Winter vegetables are plentiful for vegans

It’s an extremely cold world that we live in….especially for those of us in the Northeast. For vegetable lovers, California with its Mediterranean climate is probably the only state that can sufficiently grow a diversity of vegetables year-round (It may also be why some of the greatest chefs in the world have set up shop there). For those of us here in the Northeast, we are lucky that a few agricultural innovations like Winter Sun’s frozen vegetable CSA and the high hoop greenhouses of Slack Hollow Farm have made possible such a substantial winter vegetable selection.

As winter approaches, vegetarian and vegan options inevitably become a bit more limited. However, despite less planted-based choices in grocery stores and winter farmers’ markets, adopting a vegan diet can be an extremely healthy way to offset the gluttony of the holidays, especially if complimentary nutrient dense foods are paired together in the right combinations. Meals that include a balance of beans, grains, a diversity of vegetables, nuts, seeds, and fruits, will be rich in carbohydrates, omega-6 fatty acids, dietary fiber and most B vitamins. Providing enough B12 in a vegan diet can be especially challenging as there are very few plant-based foods that contain significant levels of the vitamin. While the protein rich “super food” quinoa comes closer than any other plant based food, or combination of foods, it contains only trace levels of B12 and some doctors recommend a B12 supplement for those who are considering a vegan diet. Luckily there are many foods that are fortified with B12, soymilk being one.

Even in the winter there are still plenty of local vegetables to round out a good vegan meal. Here are two vegan recipes that can be made with local ingredients.

Garlicky Greens and Beans with Red Quinoa

1/2 cup red quinoa
1 pound young braising greens from the Berry Farm
1 cups cooked white beans
4 cloves garlic chopped
2/3 cup water or cooking liquid from the beans
1 tablespoon Wan Ja Shan organic tamari or Bragg’s liquid aminos
1 tablespoon rice wine vinegar
1 tablespoon chili sambal or Hawthorne Valley Farm hot pepper sauce

Combine the quinoa with one cup of hot water and cook covered over low heat for 20 minutes until the quinoa has absorbed the water. Heat 2 tablespoons of olive oil in a large pan. Sauté the garlic for one minute until the edges begin to turn brown. Add the water (or cooking liquid if using), beans and the greens. Cook the greens and beans until most of the water has evaporated, about 5-7 minutes. Add the sambal, tamari, and vinegar. Season to taste with more tamari, vinegar or salt and pepper if desired. Serve the greens and beans over the quinoa.

Celeriac Salad with Pea Shots and Chili Sambal

1/2 bulb Little Seed Gardens celeriac
1 cup shredded red cabbage
3 scallions sliced
2 tablespoons chopped parsley
1/4 cup olive oil
2 tablespoons rice wine vinegar
1 tablespoon red chili paste
1 tablespoon maple syrup
1 cup pea shoots from Little Seed Gardens

Julienne the celeriac on a mandolin and combine it with the remaining ingredients in a large bowl. Season with salt and pepper.Look for Little Seed Gardens’ celeriac and pea shoots at the Berry Farm and the Chatham Real Food Co-op.