What a great weekend. As last year, I spent the holiday with friends as we enjoyed a traditional Polish Easter feast with a vegan twist. Typically, there’s a fair amount of meat and dairy in Polish food, so it’s always fun (and delicious) to see it remade by a Polka who’s since transitioned to a predominantly plant-based diet.
Saturday night we also made a double batch of gluten-free, vegan chocolate chip cookies (not shown) and only had one or two before the Sunday festivities — a restraint Scott and I failed to exercise when it came to the beer.
The traditional meal actually starts Sunday morning after church (we were eating by 9:30 AM), with noshing throughout the day. Then, if you have more friends and family to visit, you would join them on Monday to do it all over again.
Only the hard-boiled egg, blessed at the morning service, was off limits for me.
These are made with potatoes, black beans, and onion, with flax seeds replacing the egg. They are baked to a nice golden brown crispy exterior, remaining soft and fluffy inside.
A gravy made with portabello mushrooms and onions intended for the above patties.
mizerio po Warszawsku
Cucumber salad Warsaw-style. Prepared and jarred in advance.
Minced beets and horseradish.
A cold salad made with Polish-style pickles, Granny Smith apples, and vegan, soy-free mayo.
Sauerkraut with tomato paste and quinoa, served heated.
Top it all off with a dessert of the aforementioned chocolate chip cookies and coconut ice cream and you’ve just experienced a vegan Polish Easter.