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Quinoa-stuffed Peppers http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/

How-To Eat Vegetarian in Fall & Winter … It’s Easier Than You’d Think

Summer may have avocados and tomatoes, but fall and winter harvests have some solid choices for vegetarians. So you feel the cold air, you see the leaves turn brown and cover your lawn, and you think, well, there goes eating healthy. But not to worry, your friendly makers are here to tell you that the vegetarian lifestyle is always in season.

Kale, carrots, squash, turnips, potatoes and rutabaga are a few of the crops you’ll have to choose from for your wintry pantry. The best part is that you can use these in almost any recipe, for any meal, for any time of day.

Don’t be intimidated– Here’re simple, fun recipes for our favorite veggies this season.

1) Sweet and Sour Kale – we promise the tastes will keep you entertained with every bite.

2) Ratatouille (Bell Pepper and Zucchini Stew) – use these evergreen veggies to their fullest potential. For some extra crunch, sprinkle a quick-pickled veggie on top.

3) Carrot Cake Pancakes – you can get a sweet start to your day and be seasonally aware at the same.

4) Quinoa-Stuffed Peppers – our favorite make-ahead dinner recipe.

5) Crispy “Smashed” Potatoes – scratch the mash and pump up your cooking with a smash! Potatoes are versatile and the avocado garlic aioli hooks you in.

And there are plenty more! You can find out more about November’s seasonal produce here or December’s pickings at Vintage Mixer or even here, where a friendly blogger expands on the goodness of greens.

By Jack Meyers

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