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.
Today, I’m going to take you on a little tour with me grocery shopping here in Hong Kong. I never fully realized the convenience of grocery shopping in the United States, until I moved to Hong Kong. Especially when it comes to organic, vegan, and gluten-free groceries, it can be quite a mission to find these allergy-friendly, plant-based products. Not that they don’t exist, but there’s no Whole Foods or Trader Joe’s in Hong Kong which offers mostly organic, high-quality groceries with literally hundreds of vegan options.
On our visit to my grandparents in the Blue Ridge mountains, my mom and I stopped by Osage Farms to grab fresh fruit and vegetables before heading home. Nestled in the heart of the mountains, Osage Farms is a family-owned farm selling seasonal, locally grown produce every day from May through October. It was fun to go on a Saturday because the market was busy and bustling with everyone stocking up on groceries for the week!