HAPPY WEDNESDAY!

Today’s What I Ate Wednesday is from my Easter Sunday eats.  A big Thank You! to Jen over at Peas and Crayons, who hosts WIAW.  Hop on over to check out some other eats!

It was my mom’s birthday and she wasn’t into the idea of having a cake or anything… so, I made red velvet pancakes:

I winged it with these.  I also made a cream cheese ‘syrup’ (not exactly frosting, but definitely NOT syrup) that went with.

No snack.  No lunch.  I was lazy and didn’t even want to move from the couch.  I had a much needed super relaxing weekend!

Dinner consisted of Carrot Dill Matzah Ball soup, recipe by Tali Simon of More Quiche Please.  I’ve recently started reading her blog and love it!  I haven’t had matzah in quite some time and I just had to make this.  I couldn’t tell you the last time I used eggs, but I can’t quite fathom vegan matzah balls.  When I researched vegan matzah ball soup the recipes all included silken tofu and that was too much soy for my liking.  Once I started the process, there was some celery added… then a shallot… and some extra carrots.  I just hoped that I didn’t mix too much after adding the seltzer water.

I just love all this dill!

(black specks = fresh cracked pepper)

I also roasted some cauliflower and broccoli as a side.  Oh, and I definitely got in some extra veggies, as I had some kale that needed sautee-ing as well 🙂

What did your Seder, Easter Sunday or Sunday dinner consist of?