50+ Delicious Easter Paleo Vegan Recipes for a Perfect Feast

Easter is a time to celebrate renewal, family gatherings, and, of course, delicious food.

Whether you’re hosting a festive brunch or preparing a cozy dinner with loved ones, finding the right recipes can make all the difference.

For those following a paleo or vegan lifestyle—or simply looking to try something healthier this Easter—there’s no need to compromise on taste or creativity.

In this guide, we’ve curated a collection of over 50 mouthwatering paleo vegan recipes that are perfect for the holiday.

From vibrant salads and fresh vegetable dishes to decadent desserts and satisfying mains, these recipes are designed to delight your taste buds and nourish your body.

Each recipe is made with wholesome, plant-based ingredients that adhere to both paleo and vegan principles, ensuring your Easter meal is as wholesome as it is delicious.

Whether you’re preparing for a crowd or a small family gathering, these recipes will help you create a spread that’s both festive and nourishing.

So, gather your ingredients and get ready to celebrate Easter with vibrant, healthy, and flavorful dishes!

50+ Delicious Easter Paleo Vegan Recipes for a Perfect Feast

With over 50 paleo and vegan recipes to choose from, Easter has never been more exciting or flavorful.

These dishes offer a perfect blend of fresh ingredients, vibrant flavors, and wholesome nutrition that will not only impress your guests but also leave you feeling energized and satisfied.

Whether you’re making a classic dish with a twist or exploring new culinary ideas, these recipes ensure that your Easter celebration is both joyful and nourishing.

By embracing a paleo vegan approach this Easter, you can enjoy all the delicious food without any of the guilt.

The variety of options ensures that there’s something for everyone, from appetizers to desserts and everything in between.

So why not dive into these amazing recipes and make this Easter a truly memorable one?

Easter Carrot Cake Energy Bites

These delightful energy bites are a fun and healthy way to bring a festive touch to your Easter celebrations. Made with wholesome ingredients like almonds, dates, and shredded carrots, they’re packed with fiber, healthy fats, and natural sweetness. With a hint of cinnamon and nutmeg, these bites bring the warmth of a classic carrot cake into a convenient snack form, all while staying paleo and vegan-friendly. Perfect for a quick breakfast or an afternoon pick-me-up.

Ingredients:

• 1 cup almonds
• 1/2 cup shredded carrots
• 1/2 cup pitted dates
• 1/4 cup unsweetened shredded coconut
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp chia seeds
• 1 tbsp maple syrup (optional for extra sweetness)

Instructions:

1. In a food processor, combine the almonds, shredded carrots, dates, shredded coconut, cinnamon, and nutmeg. Pulse until everything is finely chopped and starts to stick together.
2. Add the chia seeds and maple syrup (if using) and pulse again until fully incorporated.
3. Roll the mixture into small bite-sized balls, about 1 inch in diameter.
4. Store in the refrigerator for at least 30 minutes before serving, so they firm up.

These energy bites are a perfect Easter treat that caters to both paleo and vegan diets. They offer a nourishing alternative to traditional Easter sweets and are a great on-the-go snack. By incorporating carrots, they also provide an extra dose of vitamins, fiber, and antioxidants. The spices bring out a warm, comforting flavor, making them perfect for the spring holiday.

Vegan & Paleo Easter Sweet Potato Salad

This vibrant and colorful sweet potato salad is a wonderful addition to your Easter meal, combining roasted sweet potatoes with fresh vegetables, a creamy avocado dressing, and a touch of fresh herbs. Rich in vitamins and healthy fats, this salad is both filling and refreshing, making it ideal for springtime gatherings. It’s entirely plant-based, gluten-free, and packed with flavor, ensuring it’s the perfect crowd-pleaser.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 avocado
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tbsp of olive oil, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
2. While the sweet potatoes are roasting, prepare the dressing. In a blender or food processor, combine the avocado, lemon juice, remaining olive oil, salt, and pepper. Blend until smooth and creamy.
3. Once the sweet potatoes are roasted, let them cool for a few minutes. In a large bowl, mix the sweet potatoes, cherry tomatoes, cucumber, and red onion.
4. Drizzle the avocado dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley before serving.

