Celebrate Easter to its fullest this year with a flavorful flexitarian twist. Put together an unforgettable meal that celebrates the holiday without sacrificing taste! This mouth-watering menu packs plenty of plant-based proteins, fresh veggies, and seasonal specialties sure to please everyone at the table.
Appetizer:
Roasted carrot and beet hummus with pita
How to make Roasted carrot and beet hummus with pita:
Ingredients:
– 2 large carrots, cubed
– 1 large beetroot, cubed
– ½ cup tahini
– 4 tablespoons olive oil
– Juice of 1 lemon
– 2 cloves garlic, minced
– 2 teaspoons ground cumin
– Salt and pepper to taste
– 1 packet of pita bread
Instructions:
1. Preheat oven to 400°F (200°C). Place carrot and beet cubes on a parchment lined baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 25 minutes or until vegetables are cooked through.
2. In a food processor, combine roasted carrots and beets with tahini, olive oil, lemon juice, garlic and cumin. Blitz until smooth. Taste and season with salt and pepper as needed.
3. Slice the pita bread into wedges and arrange on a baking tray. Drizzle with remaining olive oil and bake for 5 minutes or until golden.
4. Serve the hummus with warm pita wedges on the side. Enjoy!
Main:
Couscous-Stuffed Zucchini Boats
How to make Couscous-Stuffed Zucchini Boats:
Ingredients:
– 2 large zucchini
– 1 tablespoon olive oil
– ½ red onion, diced
– 1 cup couscous
– 1 teaspoon ground cumin
– Juice of 1 lemon
– ¼ cup crumbled feta cheese
– Handful of fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven 400°F (200°C). Slice the zucchini in half lengthwise, then scoop out the center of each piece with a spoon and reserve.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes or until softened.
3. Add couscous, cumin, lemon juice, feta cheese and parsley to the skillet and season with salt and pepper. Stir to combine.
4. Place zucchini halves in a baking dish then fill with the couscous mixture. Top with reserved zucchini centers.
5. Bake for 20 minutes or until zucchini is cooked through and tender. Serve warm. Enjoy!
Dessert:
Strawberry Coconut Cream Parfaits
How to make Strawberry Coconut Cream Parfaits:
Ingredients:
– 1 can full-fat coconut milk
– ½ teaspoon vanilla extract
– 2 tablespoons maple syrup
– 1 pint strawberries, sliced thin
– Handful of almonds, chopped
Instructions:
1. Place the can of coconut milk in the fridge overnight to chill. When ready to use, open the can and scoop out the thick cream layer.
2. In a bowl, combine thick coconut cream with vanilla extract and maple syrup. Whisk until combined.
3. Layer the strawberries and almonds in four small cups or glasses then top with coconut cream mixture. Repeat the layering process again if desired.
4. Serve immediately or chill until ready to serve. Enjoy!
Easter is the perfect time to explore flexitarian recipes that celebrate seasonally fresh ingredients and flavors. This flexitarian Easter meal plan offers a delicious twist on classic dishes, making it easy to enjoy all the goodness of an Easter feast without compromising taste! Celebrate this special holiday with friends and family while exploring new flavors together. Happy Easter!