Cook This Now: Spring 2020 Oil-Free, Plant-Based Vegan Recipes to Make

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For the best flavor, choose Seasonal, Local, Produce at the Farmer's Market
For the best flavor, choose Seasonal, Local, Produce at the Farmer’s Market

Spring is here! Spring produce is starting to come to the market, and you’re craving lighter, fresh dishes. I’ve put together some oil-free, plant-based vegan recipes for you. Here’s my list of what to cook right now.

Arugula

Arugula has a spicy, peppery bite that perks up your basic salad. I love pairing arugula with sweetness, like in Rainbow Carrot Walnut Arugula Salad with Oil-Free Fig Dressing. This the perfect plant-based recipe for lunch.

Arugula Salad with Walnut Fig Balsamic Dressing - Healthy, Plant-Based, Oil-Free, Gluten-Free Raw Vegan Winter Recipe from Plants-Rule
This salad is oil-free, loaded with healthy fats and nutrition from whole walnuts

Asparagus

Asparagus is one of the first vegetables that comes into season during spring. It’s long, delicate stalks are incredibly versatile for cooking. Throw a bunch on the grill for oil-free Grilled Asparagus Kalamata Olive Meyer Lemon Salad. Or, pair with tarragon and sweet peas for a creamy plant-based, vegan Asparagus Tarragon Pea Soup.

Creamy Asparagus Pea Soup with Tarragon (2)
Asparagu Tarragon Pea Soup – Healthy, Plant-Based Oil-Free, Gluten-free, Dairy-Free, Vegan Recipe

Beets

Beets are hearty root vegetables that survive buried in the ground during the winter. Their sweet flavor can be harvested in the spring. You can roast beets or add shredded beets to oil-free, plant-based salads. They work great in Veggie Burgers to add beautiful red color. Or, you can even add them to smoothies! Check out this awesome Heart Beet Smoothie recipe from my friend at Faithful Plateful:

Heart Beet Smoothie from Faithful Plateful

Berries

Sweet, juicy berries are the first fruits to pop up at most farmer’s markets. Whether its strawberries, raspberries, or the stain-your-mouth-purple blueberries, it’s easy to incorporate these into your whole foods, plant-based recipes. Lately, I’ve been hooked on Berry Good Stuffed Sweet Potatoes with Organic Blackberries, Blueberries, Cinnamon, and Hemp Seeds. I’ll make this for dessert when I’m craving something sweet. I also love using tiny wild blueberries in a Peach, Plum, Wild Blueberry Summer Oat Crisp.

Blueberry Blackberry Power Hemp Stuffed Sweet Potato - Healthy, Plant-based, Gluten-Free, Oil-Free Vegan Recipe from Plants-Rule
Blueberry Blackberry Power Hemp Stuffed Sweet Potato – Healthy, Plant-based, Gluten-Free, Oil-Free Vegan Recipe from Plants-Rule

Carrots

Carrots of all colors start showing up in the spring, right when the rabbits are hoppin’ around. You can add carrots to stir-fry dishes or make oil-free Za’atar Spiced Rainbow Carrots for a lovely side dish. My friend Lisa loves making carrot hummus. What a great way to add veggies to a healthy snack!

Nourished by Lisa Carrot Hummus

Lettuce and Salad Greens

Spring is definitely the time for greens! There must be something in nature that makes us crave those crunchy, refreshing salads at the same time they’re coming to the market. Lettuce and greens offer lots of variety for playing with plant-based recipes. You can use crisp Romaine as the base for Raw Southwest Corn Salad with Oil-Free Chipotle Cashew Dressing. Or enjoy dark lacinato kale in Kale Buddha Bowl.

However, my favorite spring salad recipe is Slow-Roasted Strawberry Bibb Salad with Strawberry Balsamic Dressing. Bibb lettuce is so delicate and buttery – it practically melts in your mouth. With an oil-free vegan strawberry balsamic, it’s pure spring flavor.

Plants-Rule Boston Bibb Salad Recipe with Almonds Roasted Strawberries Oil-Free Dressing
Plants-Rule Boston Bibb Salad Recipe with Almonds Roasted Strawberries Oil-Free Dressing

Radishes

Radishes probably aren’t the first vegetable you think of when it comes to healthy eating, but radishes pack big flavor into small bites. They come in a variety of colors, shapes, and sizes. You can find gorgeous watermelon radishes, adorable Easter Egg radishes, and long, spicy Daikon.

The crisp, crunchy texture of radishes are great tossed into Green Goddess Salad. Or, I love using them as a crunchy topping on Vegan Tacos. But, my favorite spring recipe with radishes is Fresh Sugar Snap Pea Salad with Radish, Corn, and Mint.

Fresh Snap Pea Salad with Radish, Corn, and Mint - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Recipe from Plants-Rule
Fresh Snap Pea Salad with Radish, Corn, and Mint – Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Recipe from Plants-Rule

Cherry and Grape Tomatoes

While spring is still a little early for most local big boy tomatoes, smaller varieties are available. These little fruits pack sweet, juicy flavor that bursts in your mouth. My favorite variety, Sun Gold Tomatoes, are like like bites of tomato candy.

Sure, it’s easy to toss a few tomatoes onto your basic oil-free salad. But, I love using in Oil-Free Balsamic Roasted Vegetable Gluten-Free Pasta Salad. This is a plant-based recipe you can make all summer.

Balsamic Roasted Vegetable Gluten-Free Pasta Salad - Plant-Based, Vegan Recipe from Plants-Rule
Balsamic Roasted Vegetable Gluten-Free Pasta Salad – Plant-Based, Vegan Recipe from Plants-Rule

Fresh Produce Delivery Options: These companies can help deliver plant-based ingredients right to your door


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