Easter provides me the perfect opportunity to share with you another one of my true loves, children's books. One of my all time favorites is The Easter Bunny That Overslept by Priscilla and Otto Friedrich. The Easter Bunny That Overslept is an adorable story about the Easter Bunny sleeping in one cold rainy Easter Day. When he finally awoke Easter had come and gone. The Bunny still tries to deliver his Easter Eggs, but nobody wanted the Bunny's eggs - Easter Eggs are only good for Easter after all! The rest of the story follows the Bunny throughout an entire year as he tries to deliver his eggs.
I first came across this charming story in it's original 1957 printing with Adrienne Adams illustrations. It has since been reprinted and now features illustrations by Donald Saaf. While not nearly as whimsical as it's original version, the reprint is still a very good children's book.
Now I know Easter Eggs are not exactly a welcomed Vegan topic. But in this sweet holiday fable the Easter eggs are delivered by a rabbit and are always approached as the rabbits "eggs", other then that the eggs origins are never discussed and the eggs are never eaten. Speaking of eating......
For Easter dinner we ate Apricot glazed vegan ham and pineapples, black eyed peas with collard greens and roasted garlic mashed red potatoes with gravy. I also made Rice Krispy treats for the first time, they were good but very hard. I used 1cup light Karo syrup, 1 cup organic sugar, 1 tsp vanilla and 1 stick of Earth Balance. I melted everything together and tossed in 8 cups of Rice Krispies, mixed until the Rice Kripsies were completely coated with the sugar/Karo syrup mixture. Then I spread the coated Krispies into a pan coated with Earth Balance and left everything to cool. When everything was cooled down I cut into squares. Next time I'll try making the Rice Krispy treats with Dandies - I'm certain they'll be better that way. The best thing we made was this awesome Pear, Ginger and Pecan Quick Bread from The Garden of Vegan (pg.172). The bread was very easy to make and extremely delicious.
Pear Ginger Pecan Bread
2 cups flour 1/3 cup olive oil
2tsp baking powder 1 banana, mashed
1/2 tsp baking soda 1 large pear, cored and cubed
1/8 tsp salt 1/2 cup pecans, chopped
1/2 cup dry sweetener 3 tbsp fresh ginger, grated
3/4 cup apple juice
Preheat oven to 350F. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in sweetener, apple juice, oil, banana, pear, pecans, and ginger. Stir together gently until "just mixed." Pour batter into a lightly oiled bread pan and bake for 45-50 minutes or until a toothpick comes out clean. Let cool on a rack for 10 minutes before removing from pan. makes 1 loaf.
