The Seasonal Vegan is a book of simple affordable recipes that make use of local seasonal produce. Each recipe is geared to seasonal crops, with year-round menus. Illustrated with beautiful colour images, these recipes let you enjoy wholesome affordable meals.
Before cooking, read up on food safety for people and pets (many foods are unsafe near animal friends). Bin allium scraps (onion, leeks, garlic, shallots, chives) and citrus/tomato/rhubarb scraps, as acids could harm compost creatures. It’s okay to put them in food waste bins (made into biogas).
For tinned foods, fully remove lids (put inside) or pop ring-pulls back over holes (and pinch top opening closed) before recycling, to avoid wildlife getting trapped.
Each of the 70 recipes in this book (by a Welsh-speaking veggie cook and writer) focuses on fresh local product). The 70 recipes include:
- Pancakes with Blueberry Compote
- Potato Salad with Watercress Pesto
- Summer Berry & Coconut Milk Ice Lollies
