Seasonal Vegan Recipes
Vegan cookbook review
Depending on where you live, most fruits and vegetables are probably available year round, but that doesn’t mean that they taste good. Eating foods that are appropriate to the season makes sense for reasons of taste and nutrition, as well as to minimize one’s impact on the environment. By eating locally, you help to reduce fossil fuel consumption, since the food doesn’t need to be shipped from across the country or from another country, and you help to support local farmers.
Devra Gartenstein’s Local Bounty offers a variety of recipes to help you enjoy fruits and vegetables at their individual seasonal peaks. Organized by season, each chapter starts with a list of that season’s produce, divided by early, mid-, and late season.
A sampling of recipes
- Spring: Roasted Leek and Carrot Soup, Pea and Radish Salad, Chocolate-Dipped Strawberries
- Summer: Fried Okra, Squash Blossoms with Chiles, Raspberry-Almond Cake
- Fall: Squash Hummus, Seitan Teriyaki, Apple Strudel
- Winter: Glazed Root Vegetables, Pasta with Chard and Fennel, Beet and Walnut Salad
Whether you’d like to experiment with some foods you don’t normally eat or just need some new ways to cook all of your old favorites, Local Bounty is ready to lead you through four seasons of healthy recipes.
Devra Gartenstein, The Quirky Gourmet