It’s November: fireworks explode across the sky, briefly staving off the creeping darkness. The air turns almost icy, nipping at our fingers and catching our breath. The first of the winter colds set in and my body ramps up the temperature, leaving me shattered.
Warming soups and spicy casseroles help keep the cold at bay. Some nights I am hard at work, slaving away at the stockpot cooking enough soup to feed a small army. The rest of the time I cwtch down, under throw or duvet, wishing I had thicker socks. This is November.
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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 November?
Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).
Apples, clementines, cranberries, passion fruit, pears and satsumas
Artichoke, beetroot, butternut squash, cauliflower, celeriac, celery, chicory, horseradish, kale, leeks, parsnips, potatoes, pumpkin, shallots, swede, turnips, watercress and wild mushrooms
Almonds, brazil nuts, chestnuts, chives, cob nuts, hazelnuts, rosemary, sage and walnuts.
The best vegan recipes that are in season in November.
These are my top picks this month. Each recipe is warming, comforting and perfect to see you through the transition from autumn to winter.
For mornings when you have more time, try fried apple and almond butter oatmeal from Two Spoons.
Butternut squash tacos (from Spinach 4 Breakfast) look like a fairly easy and nutritious lunch.
Finally! A vegan version of Cauliflower Cheese I can sink my teeth into! This recipe (from Yumsome) is very close to the non-vegan one, which is alright by me. Less fuss makes me a happy mum!
Pictured above is another of my vegetable curries. It’s mostly made with sweet potato and broccoli, but you could switch those for any seasonal veggies. Squash and kale would be amazing.
This vegan paneer and butternut squash curry from Captain Bobcat is really making my mouth water. Anyone know where I can find vegan paneer?
Snacks and sides
We’re tentatively trying out vegan roasts and sides ready for Christmas. I’m so glad I came across this swede and carrot mash from Charlotte’s Lively Kitchen: would it be Christmas dinner without it?
This beetroot chutney from Buckets of Tea looks like the perfect seasonal addition to the vegan burger menu.
Halloween might be over but that doesn’t mean these pumpkin spice muffins from This Enchanted Pixie should be taken off the menu.
If you’re still feeling the winter chill after all that, you might want to sink into a chair with one of my hot apple pie smoothies.
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.