Easter is close, have you thought about your Easter menu? How about a menu that is respectful of animals, in order to avoid that, like every year, on the occasion of religious holidays and anniversaries, there is a real massacre of so many poor lambs, sheep and kids?
Choosing a vegetarian diet represents a preventive cure for our health and certainly a sure way to safeguard our planet, given that 18% of CO2 emissions are due to farms. Here is a vegetarian Easter menu which has nothing to envy to the more classic ones.
Vegetarian Easter menu, Appetizers
Pumpkin and ricotta croquettes
- In a non-stick pan, fry a chopped onion in extra virgin olive oil for a couple of minutes
- Add the pumpkin (500 gr) cut into small pieces and cook over low heat until the pumpkin becomes very tender, adding a little water if necessary
- Transfer the contents into a bowl, add the ricotta (350 g) and mix well until it becomes a homogeneous mixture
- Add 100 grams of grated Parmesan cheese, 2 beaten eggs, a pinch of salt, nutmeg and 200 grams of breadcrumbs, mixing everything well for a few minutes
- Take small doses at a time and model with your hands, obtaining meatballs of about 23 of 40 grams each
- Quickly dip the croquettes in the egg whites lightly, mix well in the breadcrumbs
- In the meantime, heat the oil to fry in a pan with high sides, and when it has reached the right temperature, dip two or three croquettes at a time and turn them with the help of tongs so as to brown them on all sides
- Transfer the croquettes to a plate covered with paper towels.
Vegetarian Easter menu, the first
Lasagna cauliflower and bechamel (ingredients for 4 people)
- 220 grams of thin sheet egg lasagna
- A cauliflower
- 1 pack of bechamel
- 100 grams of flour
- 30 grams of pine nuts
- 30 grams of butter
- 300 grams of mozzarella
- extra virgin olive oil
- salt and pepper
- an onion
The preparation (Lasagna cauliflower and bechamel)
- In a non-stick frying pan, fry a chopped onion in extra virgin olive oil for a couple of minutes and add the pine nuts and raisins
- In the meantime, boil the cauliflower cut into florets after cleaning it
- As soon as it is cooked, drain the cauliflower and pour it into a bowl adding the ricotta, bechamel and a pinch of salt.
- Mix well until you get a well blended mixture.
- Butter a baking dish and line it with the pasta sheets, letting them overflow
- Put a layer of the mixture on top and then cover with the sliced mozzarella
- Put more sheets and repeat the operation.
- Fold the lasagna flaps inside and cover with more pastry.
- Put the leftover mixture in the mixer and then add it to the last layer of puff pastry
- Top with a rich sprinkle of grated cheese.
- Bake at 180 degrees for 20 minutes.
Vegetarian Easter menu, The second one
- Prepare the filling by chopping the onion and cutting all the vegetables into strips of about 5 mm thick: carrot, pepper, courgette and eggplant.
- In a non-stick pan, sauté the onion for a couple of minutes and then add the carrots and pepper that require longer cooking.
- After about 5 minutes, add the aubergines and courgettes
- Stir with a wooden spoon and pour a cup of white wine by evaporating over medium heat
- When cooked, drain the vegetables in a colander and let them cool
- In the meantime, cut the Emmental into small pieces
- Roll out the shortcrust pastry creating a rectangle of about 40 × 50 cm and place it on a sheet of baking paper
- Add the chopped cheese to the mixture and mix well
- Distribute the vegetable filling on the pastry, taking care to leave a border of about 5 cm
- Sprinkle the filling with grated cheese
- Roll up the strudel with the help of parchment paper and pack the two ends of the pastry together so that the filling does not come out during cooking.
- Brush the top with egg and cook the vegetable strudel in the preheated oven at 180 ° for about 40 minutes,
- When the crust is slightly golden it means that it is ready.