Spring Vegan Recipes To Kiss Winter Goodbye
Spring is in full swing, and that means succulent strawberries, crisp asparagus, sweet beets, and many other fruits and vegetables are popping up in grocery stores and farmers’ markets countrywide. Can’t get enough of the season’s fava beans and artichokes? Look no further than our handy recipe roundup, filled to the brim with dishes featuring this season’s produce winners (and if you want to know more about these fruits and veggies, check out our Fresh Spring Produce guide).
Smoothies, green juice, muffins, breads—there’s no limit to the number of ways to incorporate spring produce at the breakfast table. We here at VN have been drinking smoothies like crazy this spring—learn all the tricks for being a blending pro, then try out aStrawberry, Banana, and Apple Smoothie or Chocolate Strawberry Smoothie. Want to see some greens in there? Both the Lean Green Smoothie and Vegetable-Fruit Medley Juice include in-season veggies such as kale and beets. If drinking your breakfast doesn’t sound so appealing, look no further than a loaf of Avocado Bread, Almond-Rhubarb Bread, “Eggs” Over Asparagus, Flax and Oat Pancakes with Strawberry-Rhubarb Syrup, or a Spicy Asparagus Frittata.
Salads are a surefire way to get a healthy lunch and incorporate the best springtime gardens have to offer. Top a bed of newly sprouted greens with artichokes, asparagus, beets, peas, radishes, morels, or parsnips (or all seven!), or whip up a Green Machine Salad, Avocado Spring Salad, Beet and Mango Salad, orRadish Cucumber Salad. If you want a little more than a bowl of greens, why not roll up some Spring Rolls and fill them with whatever you find at the farmers’ market? We also love Garden Veggie Salad Wraps, filled with tofu, scallions, lettuce, and parsley, Fava Bean-Stuffed Tomatoes, and an Artichoke Sandwich. You can also toss whatever vegetables you like into aGrilled Veggie and Edamame Hummus Sandwich, and maybe throw in a bag of potato chips to complete the meal.
For dinner parties, potlucks, or a random Tuesday night, this season’s produce will spice up what’s coming out of your kitchen. Italian dishes such as Spinach Pesto Pasta with Roasted Vegetables, Roast Vegetable Pizza, and Fettucine with Mushrooms and Artichoke Hearts incorporate spring spinach, asparagus, and beets. Try out eastern flavors while still taking advantage of spring’s bounty with a Mixed Vegetable Curry, Raw Tahini Pad Thai with zucchini and pea sprouts, and California Rolls. Southern flavors abound as well: Southern Turnip and Collard Greens, Beet Burgers, and Chiptole-Glazed Portobello Fajitas with Raspberry-Rhubarb Salsa all serve up delicious produce with a bit of a kick.
The classic strawberry-rhubarb combo is pretty much required for springtime desserts and is delicious in Strawberry-Rhubarb Fruit Crisp. These gems are also perfectly tasty on their own inStrawberry Shortcake, Strawberry Cheesecake, Strawberry-Chocolate Ice Cream, and Old-Fashioned Rhubarb Pie. While strawberry and rhubarb is the name of the game for in-season desserts, another red piece of produce will make post-dinner treats just as delicious: the beet. Devil’s Food Cake and Beet-Chocolate Cake (don’t forget the Chocolate Frosting!) are both mouth-watering dessert options.
Whatever you decide to make with your farmers’ market bounty, enjoy the wonderful tastes of your colorful produce all season long.
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