Farmers Market Haul + Easy Vegan Meals with Seasonal Produce | Dinner | Pasta & Parfait
In today’s video, I’m sharing my fresh spring farmers market haul and showing you how I turned all that gorgeous seasonal produce into a delicious, nourishing meal!
Here’s what I made:
Creamy Kale & Broccoli Pasta – tossed in a velvety cashew sauce and topped with smoky carrot “bacon”
Strawberry Lemon Parfaits – layers of sweet macerated strawberries, whipped coconut cream, and crunchy graham crackers
These recipes are easy, wholesome, and packed with flavor—and the best part? They celebrate what’s in season right now.
Whether you’re looking for plant-based dinner inspiration or a light spring dessert, I’ve got you!
Produce featured: kale, broccoli, carrots, lemons, strawberries
100% vegan | Simple ingredients | Farmer’s market inspired
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#FarmersMarketHaul #VeganSpringRecipes #SeasonalEating #PlantBasedMeals #EasyVeganDinner #StrawberrySeason #FarmToTable #WhatIEatInSpring
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Creamy Kale & Broccoli Pasta with Carrot “Bacon”
Ingredients:
• 8 oz pasta (like penne or linguine)
• 1 cup broccoli florets
• 2 cups chopped kale (remove stems)
• 1/2 cup soaked cashews (or use tahini if nut-free)
• 1/4 cup nutritional yeast
• 2 garlic cloves
• Juice of 1/2 lemon
• Salt & pepper to taste
• 2 medium carrots, peeled into ribbons
• 1 tsp maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp soy sauce or tamari
Instructions:
1. Boil pasta according to package. Add broccoli to the pot in the last 2–3 minutes to steam.
2. Blend sauce: cashews, garlic, lemon juice, nutritional yeast, 1/2 cup water, salt & pepper until smooth.
3. In a skillet, lightly sauté kale until wilted. Add pasta, broccoli, and sauce. Toss to coat.
4. Make carrot bacon: Toss ribbons with maple, paprika, soy sauce. Air fry or bake at 375°F for 8–10 minutes until crispy.
5. Top pasta with carrot bacon and serve hot!
Strawberry Lemon Parfaits
Ingredients:
• 1 pint fresh strawberries, sliced
• Juice & zest of 1 lemon
• 2 tbsp maple syrup
• 1 can full-fat coconut milk (chilled overnight)
• 1/2 tsp vanilla extract
• Crushed vegan graham crackers or oats (for layers)
Instructions:
1. In a bowl, mix strawberries, lemon juice, zest, and 1 tbsp maple syrup. Let sit to macerate.
2. Scoop thick coconut cream from the top of the can. Whip with vanilla and remaining maple syrup.
3. In a glass: layer crushed graham crackers, coconut cream, and strawberries. Repeat.
4. Chill for 30 mins or serve immediately.
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