuits
with rosemary added (p. 58)

Creamed Kale (p. 65)

Beet Salad (p. 120)

Creamy Grape Salad (p. 123)

Potato Salad (p. 123)

Savory Glazed Carrots (p. 123)

DESSERTS

Carrot Cake Cupcakes (p. 129)

When making the Portobello Brisket for Passover, serve these “steaks” with any sauce or glaze you would normally serve with brisket (such as Mediterranean flavors or dried apricots and spices).

White Bean Dill Dip

MAKES 1 CUP | Q | GF | SF | PA | P |

This is a terrific alternative to hummus. Serve as a party dip, as a crostini topper, or enjoy as a healthy snack with raw vegetables. The lemony-dill flavor makes it perfect for springtime!

1  15-oz can white beans, drained and rinsed

juice and zest of ½ small lemon (about the

size of an egg)

1–2  garlic cloves, divided

1–1½  tbsp Dijon mustard, divided

vegetable broth, as needed

¼–  c fresh dill, divided

balsamic vinegar or smoked paprika for

garnish

1. In a food processor, combine beans, lemon juice, lemon zest, 1 garlic clove, and 1 tbsp Dijon and whiz until smooth, adding a splash or two vegetable broth if necessary to reach a thick “hummus” consistency.
2. Add 3 tbsp dill and pulse a few times to incorporate.
3. Taste, adding more dill as desired (dill varies in potency based on its freshness), plus more Dijon and/or garlic (if desired), plus a pinch of salt and a few dashes of black pepper. Pulse again.
4. Spoon into the center of a dish, cover with plastic wrap, and chill for 30 minutes or longer if you can (not necessary, but the flavor intensifies). STOP
5. Drizzle with balsamic or smoked paprika before serving.

Per serving (1 tbsp): 30 calories, 0.2g fat, 5g carbohydrates, 1.7g fiber, 0g sugars, 2g protein

Deviled “Eggs”

MAKES 12
| Q | GF | SF | MA | P |

Ann Esselstyn taught me how to make these incredible faux deviled eggs. I added a little black salt to her recipe to give the deviled eggs a more eggy flavor plus a few additional seasonings my mother used in her deviled eggs recipe. I swear, I could eat two dozen of these “eggs” all by myself!

6  small red potatoes

¼  c hummus (plain)

1  tsp Dijon mustard

¼  tsp garlic powder

¼  tsp onion powder

pinch of black salt

hot sauce (optional)

paprika or smoked paprika for garnish

1. Boil potatoes until fork-tender, then let cool completely.
2. Meanwhile, mix hummus, Dijon, garlic powder, and onion powder together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg.) Add more Dijon or black salt to taste, then set aside.
3. Once potatoes cool, slice them in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”).
4. Spoon hummus mixture into the hole and garnish with paprika.

CHEF’S NOTE:

Black salt is also called kala namak. Not to be confused with Hawaiian black lava salt.

Per “egg”: 69 calories, 0.6g fat, 14.4g carbohydrates, 18g fiber, 0.9g sugars, 2.1g protein

VARIATION

Deviled Potato Salad: You can also smash up the potatoes (or leftovers) to make a potato salad.

Beet Salad

SERVES 2–4 | Q | GF | SF_* | MA | P |

When I was in Finland for the Finnish release of Everyday Happy Herbivore, I fell madly in love with a Scandinavian beet salad called rödbetssallad. (I visited two vegetarian restaurants on my trip and both offered a vegan version of this exceptional dish.) The beautiful pink color will knock your socks off! To make it a meal, serve over a bed of spinach with chickpeas or white beans.

8  oz cooked beets, drained

2  tbsp plain vegan yogurt or Vegan Mayo

(p. 170)*

¼–½  tsp Dijon mustard

1  tsp apple cider vinegar

juice of 1 small lemon wedge

fresh dill for garnish (optional)

1. Chop or slice beets.
2. Mix beets with yogurt (or vegan mayo), mustard, vinegar, and lemon juice (just a touch—a small lemon wedge!), and mix until creamy and pink. Let rest a few minutes and stir again (it’ll get creamier).
3. Taste, adding more Dijon, lemon juice, or vinegar if desired. If too tart, add a pinch of sugar or a few drops of agave nectar. Garnish with fresh dill, if using, and serve.

