Seasonal recipes for vegetarians
February 14, 2023 8:04 AM Subscribe
What it says on the tin
During the weekend, I was making a chard and cheese pie while listening to The Splendid Table, and I realized that I am not really that good at using seasonal vegetables when I cook during winter and early spring.
The pie was good, but we also had a tabouleh salad, full of cucumbers and tomatoes from greenhouses. Because we all really love tomatoes and cucumbers but in reality, they are just disappointing, this time of year.
I would like to get better at this, for the sake of the planet and our tastebuds, but I also thought it might be fun to have a MetaFilter recipe-collection to go to for inspiration.
So I'm mostly asking for recipes you actually use and enjoy, rather than links to sites or books.
I'm in Northern Europe. I feel it is OK to get fresh produce from anywhere in Europe. So last week, Spanish avocados arrived. I'll buy those, but not avocados from Peru. I'll eat frozen food and tinned food. Maybe one day, I'll become even more locavore, but I'm not there yet.
I'll get dried food from anywhere, such as dried herbs and spices and tea and so on.
During the weekend, I was making a chard and cheese pie while listening to The Splendid Table, and I realized that I am not really that good at using seasonal vegetables when I cook during winter and early spring.
The pie was good, but we also had a tabouleh salad, full of cucumbers and tomatoes from greenhouses. Because we all really love tomatoes and cucumbers but in reality, they are just disappointing, this time of year.
I would like to get better at this, for the sake of the planet and our tastebuds, but I also thought it might be fun to have a MetaFilter recipe-collection to go to for inspiration.
So I'm mostly asking for recipes you actually use and enjoy, rather than links to sites or books.
I'm in Northern Europe. I feel it is OK to get fresh produce from anywhere in Europe. So last week, Spanish avocados arrived. I'll buy those, but not avocados from Peru. I'll eat frozen food and tinned food. Maybe one day, I'll become even more locavore, but I'm not there yet.
I'll get dried food from anywhere, such as dried herbs and spices and tea and so on.
Please forgive me for asking the obvious, but do you have any sort of farmer's market going this time of year? Are there any winter CSAs boxes?
posted by aniola at 8:40 AM on February 14, 2023
posted by aniola at 8:40 AM on February 14, 2023
Response by poster: The farmer's market is on hold in January and February (and maybe March? I don't remember). And I've stopped using CSAs because I love shopping.
posted by mumimor at 8:46 AM on February 14, 2023
posted by mumimor at 8:46 AM on February 14, 2023
I know you've said no books; if you change your mind about that, the food writer Nigel Slater has two plant-based seasonal cookbooks, both called "Greenfeast"; the first one has plant-based seasonal recipes for the spring and summer, and the other is for fall and winter. They are right up your alley.
Now for recipes.
1. You can make soup out of practically any vegetable, or a combination thereof, and it will work. In the summer you can use the glorious summer squashes and tomatoes and peas and such, and in winter you have all the various root veg. At the barest minimum, you just need to chop up whatever veg you're working with, throw it in a pot, add enough water to just cover it, and cook until things are soft. Puree the lot and add whatever salt or other seasonings you like; but just once, try it with a bare-minimum of seasoning and see how you like it. (There are a lot of recipes for winter squash soup that call for apple juice and curry powder and all manner of extras, but I find that I greatly prefer just the squash plus couple whole garlic cloves, and then throwing in some sage when I blend it, and that is it.)
2. If you prefer things chunky and have a whole assortment of veg, then chop everything into bite-size pieces, and if you have broth, use that instead of water. You can also saute some chopped onion and garlic before throwing everything else in, for an extra flavor boost. You will notice I have not given you quantities - that is because you literally do not need them. (Do you have two celery stalks but only one carrot? Fine! Only half an onion? Sure! Half a parsnip? Throw it in! Spinach or kale? Chop it up and throw it in!) If you want to go for a more "complete-meal" kind of soup, throw in some cooked beans (from a can is just fine) and a couple handfuls of tiny pasta for soup - and look, you've just made minestrone. That plus some nice bread makes a lovely meal.