This sweet potato salad offers a great balance of warm, roasted vegetables and fresh, crunchy produce. The avocado dressing is a creamy, dairy-free alternative to traditional dressings, adding a rich texture without compromising the salad’s lightness. With the bright lemon flavor and the earthiness of cumin, this dish encapsulates the essence of spring while keeping things nourishing and vibrant.

Paleo Vegan Chocolate Avocado Mousse

Indulge in a creamy, rich, and decadent chocolate mousse that’s completely paleo and vegan. Made with ripe avocados for a smooth and silky texture, this dessert is naturally sweetened with dates and has a deep chocolate flavor that will satisfy your sweet tooth. This mousse is perfect for an Easter dessert, offering a healthier alternative to traditional chocolate treats while still being absolutely delicious.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup coconut milk (or any plant-based milk)
• A pinch of sea salt

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, and coconut milk. Blend until smooth and creamy, scraping down the sides if necessary.
2. Taste the mousse and adjust sweetness, adding more maple syrup if needed.
3. Spoon the mousse into individual serving dishes and refrigerate for at least 1 hour to chill and firm up.
4. Before serving, garnish with fresh berries, shredded coconut, or chopped nuts.

This chocolate mousse is a showstopper that’s both indulgent and nutritious. The creamy avocado serves as the perfect base for a mousse that’s velvety and rich, without the use of dairy or refined sugar. The combination of maple syrup and vanilla brings a natural sweetness, making this dessert a guilt-free way to enjoy chocolate. Whether served as an Easter treat or for any occasion, this mousse is bound to impress.

Paleo Vegan Stuffed Avocados with Chickpea Salad

These stuffed avocados make a deliciously refreshing and satisfying dish, perfect for Easter gatherings. The creamy avocado is filled with a vibrant chickpea salad, making this dish nutrient-packed and full of flavor. The chickpea salad is dressed in a tangy lemon and tahini dressing, and it’s spiced with cumin and paprika for a Middle Eastern-inspired twist. Not only is this dish paleo and vegan-friendly, but it’s also a great option for a light appetizer or a main course.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cooked chickpeas (or canned, drained, and rinsed)
• 1/4 cup red bell pepper, diced
• 1/4 cup cucumber, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp tahini
• Juice of 1 lemon
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the chickpeas, red bell pepper, cucumber, and cilantro.
2. In a small bowl, whisk together the tahini, lemon juice, cumin, smoked paprika, salt, and pepper to create the dressing.
3. Pour the dressing over the chickpea mixture and toss well to combine.
4. Cut the avocados in half and remove the pits. Scoop out a small portion of the avocado flesh to create more room for the filling.
5. Spoon the chickpea salad into the avocado halves and serve immediately.

This stuffed avocado dish offers a great balance of healthy fats from the avocado and plant-based protein from the chickpeas. The creamy, buttery texture of the avocado complements the crispness of the fresh vegetables and the flavorful chickpea salad, making it both satisfying and refreshing. It’s an elegant, easy-to-make dish that brings a burst of color and flavor to your Easter table.

Paleo Vegan Lemon Coconut Bars

These lemon coconut bars are the perfect spring treat, combining the zesty brightness of lemon with the tropical sweetness of coconut. The crust is made from almond flour and coconut, while the filling is creamy, citrusy, and perfectly balanced. These bars are a refreshing alternative to traditional lemon desserts, and they’re both paleo and vegan, making them a great option for everyone at your Easter celebration.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup shredded coconut
• 2 tbsp coconut oil, melted
• 1 tbsp maple syrup
• A pinch of sea salt

For the filling:

• 1/2 cup full-fat coconut milk
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 2 tbsp coconut flour
• 1 tbsp maple syrup
• 1/4 tsp turmeric (for color)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine the almond flour, shredded coconut, melted coconut oil, maple syrup, and sea salt. Mix until the dough forms.
3. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
4. Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool.
5. While the crust cools, prepare the filling. In a saucepan, combine the coconut milk, lemon juice, lemon zest, coconut flour, maple syrup, and turmeric. Whisk continuously over medium heat until the mixture thickens, about 5-7 minutes.
6. Pour the filling over the cooled crust and smooth it out with a spatula.
7. Refrigerate for at least 2 hours to set before cutting into bars and serving.

These lemon coconut bars are a refreshing, tangy dessert with a perfect balance of sweetness and citrus. The almond coconut crust provides a satisfying crunch, while the creamy filling offers a smooth and tangy contrast. The turmeric not only enhances the color but also gives a slight warmth to the lemony flavor. These bars are an ideal treat to bring a burst of spring to your Easter celebration.

Paleo Vegan Strawberry Rhubarb Crisp

A deliciously warm and fruity dessert, this strawberry rhubarb crisp is a must-have for Easter celebrations. The sweet and tart combination of strawberries and rhubarb is topped with a crunchy, nutty crumble made from almond flour, coconut flour, and a touch of maple syrup. This dessert is naturally sweetened and packed with antioxidants, making it both a healthy and indulgent treat that fits perfectly within a paleo and vegan diet.

Ingredients:

For the filling:

• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp arrowroot powder (or cornstarch)

For the topping:

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup shredded coconut
• 1/4 cup chopped walnuts or pecans
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with coconut oil.
2. In a large bowl, mix together the strawberries, rhubarb, maple syrup, vanilla extract, and arrowroot powder. Pour the mixture into the prepared baking dish.
3. In a separate bowl, combine the almond flour, coconut flour, shredded coconut, walnuts, coconut oil, maple syrup, and cinnamon. Stir until everything is well incorporated.
4. Sprinkle the topping evenly over the fruit filling.
5. Bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbling.
6. Let the crisp cool for 10-15 minutes before serving.

This strawberry rhubarb crisp is a warm, comforting dessert that beautifully balances the sweetness of strawberries with the tartness of rhubarb. The almond and coconut flour topping creates a deliciously crispy texture that contrasts nicely with the tender fruit beneath. It’s a perfect dessert to serve at Easter, offering a healthier option that’s still rich in flavor and satisfying for those with dietary preferences.

Paleo Vegan Avocado Spring Rolls with Peanut Dipping Sauce

These fresh and light avocado spring rolls are a fantastic addition to your Easter menu. Packed with crisp vegetables and creamy avocado, these rolls offer a delightful texture and vibrant flavors. They’re served with a rich, creamy peanut dipping sauce, which perfectly complements the freshness of the rolls. These spring rolls are not only refreshing and full of healthy fats, but they’re also vegan and paleo-friendly, making them a perfect snack or appetizer for your holiday celebration.

Ingredients:

For the rolls:

• 8 rice paper wrappers (make sure they are gluten-free)
• 1 ripe avocado, sliced
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup red bell pepper, thinly sliced

For the peanut dipping sauce:

• 1/4 cup natural peanut butter
• 2 tbsp coconut aminos (or tamari for soy-free)
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1-2 tbsp water (to adjust consistency)

Instructions:

1. Prepare a shallow bowl of warm water. Dip one rice paper wrapper into the water for 5-10 seconds until soft and pliable. Lay it flat on a clean surface.
2. In the center of the rice paper, place a few slices of avocado, shredded carrots, cucumber, bell pepper, cilantro, and mint leaves.
3. Fold the sides of the rice paper over the filling and roll it tightly, like wrapping a burrito.
4. Repeat this process for the remaining rice papers and filling ingredients.
5. To make the dipping sauce, whisk together the peanut butter, coconut aminos, lime juice, maple syrup, and water in a small bowl until smooth and creamy.
6. Serve the spring rolls with the peanut dipping sauce on the side.

These avocado spring rolls are an incredibly fresh and light option for Easter, offering a great balance of textures. The soft rice paper contrasts with the crunchy vegetables, while the creamy avocado adds richness. The peanut dipping sauce, with its tangy and slightly sweet flavors, elevates the rolls to a more indulgent level without being heavy. They are not only healthy and satisfying but also perfect for serving as an appetizer at your Easter gathering.