Per serving (serving 4): 31 calories, 0.2g fat, 6.2g carbohydrates, 1.1g fiber, 5g sugars, 1.4g protein

Creamy Grape Salad

SERVES 2–4 | Q | GF | SF | PA | P |

This is a beautiful alternative to fruit salad. I love serving this dish at brunch.

1  c red grapes, sliced

1  c green grapes, sliced

¼  c (or more) plain or vanilla vegan yogurt

brown sugar (optional)

crushed pecan, walnuts, or granola (optional)

dash of cinnamon (optional)

1. Toss grapes with yogurt until covered as desired. (This recipe is pretty flexible. I like a ratio of 2 cups grapes to ¼ cup yogurt, but you might like it more or less creamy.)
2. Chill for at least 30 minutes. STOP
3. Top with brown sugar, nuts or granola, and cinnamon, just before serving if desired.

CHEF’S NOTES:

• For a sweeter salad, whisk sweetener (agave nectar or honey) into your yogurt, or you can drizzle it on top.
• If you have leftovers, you can add diced apples, sliced celery, and blueberries, and serve over fresh spinach for lunch.

Per serving (serving 2): 83 calories, 0.7g fat, 17.9g carbohydrates, 0.8g fiber, 17.1g sugars, 2.3g protein

Potato Salad

SERVES 6 | Q | GF | SF_* | MA | P |

This is my family’s favorite potato salad. Even before my dad was following a plant-based diet, he was hooked on this dish, and my best friend, Jim, a vegetarian, loves it, too. I take this potato salad to potlucks with great success—even my very omni extended family doesn’t miss a beat.

1  lb red potatoes, cubed or diced

2  tbsp Dijon mustard

⅓  c Vegan Mayo (p. 170)*

¼  c chopped fresh dill

1–2  tsp lemon zest

crumbled vegan bacon (optional)

fresh dill sprigs for garnish (optional)

1. Bring a large pot of water to a boil.
2. Add potatoes and cook until fork-tender.
3. Immediately rinse potatoes with cold water and allow to completely cool.
4. Once room temperature, mix all ingredients, except optional dill sprigs, together in a large bowl.
5. Add pepper to taste if desired.
6. Chill before serving and garnish with fresh dill sprigs, if using.

Per serving: 70 calories, 0.4g fat, 15.2g carbohydrates, 1.7g fiber, 1.7g sugars, 2.9g protein

Savory Glazed Carrots

SERVES 2 | Q | GF | SF |

These carrots are my go-to side dish. They complement any meal, they come together quickly and easily, and everyone loves them.

1  tsp cornstarch

2  tbsp water

vegetable broth, as needed

2  tsp Dijon mustard

1  tsp Italian seasoning

¼  tsp pure maple syrup

4  carrots, peeled and chopped

1. Mix cornstarch with cool water into a milky slurry and set aside.
2. Line a skillet with a thin layer of broth. Whisk in mustard, Italian seasoning, and maple syrup.
3. Add carrots and bring to a boil over high heat.
4. Reduce to medium and sauté carrots until fork-tender or softer, about 4–5 minutes. Stir regularly and add more broth as needed to prevent sticking.
5. Once carrots are cooked, check liquid, adding more broth as necessary. You want a thin lining of broth on the bottom.
6. Reduce heat to low and stir in cornstarch slurry.
7. Continue to cook, stirring constantly, until liquid thickens into a glaze and coats carrots. Serve warm.

Per serving: 72 calories, 1.2g fat, 15g carbohydrates, 3.6g fiber, 6.8g sugars, 1.4g protein

Cream of Broccoli Soup

SERVES 2 | Q | GF | SF | MA | P |

I like to call this “Use Up Your Leftovers Cream of Broccoli Soup” because your leftover rice or baked potato is the secret “cream” ingredient.

2½  c broccoli (fresh or frozen), divided

2–3  c vegetable broth

1  small onion, diced

1  garlic clove, minced

½  c cooked rice or potato, chopped

1  c nondairy milk

basil or thyme (optional)

nutritional yeast, to taste

fresh lemon juice (optional)

red pepper flakes or black pepper for garnish

1. If using fresh broccoli, remove the tough lower stalk but chop the other stalky parts.
2. Line a large pot with vegetable broth and sauté onion and garlic until onion is translucent.
3. Add ½ cup broth and cooked rice or potato and let simmer until rice is waterlogged and extra liquid has all or mostly cooked off; if using potato, cook until potato is very soft and tender. (If using a raw [uncooked] potato, this may take longer and require more liquid than if using a leftover already cooked potato, such as a baked potato from the night before.)
4. If using fresh broccoli, add another ½ cup broth and broccoli, and cook until broccoli is very tender. (Note: If you want a soup with broccoli pieces, scoop some out before they’re waterlogged and very soft, and set aside to stir in at the end.)
5. If using frozen broccoli, add broccoli at the end as the rice is finishing up (omit extra ½ cup broth—just a splash will do) or cook briefly in microwave and add to soup with no extra broth.
6. Transfer soup to a blender (or use an immersion blender) and puree with nondairy milk, plus additional broth as necessary to achieve a soup consistency. You can also add fresh or dried basil or thyme, plus salt and pepper to taste here.
7. Return blended soup to your saucepan and let simmer, adding nutritional yeast to taste.
8. Squeeze fresh lemon juice over soup before serving, if desired, and garnish with red pepper flakes or fresh black pepper.

CHEF’S NOTE:

For a richer soup, blend some raw cashews with water to make a cashew cream and replace the nondairy milk with the cream. To make cashew cream, follow this general rule: 1–2 parts water to 1 part raw cashews (e.g., 2 cups water and 1 cup nuts). If you can, soak your cashews in water overnight before blending. You want a total of 1 cup cream (or thereabouts) for this recipe.

Per serving (with rice): 168 calories, 1.8g fat, 33.9g carbohydrates, 4.4g fiber, 4.3g sugars, 5.7g protein

Per serving (with potato): 149 calories, 1.8g fat, 30.3g carbohydrates, 6g fiber, 5g sugars, 5.8g protein

Lemon-Rosemary Meatballs

MAKES 15 MEATBALLS
| Q | GF_* | SF_* | MA | P |

These meatballs just keep popping into my mouth. I love them as an appetizer!

1  small shallot, minced

2–3  garlic cloves, minced

1  small zucchini, minced

1  15-oz can kidney beans, drained and rinsed, mashed well

1–2  tbsp lemon zest

2  rosemary sprigs, minced

2½  tbsp ketchup

2½  tbsp steak sauce

1  tsp Vegan Worcestershire Sauce (p. 171)*

½  c instant oats

1. Combine all ingredients together. Stir well.
2. Roll mixture into walnut-size balls and place on a cookie sheet with parchment paper.
3. Bake at 350°F for 20 minutes or until crispy brown on the outside and pretty firm to the touch.
4. Let cool for 10 minutes. They firm as they cool.

Per meatball: 45 calories, 0.5g fat, 8.2g carbohydrates, 1.9g fiber, 1.6g sugars, 2.3g protein

Stuffed Artichokes

SERVES 4 | SF | PA | P |

I’m not going to lie: These artichokes do take a smidgen more work and effort (this a real fancy pants recipe and not a pretend one like all the others in this book), but they’re absolutely worth it! Serve with Golden Dressing (p. 173) as a dipping sauce. When I take these to a summer potluck, I feel like I’ve proven myself as a cookbook author.

juice of 1 lemon

4  artichokes

1¼  c vegetable broth plus 3-4 tbsp vegetable broth

1  c whole-wheat couscous

⅓–½  c minced fresh mint

¼–⅓  c minced fresh parsley

1  tsp mild curry powder

1  tsp onion powder

1  tsp garlic powder

1. Fill a large bowl with water and fresh lemon juice and set aside but near your work area.
2. Cut stems off artichokes so they sit flat, then place into the lemon water. One at a time, carefully use a serrated knife to cut off the top third of the artichoke, then use kitchen scissors to clip off and discard sharp leaf points, if any. Place back into the lemon water.
3. Let artichokes soak while you fill a large pot with water, approximately 2 inches deep. Cover and bring to a boil.
4. Once boiling, add artichokes gently, cover, bring to a boil again, then reduce heat to low and steam until tender, about 25–40 minutes. (When the leaves pull out easily and the base is fork-tender, they’re cooked.)
5. Drain well and set aside until they’re cool enough to handle safely.
6. Meanwhile, bring 1¼ cups vegetable broth (or water) to a boil. Once boiling, immediately add couscous and turn off heat. Couscous will absorb the water in minutes.
7. Fluff couscous with a fork, then add mint, parsley, curry powder, onion powder, and garlic powder, plus a little vegetable broth to help everything incorporate. Stir to combine. Taste, adding more mint or parsley, if desired, plus salt and pepper to taste.
8. Once artichokes are cool, remove the center leaves and scoop out the hairy parts, then discard. STOP
9. Stuff the couscous into the center of the artichokes and in between all the leaves (I won’t lie—this makes a mess).
10. Warm in the oven at 300°F for a few minutes, if desired, and serve.

