Easter Dinner = Carrot Cake, {S}mashed Potatoes {dairyfree} and more...

We celebrate Easter...well, kind of you know the girlies search for their Easter baskets and we have a special dinner.  Since we do not have any family here it is generally a time spent around our dinner table with friends.  I have to admit, to my love of Easter.  Always have...coloring of the eggs, yellow daffodils, yellow chicks, story of Easter Bunnies...it is so much fun at least to me.  Both girlies love it too, and they were out of their beds by the crack of dawn ready to search for any potential Easter Basket that may have been left for them.  And yes,  they were in luck...there was a trail of jelly beans leading to an Easter Basket for Alena and one for Mia Rose. They were packed with candies {yes, all Galactosemia safe -> Sunburst, Jelly Bellies, and dark dairy free chocolate bunnies}, and some small presents.  It was happiness at our house and both girls proclaimed their love for the Easter Bunny...

For dinner it was also happiness in our house - Easter Ham, sautéed Green Beans with almonds, Spinach Spaetzle, dairyfree {S}mashed potatoes, and - a last minute addition from this week's #SundaySupper - Red Cabbage Citrus Salad.

Oh, and for dessert we had Carrot Cake {of course dairy free}.  Three out of the six dishes are recipes from my friend Isabel aka as Family Foodie - so in a way it was like her joining our table :) .  I adapted the {s}mashed potatoes, as well as the carrot cake to become dairy free.

Here take a look at the carrot cake

I made the following changes to the recipe

-  used Whole Wheat Pastry Flour instead of regular flour
-  used Tofutti Better than Cream Cheese instead of regular cream cheese
- 1 Tbs of Earth Balance aka Vegan Butter instead of regular butter

and that was it.  I did have to bake my cake for about 65 minutes or so.  When making it be sure that you do not skimp on the pineapple....

Oh, and the Red Cabbage Citrus Salad is such a stunning as well as delicious salad plus the recipe is super easy.