Don’t satisfy you with the usual dishes! Find out how to give an extra gear to Easter lunch with innovative recipes.
Easter is synonymous with spring and rebirth, of stolen tables and that scent of the house that already welcomes you on the threshold. But every year, the same story is always repeated for lunch, at least from a culinary point of view: savory pie, lasagna, lamb (which we jump with conviction) and boiled eggs decorated. Nice, of course, but why not change music?
There are infinite possibilities to honor tradition with a touch of creativity, without bothering the most exotic ingredients, nor the refined star chef techniques: heart, seasonal vegetables and a pinch of fantasy are enough.
Here are 7 vegetarian recipes to make your Easter lunch tastier, more colorful and – let’s face it – even more fun.
Savory pie with ricotta, artichokes and lemon
This savory pie combines the creaminess of the ricotta with seasonal artichokes, enriched by a touch of lemon that enhances the flavors. Easy to prepare, it is perfect as an appetizer of Easter lunch.
Ingredients:
Procedure:
Clean the artichokes, thin slices and brown them in a pan with oil, salt and parsley, and let them cool. Meanwhile, in a bowl, the ricotta works with the egg, the grated lemon zest and the Parmesan. Add the artichokes and mix well, then spread the brisée pasta in a pan, pour the filling, make the strips above and bake at 180 ° for 35-40 minutes. Serve it warm, perhaps with a splash of fresh lemon.
Asparagus bundles and almond cream
Ingredients:
Procedure:
Cook the steam asparagus for 8 minutes, then blend the almonds with oil, lemon juice, salt, pepper and a drizzle of water until a soft cream is obtained. Cut the square sheet, spread the cream, add 2-3 asparagus to a square and close the triangle bundles, like small caskets. Bake in the oven at 190 ° for 25 minutes, until they are golden brown.
Herbal lasagnetta and vegetable béchamel
The herb lasagnetta with vegetable béchamel is a perfect vegetarian alternative for those looking for an Easter dish different from the usual first meat. Easy to prepare in advance, it is ideal for a holiday lunch without sacrificing taste.
Ingredients:
Procedure:
Blanch the herbs and roughly trital, then dedicated to the preparation of the béchamel: heat the oil, add the flour and mix to form a roux, then pour the milk flush and cook until it thickens. Perfumes with nutmeg and salt regulation. At this point you can assemble the mini-life by alternating the sheet, the herbs and the béchamel. Complete with the Parmesan and bake at 180 ° for 30 minutes.
Chickpeas and peas in the oven in the oven
Baked chickpea and peas meatballs are an excellent vegetable alternative for the Easter menu. Tasty and nutrients, these meatballs combine the creaminess of the chickpeas with the sweetness of the spring peas, creating a second dish rich in vegetable proteins. Crunchy outside and soft inside, they prepare easily and can be served as the main flow accompanied by a fresh sauce. A colorful and tasty option that will satisfy even the most demanding palates during the holidays.
Ingredients:
Procedure:
Blend the chickpeas and peas with flour, parsley, spices and a spoonful of oil, then shape of the meatballs and arrange them on a pan. Brush with a little oil and cook at 180 ° for 20-25 minutes, turning them halfway through cooking. Excellent also cold, they are accompanied well to a sausage with vegetable and lemon yogurt.
Spring risotto with nettles
The spring risotto with nettles is an elegant dish that celebrates the flavors of spring, perfect as a vegetarian alternative for Easter lunch. Cremous and delicately aromatic, it combines the slightly spicy taste of fresh nettles with the softness of the rice. The nettles, collected at this time of the year, give a characteristic bright green color and exceptional nutritional properties. A refined first course that brings to the table the authentic flavors of the season, ideal to surprise guests with an original and tasty proposal.
Ingredients
To prepare the risotto with the networks washed and chopped the nettle leaves using gloves. Chop the onion and brown it lightly in oil on the bottom of a pot. Pour the nettles, let it flavor and add the risotto, which must be toasted slightly before adding a part of the broth. Cook for twenty minutes Mixing with a wooden spoon and adding the broth with a ladle little by little. Serve condes with extra virgin olive oil and chopped fresh parsley.
Mini flan of zucchini with stringy heart
The mini flan of zucchini with a stringy heart is a delicious Easter surprise that will conquer everyone at the table. These soft pies contain the sweetness of spring courgettes and hide an irresistible heart of cheese that melts the first taste. Easy to portion and perfect as an appetizer or second vegetarian, they are ideal for those looking for a delicious alternative to the lamb without giving up delicacy. Their soft consistency and the contrast between the delicate flavor of courgettes and the richness of melted cheese make them a little pleasure that will amaze all the diners.
Ingredients:
Procedure:
Grate the courgettes, squeeze them and mix them with eggs, Parmesan, salt and pepper. Pour the mixture into muffin molds, inserting a piece of cheese in the center. Bake in the oven at 180 ° for 25 minutes. Serve lukewarm with mint leaves: they are small but they will be able to conquer all diners.
Vegan Colomba with almonds and orange
The Vegan Colomba with almonds and orange is an Easter dessert that reinterprets tradition in a Plant-Based key. Soft and fragrant, this dove maintains intact the fragrance of the classic festive sweet thanks to the intense aroma of orange and the crunchy almond coverage. The preparation without ingredients of animal origin makes it perfect for those who follow a vegan diet or have intolerances, without compromise on the taste.
Ingredients:
Procedure:
In a bowl, add flour, sugar, yeast, orange zest. Separately, mix juice, milk and oil. Pour the liquids into the buckets, amalgam and transfer the mixture to a dove mold (a plumcake one is also fine). Decorate with almonds and sugar, then cook in the oven at 170 ° for 35-40 minutes. A classic dessert in veg sauce, without eggs or butter.
A lighter Easter, without renunciation
Being vegetarians at Easter does not mean giving up the pleasure of the table, on the contrary. It means rediscovering the value of simplicity, of the vegetable garden and the recipes that are good for the heart before even in the stomach.
Thanks to these seven ideas, your lunch will be a symphony of flavors, without the need for meat or fish. And maybe, between a taste and the other, someone will ask you: “But is it really all vegetarian? I don’t believe it!”.
Well, smile and enjoy satisfaction. This is also part of the taste.
