#springtimeeats

This Vegan Easter Brunch Hash is packed with colorful veggies and flavors, making it the perfect dish for a festive breakfast or brunch. It's easy to make and customizable with your favorite vegetables.

Ingredients: 2 cups diced potatoes. 1 cup diced bell peppers. 1 cup diced onion. 1 cup sliced mushrooms. 1 cup chopped spinach. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup chopped parsley. 1 avocado, sliced. 1 tablespoon vegan mayo. 1 tablespoon lemon juice. 1 tablespoon maple syrup. 2 tablespoons chopped chives.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until slightly browned and tender, about 10 minutes. Add bell peppers, onions, and mushrooms. Cook until vegetables are tender, about 5 minutes. Stir in smoked paprika, garlic powder, salt, and pepper. Add chopped spinach and cook until wilted. In a small bowl, whisk together vegan mayo, lemon juice, and maple syrup to make a dressing. Serve the hash topped with sliced avocado, chopped parsley, and drizzle with the vegan mayo dressing. Garnish with chopped chives. Enjoy your delicious vegan Easter brunch hash!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Spring Ravioli dish combines the freshness of seasonal asparagus and peas with the tangy zest of lemon butter, creating a delightful and light pasta meal perfect for springtime.

Ingredients: 1 package of ravioli. 1 bunch of asparagus, trimmed. 1 cup of peas, fresh or frozen. 2 tablespoons of olive oil. 3 tablespoons of butter. 2 cloves of garlic, minced. 1 lemon, zest and juice. Salt and pepper, to taste. Grated Parmesan cheese, for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. Add 1 tablespoon of olive oil, salt, and pepper to the asparagus after you've cut it off. Put them on a baking sheet and roast them for 15 to 20 minutes, or until they are soft and slightly browned. Follow the directions on the package to cook the ravioli in a large pot of salted boiling water. Remove the water and set it aside. Put the rest of the olive oil and butter in a large skillet and heat them over medium-low heat while the ravioli cooks. Mix in the garlic and cook for one to two minutes, until the garlic smells good. Add the peas and stir them in. Cook for another two to three minutes, until everything is hot. Toss the cooked ravioli and roasted asparagus together in the pan after you add them. Spread lemon zest and lemon juice over the top. Add pepper and salt to taste. Serve right away with grated Parmesan cheese on top. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes