Depending where you are in the Northern hemisphere, spring produce includes treats like apples, arugula, asparagus, chard, fava beans, scallions, rhubarb, spring peas, leeks, beets, endives, artichokes, broccoli sprouts and celery root; and biennial carrots and perennial potatoes left germinating from the fall.
Here is a round up of some of my favourite vegan recipes using seasonal spring produce from around the web.
Don’t forget to connect with your local farms and farmers’ markets for the best non-GMO products!
Apple Nachos with Peanut Butter Caramel Sauce Recipe
from The Vegan Pact
Balsamic Barbecued Beets Recipe
Warm or Cold Artichoke Salad Recipe