5 Favorite Vegan Ham Dishes for Easter l Vegan Dishs l Hamless Easter l Faith and Food l Ways to Eat Better l Vegan Recipes l Delicious Vegan Dishes l Tips on Cooking Vegan l Vegan Recipes

Maple-Glazed Holiday ‘Roast’

Heat oven to 350. Once your Holiday Roast is completely defrosted, use a large knife that doesn’t have a serrated blade and gently press a very shallow crisscross pattern across the top of your Holiday Roast. You can probably tell from our pictures that I made my cuts too deep in this roast. It didn’t make it look as polished but I did like having the flavorful glaze baking into the the Roast that deep. So it is up to you how deep you want to cut your pattern. Take a bamboo skewer and gently poke a hole in the center of each diamond created on the Holiday Roast by the pattern. Cloves can be a little brittle so this will help you insert them into the Holiday Roast without crumbling. Very gently press your cloves into the holes in your Holiday Roast until the stem in completely inserted and just the little bud is showing. Place your Holiday Roast in a glass baking dish. In your favorite mixing bowl, whisk together the remaining ingredients except any leftover cloves and 2 tablespoons of the Maple Syrup until the Brown Sugar dissolves. Then brush a layer of Glaze over your entire Holiday Roast. You want to make sure you get the ends and in the all the crack. Even lift your Holiday Roast in the dish so that any Glaze that has collected in the dish can cover the bottom. Then put your Holiday Roast in the oven to bake for 10 minutes. Then pull your Holiday Roast out and brush another layer of Glaze over the top and bake it for another 10 minutes. Then brush yet another layer of Glaze over the top and bake it for another 10 minutes. Let your Holiday Roast cool for 5-8 minutes and then drizzle the remaining 2 tablespoons of Maple Syrup over the top.

20-25 Whole Cloves

1/3 Cup Brown Sugar

1/4 Cup White Wine or Apple Juice

1 Tablespoon Applesauce

2-3 Dashes of Liquid Smoke

1/4 teaspoon Ground Mustard Seed

1/4 Cup + 2 Tablespoons Maple Syrup

Pinch of Crushed Pink Himalayan Salt

Pinch of Crushed Black Peppercorns

Asparagus, Mushroom, and Ham Strata

Makes 8 to 10 Servings

INGREDIENTS: 6 slices stale or lightly toasted French bread, cut into 1 1/2-inch pieces 1 large onion, chopped 2 tablespoons olive oil 1 lb asparagus, ends snapped off, cut into 1 inch pieces 6 ounces cremini mushrooms, sliced thinly 8 ounces vegan ham, cut into really small cubes 4 green onions, trimmed and thinly sliced 3 cloves garlic, minced 2 teaspoons dried thyme 1 teaspoon dried rosemary 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon pepper 8 ounces vegan cheddar cheese, shredded FOR THE CUSTARD: 2 pkgs (14 ounces) extra firm silken tofu, drained 1/4 cup nutritional yeast 1 teaspoon black salt 1/4 teaspoon turmeric 2 tablespoons lemon juice 2 teaspoons prepared yellow mustard 1 1/2 tablespoons cornstarch 1/2 cup vegetable broth or non-dairy milk 1/4 teaspoon salt (if using milk or sodium-free broth)

DIRECTIONS: Preheat the oven to 350 degrees F. Prepare a 9 x 13 baking pan with oil or a non-stick spray. In a large skillet over medium-high heat, add one tablespoon of olive oil. Add the onion and cook until softened, than add the asparagus, sprinkle with 1/2 teaspoon pepper and 1 teaspoon salt, and cook, stirring occasionally, until the spears start to brown and soften, about 3 minutes. Add the mushrooms, ham and scallion whites and cook, stirring occasionally, until the mushrooms soften and cook through, about 5 minutes. Add the garlic and herbs. Sauté for another minute, Turn off the heat, move the vegetables to the side, and add a tablespoon of olive oil. Toss in the bread pieces and mix to distribute. Meanwhile, make the custard: place all the custard ingredients in a blender or food processor.

Puree until completely smooth and than fold in the cheese and remaining green onion. Set aside until ready to use. To assemble the strata, transfer the bread and vegetable mixture into the baking dish. Pour the tofu custard over everything, and use a spatula to press the custard into the vegetables. You want to get as much custard as you can into the vegetable mixture without actually stirring things up. Bake for 50 to 55 minutes. Remove, allow to cool for about 10 minutes, then slice and serve.

