Flavor-Packed, Plant-Based Recipes for Spring

carrot-cake-cookies-8-edited

We love this Spring Penne Salad with Lemon and Thyme for its fresh simplicity, and the fact that a large batch makes excellent leftovers for later in the week. But because we can’t live on deliciously gluten-free pasta salad alone, here are some other flavor-packed, plant-based recipes for spring to help you use up this week’s farmer’s market haul:

Taco Pickles, Eva Kolenko

First, celebrate Cinco de Mayo by whipping up a batch of these spicy pickles, perfect for topping tacos, grain bowls or salads throughout the week. They’re a great way to use up leftover carrots and radishes, and are so pretty that a glass jar full would make a lovely gift.

Radish Chips, Simple Comfort Food

So you’ve had potato chips, and maybe even kale chips – but have you ever snacked on seasoned radish chips? Try this recipe, and it may just become your new go-to for using up those crunchy spring root veggies. While you’re at it, try making your own crispy baked carrot chips (sweet and savory versions are equally delicious) or snap pea chips for a seasonal, plant-powered alternative to store-bought chips.

Quinoa Carrot Cake Breakfast Cookies, Wendy at Fit-and-Frugal.com for Ancient Harvest (pictured)

This fun recipe turns one of our favorite springtime desserts into something a bit more appropriate for mornings. The base is a protein-packed combination of gluten-free rolled oats, flax meal, quinoa flour, and quinoa flakes – and most of the other ingredients are things that you probably already have on hand. Best of all: This is a wonderful way to use up all of those sweet, peak-season carrots.

Vegetarian Quinoa Chili, Recipes and Me

Easy to throw together and so satisfying on a rainy day, a big bowl of chili makes a delicious springtime meal. This one offers a hefty dose of plant-powered protein (thanks to both quinoa and two kinds of beans) and colorful spring veggies like green onions, fresh herbs and sweet corn. Serve it with a simple salad, or bake up a batch of gluten-free cornbread to enjoy as a side.

Spring Quinoa with Peas and Corn, Live Simply

While we love to get creative with our spring produce, we still sometimes rely on the basics for a satisfying plant-powered meal – and this colorful quinoa dish meets all criteria: It’s hearty and wholesome, packed with fresh vegetables, and so easy to prepare. Use up your leftover corn, peas, garlic and spring onions, and don’t be afraid to throw in whatever other veggies you have available.

For even more delicious, gluten-free recipes, be sure to visit the recipes page at AncientHarvest.com.

Get Recipes, Offers, and More