Chive Blossoms – our garden

Wednesday evening marks the start of Tu B’Shevat, one of my favourite holidays on the Jewish calendar. There’s something whimsical and life-affirming about having a New Year’s celebration for the environment and the seder (religious) service which accompanies it has a focus on our role as stewards of the planet, as well stewards of our own ever-evolving personal natures that I find inspirational. Traditionally this holiday is celebrated with vegetarian fare, and my centerpiece for many years has been eggplant lasagna.

This year however I decided to challenge myself to putting together an all-vegan affair!

This year I’ll be dishing out:

• Ciabatta Bread
• Fresh Green Bean Salad
• Carambola “Five Fingers” Cooler (from Cooking Light magazine)
• Ginger Broccoli (from Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World)
• Spinach Strudel with Pine Nut and Raisins (from Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World)
• Cuban-Style Fried Rice With Black Beans and Pineapple (from Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World)
• Frozen Banana Parfait (from Edenfoods.com)

For those who are taking part in the global Meatless Monday movement (an effort I’m completely behind), I hope that this also gives you some last minute ideas!

For decorating ideas check out tomorrow’s Tu B’Shevat tablescape as well

About Sarina

Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"