I feel like St. Patrick’s Day is secretly my holiday. I’m not really a fan of bars or beer but I do love friendly revelry and all things green. So…I’m claiming it. Happy Day to all!
In celebration, I met up with a group of lovely friends (the Totally Fabulous Vegan Bake-Off crew!) for a pot-luck brunch. Inspired by all the sparkling green hats, clover covered torsos and smiling faces, I passed en route this morning, I decided on a green theme for my offerings.
I created a spring tart to share.
Mushroom, Asparagus, Arugula Tart
I used this socca recipe as a base. Once cooled, I added the following layers.
Layer 2: Arugula pesto – 2 cups arugula, 1/2 an avocado, 1 TBSP olive oil, 1/2 tsp salt, 1 TBSP lemon juice, 1 clove garlic. Puree in a food processor.
Layer 3: Sauteed cremini mushrooms – In a medium pan over medium-high heat, combine one clove of garlic (finely sliced) and a pint of thinly sliced mushrooms. Cook until the mushrooms are brown and soft. Add a pinch of salt.
Layer 4: Roasted asparagus – Drizzle a bunch of thin asparagus with 1-2 tsp of olive oil, a pinch of salt and some fresh pepper. Toss to coat. Spread evenly on a parchment-lined baking sheet or glass pan. Roast in a 375 oven for 20 minutes.
Super-powered Green Macaroons
I was inspired by Julie’s recipe to make up a big batch of these macaroons to bring to the brunch. They contain two super-fantastic superfoods: spirulina and matcha. I happened to have both on hand (thank goodness for a power-packed pantry!) so I could whip up a batch yesterday while working on prezi and powerpoint presentations for work.
The only two things I changed was to swap in cashews for the macadamia/walnuts and add 1/2 tsp of peppermint. I did two parts matcha to one part spirulina which I perfer for the flavour profile but I bet if I had reversed the ration the colour would have been a richer emerald green. So, if you give the recipe a try you’ll have to decide what matters more to you design or deliciousness. I made 32 macaroons with my changes.
Raw Mint Oreos
(simply the best use of leftover almond pulp…ever).
I saw this little gem on Pinterest and just knew I needed to recreate the recipe with a few VeganLisa variations (this version makes 14 small sandwich cookies)
Whatever you’re up to this weekend I hope it involves something you love – be it time with family or friends, a special meal, a walk in the sunshine, completing a crossword, hiking a new trail, reading a great book, closing your eyes to enjoy a favourite song, or simply breathing deeply with gratitude.