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.
photo by The Full Helping
The 2017 Pantone Color of the Year is none other than: greenery. It’s a color that represents nature and the outdoors, a sense of revival and renewal, and, for those of us foodies, all things plant-based. What more appropriate color than greenery to symbolize the growing interest in eating more greens and making them taste bomb-dot-com. Therefore, I’ve dedicated this round-up to all the yummy, green-centric recipes out there, starting with these dairy-free roasted garlic pesto potatoes.
Avocado toast = life. Seriously, avocado toast is the best ever. If you’ve never had avocado toast before, you’re missing out on life. Did I mention I love avocado toast? My passion for avocado toast runs deep. There’s nothing like cracking open a ripe avocado to find the creamy green goodness inside ready to be lathered on some toast. I put avocado on everything, but avocado toast is the best quick vegan breakfast, snack, lunch or dinner by far. So, I’m here to show you how to make avocado toast 5 ways featuring these stunning recipes from my fellow food bloggers!