Happy Table: Celebrate Sunday Plant- Based Lunch Ahead of Spring Equinox
The Spring Equinox is just around the corner. This Sunday Plant Based Lunch is filled with lighter, fresher flavours to celebrate around a happy table
As Easter approaches and the world tilts further toward the Spring Equinox, Sunday lunch becomes a celebration of renewal, not just in spirit, but in our choice of food and friends to share with. This meal is light but deeply satisfying, fresh and comforting, full of flavors that honour the season’s rich colours.
A Fresh Plant-Based Menu
Starter: Spring Greens & Herb Tart with Lemon Cashew Cream
A delicate tart made with flaky pastry, filled with a vibrant mix of fresh peas, asparagus, leeks, and herbs. The creamy filling—crafted from blended cashews, lemon zest, and a touch of garlic—adds richness without dairy. Served warm with a light, peppery arugula and radish salad, it’s the perfect start to a leisurely meal.
Main Course: Slow-Roasted Cauliflower with Za’atar & Pomegranate
The centerpiece of the meal is a roasted cauliflower, golden slices on a bed of humus and fragrant with za’atar, cumin and a drizzle of olive oil.
Roasted until tender with crispy edges, it is served atop a bed of creamy tahini-yogurt sauce and sprinkled with jewel-like pomegranate seeds and toasted almonds for crunch. Top it with a fresh layer of parsley.
Rich Sides:
- Herbed New Potatoes with Lemon & Olive Oil – Baby potatoes, gently boiled and tossed in a dressing of olive oil, lemon juice, fresh dill, and parsley.
- Spring Carrots with Maple & Thyme – Roasted young carrots, their sweetness enhanced with a touch of maple syrup and the earthiness of fresh thyme.
- Tenderstem Broccoli & Almonds – Lightly steamed, then tossed with a drizzle of toasted almond butter and scattered with slivered almonds.
- Salad with greens and round slices of onion, goat cheese, red peppers for contrast, pumpkin and sunflower seeds sprinkled with Extra Virgin Olive Oil and fresh lemon zest.
Dessert: Rhubarb & Orange Blossom Almond Cake
A beautifully moist almond cake, subtly infused with orange blossom water and topped with roasted rhubarb. Naturally sweetened and gluten-free, it’s paired with a coconut yogurt whip or a drizzle of agave nectar.
Drinks:
A chilled elderflower and mint spritz, bright and floral. With its delicate floral aroma and subtly sweet flavor, is one of the most enchanting ingredients of early spring. Harvested from the elder tree (Sambucus nigra), these tiny white blossoms bloom in late spring, signaling the shift toward warmer days. Light, fragrant and versatile, elderflower has been cherished for centuries in culinary traditions, herbal medicine, and cosmetics.
Setting the Table
The table is dressed with simple linen, perhaps a few scattered wildflowers or budding branches in a glass vase. Sunlight filters through open windows, carrying the scent of fresh herbs from the kitchen.
As the afternoon unfolds, the meal lingers and each bite is a reminder of the earth’s renewal, of Easter’s quiet promise of rebirth. No rush, just good food, good company and the soft hum of spring settling in.
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