It’s been a while since we talked about food and today not only am I sharing the easiest hearty vegan stew, I’m sharing tips for eating seasonally and why you should do it in the first place. This stemmed from my own desire to read more about the topic and implement it in my own life. We’re learning together here.
Why eat seasonally?
To eat seasonally is to eat foods that are in season locally. Pretty simple, but why do it? I don’t know about you, but I’d rather eat cheaper fresh foods that were grown locally and that’s exactly what it’s all about. It’s an easy way to support your local farmers, lessen your carbon footprint, potentially save some money and embrace the season. Yes please.
- If you’re not sure what’s in season, check out seasonalfoodguide.org. It’s very helpful and easy to use.
- Instead of searching for ” vegan recipes” online, try searching for “fall vegan recipes.” It reduces the chance of ingredients being unavailable and makes your meals a little more festive.
- It’s all about doing your best. Swap veggies and fruit when you can and don’t worry about not being perfect. Making an effort is what counts.
Quick Vegetable Stew Recipe
adapted from allrecipes.com
This is one of my favorite meals in the cooler months. It’s easy to make and so satisfying. Plus, almost all the produce is in season.
3 stalks celery
1 cup shelled edamame
1 cup corn
2 cloves garlic
1 15 oz. can tomato sauce
4 cups vegetable broth
- In a stock pot, cook onions, carrots, celery over medium heat until onions are translucent.
- Add garlic and cook until fragrant.
- Pour vegetable broth and tomato sauce into the pot. Simmer for approximately 10 minutes.
- Add the potatoes and simmer until tender.
- Lastly, add the corn and edamame. Simmer for an additional 20 minutes.
- Serve and enjoy.
Do you make an effort to eat seasonally? Are you going to try it out? I’m definitely new to it, but I’m going to give it my best. As for now, I’m off to eat some more stew.
P.S. Did you see last week’s autumnal style essentials?