Vegan Deviled Eggs

Did you know that adding color to your meals can help you live a longer, healthier life? The compounds that give plants their colors are called phytonutrients. They have potent anti-cancer and anti-heart disease effects, and each color provides various benefits. No one color is superior to another, which is why balance is important. Buy organic when you can and try and avoid peeling the skins off of produce – that is where the phytonutrients are most concentrated. Next time you go to the store, try to fill your basket with all the colors – white is important too! Here are a few examples:

• Red: strawberries, cranberries, raspberries, beets, watermelon, grapes, peppers, onions

• Orange/yellow: carrots, sweet potatoes, peppers, oranges, bananas, pineapple, pumpkin

• Green: spinach, avocados, asparagus, artichokes, broccoli, alfalfa sprouts, kale, cabbage

• Blue/purple: blueberries, blackberries, elderberries, grapes, raisins, eggplant, plums 

• White: onions, cauliflower, garlic, leeks, parsnips, daikon radish, mushrooms


Asparagus Pea Spring Soup

INGREDIENTS

  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 2 cups frozen peas
  • 1 ½ cups almond or oat milk
  • 1 ½ cups vegetable broth
  • 2 tbsp. nutritional yeast
  • 1 tsp. salt
  • ¼ tsp. pepper
  • Juice of one lemon

DIRECTIONS

1. Preheat oven to 400F.

2. Trim ends off of asparagus and lay on a baking sheet. Spray with avocado oil and shake on salt and pepper. Roast for 15 minutes.

3. Sauté the shallot and garlic in a soup pot for three minutes, stirring constantly.

4. Add the peas, milk, broth, nutritional yeast, salt and pepper. Cook for five minutes, then add soup to a high-speed blender and blend until smooth. 

5. Put the soup back in the pot and simmer until ready to serve.

Serves: 4


Vegan Deviled Eggs

INGREDIENTS

12 small Yukon potatoes

6 cups ice + water to cover

3 tbsp. yellow mustard

2 tbsp. vegan mayonnaise

2 tbsp. apple cider vinegar

1 tsp. salt

½ tsp. turmeric

¼ tsp. pepper

1 tsp. fresh dill, chopped

1/8 tsp. smoked paprika

DIRECTIONS

1. Add the potatoes (whole) to a large pot of water and boil for 25 minutes.

2. Put the ice in a large bowl and cover with cold water. Drain the potatoes and add them to the ice bowl. Let sit for five minutes, then drain.

3. Cut the potatoes in half. Using a melon baller, scoop out some potato in each half, positioning it off-center to resemble an egg. Put the potato that you scoop out in a medium bowl. 

4. Mash the potato, then add the mustard, mayonnaise, vinegar, salt, turmeric and pepper. Stir and mash until the mixture is very smooth.

5. Put the filling in a piping bag with a tip (or a Ziploc baggie with the end snipped off). Fill each potato hole with the egg mixture.

6. Sprinkle with the smoked paprika and fresh dill. Ready to serve.

Serves: 12


Bunny Almond Cookies 

INGREDIENTS

2 cups almond flour

1 tsp. baking powder

¼ cup water

6 tbsp. coconut sugar

1 tsp. salt

½ tsp. sugar

Black or brown decorating gel

DIRECTIONS

1. Preheat oven to 350F.

2. Mix the almond flour, coconut sugar, baking powder and salt in a medium bowl.

3. Add the water and stir until well blended.

4. Shape out six round balls and flatten to form the bunny face. Now form out two ears for each cookie.

5. Sprinkle a small amount of sugar on each cookie. Then, using a butter knife, make a crisscross design on the face and ears. Make the eyes and mouth with the decorator gel. 

6. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown. Cool for 10 minutes before serving.