Eating seasonally is amazing because it allows you to enjoy the freshest fruits and vegetables at the peak of the season. Summer is right around the corner, and there are so many wonderfully ripe summer fruits and vegetables to enjoy. These include arugula, beets, broccoli, cherries, mushrooms, radishes, rhubarb, sprouts, spinach, and strawberries.
However, summer doesn’t officially start until June 20th, so how do you eat seasonally when it seems you’re between seasons? No worries, this meal guide has fruits and vegetables that are in season right now, so you can eat seasonally before the peak summer season begins!
We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Weekly Meal Plan Archives!
Are you ready to have a week full of delicious vegan food that leaves you nourished and content? Let’s get started!
This week, we’re bringing you in-season meals to enjoy for your breakfast, lunch, dinner, and dessert! And, they are fully vegan and plant-based!
Monday
Source: Sautéed Mushroom and Spinach One-Pot Pasta
Happy Monday! Start off your day with this strawberry pudding breakfast that’s packed with strawberries, which are in season right now! Follow up this meal with a delicious salad, then pasta for dinner, and a wonderful tart for a sweet end to your day!
- Breakfast: Strawberry Protein Pudding Breakfast Parfait by Kat Condon
- Lunch: Kale, Quinoa, and Radish Salad by Let Me Feed You, Rosie Daykin
- Dinner: Sautéed Mushroom and Spinach One-Pot Pasta by Kirsten Kaminski
- Dessert: Spelt Tarts with Chocolate Mousse topped with Strawberries and Cherries by Lena Novak
Tuesday
Source: Mango Cherry Popsicles
The best way to mix up your tofu scramble is to add seasonal fruits and vegetables to your tofu scramble. Plus, there are many delicious meals you can enjoy in-season like these sandwiches, these fritters, and have mango cherry popsicles for dessert!
- Breakfast: 15-Minute Tofu Scramble by Lenny Wu
- Lunch: Grilled Zucchini Sandwiches with Spinach Pesto by Robin Browne
- Dinner: Spring Pea and Mung Bean Fritters by Living Ayurveda
- Dessert: Mango Cherry Popsicles by Mitra Shirmohammadi
Wednesday
Source: Mini Strawberry Rhubarb Pies
This day, enjoy another wonderful day of eating in season and make this kale salad! It’s filled with cherries and almonds for a sweet kick, and offsets the savory and hearty flavor of kale. For dinner, try out eating these tofu kebabs with grilled mango sorrel salad!
- Breakfast: Summertime Tofu Scramble by Melissa Bechter: Blogger, Vegenista
- Lunch: Kale Salad with Cherries and Almonds by Katie Koteen
- Dinner: Tofu Kebabs With Grilled Mango Sorrel Salad by Maya Popovich
- Dessert: Mini Strawberry Rhubarb Pies by Nicole Dunai
Thursday
Source: Chocolate Strawberry Chia Pudding
Happy Thursday! These chocolate chia puddings are a sweet start to your day! Add extra strawberries if you have them on hand, or if you’re hungry later in the day, they make a great snack! For dinner, try out making this pasta with white beans and pesto! It’s filling, has a good amount of protein from the beans, and is a wonderful way to end your Thursday!
- Breakfast: Chocolate Strawberry Chia Pudding by Kristen Genton
- Lunch: Farmer’s Market Lemon Risotto With Summer Squash by Lisa Dawn Angerame
- Dinner: Pasta and White Beans with Spinach-Walnut Pesto by Robin Robertson
- Dessert: Strawberry Rose Cake by Annie Kimmelman
Friday
Source: Chickpea and Zucchini Burgers
It’s the last day of the week and summer is officially a few days away! Another way to use fruits that are in season is to make smoothies. Since smoothies are so versatile, you add anything you want to your smoothie! Feel free to use this recipe, or make up your own. End the day with these filling chickpea and zucchini burgers for dinner.
- Breakfast: Almond Smoothie with Cherries by Jesse Lane Lee
- Lunch: Mushroom Mutter Masala: Indian Mushroom and Green Peas by Rinku Bhattacharya
- Dinner: Chickpea and Zucchini Burgers by Nele Liivlaid
- Dessert: Healthy Strawberry and Chocolate Yogurt Bark by Hayley Canning
Learn How to Cook Plant-Based Meals at Home!
Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects.
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
Here are some great resources to get you started:
- Weekly Vegan Meal Plans
- Plant-Based Health Resources
- Plant-Based Food & Recipes
- Plant-Based Nutrition Resources
- The Ultimate Guide to Plant-Based Nutrition
- Budget-Friendly Plant-Based Recipes
- High Protein Plant-Based Recipes
- Plant-Based Meal Prep
For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating!
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