I could easily spend Easter Sundays longing for the days when my parents scattered tie-dyed eggs and chocolate bunnies throughout the house, but then I would be missing any twenty-something's greatest excuse to have a mimosa-centered morning-time party with all of my favorite San Francisco pals.
I walked down to the local market early in the morning before our guests arrived and found some gorgeous, organic squashes that I just had to get. I immediately came home and popped on the oven at 400* so I could begin roasting the squash, some yellow bell peppers and onions in some olive oil and garlic to eventually make a puree filing for the filo dough I had also bought and set out for the occasion.
Once the squash, peppers, and onions were cooked and soft (after 30 minutes or so) I threw them in my trusty food processor, and added 1/2 can organic garbanzo beans, 2 tbls tahini, several cloves of garlic, salt, pepper, curry, nutmeg, cinnamon, cayenne, paprika and a splash of OJ and blended until nice and smooth.
Basically a roasted squash & yellow pepper hummus- SO DELICIOUS!
I layered my filo dough sheets and coated them lightly with olive oil, then spread a generous helping of squash puree. I lined up two columns of fresh sliced apples and strips of my favorite vegan field-roast sausages (the apple-sage flavor!).
I rolled them up like giant sushi rolls and added another light coating of olive oil on the outside before putting them on my greased cookie sheet and sending them into the hot oven.
I cooked each tray at 400* for about 20-25 minutes until golden brown,flaky and cooked through. They were so much bigger and crumbly than I had expected!
I sliced them up into inch-thick pieces, topped with fresh spinach, and luckily snapped a quick picture before they were completely devoured!
I also made an egg souffle and piles of french toast with a vegan mango-strawberry compote, but with all the guests arriving and the starting of the mimosa's, I failed to document them!
Not a bad way to get over childhood nostalgia!