Lots of vegetables and greens come into season in April. This is also the time of year when you can start to plant window boxes with fresh herbs: dill, basil & sorrel all come into season in April.
This year, Easter falls during April. Easter is a time for two types of food, in my book:
Whether the chocolate variety or not, the quintessential imagery around easter is of eggs. So what’s a vegan to do? I’ve got a few recipes that directly mimic eggs, including this vegan shakshuka and my vegan tofu scramble, and I’ve got a few more planned in the coming months, too.
Obviously, the most common form of ‘egg’ you’ll find at Easter is the chocolate variety. I have a massive sweet tooth and have developed some chocolatey vegan recipes over the years. Try these indulgent chocolate brownies, this chocolate chip skillet cookie, or, for a lighter option, this vegan frappe with cacao.
April 2019 Personal Update
April sees the start of Q2, and a big business change for me: this food blog (EatsLeeds) is relaunching (only a little behind schedule).
You can read about the relaunch (why I’m doing it, and what to expect from the blog going forward) in this post.
Our new kitchen is finally finished too. See a preview below, but I’m currently writing a post about the whole process, so keep an eye out for that.
What’s in season in April?
- New potatoes
- Purple sprouting broccoli
- Spring Onion
- Pak Choi
- Spring greens
Also in season in April
What to cook in April
- Purple cabbage stirfry [cabbage]
- Broccoli & quinoa salad with chickpeas [broccoli]
- Avocado & basil hummus [basil]
- Gluten-free pancakes [banana]
- Black bean, broccoli & sweet potato bowl [broccoli, onions]
- Classic Tropical Green Smoothie [banana, spinach]
- Vegan frappe-style smoothie [banana]
- Pink berry & almond smoothie [banana]
- Vegan shakshuka [peppers, onions]