Easter is a holiday that in Greece has been predominantly combined with lamb and eggs. And yet vegan, but also generally non-lamb lovers, have decent tasting options for Easter Sunday.
Let's look at three of them, a side dish, a main course and a dessert.
Side Dish: Potatoes, but what potatoes!
Because potatoes are not missing from the table, we have a nice and healthy way to bake them for the festive table.
What will we need?
3 medium potatoes
3 cloves garlic
olive oil
Salt, Pepper
rosemary
thyme, oregano
Recipe execution
1. Wash the potatoes very well. Preheat the oven to 200 degrees. Cut a thick slice horizontally from the belly of the potato so that it can stand firmly in the pan. Then cut into slices, but without reaching the base, so as not to separate the pieces. We want them to stand like fans!
2. After chopping the garlic, put it between the pieces of potato, along with the rosemary sprigs. We want each piece to be separated from the next one, for better baking.
3. Put the potatoes in a large pyrex, in which we have optionally laid a layer of oil paste. Sprinkle with olive oil, salt, pepper, thyme and oregano. We can add a little mustard or a little lemon for more flavor. Be careful that the potatoes do not "swim" in either the oil or the lemon, so that you have the crispy result you desire.
4. Bake for less than an hour, at the same degrees, observing if they are cooked as desired
Main course: Lenten cook with mushrooms
Mushrooms for protein, vitamin D and other valuable nutrients that successfully replace meat.
What will we need for 4 servings
500gr. Various mushrooms (cleaned, cut into medium pieces)
3-4 large spring onions (chopped)
Λυ cup (about 55gr.) Rice nail
. Cup olive oil
100gr. cup olive oil
300-350gr. Tender parts of endives from about half a kilo
30gr. chopped dill
Salt Pepper
For the eggnog
Juice of 2 lemons
2 tablespoons corn flour
Recipe execution
1. Heat the olive oil in a large saucepan over medium heat and sauté the onions. Add the rice and stir for a minute.
2. Then add the mushrooms, stir and leave for a few minutes until soft. Then pour the greens into the pot and stir until they wither.
3. Add 2-3 cups of water, calculate it depending on how juicy we want it, add salt and pepper and let it boil for about 30 minutes.
For the vegan version of the ‘egg-lemon’, mix the two tablespoons of corn flour in the lemon juice and then add the mixture to the soup. Bring the food to a boil and remove from the heat.
Dessert: Closing the Easter table with Lemon Tart
Tart is an excellent dessert. But the lemon tart is the best way to close the festive table.
What we will need for the base of the tart
¾ cup flour
1 and 1/3 cup oats
1/3 cup vegetable butter
2 tbsp. Brown sugar
For the cream
5 and ½ etc. corn flour
. Cup brown sugar
1 pinch of salt
2 vanilla powder
. Cup lemon juice
grated a lemon
2 νερό cups of water
1 tbsp. herbal butter
Recipe execution - Dough
1. In a large bowl, add the brown sugar, butter, oats and flour until smooth. Our mixture should be slightly moist and embossed.
2. In the meantime, grease a round pan with a little butter, put in the dough for the base and press it with your fingers so that it spreads evenly. Put oil glue on the dough and beans on top to avoid puffing. Bake at 180 degrees for about 15 minutes.
3. For the filling, put in a bowl of corn flour, half a cup of water, sugar, vanilla, salt and mix with the mixer. Then add the lemon juice and beat the mixture until creamy.
4. At the same time, in a saucepan, empty the 2 cups of water, heat it and when it boils, add the lemon mixture and stir constantly.
5. Lower the temperature to medium and leave the pot for 5 minutes until the cream thickens, stirring occasionally. Remove from the heat and pour in the butter, stirring until melted and combined with the rest of the mixture.
6. Finally, let it cool for 10 minutes and pour the cream on the base. We wait for it to set enough to serve.
Happy Easter!
BY Dr Angel,
Aggeliki Koskeridou
Holistic Doctor – Counseling Psychotherapist
Doctor of Naturopathic Medicine
MSc Health Psychology
insta: dr_aggelikikoskeridou_official
