6 Apr 2007

Happy Vegan Easter

Happy Easter and may you all have a wonderful, long weekend. I would also like to wish my Jewish readers well over Passover.

Not sure how to amuse your younger children over the Easter long weekend? Have a look at my last year's Easter entry (courtesy of PETA) on things for them to do. You will find it here . also has tons of great Easter crafts and games suitable for Vegan tiny tots from coloring in pages to an Easter basket made out of a paper plate to pop in dairy-free chocolate eggs.

How do you catch the Easter Bunny?
Hide in the bushes and make a noise like a carrot!

Need some last minute Vegan Easter recipes? There is nowhere better than my favorite chef Bryanna Clark Grogan's site to get those ideas. She has a special page with links to her Easter recipes, Easter breads and other resources. There is also a section for a Vegan Passover. Visit this page at Bryanna's Vegan Feast .

Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!
If you have no daughters
Give them to your sons
One a penny, two a penny,
Hot cross buns.

Hot Cross Buns
From CD Kitchen
Submitted by Andy & Shell Recipe ID: 21155
Makes 24

4 1/2 cups All-Purpose Flour
1/3 cup Granulated Sugar
2 tablespoons Quick Rise Instant Yeast
1 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoon Grated Nutmeg
2 cups Warm Water
1/4 cup Melted vegan margarine
2 liquid egg replacers
1 cup Raisins or part currants
1/2 cup Mixed Candied Peel
1 1/2 cup Icing Sugar
2 tablespoons soy Milk

In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and vegan margarine, then egg replacers. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted margarine. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Combine icing sugar with soy milk until smooth; place in a piping bag or spoon on top of buns to make crosses.


KleoPatra said...

Thank you for the Passover wish, Jackie!

Have a lovely, vegan Easter... and all the rest of your days as well!

Thank you for a fun post. Makes me wish i was a kid again... instead of just a kid at heart. (You know how we Pisceans are...)

Thanks for pointing us to Bryanna's site. Gotta check out the Passover stuff!!! THANK YOU JACKIE!

bazu said...

Happy Easter to you. This is a lovely and informative post- now if I could just go to veganworld where *everyone* celebrates Easter this way (instead of with lamb and ham and eggs...)

Naomi said...

Happy Easter Jackie. Great post as always. Love hotcross buns. I'll definitely try that recipe.

Dirty Butter said...

I finally have time to start visiting all the friends who were kind enough to offer their sympathies when my Daddy died.

Happy Easter to you, too!

Tea & Margaritas in My Garden said...

Hope you had a lovely Easter weeknd and thanks for visiting my blog. You have loads of interesting reciped here :)


Anonymous said...

yum! thanks for the recipe!

Vicki said...

Happy Easter, Jackie! Hot cross buns sound fabulous. :o)

Marion said...

Happy Easter, Jackie! I will use this entry and the links with my grandchildren...and as always, thanks for the recipes!

Anonymous said...

Happy belated Blog Anniversary (what a great reason for chocolate).

I hope you had a great vegan Easter. I love the vegan hot cross buns -- I saw them making normal ones on Martha Stewart recently and didn't realize how easy they are to make. Thanks for sharing the recipe.