photo by Will Frolic For Food
Since you all enjoyed my round-up of 10 delicious vegan Easter recipes, I decided to do another round-up of vegan recipes that use fruits and veggies that are in season now! It’s May, which means you can look forward to eating lots of dark leafy greens, strawberries, rhubarb, broccoli, and asparagus. But the most exciting part is what you turn these ingredients into! Scroll through for 10 mouthwatering seasonal vegan recipes for May.
So if you’re vegan, have you ever heard someone say, “all vegans eat are salads”? And if you aren’t vegan, have you ever played this joke on someone who is? I’m on a mission to prove that salads can be delicious, vibrant, wholesome and fun! I don’t understand when people started becoming so against salads, but lately I feel like they’ve been getting such a bad rap. I suppose people think they’re boring, but if that’s the case then here are 5 amazingly abundant & unique salads to prove otherwise.
I’ve been badly wanting to make kale chips at home for a while now and finally got around to it! I bought a big huge bunch of fresh kale from the grocery store just for the occasion. Out of all the possible flavor combinations out there, the best kale chips I’ve ever had were the extra cheesy kind. So I recreated these deliciously cheesy vegan kale chips by using a simple mix of cashews, nutritional yeast, lemon juice, and spices. They make the most perfect, healthy snack that’ll keep you coming back for more.