Easter dinner recap

The Easter recap:

The day started out bright and early at the Carmel Mission - 

Beautiful spring flowers.

On the way.

Heading back home to feast.

The star of the feast was the ham.

Honey baked ham.

The sides:

Rice pilaf, corn and carrots.

A large salad with a side of avocado slices and cheddar cheese.

What did I make?

Dip for the vegetables.

I made a dip for the crudite - I will include the recipe at the end of this post. As you can see from the picture it was almost all gone before everyone sat down to dinner:-)

My plate:

A little bit of everything.

My niece's plate:

And every family dinner should end with lots of this - 

Every family dinner should end with lots of love - not heart shaped pieces of ham - just in case anyone was confused on that point :-).



Veggie Dip (Vegan)


Ingredients:

1 cup of Tofutti sour cream


3/4 cup of Red Star nutritional yeast

2 Tbsp. of Earth Balance margarine

3 Tbsp. of water

1/2 tsp. of yellow mustard
 
1/4 tsp. of garlic powder

1 pinch of tumeric powder 


1 pinch of salt

cracked black pepper to taste

Directions: 

Put all of the ingredients in a sauce pan on medium simmer. Whisk until everything is combined and the sauce is smooth. Add more water if necessary to achieve desired consistency. If the sauce gets too thick just put is back on the stove and whisk in a bit more water.

This is just a basic starting off point for this dipping sauce. Feel free to tweak it for your individual tastes. It is a great recipe to have in your repertoire since it is great for Vegan's and/or anyone who is intolerant of dairy products.