The religious Easter fasting period has begun exactly one month ago. The goal of fasting for this long period, in conjunction with one of the greatest religious holidays of the year, is the cleansing of the spirit and body. In addition to abstaining from bad thoughts and deeds, it is reflected in consuming only plant-based foods. The secondary but certainly positive effect of this ancient ritual is detoxification of the body. Therefore, aside from religious beliefs, many people turn to fasting during this time in order to eliminate animal products and unhealthy foods from their daily diet.
The everyday fast pace of modern life makes it more and more difficult for people to find time to prepare foods which suit this regime. Having a well-defined menu with different ideas and options is probably the best start. Introducing new dishes and enriching meals with interesting spices and ingredients will certainly make this fasting period easier.
Quinoa risotto with mushrooms is one of our favorite vegan recipes because it is healthy, nutritiously balanced and suits this regime. Quinoa, a superfood which contains large amounts of protein is a great substitute for meat! It is also rich in minerals and antioxidants, making this meal complete and beneficial for the body. Try our recipe!
Ingredients
– 1 cup cooked quinoa
– 12 mushrooms
– 1 red pepper
– 2 handfuls grated carrots ICEBERG SALAT CENTAR
– 3 tsp. chopped parsley
– 1 red onion
– 1 tbsp. sesame oil
– salt and pepper (to taste)
Directions
1. In a saucepan, sauté chopped red onion.
2. Add chopped red pepper, grated carrots and sliced mushrooms and keep cooking until vegetables become tender.
3. Stir in quinoa and season with parsley, salt and pepper.
4. Top with sliced red onion and serve warm.
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