CHEF’S NOTE:

Sometimes, instead of boiling and steaming, I pressure-cook my artichokes on high for 1 minute (as recommended by my pressure cooker’s user manual). Makes the meal so much easier—and faster, too!

Per serving: 255 calories, 0.8g fat, 54.1g carbohydrates, 12.2g fiber, 2.4g sugars, 11.8g protein

Mini Soy-Free Quiche

MAKES 12 | Q | GF | SF | MA | P |

I never tried quiche until I was plant-based, and from the very first Tofu Quiche (see Tofu Scramble, p. 102) I made, I was smitten. I’ve come up with all different kinds of flavor combinations over the years, but for this cookbook, I wanted to create a soy-free quiche for those who can’t have tofu. Chickpea flour does the trick!

1  c chickpea flour

2½  c vegetable broth

3  tbsp nutritional yeast

1–2  tbsp Dijon mustard

½  tsp black salt (p. 188)

1  jalapeño, seeded and minced

½  c cilantro, roughly chopped

½  c corn (thawed, if using frozen)

1  c cooked black beans

1  tomato, diced

1. Preheat oven to 475°F.
2. Combine chickpea flour, broth, nutritional yeast, Dijon mustard, and black salt in a blender and blend until smooth, creamy, and frothy. Add remaining ingredients and stir quickly with a spoon (do not blend!). Pour gently into muffin tin.
3. Bake for 10 minutes. Reduce oven temperature to 450°F and bake for another 3–7 minutes or until golden and firm to the touch. Let cool for at least 10 minutes in the pan. (They firm a little as they cool.)

CHEF’S NOTES:

• I use a nonstick muffin pan and find if I’m patient in letting them cool I can pop them out easily after I run a thin plastic knife closely around the edges. My testers had mixed results with them sticking to a regular metal plan and silicone. Parchment paper cups worked well for everyone.
• These quiches store beautifully in the fridge.

Per quiche (plain): 78 calories, 1.5g fat, 11.5g carbohydrates, 3.6g fiber, 1.9g sugars, 5.4g protein

Carrot Cake Cupcakes

MAKES 12 | SF | MA | P |

I love carrot cake! This was one of the first recipes I ever posted on happyherbivore.com and it remains one of the most popular. It’s a great, crowd-pleasing treat for Easter or a birthday party!

1½  c whole-wheat pastry flour

1  c raw sugar

1  tsp baking powder

1  tsp baking soda

1½  tsp ground cinnamon

½  tsp fine salt

1½  c unsweetened applesauce

1  generous tsp pure vanilla extract

1  large carrot, peeled and shredded

vegan cream cheese (for icing)

chopped walnuts for garnish

shredded carrot for garnish

1. Preheat oven to 350°F.
2. Line a muffin tin with parchment paper liners or use a nonstick pan.
3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. In a large bowl, combine applesauce, vanilla, and carrot.
5. Add dry mixture to wet mixture in 3–4 batches, stirring until just combined.
6. Fill muffin cups ⅓ full and bake for 18–25 minutes or until a toothpick inserted into the center comes out clean.
7. Remove cupcakes from oven and transfer to a wire cooling rack.
8. Once the cupcakes are completely cool, slather with vegan cream cheese as an icing, and garnish with walnuts and shredded carrot.

CHEF’S NOTE:

For a sweeter icing, use electric beaters to mix powdered sugar into the vegan cream cheese (to taste) before icing your cupcakes.

Per cupcake (without icing): 137 calories, 0.3g fat, 32.1g carbohydrates, 2.2g fiber, 20.1g sugars, 1.6g protein