Easy, Elegant Easter Dinner

Accompanied by slow-cooked collard greens and savory mashed potatoes as side dishes and a moist, eggless apple cake as dessert, this is one Easter dinner that everyone (including the pigs!) will love.

Mustard and Apricot Glazed ‘Ham’
1/4 cup Dijon mustard
1/4 cup apricot jam
1 Tbsp. minced fresh chives
2 Tbsp. extra virgin olive oil
1 tsp. horseradish
Salt and pepper, to taste
1 Veg S.W. Ham (available from www.vegieworld.com), sliced into 1-inch-thick rounds

• Combine all of the ingredients except the vegetarian ham in a bowl and mix well.
• Brush the mixture over both sides of each slice of “ham” and arrange, overlapping each piece, on a baking sheet. Cover with foil and bake in a preheated oven at 350°F for 20 minutes.
• Uncover the ham and cook for an additional 10 to 15 minutes.

Makes 8 servings

Slow-Cooked Collard Greens
4 bunches collard greens
1/4 cup olive oil
4 medium onions
4 cloves garlic, minced
4 carrots, minced
1 1/2 cups vegetable stock
2 chipotle peppers
Salt, to taste

• Remove the stems and ribs from the collards. Cut into bite-size pieces. Wash and drain.
• Heat the oil in a large saucepan. Add the onions and garlic. Allow them to sweat until the onions are soft. Add the greens, carrots, stock, and chipotle peppers. Cook until tender.
• Season with salt, to taste.

Makes 8 servings

Creamy Mashed Potatoes With Chives
5 Yukon Gold potatoes, scrubbed and cubed
3/4-1 cup liquid nondairy creamer
2 Tbsp. margarine
1/4 cup fresh chives, chopped
Salt and pepper, to taste

• Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and cook for 15 to 20 minutes, until soft. Drain.
• Put the potatoes in a large bowl and mash with a potato masher. Add the nondairy creamer and margarine and mash again to combine.
• Stir in the chives and salt and pepper. Serve hot.

Makes 4 to 6 servings

Apple Walnut Cake
1 1/2 cups vegetable oil
2 cups granulated sugar
Egg substitute equivalent to 2 eggs or 1/2 cup soft silken tofu
3 Tbsp. vanilla
3 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts
3 cups diced apples

• Preheat the oven to 350°F. In a large bowl, combine the oil, sugar, egg substitute or tofu, and vanilla. In a separate bowl, sift the flour, baking soda, and salt.
• Add this to the oil-and-sugar mixture and stir by hand, approximately 200 strokes, until thoroughly mixed. Fold in the walnuts and apples. The batter will be stiff.
• Pour into a greased and floured 10-inch tube or bundt pan. Bake at 350°F for 1 hour and 15 minutes.

Makes 8 servings

Scorched Carrots
4 Tbsp. margarine
4 large carrots, sliced on a diagonal
2 Tbsp. sugar

• In a medium saucepan, gently melt the margarine over medium heat.
• Add the carrots and sugar. Cook, stirring constantly, until the carrots darken and the edges start to scorch.

Makes 4 servings

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