Paleo Vegan Baked Zucchini Fries with Spicy Mayo

These baked zucchini fries are a healthier, plant-based version of the classic crispy fries, with a delicious crunch and a mild, savory flavor. The zucchini is coated in a light almond flour and seasoning mixture, then baked until golden and crisp. They are served with a creamy and spicy vegan mayo dipping sauce, making them an irresistible snack or side dish for your Easter feast. They’re paleo, vegan, and completely gluten-free!

Ingredients:

For the zucchini fries:

• 2 medium zucchini, cut into thin fries
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

For the spicy mayo:

• 1/4 cup coconut yogurt or vegan mayo
• 1 tbsp sriracha sauce (adjust to your spice preference)
• 1 tsp lime juice
• 1 tsp maple syrup (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the almond flour, ground flaxseed, garlic powder, paprika, salt, and pepper.
3. Toss the zucchini fries in olive oil, then dredge them in the almond flour mixture, ensuring they are evenly coated.
4. Lay the coated zucchini fries in a single layer on the prepared baking sheet.
5. Bake for 25-30 minutes, flipping the fries halfway through, until golden brown and crispy.
6. While the fries are baking, prepare the spicy mayo by whisking together the coconut yogurt, sriracha sauce, lime juice, and maple syrup in a small bowl.
7. Serve the zucchini fries warm with the spicy mayo on the side for dipping.

These baked zucchini fries are a fantastic paleo and vegan-friendly alternative to traditional fries. They are light yet crispy and perfectly seasoned. The spicy mayo adds a creamy, zesty kick that elevates the dish, making it even more satisfying. These fries are ideal for serving as a side dish or snack at Easter, especially for guests who are looking for a healthier yet delicious option.

Paleo Vegan Raspberry Chia Pudding Parfaits

These vibrant raspberry chia pudding parfaits are an easy-to-make, nutrient-dense dessert or breakfast for your Easter celebration. Chia seeds are soaked overnight in coconut milk, creating a creamy, thick pudding that’s naturally sweetened with maple syrup. Layered with fresh raspberries and coconut flakes, these parfaits are as beautiful as they are delicious. They are dairy-free, gluten-free, and paleo and vegan-friendly, making them a perfect treat for anyone at your gathering.

Ingredients:

For the chia pudding:

• 1/2 cup chia seeds
• 1 1/2 cups full-fat coconut milk (or any other plant-based milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

For the parfait:

• 1 cup fresh raspberries
• 1/4 cup shredded coconut
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a medium bowl, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed.
2. Cover the bowl and refrigerate the mixture overnight, or for at least 4 hours, until it thickens to a pudding-like consistency.
3. To assemble the parfaits, layer the chia pudding, fresh raspberries, and shredded coconut in individual serving glasses or jars.
4. Garnish with a few extra raspberries and mint leaves for a fresh touch.
5. Serve chilled and enjoy!

These raspberry chia pudding parfaits are a light, refreshing, and nutrient-packed dessert. The chia pudding is rich in omega-3s, fiber, and healthy fats, while the fresh raspberries provide a burst of tart sweetness. The shredded coconut adds texture and flavor, making these parfaits the perfect balance of creamy, fruity, and crunchy. They are not only visually stunning but also satisfyingly delicious and healthy, perfect for any Easter gathering.

Paleo Vegan Roasted Asparagus with Lemon and Garlic

This roasted asparagus recipe is a simple yet elegant dish that’s perfect for Easter. The asparagus is roasted until tender and slightly crispy, then topped with a zesty lemon and garlic dressing. This dish is light, refreshing, and packed with nutrients, making it a great side to complement your Easter spread. The combination of the roasted asparagus and the bright lemon and garlic flavors creates a harmonious balance that’s sure to please everyone.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the asparagus on the baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper.
3. Roast the asparagus for 12-15 minutes, or until tender and slightly crispy at the tips.
4. While the asparagus is roasting, heat a small pan over medium heat and sauté the minced garlic until fragrant (about 1 minute).
5. Remove the asparagus from the oven and drizzle with the garlic, lemon juice, and lemon zest.
6. Garnish with fresh parsley before serving.

