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| Asparagus Soup |
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| Butternut Squash Risotto with Meyer Lemon Gremolata |
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| Dark Chocolate Flourless Crinkle Cookies |
Easter Dinner
Whether you celebrate Easter the Beginning of Spring, here's a vegan and gluten-free menu that is sure to please all your guests and accommodate most of their eating preferences and allergy concerns.
Start with a Soup Course
Since asparagus is in season, begin the meal with a lovely Asparagus Soup blended with leeks and Yukon gold potatoes. This recipe can be made in your Instant Pot Electric Pressure Cooker or on the stove top. It's not much faster in the Instant Pot so I would save the Instant Pot for the main course, the risotto, where it really makes a difference.
The main course is a Butternut Squash Risotto with Meyer Lemon Gremolata. This recipe can be easily made in your Instant Pot Electric Pressure Cooker or on the stove top but is much easier in the pressure cooker so that you aren't too busy stirring while your guests are there.
For dessert, try making these Dark Chocolate Flourless Crinkle Cookies made with aquafaba instead of egg whites. Aquafaba is basically bean juice! Although they are good warm out of the oven, these are equally good made the day before and kept in the refrigerator. The cold brings out their deep, fudgy, taste and texture.
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| Happy Easter! |
For additional healthy and delicious holiday recipes and menus, download my eBook, Health Begins in the Kitchen, available on Amazon and iTunes.
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