I’ve been planning Graham’s first birthday party and completely overlooked Easter. SO! I decided to combine efforts and do a family party at my parent’s house so we could celebrate both.
In an effort to be organized, I started to compile some recipes I’d like to include. I thought these might be helpful for you, too!
We are trying to be more plant-based, and it’s actually been pretty easy. I am not full tilt on the plants yet, but I do enjoy eating waaaaay less animal products. We feel great and I think the recipes are even more creative!
Even if you don’t do a full out plant-based Easter meal, you can still include some of these to get more plants onto your plate, right? 🙂
Tell me below in the comments what you will be making!
Apps & Sides
Creamy Mushroom and Wild Rice Soup (Monkey and Me) – So simple, in both ingredients and preparation. This warm, creamy soup will be the perfect starter to your meal.
Crispy Smashed Potatoes with Garlic Pesto (Minimalist Baker) – Smash potatoes and I’m there. Add pesto and I’m eating the whole pan.
Warm Spring Salad (Oh She Glows) – Asparagus and quinoa take center stage here. I’d also create this for lunches during the week.
Easy Pan Roasted Vegetables (Minimalist Baker) – Gotta have a big sheet pan of veggies.
White Bean Bolognese With Brown Rice Pasta (yours truly) – This is so, so delicious. Recipe below! Makes a great weeknight dinner, too.
Lentil Walnut Mushroom Balls with Cranberry-Pear Sauce (Oh She Glows) – Packed with flavor – green lentils, cremini mushrooms, toasted walnuts, dried cranberries, rosemary, oregano, thyme, are you drooling yet?
Thyme & White Bean Pot Pies (Minimalist Baker) – Satisfying, delicious, comfort food.
Peanut “Better” Balls (Oh She Glows) – lightly sweetened, but you won’t even notice. Coconut flour is used to create that Easter egg ball texture we are all used to from our childhood.
Carrot Cake (Love and Lemons) – This has cane sugar, but it’s dessert 🙂 And, I use coconut oil, not canola.
Lemon Curd (Minimalist Baker) – You can eat this right from a jar. And only 5 ingredients!
White Bean Bolognese With Brown Rice Pasta
2 cups tomato sauce
Brown rice pasta
1 15 oz. can of white beans
Extra virgin olive oil
½ onion, diced
1 clove garlic, minced
1 carrot, diced
1 stick of celery, diced
5 basil leaves, sliced
Sea salt and pepper
1 teaspoon dry oregano
Optional: ¼ cup dry red wine
Cook brown rice pasta according to package directions. You’ll want about a handful of dry pasta per serving.
Heat the olive oil over medium heat in a pan and saute the onion, garlic, carrot and celery until soft (about 5 minutes).
Add sea salt, pepper and oregano to taste. Add marinara sauce, beans, and cook for 5 minutes more.
Like wine? Add optional ¼ cup of red wine with the marinara sauce above!
Serve sauce with pasta, basil, and vegan parmesan (mix together almond flour, nutritional yeast and
salt – voila!).