Easter 2012: full vegetarian lunch menu

Also this year the fateful question returns that punctually haunts more or less everyone (especially the kitchen workers): what do we prepare for Easter lunch? Who decides to spend the day in the woods or on a beautiful meadow to enjoy a sunny picnic will not have these problems, but who is forced to the ritual tables with relatives will have darkly a doubt: how to satisfy different palates and different eating styles? Here are some simple recipes for a green and cruelty free Easter lunch, which will make everyone agree.

The doses listed in the proposed dishes they are for about 8 people.


Brioche bread with sesame and chilli

  • 500 g of 1 flour
  • 7 g of brewer's yeast (or 200 g of natural yeast)
  • 300 g of soy milk
  • 1 pinch of salt
  • 5 tablespoons of olive oil
  • half a teaspoon of red pepper
  • 100 g of sesame seeds


1) Dissolve the yeast in the slightly warm soy milk and when you have obtained a homogeneous liquid pour it into a large bowl; add the sifted flour and stir to mix.

2) Add the salt, oil, chilli and sesame and mix everything for about ten minutes, until your dough is soft and elastic.

3) Place the dough in a clean well oiled bowl, cover with a cloth and let it rise in the oven for at least 5-6 hours, or until the dough has doubled its volume.

4) Once it has risen, put the dough in a paper panettone mold (they can be found in specialized stationery shops), let it rest for another 30 minutes, then brush the surface with a liquid mixture made from 2 tablespoons of soy milk and 2 tablespoons of extra virgin olive oil.

5) Bake at 220 degrees for 10 minutes, lower the temperature to 200 and continue cooking for another 30 minutes. Once cooked, take it out of the oven, let it cool and serve.

Farfalle with broccoli and chickpea mousse

  • 700 g of butterflies
  • 2 broccoli (cauliflower)
  • 400 g of chickpeas (ready to use, therefore already revived with soaking)
  • 4 tablespoons of olive oil
  • pepper
  • sale


1) After having washed and cleaned the broccoli, cut them into many florets, put them in the steamer together with the chickpeas and cook for about 45-50 minutes (or until they are nice and soft).

2) Transfer everything into a container, add the salt, oil and pepper, blend everything with an immersion mixer until you have obtained a light and velvety foam.

3) At this point, all you have to do is boil the pasta, drain it when cooked and sauté it in a pan with the broccoli and chickpea mousse to whisk it.

Strawberry tart with lemon scent

  • 350 g of 1 flour
  • 130 g of cane sugar
  • the grated rind of a lemon
  • 1 teaspoon of baking powder (or baking soda)
  • 150 ml of vanilla soy milk
  • 80 g of extra virgin olive oil
  • 1 jar of strawberry jam (possibly homemade)


1) In a bowl, combine the flour, oil, milk and sugar and mix to mix all the ingredients well, then add the grated zest of a lemon and the baking powder, knead for a few more minutes, then cover the dough with a transparent film and put it in the fridge for about 30 minutes.

2) After this time, take the dough and with your fingers (without a rolling pin) spread it gently on the bottom of a tart pan covered with baking paper. Fill it with the jam and bake at 180 degrees for 40 minutes; then remove from the oven, let it cool and serve!


To save time, effort and power, I recommend that you start knead the brioche on Saturday morning and prepare the tart in the afternoon; in this way you can bake and cook the two dishes together (because they have the same cooking times): you will thus save electricity (or gas) and even some money!

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