Your monthly guide to in-season, vegan eating. Easy, cheap and delicious, these recipes tick all of the boxes! In Season Vegan: April.
In Season Vegan: April
It’s April! The sun is returning, the plants are growing and my winter coat is going away. Well, as long as The Beast From The East 3.0 doesn’t become a reality.
April is the month I start to feel like me again: I get out more, I feel the sun on my face and I can start actually looking forward to summer. Plants are beginning to thrive and the world becomes greener before my very eyes.
Since finding Ian, this time of year has taken on another meaning: foraging. The easiest things to forage are wild garlic and stinging nettle. The kids (especially Caden & Shane) love foraging for wild garlic. What is initially met with a little resistance quickly turns into a game of Who Can Fill Their Tub The Fastest. Foraging wild garlic with the children quickly became one of my highlights of the year.
Stinging nettle is also a joy to forage: it’s very easy to identify and as long as you have a small pair of scissors and some thick gloves, you’re right as rain! Ian can eat nettle right off the leaf without hurting his mouth. Don’t try that at home!
Why you should be eating the seasons.
When food isn’t in season, it has to be forced in energy guzzling hothouses or shipped in from overseas. This isn’t only bad for our planet: the fruit and veg taste best when they are at their natural peak. It is widely believed that fruit and veg that is in season retains more of its nutritional value as it hasn’t spent weeks being transported across the globe.
In short: it tastes better, it’s better for our planet, it’s better for our bodies… and guess what? It’s often better for our wallets too.
What’s in season in April?
Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).
Cauliflower, kale, leeks, purple sprouting broccoli, salsify, spinach, spring onions, swede, wild nettles
Bananas, blood oranges, kiwi fruit, lemons, oranges, passion fruit, pineapple, rhubarb
The best vegan recipes that are in season in April.
April brings us further away from the winter warmers I love, but I love being warmer on the outside just as much! This month is full of recipes to help you see in a belated Spring.
- Tacos are a favourite treat in this house and stuffing them with crispy vegan cauliflower as Vegan Heaven does sounds like a fine plan.
- This black salsify with capers and chives from Green Evi looks like a lovely side. Does anyone else find salsify hard to find?
- This purple sprouting broccoli and walnut tart made my jaw drop. Why hadn’t I found this recipe before?
- Spanakopita is a perfect recipe for Spring and Summer and one that’s surprisingly easy to veganise.
- Kellie’s Food To Glow brings us chickpea pancakes with braised cherry tomatoes and kale. I never thought I’d consider savoury pancakes (I’ve always preferred the sweet variety tbh) but now I see a point!
- Speaking of kale, here’s a recipe for kale pesto. I wonder how a nettle pesto would taste?
- Let’s round off these amazing savoury recipes with something sweet and something to wash it all down with. I give you swede brownies (gasp) and a very easy nettle beer (even bigger gasp)!
Are you eating the seasons? What’s on your meal plan this month? Let me know in the comments!