Easter Menu: Avocado & Pinto Bean Enchiladas + Apple Cherry Crisp

Have you planned your Easter menu yet?  If not, don't fret.  You see, this mama just realized Easter was approaching this weekend.

Yep, I learned when our middle daughter said earlier this week: "Sarah told me that the Easter Bunny comes in 6 days".
I replied: "oh. yes. that's right."...

But my mind was saying: "whaaat, eek!"

After my brief moment of panic, I got a few ideas together for our Easter weekend.  And though I haven't entirely planned my own menu, I thought I'd offer up some lesa-traditional recipes for your own Easter dinner (and possibly my own)!

Why not try my "Avocado & Pinto Bean Enchildas" from eat, drink & be vegan, as a main dish:

Photo credit: kitchenambition.blogspot.ca

For sides, you could make a simple batch of brown rice or roasted potatoes (or sweet potatoes), along with a salad dressed with "Cumin-Cinnamon Vinaigrette" (also from ed&bv).

For dessert, something easy and light, such as my "Apple-Cherry Crisp" from The Everyday Vegan:

photo credit: vegfamily.ca

I recently made this crisp with an "Apple-Mango-Pear" adaptation, and it was wonderful:

Pair the crisp with a non-dairy vanilla ice cream, and you have a dessert fit to please your crew!

I have posted the recipes for the enchiladas and crisp for you to enjoy this Easter - or anytime.

So, tell me, have you planned your Easter dinner yet?

(p.s. Update on posting the list of edits for LTEV, I will do so and update it in my earlier post.  Check back in a day or two for the link.  Thanks.)

Caution: Chocolate Decadence Ahead

Warning: The following post contains intense dark chocolate subject matter intended for a mature chocolate consuming audience. Some bites may induce whimsical, impulsive, and jubilant behaviours. Eating discretion is advised.


This slice of chocolate utopia is my Chocolate Raspberry Truffle Tart with Coconut Crust from the foodtv.ca recipes. The chocolate layer in this pie is luxurious and rich. Intensely decadent and deeply satisfying. So much so that a very small slice will suffice! All this richness, but using organic coconut oil (instead of margarine) and also healthier sweeteners... ='s no guilt!

After you've printed this recipe from the foodtv.ca site, please also print off the edits on this page (since Food Network Canada hasn't entered the edits yet).

This would make the IDEAL dessert for the Easter weekend. You can serve a chocolatey treat that is elegant but still not difficult for you to make. Heck, when I was testing this recipe, there was one day that I made 3 of these pies in one day... after making one the day before. I had so much chocolate pie I was giving it away, and freezing portions (and yes, it freezes exceptionally well... and is also most exciting to rediscover this hidden treasure when rummaging through your deep freeze!). If I can make 4 pies in one day, you can make 1 pie over the weekend!

And, a couple of cooking notes:
1. When measuring the coconut oil, break it up into small chunks/slivers with your knife. The range of 3 - 3 1/2 tbsp gives you some leeway since measuring those pieces can be tricky.
2. When combining the chocolate, oil, and coconut milk... gently stir until combined rather than heavily whisk. You don't want to work air into the chocolate mixture, so gently fold through until it's melted and combined.
3. I used strawberry jam for the pie in this photo. I was out of raspberry jam, and though strawberry was an okay substitute, raspberry jam is definitely the best. It contrasts with the chocolate better (and also looks prettier)!

I really hope you enjoy this slice of chocolate heaven as much as I do (and mister-man does).

Now, go shop for your ingredients. Make it already!