Happy Easter everyone! You’ve probably seen on Instagram or on my last recipe for vegan & gluten-free carrot cake oatmeal bars that my friend Haley from Brewing Happiness and I are throwing a #virtualEasterparty. It’s an online version of a potluck where a bunch of super talented bloggers are sharing vibrant & healthy recipes to celebrate Easter! Be sure to check it out and use the hashtag #virtualEasterparty to join in on the fun.
This was my first time co-hosting a virtual potluck of this scale, so I was really excited to have over 15 awesome bloggers join in and contribute recipes! They’re all healthy recipes that are easily shareable, delicious, and perfect for Easter ranging from sweet desserts to savory salads to chocolate treats. I’ve gathered up just 4 of the recipes here to give you more of a sneak peek, but to see the links to all the recipes you need to check out my previous post here.
Clockwise from top left:
Very unique and creative, this beluga lentil caviar by Nourishing Atelier can be enjoyed two ways: stuffed in half of an avocado with lemony cashew cream or wrapped in a roasted savoy cabbage leaf. This lentil caviar is not only a versatile starter, but also is very fresh & made with lighter, plant-based ingredients. I couldn’t think of a more classy and surprising appetizer for a vegan Easter brunch.
Next up, Haley whipped up a super delicious healthy ambrosia salad that totally reminds me of home except with the added bonus that it’s made without the usual processed sugar. Thankfully, this version combines fresh fruit with coconut milk & coconut nectar to get the same fluffy texture and sweet taste. Yay for the best healthi-fied ambrosia fruit salad!
The next totally Easter-friendly side dish that had me so excited was this simple vegan & gluten-free purple cauliflower tabbouleh by Sarah from Well and Full. The bright purple color is spot on for celebrating Easter and would make a great addition to any table.
Of course in my mind, Easter wouldn’t be complete without carrot cake so I was over the moon when hot for food contributed this vegan carrot cake with ‘cream cheese’ frosting to our potluck. I grew up having carrot cake every year with my family for Easter, so I was excited to be able to make a vegan & gluten-free version for everyone to try. My parents were here visiting me in Hong Kong, so I adapted this recipe and made carrot cake cupcakes which turned out to be a complete hit!