The Spring Equinox is also known as Ostara, and traditionally, eggs are eaten to celebrate the Earth's fertility (hence the Easter tradition with dyed eggs). So every year on Ostara, I center my meals around vegan eggs. Yesterday for lunch, I tried the Just for All Egg (finally found it for sale in Memphis!) in a Breakfast Burrito.
I'll do a full post on Just Egg soon, but for now I'll just say, this stuff is amazing! It really does taste and look like real eggs. Also in my burrito: roasted potatoes, tempeh bacon, spinach, vegan cheese, and salsa.
After work, my friends Megan and Pam came over for an Ostara ritual and celebration. We enjoyed my Tofu Eggless Olive Salad from Cookin' Crunk on multigrain crackers.
And I made the Classic Kale Salad from The No Meat Athlete Cookbook. I love this versatile recipe that suggests different veggie, nut, and dried fruit options. For this version, I used carrots, red cabbage, celery, red onion, sunflower seeds, pumpkin seeds, and dried cranberries. Plus, I used springy herbs, like dill, thyme, and tarragon.
Pam brought some Treeline Garlic-Herb Cashew Cheese and wine, so we also had plenty of wine and cheese. For dessert, I grabbed a few springy treats from the cafe at Crosstown Arts for us to split. I got a slice of Carrot-Pineapple Cake.
And a Meyor Lemon Almond Handpie. I cut these into little bite-sized pieces so we could all try them.
After our feast, we did a seed blessing and planted lavender, thyme, and lemon balm infused with our hopes and intentions for the year ahead. And we did Tarot readings! Happy Ostara!