Maybe a little more zesting?
I feel like this has been a long while coming. Coloring Easter eggs was one of the few holiday activities I was ever able to participate in as a kid and painting wooden eggs just didn’t feel real enough. (Sort of like the laughing plastic pumpkin I grew up with).
So without further wait….here it is! These are vegan, all-natural, raw, edible Easter “eggs”–no special ingredients required!
Just grab a few things…
Zested lemons and Produce Purees (from left): blackberry, spinach, raspberry
- Lemons (look for oval ones)
- Fruits of choice (I went for what I had on hand: blackberries and raspberries)
- Vegetables of choice (Good options include: spinach, beets, etc)
- Other strong stains (Things like coffee, chocolate, juice, etc)
To start, zest the lemons. Save the zest–you can use it in baking, cooking, as a garnish or in dips for a concentrated lemon flavor. Without the natural oils protecting its skin, the lemon will be able to absorb the other colors.
If you want, cut the ends off too. The citric acid will help the color stay better and you’ll have a berry-lemon smoothie to enjoy after! (Or a lemon spinach soup).
Puree the fruits and/or veggies and mix with enough water to make it juice consistency. You can strain the seeds if you want, but you don’t have to.
Stick the lemon in the puree so that whatever part you want colored is submerged. I left some lemon peel on the tips for variety, but you can zest the entire thing if you want.
Admittedly, this takes a little longer than artificial egg coloring, but that’s just all the more time to think of creative ways to draw designs on the lemons once they’re colorful! I used the time to walk around the kitchen and see what I had on hand. Maybe a chocolate bunny face?
After about 20 minutes, take the eggs lemons out of the color puree/liquid. Wipe the excess off with a cloth (or just lick it…not like it has any funky ingredients or anything) and leave it to dry for a bit. The spinach one is even speckled! Now would be a good time to draw on it as well. I find powders work well. Cocoa, coconut, ground pistachios, even tea bags. Be creative!
When you’re done decorating, display your masterpieces at your Easter spread. Just don’t feel bad when they’re cut open for their juice, digestive aid that it is.
Not sure what to do with the colors? Maybe a smoothie for dessert or a bit of soup as an appetizer. If you’re feeling bakey, try making some mix-and-match cookies. I’ll be veganizing them for Meatless Monday this week–just a few tweaks here and there, but still.
If you’re still craving dessert, try some nutty chocolate bunnies. They’re most definitely one candy bunny you don’t have to feel guilty about after.
looks like a ton of fun! lol