Seasonal, healthy, vegetarian recipes
As we move fully into strawberry season, I wanted to take some time to collect some of my favourite healthy strawberry recipes from here at Occasionally Eggs and some of my favourite blogs. Although I love rhubarb in the spring, strawberries are the first hint of summer with their true sweetness. They’re also a very…
This vegan curried potato salad is made with spicy roasted potatoes, using turmeric, cumin, and cayenne pepper. The potatoes are mixed with greens, beluga lentils, cilantro, and topped with a lemon ginger dressing. It might seem like a lot but this is one special potato salad (and no mayo)! Skip to the recipe → Cool…
This healthy strawberry rhubarb cobbler is vegan, made with coconut oil, coconut sugar, and spelt flour. Minimally sweetened and with simple ingredients, it’s a nice lighter spring option, especially served with a scoop ice cream. Skip to the recipe → I meant to share this recipe last week, when I was in Germany dog sitting….
This giant vegan scone cake is flavoured with seasonal elderflower blossoms and strawberries for a very simple, beautiful spring dessert. If you can’t get elderflower, extra lemon zest makes a good substitute, or lilac blossoms. Skip to the recipe → This strawberry elderflower vegan scone cake is the perfect way to use the elderflower blossoms…
I’m a little late in sharing the seasonal mains collection this month as I’ve just gotten back from a two week stay in Germany with an uncooperative laptop. In any case, it’s still the beginning of the month, so I hope these May vegetarian dinner ideas are helpful as we move further into spring. In…
Traditionally vegan socca is one of my favourite weeknight meals, with whatever veggies and toppings are on hand. This spring socca features seasonal vegetables like leeks and fennel, quickly roasted while the pancakes are cooked. Skip to the recipe → The easiest, quickest dinner or lunch recipe today! Speedy vegan socca, or farinata, with some…
Vegan green minestrone is a twist on the classic, with spring vegetables like asparagus, peas, and plenty of pesto. With creamy white beans, it’s a meal in a bowl, but light enough that it makes sense to be eating a soup even in warm weather. Skip to the recipe → I’m going to loosely define…