Spring meals are a treat for the eyes as well as the taste buds. This Meatless Monday, we welcome the season with some cool-as-a-cucumber vegetarian dishes.
Spring is finally here! We’ve survived polar vortex warnings and months of hibernation, so now it’s time to celebrate with some cool-as-a-cucumber vegetarian recipes.
Colourful and garnished with fresh herbs, spring dishes are a treat for the eyes as well as the taste buds. Lighter fare takes centre stage in our three featured recipes, allowing delicate flavours to shine. To create the most flavourful meals, it’s best to use in-season produce. Keep an eye out for these sensational spring veggies in the coming months.
This no-cook meal is perfect for those who love pasta but hate the post-pasta bloat—in other words, pretty much everyone. Slicing zucchinis with a mandoline creates silky, perfect pasta ribbons without any need for boiling water. Parsley, capsicum, and oregano are herbal standouts here, infusing the tomato sauce with rich flavour.
Seemingly simple, this salad is elevated by its unique honey-based dressing. Walnut oil also adds healthy depth to the light-tasting dish. Like its nut counterpart, walnut oil is rich in fibre, antioxidants, and unsaturated fatty acids, heart-healthy components that have been shown to lower blood pressure. Sounds good to me!
A nutritious blend of peas, mint, ginger, and chives will dispel any lingering memories of orange, anonymous-looking winter stews. Healthy ingredients aside, the best part of this soup has to be the colour. Fresh hulled peas lend it a minty green hue that screams springtime.