This roasted asparagus with lemon and garlic is a simple yet flavorful dish that is both healthy and refreshing. The asparagus retains a perfect balance of crispness and tenderness, while the lemon adds a burst of brightness that complements the natural earthiness of the vegetable. The garlic enhances the flavor, making this dish an excellent addition to your Easter meal.

Paleo Vegan Mango Coconut Sorbet

This tropical mango coconut sorbet is a refreshing, dairy-free dessert that will add a sweet, fruity touch to your Easter celebration. The natural sweetness of ripe mangoes combined with the creamy richness of coconut creates a smooth, velvety texture without any added sugar. It’s incredibly easy to make and can be enjoyed by everyone, whether you follow a paleo or vegan diet.

Ingredients:

• 3 ripe mangoes, peeled and chopped
• 1 cup full-fat coconut milk
• 2 tbsp maple syrup (optional, depending on the sweetness of your mangoes)
• Juice of 1 lime
• 1 tsp vanilla extract

Instructions:

1. Place the chopped mangoes, coconut milk, maple syrup (if using), lime juice, and vanilla extract into a blender or food processor.
2. Blend until smooth and creamy. Taste the mixture and adjust sweetness if necessary by adding more maple syrup.
3. Pour the mixture into an airtight container and place it in the freezer for at least 4 hours or overnight to firm up.
4. Before serving, let the sorbet sit at room temperature for 5-10 minutes to soften slightly.
5. Scoop into bowls and serve garnished with fresh mint or shredded coconut if desired.

This mango coconut sorbet is a beautifully refreshing dessert that combines the tropical flavors of mango and coconut. It’s naturally sweetened and creamy, making it a perfect end to your Easter meal. This sorbet is light, refreshing, and guilt-free, offering a satisfying alternative to heavier, sugar-laden desserts.

Paleo Vegan Cauliflower “Potato” Salad

This cauliflower “potato” salad is a healthier, lower-carb twist on the classic Easter dish. The cauliflower provides a similar texture to potatoes, while maintaining a lightness that’s perfect for springtime. With a creamy, dairy-free dressing made from avocado and tahini, this salad is rich in healthy fats and nutrients. It’s an ideal side dish to serve with your Easter feast, offering all the flavors you love in a traditional potato salad but with a paleo and vegan-friendly spin.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/4 cup avocado, mashed
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup fresh dill, chopped (for garnish)
• 1/4 cup green onions, chopped

Instructions:

1. Bring a large pot of water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until tender but still slightly firm. Drain and set aside to cool.
2. In a small bowl, whisk together the mashed avocado, tahini, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper to create the dressing.
3. Once the cauliflower has cooled, place it in a large mixing bowl and pour the dressing over it. Toss gently to coat.
4. Garnish with fresh dill and chopped green onions before serving.

This cauliflower “potato” salad is a flavorful and satisfying alternative to the traditional potato salad, offering a lower-carb, nutrient-packed dish that’s perfect for anyone following a paleo or vegan diet. The creamy avocado-tahini dressing enhances the natural flavors of the cauliflower, while the fresh herbs add a burst of freshness. It’s a light yet hearty side dish that pairs well with other Easter dishes.

Paleo Vegan Sweet Potato and Avocado Salad

This vibrant and nutrient-packed salad is a perfect combination of sweet and savory flavors. The roasted sweet potatoes add a natural sweetness, while the creamy avocado and fresh greens create a satisfying contrast. The salad is tossed in a tangy lime dressing and topped with crunchy sunflower seeds for added texture. This dish is hearty enough to serve as a main or a side, and it’s both paleo and vegan-friendly, making it a great option for your Easter celebration.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or lettuce)
• 1 ripe avocado, sliced
• 1/4 cup sunflower seeds (or pumpkin seeds)
• 2 tbsp fresh cilantro, chopped

For the dressing:

• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp maple syrup
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes in olive oil, salt, and pepper, then spread them out in a single layer on the baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. While the sweet potatoes are roasting, whisk together the olive oil, lime juice, maple syrup, cumin, salt, and pepper to create the dressing.
5. Once the sweet potatoes are ready, assemble the salad by combining the mixed greens, roasted sweet potatoes, avocado slices, and sunflower seeds in a large bowl.
6. Drizzle with the dressing and toss gently to combine.
7. Garnish with fresh cilantro before serving.

