I made the sugar cookie recipe from Vegan Cookies Invade Your Cookie Jar, some simple icing, and I had purchased a whole lot of fun sprinkles from bulk barn. I taped some parchment paper to the coffee table, and handed her some freshly iced cookies for her to sprinkle at will - and sprinkle she did! As you can see, they are masterpieces! :) The cookies were delicious (albeit crunchy with the copious amounts of sprinkles), and I think I've just found myself a new Easter tradition.
My family had our celebration on Good Friday, and we discovered at the last minute that my sister-in-law, who is catholic, cannot eat meat on Good Friday. Good thing there's a vegan at the table! I made the vegan quiche from Fat Free Vegan Kitchen, and put green onion, red pepper, and broccoli in it instead, and topped it with cheddar style Daiya shreds. It was super yummy, and my sister-in-law thought so too (she even asked for seconds!). Definitely omnivore approved! This quiche tasted just as good (possibly better?!) the next morning for breakfast, and I am going to start making it regularly as an easy make-ahead breakfast that is fast and nutritious for busy mornings.
What holiday would be complete without cupcakes? These cute easter cupcakes are super easy to make. First you take your basic vanilla (or chocolate if you prefer!) cupcake and fluffy buttercream icing from Vegan Cupcakes Take Over the World. Then you colour some shredded coconut the spring colour of your choice, and roll the cupcakes in the coconut to form a "nest" around the outside (leaving the middle un-coconuted). Then stick some mini-eggs in the middle, and ta-da! Bird Nest Cupcakes! I know mini-eggs aren't vegan, but they make the perfect decoration (I gave mine to my mom to eat). If anyone know of any vegan mini-eggs or something that would take their place, let me know so that next year they can be truly vegan, decor and all!