Archives for April 2015

In preparation for our Easter travels… I normally make some food to take with us for Easter dinner with my in-laws.  I try to prepare foods that everyone will eat but accommodate the dietary restrictions of my daughter, husband and myself. I told my mother-in-law that I would make a raw key lime pie, because it’s my daughter’s favorite, and something that everyone can enjoy. Plus I want to keep our food choices light and springy.

Being a plant-based vegan and eating out.  How do you do it?  I get this question all the time.  I know there are many people who don’t like titles of “vegan” or “plant-based” but it I find that it is what it is.  I am and I fall within that category.  When we go out for dinner, I’m quite selective where we eat if isn’t a vegan restaurant.  I specify that I’m vegan and ask if they can accommodate.  Almost always, they are happy to do so and love having the head’s up is always easier giving the chef time to prepare.  For Easter, we go to my in-laws home and they aren’t vegan or vegetarian.  I always happily bring a dish or two to share that I know will cover our dietary needs.  I’m still working on what that entree item is right now.  But I’m preparing a dessert – raw/vegan/gf key lime pie using this crust recipe.  I’m also making my breakfast quinoa coconut bread to take up as well to share with everyone.  Breakfast breads are super easy and perfect for busy mornings like on Easter when we’re rushing off to church service.  It’s protein-filled and packed with flavor.  I make it at home, freeze it until we leave and add some fruit – breakfast is served!  Easter brings light dishes.  Salads are perfect menu items that everyone can enjoy.  Roasted veggies, crudités and fruit salads are also great ideas. Foods that are closest to their original form, from the earth, are easy, healthy and enjoyable.

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— Knead to Cook