This sweet potato and avocado salad is a healthy and satisfying dish with a perfect balance of flavors and textures. The creamy avocado complements the sweetness of the roasted sweet potatoes, while the dressing adds a refreshing tang. The sunflower seeds give the salad a lovely crunch, making it a filling yet light option for Easter.

Paleo Vegan Cabbage Stir-Fry with Ginger and Sesame

This cabbage stir-fry with ginger and sesame is a quick and flavorful side dish that’s perfect for an Easter meal. The cabbage is stir-fried with fresh ginger and garlic, creating a savory and aromatic base. Sesame oil and sesame seeds enhance the flavor, and a touch of coconut aminos adds a soy-free umami kick. This dish is simple, yet packed with nutrients, making it a great addition to your paleo and vegan Easter spread.

Ingredients:

• 1 medium head of cabbage, shredded
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp coconut aminos (or tamari for soy-free)
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tbsp sesame seeds
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the pan and cook, stirring occasionally, for 5-7 minutes until the cabbage is tender but still slightly crisp.
4. Stir in the coconut aminos, rice vinegar, maple syrup, salt, and pepper. Continue cooking for another 2-3 minutes to combine the flavors.
5. Remove from heat and sprinkle the sesame seeds and chopped green onions on top.
6. Serve hot as a side dish.

This cabbage stir-fry is simple yet flavorful, with a perfect balance of savory, tangy, and slightly sweet flavors. The sesame oil adds a rich depth, while the ginger and garlic bring aromatic freshness. It’s a great side dish that complements any main course, especially when you want something quick, healthy, and satisfying for Easter.

Paleo Vegan Chocolate Dipped Strawberries

These chocolate-dipped strawberries are a simple yet decadent treat that will be a hit at any Easter celebration. The strawberries are dipped in a rich, dark chocolate coating and then chilled to perfection. They are not only delicious but also visually stunning, making them a great addition to your dessert table. These treats are naturally sweet and contain no dairy or refined sugars, so they’re a healthier alternative to traditional chocolate-dipped strawberries.

Ingredients:

• 1 pint fresh strawberries, hulled
• 1 cup dairy-free dark chocolate chips (make sure they’re paleo-friendly)
• 1 tbsp coconut oil
• 1/4 cup chopped pistachios (optional, for topping)
• 1/4 cup shredded coconut (optional, for topping)

Instructions:

1. Line a baking sheet with parchment paper and set aside.
2. In a small heatproof bowl, melt the dark chocolate and coconut oil together. You can do this by placing the bowl over a pot of simmering water (double boiler method) or microwaving in 30-second intervals, stirring in between.
3. Once the chocolate is melted and smooth, dip each strawberry into the chocolate, covering about two-thirds of the berry.
4. Gently shake off any excess chocolate and place the dipped strawberry on the prepared baking sheet.
5. If using, sprinkle the chocolate-covered strawberries with chopped pistachios or shredded coconut for added texture and flavor.
6. Place the strawberries in the refrigerator for 15-20 minutes to allow the chocolate to set.
7. Serve chilled as a delicious and elegant dessert.

These chocolate-dipped strawberries are a delightful treat that combines the natural sweetness of the strawberries with the rich, smooth flavor of dark chocolate. They’re easy to make, look stunning, and are sure to be a crowd-pleaser at your Easter gathering. The optional toppings add a lovely crunch and additional flavor, making them a truly indulgent yet healthy dessert.

Note: More recipes​ are coming soon!