Spring Vegan Seasonal Eating

It is my goal that through Spring Vegan I can share insight with you on how to prepare your spring produce.  Whether you have a CSA or shop at your local farmers markets, you can come here to find inspiration and recipes to support your seasonal eating.

My zeal for seasonal eating came about for a few reasons.  First when I started purchasing weekly veggie boxes a few years ago, I would search endless hours trying to figure out what to do with the box of vegetables.  Next, I began to see the trends of how produce harvested in a specific season directly benefited the body based on the season.  For instance, in the summer months the fruits and vegetables are cooling, fall and winter foods are heavy and warming and loaded with vitamin C, and spring fruits and vegetables are detoxifying.

Finally, I began to understand that seasonal eating impacted the environment, local economy, and our bodies.  When you eat in season most often you are buying local produce which supports the preservation of farmlands and also financially supports the local economy.  Also, the time from farm to table is significantly reduced when selecting local produce which helps retain vitamins and nutrients that are lost when produce is stored for long periods of time.

There are several days that I just go in the kitchen, grab some vegetables from my vegetable box and whip something up.  Quite a few meals out there do not have recipes.  Today, I thought that I would share a few because it is not about the recipe but about inspiration to help you figure out what you will do with your seasonal produce.

Collard Wraps

Collard wraps are becoming a popular low carb alternative to sandwiches.  Not only are they low carb but there are several benefits to eating raw collard greens.  Collard greens are loaded with vitamins and nutrients and are an excellent source of calcium for veg eaters.  They also aid in detoxification and reduce inflammation.

The collard wraps above were filled with a cucumber, radish, celery, dill, and cashew cream mixture; julienned carrots; and sliced tomato.  Kolrabi leaves are also available in the spring and are large enough to make wraps as well.

Stuffed Artichoke

Artichoke is another vegetable that you will find readily available in the spring.  Artichoke is another liver friendly vegetable and is thought to contain properties that regenerate the liver.  Artichokes are also loaded with anti-oxidants and ranks high for anti-oxidant levels in comparison to other vegetables.

I stuffed the artichoke above with garlic basil polenta and served with a tomato sauce.  I used the method here to prepare the artichoke.  The tomato sauce was made from a few tomatoes cooked with garlic.  The meal was actually quite heavy on the garlic and I would tone it down the next time.

Ethiopian Meal

I really like Ethiopian food and have been eating it for several years.  I use seasonal produce in the vegetable dishes.  Above the salad was made with baby arugula, radishes, spring onions, cucumber, jalapeno and seasoned with olive oil, lemon, and salt.

The atakilt (vegetable stew) was made with new potatoes, carrots and seasoned with ginger, garlic and turmeric and I sprinkled some spring onions on top.  The buticha (chickpea salad in the back) used spring onions.  The ye’mesir wot is a red lentil stew that pairs well with the seasonal vegetable dishes.

Yam and Quinoa Patties with Spring Salad

Often my spring vegetables are tossed into a salad.  My goal this year is to get to 75% raw eating and adding a salad to my meals or eating salads for lunch helps me accomplish this goal.  For the salad I used red leaf lettuce, chards, carrots,  and radishes from my vegetable box.  For the yam quinoa patties I steamed a yam and mixed with cooked quinoa, spring onions and seasoned with a little spice.

Eating in season does not have to be a challenge.  Find your favorite recipes and incorporate ways to substitute ingredients with seasonal produce as was done by our ancestors.  Be inspired and continue cooking!

What is your favorite spring vegetable that you like to cook with?

We may not be chefs but our food is from our hearts --→ ♥
Becoming a healthy vegan was is still a challenge.
We hope the vegan recipes and info here helps you along your way.
Looking for more? Go to the Spring Vegan Recipes Section.


  • Gopal 8 years ago

    Totally!!! There are so many big ol’ green leaves you can use for sure! a more ntutirious twist on lettuce wraps but the reason I prefer collards for this is that they are strong and hold together better than anything else I’ve tried so you can really wrap them! Have fun with it and enjoy!:)

    • Cheyenne 8 years ago

      Strong indeed and so nutritious! :)

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