Cruelty free Easter: the delicious LAV menu to save lambs

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Joe Dispenza
@joedispenza
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Now only a few days are left Easter. A feast for everyone but not for some animals, lambs in the head, which at this time of the year are slaughtered in greater quantities. For this, the Lav has once again invited everyone to celebrate an Easter of solidarity with the Planet and its inhabitants.

Are approximately 400 thousand lambs and kids that are killed every year. However, in the last five years there has been a drop in the consumption of meat from these animals. Suffice it to say that in 2010 the lambs and kids slaughtered in our country were 4.834.473, while in 2014 2.129.064 were slaughtered, less than half.



Encouraging numbers, of course, but in the month of April last year, to coincide with Easter, 371.932 lambs and kids were slaughtered.

“For us, even a single animal killed is too much and we will continue our awareness-raising work so that we reach zero altitude. The increased awareness of what is behind / inside a food is the result of the ever wider attention to the environmental, ethical and health variables that characterize a food. In the case of small sheep and goats, an additional component is evident: empathy, which in the last five years has led to a more than halving of the consumption of lambs and kids ”says Paola Segurini, responsible for the Veg sector of LAV.

Still unsure about the menu to put on the table? Here are the delicious courses suggested by LAV and the vegan cooking blogger Arianna Dall'Occo to celebrate Easter without sacrificing animal lives.

Index

Fried asparagus with mustard mayonnaise

Ingredients


20 asparagus

150 g wholemeal flour


220 ml cold water

150 g tablespoons of breadcrumbs

1 bunch of parsley

salt and pepper to taste

150 g songino

200 g bean sprouts

lemon to taste

to taste extra virgin olive oil

to taste seed oil for frying

For the mayonnaise:

80 ml of unsweetened soy milk

60 ml of seed oil

40 ml of extra virgin olive oil

2 tablespoons of lemon

1 tablespoon of mustard

½ teaspoon of turmeric

sale

Preparation

Cut the lower part of the asparagus, wash them and blanch them in salted water for 7/8 minutes. Let them dry. Separately, sift the flour in a bowl, adding salt and cold water a little at a time until you get a smooth but not too liquid batter.

Mix together the breadcrumbs, pepper and finely chopped parsley separately. Pass the asparagus in the batter and then in the breadcrumbs and let them rest in the fridge for 30 minutes.

Combine milk and salt in a cup and mix with an immersion blender, adding the oil, lemon juice and finally the mustard and turmeric. If the dough seems too thick, add a few tablespoons of milk. On the contrary, if it is too liquid, add a little oil.

Finally, season the sprouts with extra virgin olive oil, salt, pepper and lemon and mix them with the songino. At that point you can fry the asparagus in boiling oil, serving them hot accompanied by salad and mayonnaise.


Pappardelle with saffron, peas and hazelnuts

Ingredients

2 small fresh onions

1 clove of garlic


1 saffron

50 ml white wine

to taste extra virgin olive oil

salt and pepper to taste

Fresh parsley

80 g shelled hazelnuts

Preparation

Fry the oil and the finely chopped fresh onions. Deglaze with the wine and add the saffron. In another pan, sauté another time this time with garlic, then add the peas and broad beans, salt, pepper, parsley. Cover and cook for about 15 minutes with a few tablespoons of boiling water. Chop the hazelnuts and toast them for a few minutes in a pan.

Cook the pasta leaving it al dente and pour it into the pan with the saffron and onions. Then add the broad beans and peas and pass it over high heat for another minute, stirring well. If it seems dry, add a few tablespoons of cooking water. Serve with a drizzle of raw oil, the chopped fresh parsley and finally the toasted hazelnuts.

Tofu marinated with ginger and artichoke and potato pie

Ingredients

600 g natural tofu of good quality

2 glasses of white wine

1 lemon

fresh herbs in your city (rosemary, thyme, sage, marjoram ...)

parsley

ginger

garlic, salt and pepper

parsley and thyme

For the pie:


4 artichokes

4 medium potatoes

garlic

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pepper

parsley

thyme

oil

extra virgin olive oil

Preparation

In a pan pour the wine, oil, lemon juice and zest, chopped garlic, salt, pepper, grated ginger and herbs from your city. Slice the tofu and add it but let it marinate for 6/8 hours. Boil the potatoes in their skins and once they are cooked and cold, peel them. Clean the artichokes and cut them into thin wedges. Cook in a pan with oil, garlic, salt, pepper and parsley, for about 10/15 minutes, adding a few tablespoons of water.


Slice the potatoes, season with an oil, salt, pepper and thyme and mix. Line a baking sheet with parchment paper, grease and, using molds, form pies, alternating layers of potatoes and artichoke. Bake in the oven for 15 minutes with the grill function.

Then move on to the tofu. Flour the slices and cook them in a non-stick pan with a little oil for a few minutes until golden. Add the filtered marinating liquid and cook for another minute over high heat to thicken the cooking juices. Lift the patties with a spatula and place them on the plate with the slices of tofu. Serve sprinkled with chopped herbs alla your city and pieces of ginger.

Pastiera mousse with chopped pistachios

Ingredients

150 g wholemeal flour

60 g whole cane sugar

60 g vegetable margarine

2 tablespoons of white wine

1 pinch of salt

grated lemon rind

Ingredients for the cream

200 grams of cooked wheat

350 ml of vanilla soy milk

70 gr of brown sugar

30 gr of grated lemon and orange zest flour

100 ml of vegetable cream for desserts

chopped pistachios to decorate

Preparation

Mix flour, salt, sugar, lemon zest and cold margarine in a bowl. Work with your fingers to form many crumbs, add the cold wine and knead the mixture until you get a smooth and compact dough. Wrap in cling film and keep in the fridge for about 30 minutes.

Aside, combine the wheat with 150 ml of milk and 30 g of sugar in a pan, cook over low heat for about 30 minutes until the mixture is creamy. In another pan combine 30 g of flour, 40 g of sugar, lemon and orange zest and 200 ml of milk a little at a time, stirring with a whisk. Cook, stirring constantly until you get a cream. Add it to the wheat mixture, stir and let it cool.

At this point you just have to whip the cold cream with a whisk, add it to the cream, mixing from the bottom up and leave everything in the fridge.

Roll out the pastry into a not too thick pastry, cut out some discs and place them in the cups. Cooking takes 15 minutes in a preheated oven at 200 °. Let it cool and unmold then fill them with cream and sprinkle with grains.

our editor included

READ also:

Easter: LAV's vegan and cruelty free menu to save lambs

Vegetarian Easter: the LAV menu to save lambs

Cruelty free Easter: an alternative menu to save lambs

Audio Video Cruelty free Easter: the delicious LAV menu to save lambs
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