We’ve got a round up of our favorite Spring recipes for you today! They’re all perfect for when you get that urge for a spring cleaning and a fresh start, whether that means opening all the windows, scrubbing every corner of the house, organizing your closets, or cooking something light, refreshing, and life-giving to the max. All these recipes utilize spring produce and other high-vibe, plant-based ingredients. Enjoy :)
If you’ve never tried savory oats before, this recipe is a great starting point, especially in the spring. These extra-creamy and rich savory oats are loaded with green, spring produce, toasted pine nuts, and mushrooms.
Rhubarb Rosemary Musli (vo, gf)
If savory oats are absolutely not your thing, there’s always this overnight musli with rosemary-stewed rhubarb. Use maple syrup instead of honey and dairy-free yogurt instead of regular yogurt to make this recipe vegan.
This super comforting, vegan pho features a spice-forward broth, served with heirloom beans, spring vegetables, mushrooms, and sweet potato noodles instead of rice noodles. It’s light but cozy at the same time, perfect for transitional spring weather.
Vegan Daikon Noodle Ramen (v, gf)
This is another great, cozy, slurp-friendly soup with vegetable noodles. It’s built around an umami-rich broth, and the noodles are made with daikon radish. The daikon is spiralized and cooked just like pasta, and it’s amazing how well it’s able to transform into rice-like noodles in both flavor and appearance.
This springy bowl features easy falafel, made with mung beans, which cook much quicker than chickpeas. There’s also seared asparagus, pickled chard, rainbow quinoa, and a delicious tahini sauce.
This is a great appetizer plate for any spring get together that you might be having. Young spring veggies basically speak for themselves with their amazing, fresh flavor, but especially when dipped in avocado aioli, and served alongside addictive, crunchy chickpeas.
This is a very simple, flatbread pizza that is meant to highlight the jewel of wild spring foods: ramps, or wild leeks. Wild ramps are over-foraged, so if you happen to pick your own ramps, try not to pull them out with their bulb. Instead, cut them with a knife, leaving the bulb in the soil so that they can continue growing (and so that you know where to come back next year for more ramps!).
Spring Vareniki (v)
This is a spring-inspired version of our favorite Russian/Ukranian dumplings that we grew up eating, called vareniki. They are usually filled with potatoes, mushrooms, or farmer’s cheese, but we filled these with spring produce like asparagus and peas, and the result is delicious.
This pizza comes together in one skillet and features an easy, millet ‘polenta’ crust, kale pesto, plus asparagus and lots of spring greens on top. There’s also a step-by-step video for this one.
These farro cakes are super easy to put together and oven-baked. They also have the most irresistible, crispy edges.
This is a great recipe for those who love experimenting with homemade, gluten-free pasta. This particular pasta is made with sprouted mung beans! Enough said.
This might be our favorite veggie burger and fries recipe of all time. Both are very uniquely flavored – think aromatic coconut black rice and kaffir lime for the burger, and pistachio crust for the fries – and both taste like heaven.
This recipe features our favorite technique for glazing tofu, which transforms the tofu into something completely irresistable. The tofu is served over lime-dressed cucumber noodles, baby bok choy, herbs, and mango, making for an incredibly refreshing, warm weather bowl. There’s also a step-by-step video for this one.
Pineapple and Mango Tart (v, gf)
This is a simple tart recipe that highlights fresh, seasonal pineapple and mango inside a gluten-free crust.
Quick Rhubarb Soft Serve (v, gf)
This soft serve is made with the magical technique of freezing coconut milk in ice cube trays, and then re-blending it with stewed, frozen rhubarb to make the quickest frozen treat ever. You can use this technique to make any flavor of soft serve you prefer.
Piña Colada Milkshake (v, gf)
If you live in the U.S./North America, you might see an influx of particularly good-looking pineapple at your local grocery store during this time of year. That’s because they are at their prime from March to July in South America. This dreamy piña colada milkshake is one great way to enjoy quality pineapple, besides just eating it fresh, with a bit of lime juice squeezed over top.
This recipe is technically season-less, since it uses dried lavender, but we shot it in the spring, together with the most beautiful spring, so it will forever remind us of spring. This is a vegan lavender ice cream, with chocolate tahini pieces dispersed throughout, and it is the definition of heaven in our book.
Rose and Rhubarb Frozen Yogurt (vo, gf)
The combination of rose and rhubarb is like something straight out of a flavor fairytale. You can make this treat with regular yogurt or a dairy-free yogurt alternative.