A traditional holiday calls for a special menu with signature dishes that are cooked annually as a form of celebration. With Easter right around the corner, now is the time to start planning a delectable meal to celebrate this Spring holiday. However, preparing the conventional Easter dinner can become quite repetitive and mundane, regardless of how delightful and appetizing they seemingly are. Not to mention, classics like a glazed ham or pork chops aren’t the healthiest options out there and giving in to these temptations can hinder your mindful eating habits as well. But this year, what if we tell you that you can switch up your Easter dinner menu, add a new twist and at the same time make it healthier? This Easter dinner, treat yourself and your family to a delicious traditional and healthy meal that will appeal to all. Here are three Easter dinner menu ideas with a moringa twist to make this Easter special in a nutritious way!
POTATO SALAD WITH MORINGA LEAVES
A potato salad is a great option for any delectable three-course Easter dinner menu. A spicy sauté of fresh moringa leaves infuses a new kind of flavor into this salad and makes it healthier by a notch.
- 2 cups moringa
- 8 medium red potatoes
- 1 onion
- 3 cloves garlic
- 2 teaspoons fresh ginger, grated
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder, (and/or 1 teaspoon Chili Flakes)
- 3 tablespoons oil, of your choice
- Salt and pepper, to taste
- Fresh cilantro, to garnish
- Chop onion and garlic. Wash off and chop up potatoes to bite-sized chunks.
- Peel and grate the ginger.
- Add oil to the pan over medium heat and add the onions. Sauté onions for 15 minutes, stirring frequently.
- Add in the garlic and ginger and cook another 2-3 minutes.
- Add in the potatoes, cover pan with lid and lower heat to medium. Let potatoes pan-roast for about 15 minutes.
- Remove the lid and add in the moringa leaves, turmeric, coriander, chili powder and stir well. Place lid on for about 2-3 more minutes.
- Remove the lid, stir all ingredients well one last time. Season with salt and pepper to taste.
- Garnish with cilantro and serve once the salad has cooled down slightly to enjoy.
ONE POT RATATOUILLE SPAGHETTI
This vegan, gluten-free recipe is the healthiest alternative to a good pasta dish that is a perfect accompaniment to an Easter dinner. Add your choice of veggies for a wholesome and hearty Easter dinner meal.
- 1 tbsp olive oil
- 1/2 white onion, diced
- 3 cloves of garlic, minced
- 1 medium courgette, zucchini, diced
- 1/2 eggplant, diced
- 1 red pepper, diced
- 1 ½ cup tin of chopped tomatoes
- 2 cups boiled water
- 1 tsp balsamic vinegar
- ⅔ cup dried gluten-free spaghetti
- 1 tbsp chopped basil
- ½ cup chopped moringa leaves
- Salt and pepper, to taste
- 2 tbsp nutritional yeast flakes, (optional)
- Heat the olive oil in a frying pan. Add the onions, garlic, courgette, aubergine and peppers. Cook for a few minutes on a high heat until lightly browned.
- Add the chopped tomatoes, water, vinegar and spaghetti.
- Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened.
- Stir in the chopped basil, moringa leaves and season with salt and pepper, to taste.
- Add the nutritional yeast, if using to get a cheesy texture and flavor.
- Serve hot and enjoy!
MORINGA VANILLA SCONES
No traditional Easter dinner menu is complete without a dessert. While most desserts tend to lean into a lot of sugars and unhealthy ingredients making them hard to resist, these moringa infused scones are a unique dessert option that won’t make you feel guilty for wanting more!
- 3 cups of oat flour (blended in a food processor)
- 1 tsp baking powder
- ½ cup date sugar
- 2 tbsp moringa powder
- 1 (15-oz) can of chickpeas with the liquid (aquafaba)
- 1 tsp vanilla
- 3 tbsp maple syrup
- ½ cup chopped dried dates
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together the oat flour, baking powder, date sugar and moringa powder until well combined.
- Form a well in the center of the dry ingredients.
- In a food processor, puree the can of chickpeas with its liquid until a smooth paste consistency forms.
- Pour the chickpea mixture into the well of the dry ingredients.
- Add the vanilla and maple syrup to the top of the chickpea mixture.
- Stir and mix the wet ingredients with the dry ingredients until a dough forms.
- Gently fold the chopped dates into the dough.
- Separate the dough into eighths. Then, use your hands to shape each piece of dough.
- Place these about an inch apart from each other on the baking sheet.
- Bake scones for about 12 to 15 minutes or until thoroughly cooked through.
- Serve hot.