Those are my two big standbys; they work with literally any vegetable, and they are excellent for using up any vegetable matter lingering about. I've made the minestrone soup as a "clean out the fridge" move, and I've made it as a "I need to shoehorn more veg into my diet" move - both work.
posted by EmpressCallipygos at 9:09 AM on February 14, 2023 [2 favorites]
Now for recipes.
1. You can make soup out of practically any vegetable, or a combination thereof, and it will work. In the summer you can use the glorious summer squashes and tomatoes and peas and such, and in winter you have all the various root veg. At the barest minimum, you just need to chop up whatever veg you're working with, throw it in a pot, add enough water to just cover it, and cook until things are soft. Puree the lot and add whatever salt or other seasonings you like; but just once, try it with a bare-minimum of seasoning and see how you like it. (There are a lot of recipes for winter squash soup that call for apple juice and curry powder and all manner of extras, but I find that I greatly prefer just the squash plus couple whole garlic cloves, and then throwing in some sage when I blend it, and that is it.)
2. If you prefer things chunky and have a whole assortment of veg, then chop everything into bite-size pieces, and if you have broth, use that instead of water. You can also saute some chopped onion and garlic before throwing everything else in, for an extra flavor boost. You will notice I have not given you quantities - that is because you literally do not need them. (Do you have two celery stalks but only one carrot? Fine! Only half an onion? Sure! Half a parsnip? Throw it in! Spinach or kale? Chop it up and throw it in!) If you want to go for a more "complete-meal" kind of soup, throw in some cooked beans (from a can is just fine) and a couple handfuls of tiny pasta for soup - and look, you've just made minestrone. That plus some nice bread makes a lovely meal.
Those are my two big standbys; they work with literally any vegetable, and they are excellent for using up any vegetable matter lingering about. I've made the minestrone soup as a "clean out the fridge" move, and I've made it as a "I need to shoehorn more veg into my diet" move - both work.
posted by EmpressCallipygos at 9:09 AM on February 14, 2023 [2 favorites]
Oh, and a dessert - fruit fools are excellent. You can use fresh or stewed fruit of your choice; go with about a cup of it, either pureed or stewed, with a dribble of lemon juice. Then you also need about a half cup of heavy (whipping) cream and a half cup of greek yogurt. Make sure your fruit is either pureed or stewed and cooled, whichever you prefer; then whip the cream until it forms stiff peaks, then add the yogurt and whip again briefly to blend. Then fold in the fruit - either just enough so that you have streaks of it through the mix, or until it's thoroughly blended, whichever you prefer. Dish that up into 4-6 ounce bowls or ramekins and chill for a couple hours before serving. (Alternately, layer the fruit and the cream in the bowls for a kind of parfait; if you do that you can crush up a spice cookie or finely chop some nuts and layer that in as well.)
You should get 2-3 servings out of that.
posted by EmpressCallipygos at 9:17 AM on February 14, 2023 [1 favorite]
You should get 2-3 servings out of that.
posted by EmpressCallipygos at 9:17 AM on February 14, 2023 [1 favorite]
Last week I got some local/in-season turnips and carrots. Cut into chunks (3-4cm-ish), tossed in olive oil and dusted with lemon-pepper and salt. roasted at 400F/200C for 30 min, turned, then back in for 15 min. Simple and not that 'interesting' but the flavor combo is nice. It turned out so well I went back and got more to eat soon :)
posted by SaltySalticid at 9:21 AM on February 14, 2023 [1 favorite]
posted by SaltySalticid at 9:21 AM on February 14, 2023 [1 favorite]
caramelized fall vegetables (but I think this works for early winter too?) It is good without the Parmesan if you don’t eat that, or maybe there is another cheese you can sub
winter minestrone (skip the pancetta to make it vegetarian)
sheet pan gnocchi. I have not tried this without the sausage, but it would probably work. Maybe add something else in for a little burst of flavor?