Vegan Ham Omelette

1 Package Tofu (not firm or extra firm) 1 Tablespoon Soy Coffee Creamer 2 Tablespoons Nutritional Yeast Flakes 1 Tablespoon Cornstarch 1/2 Teaspoon Onion Powder 1/4 Teaspoon Miso Paste 1/4 Teaspoon Cumin 1/4 Teaspoon Turmeric 1/2 Teaspoon Braggs ( now I keep getting these anonymous emails about Black Salt for "egg" recipes - I personally HATE the stuff but it seems to be popular with at least 5 or 6 of you so you can substitute the Braggs for 1/4 Teaspoon of Black Salt if that's your bag). 1/4 Teaspoon Paprika 2-3 Tablespoons Margarine for cooking Omelet Dash of Liquid Smoke Olive Oil for cooking Veggies 3/4 Cup Vegan Ham, Smoked Tempeh or Smoked Tofurky Slices (diced) 1 Green Bell Pepper (diced) 1/2 Red Onion (diced) 1/2 Cup Daiya Cheddar Cheese (shredded) 1/2 Cup Smoked Cheddar Sheese (shredded) Diced Fresh Chives for topping Salt & Pepper to taste - I used Lemon Pepper in one and loved it. In your sweetie face cast iron skillet, heat around 2 Tablespoons of Olive Oil and a Dash of Liquid Smoke at a medium heat.

Then toss in your Bell Pepper, Red Onion and Vegan Ham, Smoked Tempeh or Torfurky. Fry until the Vegan Ham browns and the Veggies are tender. In a food processor, blend Tofu, Soy Coffee Creamer, Nutritional Yeast Flakes, Corn Starch, Onion Powder, Cumin, Miso Paste, Tumeric, Braggs and Paprika until you get a smooth paste. Here's where you can taste this blend to see if you want more salt or add some pepper. Move your Veggie and Ham Mix from your cast iron skillet into a large bowl. Then melt 1-2 Tablespoons of Margarine on a medium heat in the same skillet. You want to keep the whatever Oil is leftover from the Veggie and Ham in the skillet for a little extra flavor. At this point separate your Tofu Blend into 2 equal portions. Once the Margarine is melted and skillet is warm, pour one portion of Tofu Blend into the skillet.

You're going to want to pour The Tofu Blend in the center of the skillet and roll your wrist to spread our your Blend. You want it to be spread out like a nice even pancake. You have to move pretty fast so it spreads smoothly. Watch out for bubbles and cracks. Let the Tofu Blend fry for 5-8 minutes. Once the edges begin to brown and get crispy - very gently use your spatula to lift and check the progress of the Omelet. You want the Omelet be golden and crispy so make sure you can see that beginning to happen before you toss in your Fillings.

Don't worry if the center is still a little soft. Make an even layer of 1/2 the Veggie and Ham Filling on one half of the Omelet then top with a layer of 1/2 your Daiya Cheddar and Sheese. Cook for another 2 minutes to let Daiya & Sheese melt a little and heat Veggies and Ham. Take your spatula and flip the empty side of the Omelet over the side with the Fillings stack. Now very gently move your Omelet to the plate by turning your skillet and slowly sliding the Omelet onto your plate - using your spatula to guide and control it. You're going to want to keep the first one warm in the oven heated set at 200 while you make the second one with the other half of your ingredients.

World’s Best Vegan Mac and Cheese with ‘Ham’

It seems as if every day, someone is declaring that they’ve come up with the world’s best vegan macaroni & cheese recipe. We recently came upon this version concocted by To Live and Eat in LA that just might reign supreme as far as maximum tastiness goes! This amazing baked macaroni recipe isn’t just a passable vegan version, it’s good enough to rival just about any version out there, vegan or not! Which normally non-vegan foods do you get really excited to find vegan versions of?

Ingredients: 16oz package of elbow macaroni or pasta of choice (Conchiglie or shells work great) 3 cups shredded Daiya Cheddar Cheese 3 tablespoons Earth Balance® Natural Buttery Spread 3 tablespoons flour 2 to 2 1/2 cups* unsweetened soy milk 4 or 5 slices of vegan ham (try Lightlife ‘Smart Deli’ Baked Ham). Chop into small pieces. 1/4 teaspoon black pepper Salt to taste 1/4 teaspoon paprika Enough panko bread crumbs to liberally cover Red chili flakes to taste (optional) Directions:

1. Preheat oven to 350 degrees. 2. Cook pasta about 5 minutes until it’s just tender.

Don’t cook all the way or it will fall apart when you bake it.

3. Drain pasta and transfer to a greased baking dish. An 8—10 dish will bake the pasta up nice & thick.

4. Mix about 2/3 of the cheese into the pasta and set aside.

5. In a small pot, melt the Earth Balance® Natural Buttery Spread. Add the salt & pepper, then whisk in the flour until combined. Stir in the soy milk. Keep stirring until it starts to boil, then keep stirring for about another minute until it thickens up. *(Start with 2 cups of milk but if sauce gets too thick just add a little bit more, you don’t want it to be like a paste, just a thickened liquid).

6. Pour the soy milk mixture into the pasta and mix everything well. Top with the remaining cheese. Sprinkle the bits of faux ham on top, then cover everything with a generous layer of breadcrumbs. Give the whole thing a light dusting of paprika.

7. Pop in the oven for 30 minutes or until the cheese is bubbling and the top is starting to brown. If you like it spicy, sprinkle some chili flakes on top when serving.

-Earth Balance