It’s amazing how many different ways you can use fruits throughout the year. Depending on the season, certain fruits and vegetables can be mixed in with plant-based favorites in order to create a unique twist on household dishes. Luckily for you, we went through the Food Monster App and found all the recipes that feature a cool and innovative twist on vegan dishes from a whole new angle. Let’s get to it!
This decadent dessert combines ingredients you may not have thoughts of. Apricots are velvety and sweet, which make them the perfect base for the sour truffles and a contrasting flavor to the basil puree. The next time you’re craving something a little different, opt for Alena Grahn‘s Stuffed Apricots With Sour Cherry Truffles and Basil Puree recipe.
Source: Raw Brownies With Pecan Nuts
Lera Krasovskaya‘s Raw Brownies With Pecan Nuts make for the perfect snack. They’re made with flax seed, cocoa, and dried apricots, giving them a unique chocolately but perfectly tart taste. You can freeze them safely for a couple of months and use as needed.
Source: Fluffy Lemon Waffles
We bet you’ve never had Fluffy Lemon Waffles before, but you should definitely try this recipe by Adam Merrin and Ryan Alvarez. These crispy golden waffles are made with freshly squeezed lemon juice and lemon zest to make an intensely satisfying breakfast which just so happens to be vegan.
Source: Lemon Orange Cauliflower
When roasted, cauliflower makes an awesome replacement for chicken in the popular Chinese takeout dish, orange chicken. When combined with lemon in the sauce, Debbie Adler‘s Lemon Orange Cauliflower recipe becomes savory with a kick. It’s super delicious and super easy.
We all love potatoes but when they’re cooked and roasted in a lemon garlic herb blend, they become extra satisfying. This simple yet elegant Easy and Zesty Lemon Garlic Herb Roasted Potatoes dish by Crazy Vegan Kitchen is easy to make, uses only a handful of ingredients, and ready in under an hour.
Source: Artichoke ‘Crab’ Cakes
Annie McGee‘s seafood-free Artichoke ‘Crab’ Cakes are held together by tasty, creamy avocado. Nestled in between that avocado, you will find artichoke hearts. When steamed just so, they become light and tender, perfectly imitating the texture of a traditional crab cake.
Rosie Newton and Dillon Sivyour‘s ‘Fillet-O-Fishless’ Artichoke Sandwich manages to stay beautifully juicy and moist on the inside and crisp on the outside. This is definitely going to become your favorite sandwich. We love a seasonal twist on classics.
In this Olive and Artichoke Tart With Buckwheat Crust recipe by Mitra Shirmohammadi, the combination of Kalamata olives, buttery artichoke hearts, sweet green peas, and creamy white bean cashew base is too delicious to not try and recreate it. It provides much-needed fiber and a unique twist on a lunch tart.
This recipe for crespelle, also known as Italian crêpes, is about as fancy as you can get. Thin crespelle are stuffed with peas, asparagus, and a vegetable cream sauce and then baked in the oven until crisp around the edges and warmed through. If you want something different than your usual crêpe, then Simona Malerba‘s Crespelle: Italian Crêpes With Asparagus and Peas will suffice.
Source: Asparagus Soup With Wild Garlic
This isn’t your typical soup! Peffe Stahl‘s Asparagus Soup With Wild Garlic includes shoots of asparagus, slices of carrots, and chunks of potatoes are performed by the fresh garlic, vegetable broth, and a touch of nutmeg.
This Grilled Asparagus And Smoked Tofu Benedict recipe by Rebekah Waters is a plant-based version of eggs benedict and is everything that you would expect from this classic brunch dish and more. Smokey tofu and grilled asparagus provide a perfect foundation upon which a luxurious, creamy, dairy-free hollandaise sauce is poured over.
Source: Nutty Plum Brownies
Who knew that plum pairs so brilliantly with chocolate? Maria Loghin‘s Nutty Plum Brownies are a bit more unique. They’re filled with brazil nuts, juicy plum, and cacao powder which comes together to create a decadent treat that will excite your tastebuds
Source: Tumeric and Plum Porridge
Ida Hemmingsson-Holl‘s Tumeric and Plum Porridge recipe will change the breakfast game. Besides the fact that its filled with important nutrients to get your day started, it’s incredibly delicious and a unique twist on traditional breakfast porridges.
Source: Easy Plum Cake
Although cherries and blueberries are the usual fruit of choice for cakes and pies, plums make a fantastic addition to the club. Lauren Wright‘s Easy Plum Cake very fluffy with hints of vanilla and orange. It only takes 15 minutes to prep and is a one bowl wonder cake!
To enjoy more seasonal spring produce, try this Weekly Meal Prep: Spring Vegetables Like Fennel, Radish, Spinach and Arugula! We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!
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