carrot salad for a snack or app. I like it heaped on toast or scooped with crackers.
posted by sillysally at 10:15 AM on February 14, 2023 [1 favorite]
winter minestrone (skip the pancetta to make it vegetarian)
sheet pan gnocchi. I have not tried this without the sausage, but it would probably work. Maybe add something else in for a little burst of flavor?
carrot salad for a snack or app. I like it heaped on toast or scooped with crackers.
posted by sillysally at 10:15 AM on February 14, 2023 [1 favorite]
Here is my recipe for the traditional Dutch winter soup: split pea soup. But in a vegan version.
posted by Too-Ticky at 11:10 AM on February 14, 2023 [1 favorite]
posted by Too-Ticky at 11:10 AM on February 14, 2023 [1 favorite]
You want the simple but awesome "Saint Basil Soup". YouTube version. Weird Tripod link. You might be able to find a different link somewhere -- it's worth looking for, but the "vague sense of the ingredients" approach you get from the YouTube video is probably fine.
It's basically mushrooms, carrot, celery, parsley (or chervil), and I usually substitute onion powder for the onion. The way it's cooked makes it somehow greater than the sum of its parts.
It's the first recipe from "Twelve Months of Monastery Soups" which I would totally recommend if you were interested in books.
posted by amtho at 11:12 AM on February 14, 2023 [1 favorite]
It's basically mushrooms, carrot, celery, parsley (or chervil), and I usually substitute onion powder for the onion. The way it's cooked makes it somehow greater than the sum of its parts.
It's the first recipe from "Twelve Months of Monastery Soups" which I would totally recommend if you were interested in books.
posted by amtho at 11:12 AM on February 14, 2023 [1 favorite]
I use this recipe with a lot of different vegetables. This time of year it's rutabaga, carrots, beets, and onions.
Colcannon is a traditional winter/almost spring thing. You can use cabbage and onions, cabbage and carrots and onions, shallots, leeks, kale, beet greens...it's versatile.
Frozen vegetable recipes include garlic parmesan roasted green beans, butternut squash soup, edamame hummus, and vegetable pot pie with your pick of vegetables and vegan or non-vegan pastry/biscuit/mashed potato topping.
Also minestrone.
If you're thinking largely of salads some ones I do from the freezer or from root vegetables are (I just searched recipes because I do it to taste):
- corn and black bean salad - I use edamame instead of tomatoes if there aren't good tomatoes
- coleslaw with miso-ginger dressing (this is the actual recipe)
- Carrot slaw
-
posted by warriorqueen at 11:28 AM on February 14, 2023 [1 favorite]
Colcannon is a traditional winter/almost spring thing. You can use cabbage and onions, cabbage and carrots and onions, shallots, leeks, kale, beet greens...it's versatile.
Frozen vegetable recipes include garlic parmesan roasted green beans, butternut squash soup, edamame hummus, and vegetable pot pie with your pick of vegetables and vegan or non-vegan pastry/biscuit/mashed potato topping.
Also minestrone.
If you're thinking largely of salads some ones I do from the freezer or from root vegetables are (I just searched recipes because I do it to taste):
- corn and black bean salad - I use edamame instead of tomatoes if there aren't good tomatoes
- coleslaw with miso-ginger dressing (this is the actual recipe)
- Carrot slaw
-
posted by warriorqueen at 11:28 AM on February 14, 2023 [1 favorite]
Winter vegetable risotto is hearty and comforting. If you have fennel, using the fronds as a generous garnish at the end is delicious and colorful. Kabocha looks especially pretty because of the combination of green and bright orange; cut into bite sized pieces and steam until tender, then add near the end so you don’t break it up too much with stirring. Chestnuts, if you find them, are also a good garnish at the end, roughly chopped. Carrots and mushrooms will both absorb the flavors of the liquids you use for risotto wonderfully, and are good with both red and white wines.
