Easter lunch is one of my favorite meals of the year–all the spring vegetables, fresh breads, and light desserts make for such a beautiful table. It’s also one of my favorite meals because it can easily be made vegan by leaving out the ham and substituting all the mayo and cheese, which makes my job of mixing tradition and our vegan living, pretty easy.
One thing my mom always served on Easter Sunday was jello, and oh how I’ve missed it, until now! I played around with some gummy bear recipes for a while and that gave me the idea -and courage- to finally craft a great jello recipe right before my favorite lunch coming up! If your family serves a jello dish for Easter lunch or it’s just a treat you and your kids enjoy, try this recipe or let it guide you to create your own jello dish. The fruit juice and the fig and ginger can all easily be replaced with any juice and fruit. I hope your children enjoy this as much as my toddler does!!!
Vegan Fig and Ginger Jello
2 cups freshly juiced apple juice (about 6 apples)
Juice of 1/2 a lemon
2 Tablespoons agar agar
Mix the above in a pot and simmer for 5 minutes, whisking throughout
While that’s simmering, whisk 1 Tablespoon arrowroot powder and 1/3 cup cool water. Turn off the heat and add arrowroot/water mixture to the juice. Whisk all together.
Mince 3 figs and 1 Tablespoon of fresh ginger, add this to the pot, stir all together and transfer to a square baking dish. Let this sit for 15 minutes to cool, then place in the fridge for 1 hour. Cut into small squares or use cutters for fun shapes. Enjoy!!