It’s December. It’s cold. Fresh produce reminds you of the sunny, warm seasons. So, produce this time of year can’t possibly be all that, right? Honey, you couldn’t be more wrong (sorry for settin’ you up). Winter fruits and veggies are just as fabulous as the summery ones; they’re simply different, and that’s absolutely fine!
Quite a few of these produce items are actually year-round staples in my kitchen. Once the holidays are here, I finally get to enjoy these glorious vegan delights in the peak of their seasonality. Plus, it’s always fun to glam up ordinary foods, turning them into dazzling, extraordinary dishes that are fit for any decked out holiday feast table setting. Don’t get caught hosting a holiday dinner without allowing these fruits and veggies to prove their star potential.
- Broccoli: Even as a kid, I always devoured these mini “trees.” Today, I probably eat them by the pound. Broccoli is super versatile, and that’s one of the many reasons why I love it. It goes great with just about any cuisine, especially Asian. If you haven’t roasted some florets yet, you haven’t truly experienced broccoli in all its deliciousness. One of my personal favorites? Raw broccoli salad with simple vinaigrette and toasted nuts. Yum.
- Cabbage: Until somewhat recently, I only ever ate cabbage on St. Patrick’s Day. Boy, I sure was missing out. Now, I always have a head of cabbage in the fridge. Again, this pairs nicely with Asian flavors, or as a crunchy salad. Roasted cabbage wedges are pretty trendy right now, and for good reason. With a thick vinaigrette drizzle, it’s a hearty, wonderfully savory vegetable side. However, my all-time favorite preparation is cabbage steamed with a little veggie broth, onion, vegan butter, salt, and pepper.
- Oranges: As a little girl, in restaurants, I used to drink all of the juices from the decorative orange wedges on my plate, but never actually eat the fruit. Now, I love these citrus fruits (when someone discards of all the white, stringy pith for me). Aside from eating them plain, nothing beats a freshly squeezed glass of orange juice, or a bright, citrusy salad dressing. I plan on using some up by making a festive orange cake soon. This well-known holiday flavor is easy on the budget and taste buds. Go get ‘em!
- Potatoes: This Irish girl loves potatoes any way you can possibly imagine them. Any time my dad is in the kitchen he’s cooking potatoes, and his always taste best for some reason. Of all these economical produce choices, these have to be the biggest bang for your buck. Also, they keep for quite some time. If you’re looking for something a bit more exciting than traditional baked or mashed potatoes, I suggest making spicy oven-baked wedge fries with a vegan “honey” mustard dip and/or potato hash with vegan chorizo, cheese, and sour cream, caramelized onions and peppers, guac, and hot sauce. Drooling? Me too.
- Spaghetti Squash: This winter squash is relatively inexpensive this time of year, it doesn’t spoil quickly, and it’s always a healthy, gluten-free alternative to pasta. I keep buying two at a time because spaghetti squash with marinara, peas, and a sprinkle of vegan parmesan cheese is as tasty as the real deal Italian meal! The fact that it’s much healthier is just an added bonus. All you have to do is throw it in the oven to roast, and walk away for a while. I’ve got my eye on a vegan mac and cheese recipe with spaghetti squash as the mac. I’m sure it’ll be nothing short of insanely good.
