It’s September again: the school children are heading back to school, the home educated child is excited for the first home ed meet of the term and I am looking forward to getting back into my regular, weekly routine. With it is the weekly meal plan. I can’t be the only one who occasionally feels like their culinary repertoire needs a refresh. Whether you prefer to cook fishless fingers and chips or a three course meal, everyone needs to shake things up a little once in a while. This year, I’m going to try and be more seasonal with our diets.
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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 September?
Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).
Apples, blackberries, figs, grapes, melons, nectarines, peaches, pears, plums, raspberries and redcurrants.
Aubergine, beetroot, broccoli, butternut squash, carrots, celeriac, celery, chillies, courgettes, cucumber, fennel, french beans, garlic, horseradish, kale, kohlrabi, leeks, lettuce & salad leaves, mangetout, marrow, onions, pak choi, peppers, potatoes, pumpkin, radishes, rocket, runner beans, shallots, spring onions, sweetcorn, tomatoes, turnips, watercress and wild mushrooms.
Chestnuts, chives, cob nuts, coriander, oregano, mint, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel and thyme.
I’m determined to try all of these: just looking at the recipes is making me hungry! With the weather already getting noticeably colder here in Wales, this list is going to have a heavy focus on warming foods. Yum!
Oh heck. Okonomi Kitchen’s savoury fried tomato toast is all sorts of goodness. I love it when accidents work out for the best!
Make a massive batch of blackberry compote (ike this one from Sugar Salt Magic) to stir into your morning porridge.
This vegan cream of broccoli soup from VegKitchen is sure to be a hit with the kids: broccoli is pretty much the only vegetable they all agree on.
The Spruce has shared this delightful vegan ratatouille recipe from The Compassionate Cook Cookbook. It’s quite similar to the ratatouille I make – it’s faster and simpler than regular ratatouille and delicious on a chunk of bread drizzled with garlic infused olive oil and toasted until golden.
These aubergine “meatballs” from Super Golden Bakes look delicious – I wonder how well they freeze? This looks like something that could be made in a batch.
I’ve never been a big fan of Mac ‘n’ Cheese: but this butternut squash mac ‘n’ cheese recipe from Oh She Glows looks like a version I could deal with.
Snacks and sides
It doesn’t get much better than roasted carrots, does it? These roasted spiced carrots from One Green Planet are going to be in my belly soon, with or without the trimmings.
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.