Welcoming Spring!

As I as was deciding what to prepare for tomorrow's Spring Equinox/Ostara celebratory feast I came across a post I made last year at this time and thought it relevant enough to re-post. I hope it helps you to make your decision.

Whether you are celebrating the Spring Equinox, Ostara or Easter your feast should be grand as you welcome in the Spring. We have had such a long and dismal winter that I am ready for Spring in a really big way. Fresh warm air, green grass, colorful flowers and delicious fruits and vegetables are all on my mind. Keep in mind which fruits and veggies are in season and freshest as you prepare your celebration menu.

Lots of Fresh flowers and pretty spring colors will help set the tone for your celebration. Delicious and colorful fruity juices and spritzers are good choices for beverages. For the main dish a vegetable quiche or frittata would be very appropriate. Traditionally they would both be made with eggs which are a symbol of rebirth. As vegans our menu will fore go the eggs but still hold the same symbolization. To go along side the "egg" dish maybe a nice whole grain pilaf with dried apricots, cranberries and pine nuts, a wonderful leafy salad with baby spinach and strawberries, and roasted asparagus with garlic and herbs. Of course a freshly baked whole grain bread would be a welcome addition to any celebration. For dessert a spicy-sweet carrot cake and some light and delicious lavender cookies would be good choices, as well as chocolates and other types of candy.


Last year I did in fact make a veggie frittata and I think I will do the same this year. I am craving asparagus so it will definitely be on the menu. I also may make the carrot cake but without the cheesecake filling, although unbelievably delicious, definitely more work.




Welcome Spring Salad

4 big handfuls fresh salad greens (any kind that you love)
1/2 red onion, thinly sliced
1/2 cup thinly sliced almonds
2 avocados, pitted and thinly sliced
1/3 cup kalamata olives (pitted and halved)
2 juicy mandarin oranges (peeled and segmented)

Dressing -

juice from 1 to 2 mandarin oranges (2 T juice)
2 T olive oil
1 T fresh lemon juice or rice wine vinegar (lemon juice give a brighter, more spring like flavor)
1/2 T agave or sweetener of your choice
1 small clove garlic, minced
1/4 t sea salt and fresh black pepper

Whisk all dressing ingredients together, taste and adjust if desired. Some people prefer a bit more sweetness or a bit more tartness. Set aside.

Place greens in a large bowl. Add remaining salad ingredients and a splash of dressing and toss gently. Taste, add more dressing if desired and toss again, gently.