As much as we love traditions, it can seem almost contradictory to celebrate Easter, personified by hopping rabbits and baby chicks, with eating animal byproducts. It's a contradition! Worry not, we took a some of the mains found traditionally on the breakfast table, but a few simple tweaks, and/or a little bit of help from the other side, you can serve them in a guilt free way without any complains.
ON REPEAT:
OJ + SCRAMBLE
First of all, let us start with two oldies but goodies. Remember what we served over the past winter holidays? Feel free to do it again! We just are so proud of this cheeky version of one of our favourite juices, and this cleaner version of your traditional eggs. No need to say goodbye.
BY YOU:
PAASSTOL / DUTCH EASTER BREAD
The traditional, store bought version contains milk, eggs, sugar, butter, but we veganizied and healthified a recipe for you.
For the raisins, mix together and leave to soak for 2 hours:
- 200 g raisins
- 1 tablespoon lemonjuice
- 3 tablespoons of water (or rum, its a party)
For the amandelspijs / almond paste, blend in your blender:
- 100 g almondflour
- 100 g coconutsugar
- 2 teaspoons lemonzest
- 3 tablespoons of water
For the bread:
- 7 g = 1 prepacked little bag of yeast
- 2 dl plant-based mylk
- 60 g margarine
- 125 g coconutsugar
- 430 g spelt flour
- 1/2 teaspoon salt
- 4 tablespoons soy yoghurt
Melt the margarine and mix in the mylk, sugar and yoghurt. Have the mixture at room temperature and mix in the yeast. Put the speltflour and salt in a large bowl and make a dent in the middle, where you can pour the liquid mixture in while you knead the two together for about 10 minutes. You can add a little flour if it gets sticky. Mold into a ball, but a little bit of oil on the outside and put aside with a kitchen towel on top to rise for about 1 to 1,5 hours in a warm spot. Then (fun part), smash (!!) the dough on a flat surface and flatten it with your fingers, while adding the raisins. Prepare the almond paste into the shap of a log, then mold the dough into an oval shape so that you can fold the almond paste in it. Make sure it is folded in nicely. Let rise for another hour, while you preheat the over at 180 °C. Bake for 30-35 minutes until golden.
BY YOU:
HOMEMADE VEGAN CHOCOLATE
You can easily make your own chocolate with this quick little recipe:
- 2 tablespoons coconut oil, soft
- 2 tablespoons cocoa powder
- 1/2 teaspoon coconut syrup (fave) or maple syrup
In a small bowl, mix all of the above. You can adjust the sweetness to taste. Make sure the coconut oil is soft but not fully liquid, or it will make the mixture separate. Depending on how solid it turned out, you can either pour the mixture into your cutest ice cube molds, spread it out over kitchen paper so it will become a bar, or roll into Easter-egg shaped balls! Freeze up for about 20 minutes and done, your own melt-in-your-mouth healthier vegan chocolate.
BY THEM:
EASTER EGGS
If you are truly looking for You know we like it pure. In every supermarket you will find all sorts of easter chocolate, the darker the better, without milk(powder), so vegan. If you want to up your Easter-egg game a bit, we found even more variation at Ekoplaza (ricemilk-chocolate), Marqt (Tony Chocolonely's Pure Pecan & Coconut), and Lidl (vegan praliné, liquor or amaretto filling, or hollow, for you to fill yourself).
BY US:
POWERBALLS.
Spotted in the picture, you can definitely get away with not serving regular eggs of you serve these in such a cute way. Even wrapping them and hiding them away makes for a good, healthy alternative for the young ones.
OTHER CHOCOLATES.
So as you know we serve healthy chocolate in a lot of ways. We have:
- THE RAW BOUNTY BAR
- CHOCO & THINGS
- CHOCKQUE
If you would like to place a larger order on anything you like (find our whole menu here), please contact info@thecoldpressedjuicery.com or, when in Amsterdam, surf to Foodora or Tring-Tring.