It’s January! Yes, it’s still freezing, but there’s something about January that gets me fired up and wanting to get outside as much as possible. The sun is returning and the mornings already feel so much brighter! Getting outside more means more fuel is needed, while the post-Christmas bloat needs to go. Excess is minimal this month.
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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 it’s often better for our wallets too.
The seasonal fruit and veg boxes* from Riverford make seasonal eating even easier, with familiar favourites and more exotic varieties delivered to your doorstep every week.
What’s in season in January?
Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).
Apples, blood oranges, clementines, kiwi fruit, lemons, oranges, passionfruit, pears, pineapple, pomegranate, rhubarb, satsumas and tangerines.
Beetroot, brussels sprouts, cauliflower, celeriac, celery, horseradish, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes, shallots, swede, and turnips.
Almonds, brazil nuts, and walnuts.
Lemon curd was one of my favourite spreads growing up. It’s perfect for starting those cold, windy mornings off in a bright and colourful way. I was so pleased to find that Domestic Gothess has developed a vegan lemon curd. I can’t wait to try it!
These baked beetroot falafels from Lazy Cat Kitchen look like the perfect batch cooking recipe for me. Beetroot has something of a love/hate relationship in our house – I love it, the kids hate it. There are definitely ways this recipe could be made easier (something for me to tinker with no doubt).
Parsnips bring an earthy flavour to my vegan haggis loaf. Serve with boiled potatoes, a heap of kale and generous lashings of your favourite gravy. Perfect for Burns Night!
Sides and snacks
Jerusalem artichokes make a great roast potato substitute, as shown in Everyday Healthy Recipes’s recipe for roasted Jerusalem artichokes with lemon thyme.
I love the look of these vegan rhubarb and ginger muffins by Aimee of Wallflower Kitchen. It looks like just the right flavour combo – sweet and warming, ideal for lunchboxes and having friends over.
I’d love to see your seasonal eats this month – tag me on Instagram and use the hashtag #inseasonvegan so I can see what you’re eating.