I’ve always found eating seasonally is a great way to be more sustainable and better for your carbon footprint. Now we’re in a new year and a new month, filled with great fruit and veg produce available locally.
This month we’ve been eating pescatarian, but certainly eating more vegan meals, and so we’ve tried to pick seasonal foods as much as possible. Not least because they tend to be fresher, having travelled less miles to get to our local shops, but also they’re better for you.
You can download a sheet here of some of January’s seasonal foods, and I’ve listed them all out below with a recipe for each I’ve found online.
Beetroot – Roasted Beet Falafel and Green Tahini Dip (gf and df)
Broccoli – Broccoli Cheddar Soup
NOTE: You can use lactose free cheddar and dairy-free milk if you are lactose-free, and gluten-free flour.
Cabbage – Balsamic, Honey Roasted Cabbage Steaks
Clementines – Clementine Loaf Cake
Dates – No Bake Vegan Brownies
Kiwi – Grilled Salmon with Kiwi Salsa
NOTE: If you want to make this dish vegan, perhaps have the salsa with grilled aubergine?
Lemons – Classic Lemon Bars
Pomegranates – Pomegranate Goat Cheese Bites
Parsnips – Turmeric Parsnip Fries
Spinach – 5 Ingredient Spinach Parmesan Pasta
Sweet Potato – Red Thai Peanut Curry with Sweet Potatoes
Turnips – Turnip Au Gratin
There’s a lot more recipes out there of course – I’ve just picked a few to choose from! One of the things is also combining more than one seasonal food together into a meal. You could roast veg – Parsnips and sweet potatoes are great together. You could have a spinach and pomegranate salad. You could add dates to a flapjack recipe (like I do), or make a lemon dressing to go on a beetroot salad. The sky’s the limit.
Don’t forget too, to be more sustainable, you can buy these fruit and vegetables individually rather than in bags. You can bring your own bags to put the produce in once you’ve weighed them, or Sainsburys sell reusable fruit and veg bags for 30p.
Happy cooking and baking!