This week is the last week of the Easter fast for Eastern Orthodox christians. Our Easter is this coming Sunday. I usually do the whole 40 days of fasting (strict vegan menu – no animal products of any kind) but with two toddlers with a fiance whose work is extremely physical, it’s a difficult to cook separate things for more than a month.
So I decided to do it this week as the last week of the fast. I’ve been vegan since Monday 😀 Some things I have cooked so far:
Eggplant and green pepper spread
Roast 2 eggplants and 2 green peppers in the oven until soft and peel-able (is this a word?) 😀 Add 4-5 plum tomatoes peeled (dip them in hot water so you can peel them easily) Add everything together in a bowl and mash (or use a blender but not for too long, leave some chunks in it) Add 2-3 cloves minced garlic, vinegar or lemon juice, salt and other spices to your taste. Spread on a piece of toast or use as a veggie dip. It’s super yummy. It’s a typical Bulgarian side dish/salad type of dish called “kyopalo” (scroll down to Bulgarian starters)
This recipe is amazingly delicious. I made it with whole wheat flour and it was so yummy. I’ll be making it all the time regardless if I am fasting or not. It’s really good.
Now this frosting on top of the cake above is so good. I didn’t microwave but rather melted everything on the stovetop. Mine turned into more of an icing than a frosting (it was more liquid) but it was still delicious. Especially after it completely cools down on the cake. My kids loved it! And me too 😉