Winter radish salad can be beautiful if you find rainbow varieties or like the punch of black radish mixed with milder types. Toss with a vinaigrette made with whatever citrus you can get, and add slivered cabbage after fifteen minutes or so of marinating and draining the radishes. Super crunchy! Of course you can add whatever other cruciferous things you like to have raw, too. Good with anything that needs a bright contrast, like falafel or lentils.
posted by Mizu at 11:49 AM on February 14, 2023 [1 favorite]
Winter radish salad can be beautiful if you find rainbow varieties or like the punch of black radish mixed with milder types. Toss with a vinaigrette made with whatever citrus you can get, and add slivered cabbage after fifteen minutes or so of marinating and draining the radishes. Super crunchy! Of course you can add whatever other cruciferous things you like to have raw, too. Good with anything that needs a bright contrast, like falafel or lentils.
posted by Mizu at 11:49 AM on February 14, 2023 [1 favorite]
Where i live, Austria, winter is potato time.
A dish i make often (and learned from my mother), is Erdäpfelgulasch.
I cook it so often i have no link. Also, different families have their own recipes.
Peel and cut up about 2-3 medium size potatoes per person. Pieces should be not too small, eg fit in a table spoon.
I assume 4 persons:
Dice onion, at least one large, but more if you love onion. I use brown skinned ones as these are local.
In a heavy bottom pot fry the onion in oil until glassy/translucent. If you enjoy garlic add one or three peeled cloves (if you like strong garlic flavour mince it).
Add the potatoes when the onions are glassy, then add a table spoon of paprika powder mild or hot whichever you prefer), about 3 heaped tablespoons of tomato paste, one table spoonful of majoram, 2-3 laurel leaves, 1 teaspoon salt
Stir and add 1 1/2 liter of water. Stir, it will have stuck to the bottom but once water is in it will unstick. The flavour needs the roasting aroma.
Leave to cook uncovered, stirring occasionally - this will ensure that starch is rubbed off the potatoes. Texture should be creamy. If you have very firm potatoes take a few potatoes and mash them with a fork and put back in, or insert a stick blender and pulse one or two times.
Once the potatoes are done it is finished.
You can now add pickles cut small, plus pickles liquid (but they should be the sweet kind not salty or to sour, not sure if you can get them in Sweden, if not just add a table spoon or so of balsamic vinegar or other not too sour vinegar )
The pickles and pickle juice is a Family Thing, not every one likes / does it.
Serve with bread or classic with small dumplings called Nockerl:
Boil a large pot of water with salt.
Add enough water to flour to make a very very sticky dough, add some salt. Let it sit for ten minutes or so and place the dough on a small cutting board so it on the edge of the board and with a knife cut off narrow strips into the slowly boiling water. As you push off the dough strip insert the knife into the water. Repeat until dough is used up. They are done when all swim on top (1 minute if at all) You can make them as small or large as you like. The mouthfeeling will be slick outside and firm and starchy inside.
My grandmother would actually make the Erdäpfelgulasch with twice as much water and cut the raw Nockerl dough into the blubbering Erdäpfelgulasch.
Some people also add sour cream at the table.
posted by 15L06 at 11:57 AM on February 14, 2023 [3 favorites]
A dish i make often (and learned from my mother), is Erdäpfelgulasch.
I cook it so often i have no link. Also, different families have their own recipes.
Peel and cut up about 2-3 medium size potatoes per person. Pieces should be not too small, eg fit in a table spoon.
I assume 4 persons:
Dice onion, at least one large, but more if you love onion. I use brown skinned ones as these are local.
In a heavy bottom pot fry the onion in oil until glassy/translucent. If you enjoy garlic add one or three peeled cloves (if you like strong garlic flavour mince it).
Add the potatoes when the onions are glassy, then add a table spoon of paprika powder mild or hot whichever you prefer), about 3 heaped tablespoons of tomato paste, one table spoonful of majoram, 2-3 laurel leaves, 1 teaspoon salt
Stir and add 1 1/2 liter of water. Stir, it will have stuck to the bottom but once water is in it will unstick. The flavour needs the roasting aroma.
