I spotted this recipe in Parents magazine and immediately knew it would make the perfect centerpiece of a vegan Easter brunch, with a few tweaks. The family declared it worthy of a restaurant.

Ingredients:

For the vegetables:

• 2 tablespoons olive oil
• 2 thinly sliced leeks
• 2 cups shredded carrots
• 1 chopped celery stalk
• 1 chopped fennel bulb
• 1/2 teaspoon salt
• 1 (14-ounce) drained can quartered artichoke hearts
• 1 cup chopped asparagus
• 1 (16-ounce) package frozen peas
• 1/2 cup chopped flat-leaf parsley
• 1 tablespoon chopped fresh tarragon
• 3 tablespoons Earth Balance butter
• 3 tablespoons flour
• 3 cups vegetable broth

For the biscuits:

• 1 and 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons Earth Balance butter
• 1 tablespoon dried dill
• 1 tablespoon lemon juice
• Scant 3/4 cup plain soy milk
• 1 Ener-G egg

1. To prepare the filling, heat the olive oil in a large ovenproof skillet over medium heat. Add the leeks, carrots, and celery; saute for 10 minutes.
2. Add the fennel and 1/2 teaspoon salt; cook for 3 minutes. Add the artichoke hearts, asparagus, peas, parsley, and tarragon; cook for a final 2 minutes. Remove from heat and set aside.
3. Meanwhile, melt 3 tablespoons butter in a small saucepan over medium heat. Add the flour and cook for 3 minutes, whisking constantly. Gradually add the broth, then continue to cook for about 5 minutes, whisking frequently, until the mixture thickens. Pour over the vegetables in the skillet.
4. To prepare the biscuits, combine the flour, baking powder, and 1/4 teaspoon salt in a bowl. Cut 6 tablespoons butter into small pieces and cut into the flour mixture with a pastry blender until it resembles coarse crumbs. Gently stir in the dill.
5. Pour the lemon juice into a liquid measuring cup and add the soy milk to measure 3/4 cup. Let stand for 5 minutes, then whisk together with the Ener-G egg. Add the soy milk mixture to the flour mixture, stirring to form a soft, sticky dough. Drop by spoonfuls over the vegetable mixture to form 6 biscuits.
6. Transfer the skillet to the oven and bake at 450 degrees F for 20 minutes, until the biscuits are lightly browned on top.

Gado Gado is an Indonesian dish, consisting of a platter of mixed vegetables and protein with peanut dip for serving. It’s perfect for kids to pick and choose what to dip in the yummy sauce with each bite!

Ingredients:

For the sauce:

• 1/2 cup creamy peanut butter
• 1/4 cup water
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoon fresh-squeezed lime juice
• 1 tablespoon sugar
• 1 sliced garlic clove
• 1 (1-inch) piece fresh ginger

For the salad:

• 1 pound small red potatoes
• 8 oz asparagus, trimmed
• 1 cucumber
• 2 tablespoons canola oil
• 1 (14-ounce) package extra-firm tofu
• 1 tablespoon soy sauce

1. To prepare the sauce, combine the peanut butter, water, rice vinegar, 2 tablespoons soy sauce, lime juice, sugar, garlic, and ginger in a blender; process until smooth.
2. Meanwhile, place the potatoes in a large pot and cover with water;. Bring to a boil, then reduce heat and cook for 20 minutes, until tender. Add the asparagus in the last 5 minutes of serving.
3.  Drain and let the potatoes cool slightly, then cut in half. Cut the cucumber into 2-inch sticks. Arrange the potatoes, asparagus, and cukes on a platter.
4. Meanwhile, heat the canola oil in a large skillet over medium-high heat. Cut the tofu into 2-inch pieces and add to the skillet; cook for 8 minutes, until browned. Add the soy sauce and continue to cook for a final few minutes.
5. Add the tofu to the vegetable platter, along with the peanut dip.

This easy salsa brings a tropical vibe to dinner. We love to serve it with vegan fish fillets!

Ingredients:

• 1 cup chopped pineapple
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 1/2 cup drained and rinsed black beans
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup orange-pineapple juice
• 2 tablespoons fresh-squeezed lime juice
• 1/4 teaspoon salt

1. Combine the pineapple, bell peppers, black beans, red onion, and cilantro in a bowl. Set aside.
2. In a small bowl, whisk together the orange-pineapple juice and lime juice. Pour over the pineapple mixture, and sprinkle with salt, stirring to combine.