Springtime Ingredients and Curried Chicken Salad Recipe

Today is the first day of spring and with so many new ingredients hitting the produce and farm stands, my mouth is already watering. I am thinking of warm pasta dishes with sprinkles of green veggies and herbs. It is almost too much for my little brain to handle!

The weather is warming up over here in the Northeast and with a gray, rainy day today with a mild 37 degree temperature this morning, one cannot help but dream of the plants pushing their stems through the ground and smell the steaming artichokes, peas, and asparagus that will be waiting on our Easter Tables. So lets talk about what is in season and drop some ideas on how to prepare it for a spring brunch or even Easter!


What is Fresh?

pumpkin soup 5


  • Apricots
  • Artichokes
  • Asparagus
  • Beets
  • Carrots
  • Cherries
  • Fava Beans
  • Fennel
  • Green Garlic
  • Green Onions
  • Leeks
  • Lemons
  • Lettuces and Greens
  • Mint
  • Morels
  • New Potatoes
  • Parsley
  • Peas
  • Radishes
  • Ramps
  • Rhubarb
  • Scallions
  • Spinach
  • Strawberries
  • Sweet Onions
  • Turnips


What are some awesome vegan spring recipes in which to prepare these fresh spring ingredients?



Apricots: Make a Curried Vegan Chicken Salad with sliced almonds and diced dried apricots (recipe below), or a Moroccan Grain Salad, or roast the apricot and serve it as a dessert just like I did with peaches here!

Artichokes: I am a HUGE fan of artichokes! I roast, steam, or just plain old toss them into so many dishes. Add them to a marinara or a cashew cream sauce with sum sundried tomatoes and they are amaxing. Or go all out for a party and make this awesome Spinach Artichoke Dip!

Asparagus: I rarely eat asparagus but when I do they have to be fresh and either steamed and then drizzled with oil, balsamic and salt (served cold) or roasted with olive oil, salt, and pepper. Keep it simple!

Beets: Beets are an amazing food. Try golden beets steamed or roasted with a balsamic vinegar drizzle. Heaven on earth!

Carrots: Everyone loves carrots. They are in cans, fresh, and come in every color. Purple is the original color of a carrot though. Try something new with this spiced carrot spread recipe from Martha Stewart!

Cherries: Cherries are such a wonderful ingredient that can be made savory or sweet. Try making a traditional cherry pie or some cherry chocolate brownie cupcakes to indulge!

Fava Beans: Try a twist on the average soup or standard fava bean salad with this Sopa de Habas from Saveur!

Fennel: I love roasting fennel with other veggies and making it almost herbaceous to the dish. Check out my roasted veggies from the holidays here!

Green Garlic: Green Garlic is similar in use to Green onions. I support this unusually garlic by dicing it thin and tossing it in a salad with asian dressing, dried fruits, and sliced almonds. You can even rub the oils from it around the inside of the bowl to help bring out the taste.

Green Onions: I love green onions in two particular dishes (1) is the Dragon Potatoes at the Cantina in San Diego’s Pacific Beach (you can get the recipe and cookbook here), and (2) when sprinkled over a peanut satay noodle dish like this recipe which includes lots of the other items on here. Mix it up and enjoy!

Leeks: Leeks are similar to onions. I like them for soups. Try making a simple traditional potato leek soup at Easter.

Lemons: When I was a little girl we lived in the San Jose area of California. I would sit on the railing of the back deck overlooking our pool and eat lemons with my brother. When I met my husband one of the first things I found out is he still eats lemons and LOVES them. There are a million lemon recipes out there both savory and sweet. My favorites are Lemon Blueberry Breakfast Bundt Cake and Lemon Meringue Pie though.

Lettuces/Greens: We all know how to use lettuce to make a salad but what else can you do with it? Try seasoning it and grilling it. Not sure what kind of lettuce to use. Get a free trial to Cook’s Online Cooking School and learn with videos and recipe lessons how to make them perfectly! I just did the lettuces version this past week and learned quite a bit about what flavors are in each type and when to use them and how to use them! I pay $20/ a month but more serious folks can do the $40 a month program and get feedback from America’s Test Kitchen Chefs!

Mint: I like mint in dessert but I am not much of a fan in savory dishes although it is used heavily in the Mediterranean and middle eastern cooking recipes. So try something totally different and make a mint tea with mint, sugar, and water!

Morels: These mushrooms are so rich and can be made into almost anything! Check out this website and recipe guide that is dedicated to them and start experimenting! Also look at Martha Stewart’s Morels 101 !

New Potatoes: Roasted New Potatoes tossed in olive oil, salt, pepper, and herbs are a staple. The only spring change I would make… add some edible flowers and Herbs de Provence!

Parsley: I re-blogged a great recipe that had a wonderful use of parsley the other day here with Roasted Potatoes and Avocado. Or try a Parsley Walnut Pesto for a hot or cold salad (swap the parm for Galaxy Foods Vegan Parmesan) or fun bruschetta!

Peas: My father hates peas but I grew up with them on my plate at least a few times a week. From the can with butter and salt. Yum. However with them so fresh try a variety of types and ways to make them! Steam some fresh snow peas or sugar snaps and toss in a stir fry with some tofu. Or perhaps make a minty pea dip or Pea Guacomole!

Radishes: Radishes are inherently a mexican topping. You add them raw and sliced to the top of any taco and it is instant heaven.

Ramps: ramps are a food that many are not familiar with but are part of that green onion/scallion style of food. But here on the east coast they are more common so we pickle them, put them in bread, and even toss them in the fryer! Check out some recipes here.

