Vegan Spring Recipes for Earth Day Celebration
Vegan Spring Recipes are here for you to celebrate. The buds sprout, the trees bloom! Is not it wonderful when we together with nature wake up from the winter sleep? With the chirping of the birds and sunshine spring announces itself. In the kitchen, spring greets us with young vegetables, first wild garlic, and other fresh herbs. Finally, there are strawberries, rhubarb and other spring items in the garden and on the markets.
April 22nd has been the focus of environmental protection since 1970. Today, the so-called Earth Day is celebrated in more than 150 countries around the world. The goal is to encourage people to think about their ecology and sustainability.
Who created Earth Day?
Both the name and concept of Earth Day were first proposed in 1969 by US American John McConnel at a UNESCO conference in San Francisco. In the context of his proposal, McConnel described March 21, 1970, the first day of spring in the northern hemisphere as the possible date for this day, which was later proclaimed by the then UN Secretary-General, U Thant, as a worldwide day of environmental protection.
From US Earth Day to the International Day of Mother Earth
Since 1990, the Earth Day has always been celebrated on 22 April as a global campaign with many actions and events. The first international edition of the Earth Day was aimed at raising public awareness of the environmental problems presented at the UN Conference on Environment and Development in Rio de Janeiro in 1992. Read more about the Earth Day here >http://www.earthday.org/
We spice up Earth Day with our Vegan Spring Recipes prepared with herbs, vegetables, and other fresh ingredients. We can create delicious dishes with which you can start in the spring. Use our Vegan Spring Recipes to gather ideas for soups, salads, and pasta, which you can then enjoy with the whole family not only on World Earth Day.
image By Mayim Bialik
Vegan Spring Recipes Not Only For The Earth Day Celebration
Snap Pea Salad With Basil-Mint Dressing
This gorgeous salad from “The Silver Platter” is refreshing, clean and simple. As an almost-all-green salad with very few ingredients, the unique cut on the sweet snap peas exposing the tiny green treasures hidden within makes it so elegant to present. Recipe here
Asparagus salad with radish
Just right for spring is the recipe of asparagus salad with radish. Refreshing and easy for everyone.
1 cup of watercress
4 tablespoons olive oil
1 bunch of radish
pinch of salt and pepper
1 bunch of asparagus
3 tablespoons of lemon juice
Wash the asparagus and cut the hard ends. Cook in a saucepan with salt water. Then strain and cut into small pieces. Wash, clean and slice the radishes. Mix with the asparagus in a bowl. Mix lemon juice, salt, pepper, oil to a dressing. Give over the salad and blend gently. Cut the watercress and sprinkle over the salad.
Farfalle in wild garlic pesto with green asparagus
500 g of farfalle (or other noodles)
1 kg of green asparagus
4 tablespoons olive oil
Garlic granules (fine)
For the wild garlic pesto:
150 ml of olive oil
100 g fresh wild garlic
75 g walnuts
75 g of cashew kernels
2 tbsp yeast flakes
1 tablespoon lemon juice
1-2 For the Cashew Walnut Parmesan:
30 g walnuts
20 g of cashew kernels
5 tablespoons of yeast flakes
The spring is here: green asparagus and wild garlic not to be missed! In this dish, we combine both in a super simple pasta dish and with a delicious, vegan Parmesan alternative: For the wild garlic pesto, wash the fresh wild garlic, dab dry and add it together with the walnuts and cashew nuts. Add olive oil and lemon juice and season with the yeast flakes and salt. Now blend everything in a Vitamix at the highest level to a fine pesto. When the pesto is ready, place it aside.
Wash the asparagus, cut off the woody ends and peel. Preheat the oven to 180 ° C. Place the asparagus on a baking tray covered with baking paper and brush with the olive oil. Then sprinkle with garlic granules and salt. In the preheated oven, cook the asparagus for about 15-20 minutes. In the meantime cook the farfalle in salt water. While the asparagus bakes in the oven and the noodles boil, the cashew walnut parmesan can be prepared. To do this, simply blend the walnuts, cashew nuts, and yeast flakes together.
Drain the pasta water and mix the noodles with the pesto and then spread over the plates. Take the asparagus out of the oven and put it over the noodles. Add the cashew walnut parmesan.
Arugula Strawberry Salad
This recipe makes a light crunchy strawberry salad, which defeats the small hunger in a healthy and tasty way.
2 tbsp balsamic vinegar
500 g of strawberries
2 tbsp olive oil
200 g of arugula
1 pinch of salt, pepper
1 piece onion
preparation Wash, clean and quarter the strawberries. Wash the arugula and cut the onion into thin strips and mix well. Combine a dressing of balsamic, salt, pepper and olive oil and give over the salad.
Organic, nutritious, real food for busy people. Leading a busy lifestyle is, even more, reason to stay healthy. This versatile blend is a great way to get the nutrients your body needs in a fast, convenient way. Ideal for hot and cold drinks, smoothies, protein balls or puddings and great for home, work, traveling, and camping.Changing Habits Cacao Quick Hunger Fix
Dilled Chickpea Burger With Spicy Yogurt Sauce
No one will ever know these burgers are made of chickpeas unless you tell them. Shallots, chickpeas, tahini, and spices are combined and sautéed to crisp perfection for one of the most satisfying veggie burgers we’ve tasted. Recipe here
Vegan Grilled Garden Vegetable Lasagna With Puttanesca Sauce
Zucchini can be watery and lacking in flavor or texture, so when Scot proposed putting a vegetable lasagna that featured zucchini on the menu, I was skeptical. But the flavors he builds into this lasagna are extraordinary. It’s an Italian flag on a plate — green pesto, white almond ricotta and rich red puttanesca sauce. The grilled eggplant, roasted red bell pepper, and zucchini that intermingle with the pasta layers cut down on carbs and calories and add nutrition. Recipe here
Vegan Pea soup
This recipe for a vegan pea soup brings the color to your table!
600 g of peas
70 g carrots
6 pcs of potatoes
1 bunch of herbs (basil, parsley …)
1 piece of leek, long
1 spoon olive oil
1 pinch of pepper and salt
2 pcs of vegetable soup cubes
1 liter of water
Cut the leeks, the potatoes, and the carrots into small pieces. Now take a large pot and add some olive oil and the vegetables. Let it steam for 5 minutes and do not forget to stir. Now add the water and season with a soup cube. When the water boils with the vegetable pieces, add the peas Let the water boil for 15 min. When the peas are soft, blend everything until a creamy soup is produced. Now season with salt, pepper, parsley, basil and serve.
Chickpea Pizza With Harissa And Spinach
Makes two pizzas Recipe here
Also see>SPRING IS COMING WITH VEGAN VEGGIE NOODLE RECIPES FOR YOU