It’s the dead of winter and I’m dreaming of garden-fresh tomatoes (am I the only one?). While the days are getting noticeably longer, the ground is still frozen here in the Midwest and we’re months away from bountiful farmers markets. Just because most fresh produce isn’t in season doesn’t mean our meals have to lack color or zest! Eating nutritious and pleasing meals is one way to keep up our spirits during these dark winter days.

So tomatoes and strawberries don’t taste so great this time of year (and who knows how long it’s been since they were picked). Don’t be afraid to opt for canned or frozen fruits and veggies – they are no less nutritious than fresh. In fact, frozen often is more nutritious than fresh as it is flash-frozen at the peak of freshness. Just make sure to choose options without added salt or sugars.

I’ve curated this list of delightful winter recipes loaded with tasty ingredients for you to enjoy as we count down the days until spring. Enjoy!

 

Chipotle Tofu and Sweet Potato Skillet from Dietitian Debbie

Getting bored with oatmeal? Tired of plain tofu scramble? Give your breakfast a vitamin A boost with sweet potatoes and wake up your taste buds with spicy jalapeño and chipotle peppers.

 

Mandarin Orange Creamy Coconut Smoothie Bowl from Amy Gorin

If you’re into the smoothie bowl trend, try this dreamy recipe! Bright citrus and rich coconut milk make for a satiating and energizing morning meal.

 

Split Pea Soup with Smoky Tempeh Croutons from The Full Helping

Split pea soup is one of my favorite foods during the winter! It’s warm, comforting and filling. Gena’s homemade version (with smoky tempeh croutons!) looks absolutely scrumptious. Split peas are inexpensive and pack a punch of protein and fiber.

 

Collard Green Spring Rolls with Sunbutter Dipping Sauce from Minimalist Baker

If you think raw veggies only can be enjoyed in the summer, think again! Collard greens are a strong winter green and are a great source of vitamins A and C and also offer plant-based calcium. Wrap up your favorite julienned veggies and dunk them in this sweet and spicy sauce.

 

Turmeric Lentil Fritters with Tahini Dill Sauce from Vegan Richa

Think outside the box with lentils and turn them into tasty fritters! Your house will smell delicious while making these nutrient-dense bites, which are perfect for adding to salads and bowls.

 

Vegan Buddha Bowl from Erica Julson

While Buddha bowls are nothing new, I love how this version uses a sauce made from silken tofu! Bowls are a great way to use up leftovers and whatever random grains and veggies you have on hand. The more color, the better!

 

Warm Kale and White Bean Salad from Lively Table

I don’t know about you, but I find beans and greens to be super delicious, comforting and nourishing. This recipe utilizes dinosaur, or lacinato, kale which is darker and smoother than curly kale. Garlic, olive oil and lemon go a long way in flavoring this simple dish.

 

Smoky Chickpeas with Spinach from Marisa Moore

Another delicious beans and greens recipe! It gets its smoky flavor from smoked paprika, which is a must in my spice cabinet (I love it on avocado toast).

 

African Almond Butter and Root Vegetable Stew from Katie Cavuto

This recipe makes me drool just reading it! Talk about comfort food. Roasted veggies, warm spices, zippy tomatoes, nourishing greens, nutty almond butter and bright cilantro – YUM.