Rhubarb: My husband is a sucker for a Strawberry Rhubarb Pie from the baked section of our Grocery Store. My mom buys them for him all the time. But when i was little my grandfather used to recite a rhyme to me every so often asking me if the “rain would hurt the rhubarb” and I thought that rhubarb was the same as rebar that was on the cement pillars of the ski lift so I would be rolling my eyes like “No they are always covered in snow”. I laugh at my 4 year old logic. However does the rain hurt the rhubarb?  The answer is apparently no, but it is obviously a common question! That being said eat some of its sweet and sour flesh in a pie (just sub the dairy for non-dairy items)!

Scallions: Scallions grew like weeds in the backyard of my childhood home. I hated the smell but now it is nostalgic. They are great on almost everything so I wanted to find an out of the box recipe for you guys. This is what I found: Avocado, Celery, and Scallion Bruscetta with Mache! Also take a look at Martha Stewart for more inspiration on Ramps, Scallions, and Green Onions!

Spinach: I use spinach mainly in salads or steamed with vinegar on them. How do you cook spinach? Also there is always the Spinach Artichoke Dip above!

Strawberries: I love strawberries. Doesn’t everyone? But its actually not a berry. Although, Pineapples and Bananas are. Make a strawberry chocolate pie for Easter by tossing strawberries with tapioca pearls and sugar and then putting them in a vegan pie crust and pouring chocolate chips in the crevices. It is really that easy. check out Magnolia Bakery’s recipe! Also I love my chocolate dipped strawberry cupcakes. They are fun and easy for kids to make too!

Sweet Onions: I could use sweet onions all day. Onion rings, purree, or in a bread. Yummy Yummy! Try my onion bread recipe!

Turnips: I have never cooked turnips. Ever. So I will rely on some experts on some interesting recipes. Here they are: RECIPES . I must say the Maple Carrot Turnip Mash and the Turnip Slaw look awesome! Some of that slaw over my BBQ Seitan Pretzel Sandwich Recipe sounds devine!


Curried Vegan Chicken Salad with Apricots and Sliced Almonds (Made for 1 person)


  • 6 pieces of Beyond Meat Chicken Lightly Seasoned
  • (1-2) tbsp of Vegan Mayonnaise like Just Mayo by Hampton Foods
  • 2 tbsp of Balti Curry Spice from Penzey’s
  • 1 dried apricot
  • 2 tbsp of sliced almonds
  • Pinch of salt
  • Optional: Sliced Bread, green salad

Dice chicken strips into tiny pieces. Toss with mayo, then season, and stir until combined. Dice the dried apricot and toss into mixture with almonds, toss lightly, and serve cold immediately. You can put it on a salad or in a sandwich as well! Enjoy!


The great thing you may have noticed is that many of the recipes use multiples of these ingredients together. That is the beauty of cooking seasonly. The flavors always jive well together. Plus you are helping save the planet by not getting your produce shipped in from a million miles away. Try buying seasonally and locally. It is pretty delicious! Happy First Day of Spring everyone!

Food is Love.

The Hippie Gypsy

Veganized Spinach Artichoke Dip

I missed spinach artichoke dip. The yummy kind you had at the chain restaurants when you went out for a girl’s night and a movie or a date in your early 20’s. It was always gooey fun and my stepkids love it also… so why not veganize it? My first instinct was because it is too hard without the dairy but no no no, it is not! This is an easy dump and go recipe for even the most novice! So beginner vegans enjoy your chips and dip! I have served this to a bunch of my husband’s friends and they never new the sneaky truth. Nor did I tell them. And it will stay that way.


  • 4 tbsp Olive Oil
  • 4 tbsp Garlic
  • 2 tbsp Onion
  • 2-4tbsp Kosher Salt
  • 1 tbsp Basil
  • 1 can Artichoke Hearts (drain & dice)
  • 1 block frozen spinach (thaw)
  • 5oz Block Vegan Mozzarella Cheese (diced) (I use Cross Your Heart)
  • 1/4 cup Tofutti Sour Cream
  • 8 oz. tub Vegan Cream Cheese (Tofutti or Galaxy)
  • 4 tbsp Vegan Parmesean (I only use Galaxy brand for this recipe)
  • 1 tsp smoked paprika
  • 1/2 tsp to 1 tsp red pepper flakes (to taste)


Take 4tbsp olive oil in bottom of saucepan and throw in garlic (i use alot lke 4 tbsp and the frozen kind in the little cartons is the best to use), some onion I use about 2 tbsp of dehydrated onions, kosher salt to taste (at least 2-4tbsp i use more), and basil at least 1 tbsp.

Heat until it starts to get a touch of brown on the garlic and then dump in a drained can of finely diced up artichoke hearts that were in water; mix. Then dump in the following after the mixture is warm:

  • 1 thawed frozen block of spinach,
  • 5oz or a half of a block of mozzarella flavored cross your heart vegan cheese diced into smaller cubes;
  • 1/4 cup tofutti sour cream (its vegan),
  • 1 whole 8oz container of tofutti cream cheese (its vegan); and
  • 4tbsp of vegan parmesean cheese.

Mix until mozzarella melts. I add more salt and basil at the end and a bit of red pepper (2 shakes) and 1 tsp of smoked paprika.


NOTE: The nutritional is as follows (I did this myself so it may be a little off). For the whole thing (17.75 servings at 2oz a serving or 1/4cup) It is 35.5oz; 1670 calories, 136grams fat; 61.5 cabrs; 11.5grams fiber; Now by serving it is 94 calories, 7.7grams of fat; 3.5 carbs; 0.65 grams fiber; 1.9 protein, and 3 ww points (it can be 5pts for 2 servings so you save by eating in bulk lol). I eat it with corn chips and find one serving works with one serving of 10 round chips. Enjoy!