Somebunny Loves You on Easter

“How does the Easter Bunny get so smart?” my daughter asked this morning as she enjoyed the new Barbie Princess book from her Easter basket. “He left me exactly the Barbie book I wanted from the grocery store.” I didn’t even have to respond. My son replied in a very matter-of-fact tone, “Easter School. That’s where all the bunnies go.”  I wish I could bottle their precious innocence. It will fade all too quickly.

We decided to take a more leisurely approach to Easter this year. Starting off the holiday right, we made “Somebunny Loves You” pancakes. These are my gluten and dairy free banana bread pancakes in an Easter Bunny form-factor with a few embellishments. To work off all of the sugar of 5,000 jellybeans that were consumed before 9am and the sweet Easter Bunny pancakes, we decided a family bike ride was in order. We will end the day with a quiet Sunday meal – just the four of us. What’s on our menu? Nothing too fancy but all delicious signs of the promise of Spring. I hope the Easter Bunny showed you some love this year!

Easy Easter Dinner Menu

Grilled Pork Roast (2-3 lb. boneless pork roast slow-cooked on a charcoal grill – allow 3 hours for cooking time)
Vegetable Quiche (gluten/dairy free)
Cheesy Scalloped Potatoes (gluten/dairy free) – recipe follows
Fresh Fruit Salad

Cheesy Scalloped Potatoes (Gluten Free, Dairy Free)

5-6 Klondike Gold potatoes (sliced thin)
4 tbsp Earth Balance Vegan shortening
2 tsp dried parsley
1 clove minced garlic
1/2 tsp onion powder
2 cups Silk Almond milk (unsweetened)
3 tbsp brown rice flour
1 tsp sea salt
1/2 tsp pepper
1/4 tsp paprika
1/2 cup Daiya cheddar style shreds
1/4 cup Galaxy Foods or Tofutti brand soy cream cheese

Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish, and layer thinly sliced potatoes one top of one another. In a medium saucepan, melt the Earth Balance. Add the garlic and saute for 1-2 minutes. Whisk in the rice flour. When combined, slowly add the almond milk followed by salt, pepper, and onion powder. Whisk in the cheddar shreds and soy cream cheese until mixture is bubbly. Pour over potatoes, cover dish in foil, and cook for 40 minutes. Uncover and cook 30 more minutes or until potatoes are tender. Sprinkle with dried parsley and paprika.

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