Your monthly guide to in-season, vegan eating. Easy, cheap and delicious, these recipes tick all of the boxes! In Season Vegan: May.
In Season Vegan: May
It’s May! The sun is shining, the birds are singing and it’s starting to feel like summer is on the way. We venture outside more, to forage and picnic and frolic in nature. The occasional rainy day doesn’t bother us: we get on our wellies and get outside anyway!
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 May?
Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).
Asparagus, broccoli, carrots, jersey royal new potatoes, lettuce & salad leaves, new potatoes, peas, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles
Bananas, kiwi fruit, rhubarb
The best vegan recipes that are in season in April.
Now that the warmer weather is coming, we’re finally able to move away from the winter warmers and into the spring picnic season! This month’s recipes are perfect for alfresco dining of all stripes.
- My wild garlic and stinging nettle broth is perfect for spring and easy to put in a flask and take anywhere you need to go. The best part? Going to get the nettle leaves – don’t forget the gloves!
- I love risotto, but I don’t make it anywhere near often enough. This asparagus risotto from Vibrant Plate might just be the recipe to change that!
- Speaking of asparagus, did you know it makes a great addition to the BBQ? FabFood4All tells us how to BBQ asparagus.
- This vegan potato salad from Lauren Caris Cooks would be a perfect addition to picnics, BBQs and everything in between!
- Watercress has to be one of the most understated greens. You can grow it in just about anything! I can’t wait to grow some of my own and try it in these vegan egg and cress sandwiches. Yummy!
- Another soup for the list! This vegan watercress soup from Salted Mint has a gorgeous colour. I wonder where I’m going to find vegan lemon pepper yoghurt though?
- When you’ve polished off your soups, salads and sandwiches, it’ll be time for dessert. I see no better way to go than this show-stopping vegan rhubarb cheesecake from Cilantro and Citronella. The bright pink blush of the rhubarb lattice makes an impressive sight – perfect for bringing along to a vegan BBQ!
Are you eating the seasons? What’s on your meal plan this month? Let me know in the comments!