April means two exciting things in the veg world: wild garlic and late PSB (purple sprouting broccoli). As winter crops start to tail off and we enter The Hungry Gap, things can start to get a little sparse, but pungent, bright green wild garlic is a bit of a saviour during this period, as are beautiful purple heads of broccoli and spring greens.
Spring greens bring a youthful freshness when winter crops are dull and tired. They’re sweet and tender enough to shine on their own, but given the time and effort are great made into rice rolls like below.
Here are 5 vegan recipes for April, picked by Kirsty, our recipe box cook.
Spring Green Rice Rolls
Around the eastern Mediterranean there are many versions of stuffed leaves, often using vine leaves, but any good-sized cabbage leaf can be used. These rolls have crunch, sweetness and a fresh herb flavour. The simmering finishes off the rice; as it expands more it plumps up the rolls, and the leaves get extra flavour from the lemony oil coating.
Read the full spring or summer green rice rolls recipe.
Wild Garlic & Purple Sprouting Broccoli Ragout
A coconut broth is used to cook nutty tasting wild rice and quinoa, with a seasonal pairing of wild garlic and purple sprouting broccoli: two of our favourite homegrown spring vegetables.
Read the full wild garlic & purple sprouting broccoli ragout recipe.
Spring Green Mung Dal & Chickpea Curry with Shiitake
This version of dal, made with yellow mung lentils, greens and our umami flavoured shiitake mushrooms, is good for a healthy mid-week supper. Earthy shiitake mushrooms really finish off this colourful, creamy, Indian spiced dish.
Read the full spring green mung dal & chickpea curry with shiitake recipe.
Wild Garlic Chickpea Curry
What’s so wild? Garlic leaves, or ‘ransoms’ as they’re known. A seasonal treat, we have special licence to pick ours, treading carefully on the land. It’s tasty in this chana masala style curry – chana translating as chickpeas.
Read the full wild garlic chickpea curry recipe.
A classic cauliflower and potato curry. Serve this with warm naan bread and mango chutney for an inexpensive, quick and flavourful dinner. To make this lighter and greener you could add in a handful of frozen peas and some chopped spinach, chard or kale for the last few minutes of cooking.
Read the full aloo gobi recipe.