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.
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.
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:
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.
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!
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.
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.
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.
Fresh Produce Delivery Options: These companies can help deliver plant-based ingredients right to your door
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Love your work Katie. All ups and thanks to the effort you put into this, cheers from OZ.
Thanks so much! Cheers from across the globe!