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Animal-Friendly Easter Eats From Around the World
Every year, people in America celebrate Easter by pulling up their white stockings, straightening their pastel ties, searching nooks and crannies for hidden treats and plastic eggs, and gathering around the dining room table for an Easter feast.Although you won't find Peter Cottontail making his rounds to all the corners of the Earth, around the world Easter wouldn't be Easter without a feast. In other parts of the world, Italians will enjoy an Easter pie, the Polish will break Easter bread (babka), and the Spanish will eat rosquillas.
Whatever you decide to feast on, make sure this celebration of resurrection doesn't involve eating dead animals! Leave the meat off the menu and try these fantastic recipes from around the world.
United States
Veggie Baked Ham1 large vegetarian stewed ham (available from May Wah)
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. cloves
5 slices fresh pineapple
1/4 cup lemon juice
1/2 cup pineapple juice
1/2 cup orange juice
Preheat the oven to 350°F. Cut the veggie ham into bite-sized pieces. Mix all ingredients together. Cover and bake in the oven for 35 minutes.
Makes 6 to 8 servings.
Red Potato Salad
20 red potatoes, quartered
1/2 cup minced red onions
1 cup seedless red grapes, halved
1/4 cup cilantro, chopped
1/4 cup vegan mayonnaise, such as Vegenaise available at most health-food stores
3 tsp. mustard
1/4 tsp. pepper
Boil the potatoes until tender. Drain and set aside. When cool, combine in a large bowl with the onions, grapes, cilantro, vegan mayonnaise, mustard, and pepper. Toss gently.
Makes 4 to 6 servings.
Spain
Rosquillas of the Holy Week1 cup all-purpose flour
1/3 cup granulated sugar
Egg replacer equivalent to 1 egg
1 tsp. baking powder
1/4 tsp. vanilla extract
2 Tbsp. dairy-free margarine
Vegetable oil
1/2 cup confectioners' sugar
Sift the flour into a bowl. Combine with the sugar, egg replacer, baking powder, vanilla, and margarine. Mix until a dough forms. Set aside and let rise. Shape into 18 to 20 cookies. Heat the oil on medium-high and fry the cookies for 4 minutes, or until golden brown. Sprinkle with confectioners' sugar.
Makes 18 to 20 cookies.
Italy
Easter Pie2 cups all-purpose flour
1 cup dairy-free margarine
1/4 tsp. sugar
1 1/4 tsp. salt
1/4 cup water
1 lb. vegetarian sausage, crumbled
2 lbs. firm tofu, crumbled
1/4 cup soy Parmesan cheese
1/4 cup minced fresh parsley
1/2 tsp. fresh ground pepper
1/4 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. ground fennel seeds
Preheat the oven to 350°F. In a food processor, combine the flour, margarine, sugar, and 1/4 tsp. of salt. With the machine still running, add the water to form a dough ball. Divide the dough into two balls and set aside. In a large bowl, combine the vegetarian sausage, tofu, soy Parmesan, parsley, remaining salt, pepper, cayenne, paprika, and fennel seeds.
Roll out the dough into two 11-inch circles. Place one circle in a 10-inch pie plate and spread the filling mixture over it. Cover with the other dough, pinch the edges, and prick the center with a fork. Bake for 1 hour, or until golden brown.
Makes 8 servings.
Poland
Babka (Easter Bread)1 pkg. dry yeast
1/2 cup soy milk, lukewarm
1 cup sugar
2 cups all-purpose flour
Egg replacer equivalent of 3 eggs
1 tsp. vanilla
1/2 tsp. almond extract
1 tsp. grated lemon rind
1 Tbsp. margarine
1/4 cup raisins
Vegetable oil
1/2 cup powdered sugar
1 Tbsp. lemon juice
In a large bowl, dissolve the yeast in the soy milk. Combine with 1/2 cup sugar and 1 cup flour and set aside for 30 minutes. Add the remaining sugar, remaining flour, egg replacer, vanilla, almond extract, grated lemon, and margarine. Mix gently. Add the raisins while continuing to mix. Grease a loaf pan and dust with flour. Place the dough in the pan, cover with a clean cloth and set aside in a warm place for 30 minutes. Preheat the oven to 350°F. Bake for 35 to 40 minutes. Remove from heat and, when cool, remove from the pan.
In a bowl, mix the powdered sugar and lemon juice to make icing. Drizzle over the babka.
Makes 6 to 8 servings.
Germany
Potato Pancakes1 large baking potato
1/2 medium onion
Egg replacer equivalent of 1 egg
1 Tbsp. chopped parsley
1 Tbsp. flour
1 Tbsp. bread crumbs
1/4 tsp. thyme
1 lemon, juiced
Salt and pepper, to taste
Vegetable oil
1/3 cup applesauce
In a food processor, grate the potato and onion. Squeeze out the excess liquid and place the dry potato-onion mixture in a bowl. Combine with the egg substitute, parsley, flour, bread crumbs, thyme, lemon juice, salt, and pepper. Mix together.
Warm 1/2 cup of oil on high heat in a skillet. Add 1/2 cup of the potato mixture to the oil and flatten into a thick pancake. Turn the heat down to medium. Cook for 5 minutes on each side, or until golden brown. Do the same with the rest of the potato mixture. Top with the applesauce.
Makes 3 servings.
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