Leave to cook uncovered, stirring occasionally - this will ensure that starch is rubbed off the potatoes. Texture should be creamy. If you have very firm potatoes take a few potatoes and mash them with a fork and put back in, or insert a stick blender and pulse one or two times.
Once the potatoes are done it is finished.
You can now add pickles cut small, plus pickles liquid (but they should be the sweet kind not salty or to sour, not sure if you can get them in Sweden, if not just add a table spoon or so of balsamic vinegar or other not too sour vinegar )
The pickles and pickle juice is a Family Thing, not every one likes / does it.
Serve with bread or classic with small dumplings called Nockerl:
Boil a large pot of water with salt.
Add enough water to flour to make a very very sticky dough, add some salt. Let it sit for ten minutes or so and place the dough on a small cutting board so it on the edge of the board and with a knife cut off narrow strips into the slowly boiling water. As you push off the dough strip insert the knife into the water. Repeat until dough is used up. They are done when all swim on top (1 minute if at all) You can make them as small or large as you like. The mouthfeeling will be slick outside and firm and starchy inside.
My grandmother would actually make the Erdäpfelgulasch with twice as much water and cut the raw Nockerl dough into the blubbering Erdäpfelgulasch.
Some people also add sour cream at the table.
posted by 15L06 at 11:57 AM on February 14, 2023 [3 favorites]
To formalize EmpressCallipygos' first point about vegetable soup, Kenji has written an opus on a framework for making vegetable soup. It isn't a recipe but rather a serious of steps you can consider, most of which is optional, when constructing a soup. Learning this approach let's you be an improvisational cook taking pantry items and whatever is in-season at the market and marry it with the rich cooking technique.
It is immensely flexible and useful.
Similarly, mrs. mmascolino and I aren't vegetarians but a very common dinner in our house is roasted vegetables over a starch with a sauce plus a garnish. Last night was carrots, potatoes and broccoli over instant ramen noodles. The sauce was a mixture of olive oil, soy, sesame oil, sriracha, miso, shallot, rice vinegar and chili crisp. No recipe, just eyeballed. The garnish was a poached egg and furikake.
posted by mmascolino at 12:13 PM on February 14, 2023 [5 favorites]
It is immensely flexible and useful.
Similarly, mrs. mmascolino and I aren't vegetarians but a very common dinner in our house is roasted vegetables over a starch with a sauce plus a garnish. Last night was carrots, potatoes and broccoli over instant ramen noodles. The sauce was a mixture of olive oil, soy, sesame oil, sriracha, miso, shallot, rice vinegar and chili crisp. No recipe, just eyeballed. The garnish was a poached egg and furikake.
posted by mmascolino at 12:13 PM on February 14, 2023 [5 favorites]
Roast winter root vegetables (roast on high heat >400F to get a good browning).
Beans and greens, various (kale bean soup is a subcategory)
Charred cauliflower or broccoli with garlic and red chili flakes (broccolini chars up nicely in a hot cast iron skillet), optional capers
Spinach salad with apples, dress with olive oil and balsamic vinegar (+salt and pepper), cheese optional
Glazed carrots
Roasted squash or carrots and red onions with a tahini lemon sauce and zaatar...
posted by Lady Li at 7:03 AM on February 15, 2023 [1 favorite]
Beans and greens, various (kale bean soup is a subcategory)
Charred cauliflower or broccoli with garlic and red chili flakes (broccolini chars up nicely in a hot cast iron skillet), optional capers
Spinach salad with apples, dress with olive oil and balsamic vinegar (+salt and pepper), cheese optional
Glazed carrots
Roasted squash or carrots and red onions with a tahini lemon sauce and zaatar...
posted by Lady Li at 7:03 AM on February 15, 2023 [1 favorite]
This thread is closed to new comments.
posted by dobbs at 8:11 AM on February 14, 2023 [1 favorite]