By Megan Grigorian
In the Global North, fall is almost upon us, and a new school year has begun. The South is anticipating the start of spring when new life bursts forth. All around the world, we're experiencing seasons of renewal. Recently, CreatureKind hosted a LoveFeast wherein we considered ways the Church might renew its thinking about food and food practices. (Check out this link to the LoveFeast service on CreatureKind’s YouTube page. You’ll hear a profound story about renewal and be offered some reflection questions to help consider your own experience.) The topic got me thinking about meals that highlight the harvest of seasonal vegetables. They remind me that opportunities for renewal come in many forms, many times per year. Hearty root vegetables in the fall, leafy greens in the spring. The satisfaction felt, inside and out, from a flavorful vegetable-forward meal is hard to beat.
Below are a variety of recipes from plant-based chefs all over the globe that spotlight vegetables. In the spirit of renewal, perhaps you might try one that features ingredients you haven’t used before or in a while. Enjoy the process.
Lord, bless our meal, and as You satisfy the needs of each of us, make us mindful of the needs of others.
-Prayer from Mount St. Mary’s Abbey
Carrot and Coriander Soup
Photo from Avant Garde Vegan, by Gaz Oakley
When I think of my favorite cozy fall meals, I think root vegetables—sweet potatoes, turnips, fennel, ginger, and many more. Carrots are the root-vegetable star of this soup recipe by the Avant Garde Vegan, Gaz Oakley. A divine combination of spices leads to a creamy, flavorful, fresh soup with crispy homemade croutons topping it off to make the perfect bite. (For a simple, bonus carrot recipe, try this combination of orange-braised carrots and parsnips. Never fails.)
Warm Kale and Artichoke Dip
Photo from Blissful Basil
Lots of greens are coming into season in the Global South. This Warm Kale and Artichoke Dip by longtime plant-based chef Tal Ronnen is a fun way to incorporate those nutrient-dense vegetables, while still highlighting their inherent, undeniable tastiness. When you prepare this healthier, flavorful twist on the classic spinach and artichoke dip, consider serving it hot with veggies or some salty crackers. Chef’s kiss.
Chickpea Potato Curry with Peas
Photo of Chickpea Potato Curry With Peas by Photographer Vanessa Rees
This list of chef Isa Chandra Moskowitz’s top five simple plant-based recipes has some real gems, but I keep coming back to her Chickpea Potato Curry for an easy weeknight dinner that uses most everything I already keep in my pantry. It’s fast, it’s fresh, it’s comforting, it delivers, and it’s fit for any season
Creamy Vegan Cabbage Pasta
Photo from The Accidental Chef
Another leafy green, springtime dish that is oh-so-satisfying is Creamy Vegan Cabbage Pasta. From UK plant-based blogger, The Accidental Chef, the pasta sauce here coats the cabbage, complementing its texture and makes for a filling meal that will have you coming back for seconds every time.
Vegetable Pot Pie
A list of vegetable-forward meals wouldn’t be complete without a pot pie. This slam-dunk recipe from Ayinde Howell, an American soul food chef who specializes in vegan cuisine, wraps the fresh, delectable veggies in a flaky crust that looks like a dream and feels like a big hug. It’s perfect for a crisp fall night, or one of those chillier spring evenings as winter comes to an end. Take your time with this one to enjoy the prep and the beautiful rainbow of vegetables that go into this pie—that’s the fun of it.
Blackberry Apple Crumble Cake
Photo from Great British Chefs
No vegetables here, but every meal is made better with a little sweetness at the end, and this Blackberry Apple Crumble Cake by Henrietta Inman marries spring and fall together beautifully. The tartness of these two fruits and the sweetness of the cake is just a perfect combination that is both rich and light, rustic and elegant, fresh and filling. This is also a great dessert for our gluten-free friends.