Easter eats are all about capturing the fresh, magical lightness of the spring season. To prep for the upcoming holiday (and restock our recipe arsenal with some plant-based goodness) we gathered in Jenni Kayne's kitchen for another fun and healthy cooking class.We've co-hosted quite a few ladies lunches with Ms. Kayne, but this time, joined by Meredith Baird - author of our recent cookbook obsession Coconut Kitchen - we found ourselves falling head over heels for just one ingredient: coconuts. Meredith crafted an incredible, healthy lunch based on her plant-based, dairy-free ideals and the star of the show showed up in all it's forms. We're now hooked on coconut bacon, yogurt and rose-infused cream!
Our class and meal started off with a bright and nourishing asparagus soup, followed by gluten-free turmeric tigernut toasts topped with a luscious spring pea puree. A shaved zucchini salad (see the recipe here) provided a pop of raw freshness, and savory spice-roasted carrots were the perfect vessel for - we'll say it again - Meredith's coconut bacon, people. We finished up with a delicate rose and coconut cream dessert that you definitely won't want to miss - watch this space tomorrow.
To compliment the charm and lightness of our meal, the table was dressed with Jenni’s personal white linen napkins and cutlery, gorgeous Materia Lumina ceramic bowls and plates, and this stunning floral centerpiece from Gold Spell Design (I mean.) Tiny homemade egg nests wrangled in the Easter feels, and guests got to take home Meredith's own coconut body balm, which was wrapped in linen and sealed with twine for a touch of crafty elegance.
Recreate elements of this next-level menu and look for your own Easter celebrations! We're sharing all the recipes throughout the week. For even more holiday inspiration, check out our Easter brunch with Malibu Farm from last year.
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The post The Ultimate Vegan Easter Lunch with Jenni Kayne and Meredith Baird appeared first on The Chalkboard.
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