Today, nearly all products in the supermarket are available year-round and maintain consistent quality. However, this wasn't the case in the past. In earlier times, enjoying certain vegetables like bell peppers in November or pineapples in February was simply not an option. People relied on what naturally grew in their region at the time. Interestingly, this approach to consumption was, in fact, more environmentally conscious, especially when considering ecological impact. Products transported by air, including perishable and delicate items from different continents, significantly contribute to a higher carbon footprint. Even locally grown produce in heated greenhouses, such as the aforementioned bell peppers, can be more taxing on the environment. Seasonal vegetables, therefore, are those that naturally thrive during specific times of the year.

During the autumn season, there's a plethora of delectable vegetables available in the Netherlands. Here are some of the key ones:

• Broccoli

• Mushrooms

• Pumpkin

• Green beans

• Cauliflower

• Celeriac

• Parsnips

• Brussels sprouts

• White cabbage

• Leeks

• Endive

• Beetroots

Seasonal vegetables are generally more nutritious than those consumed out of season. This is because they have more time to ripen before being harvested, resulting in higher nutritional value. Nutrients in vegetables and fruits often start to degrade once they are picked. For imported crops, this degradation can take several days to a week, including the time they spend on supermarket shelves before being purchased.

At Vood, we have a strong affinity for healthy and conscious eating, which is why our available meals incorporate the vegetables mentioned above. Think of our 'Golden Pumpkin Curry,' 'Tofu Tikka Masala,' and 'Triple Truffle Risotto.'

Recipe Alert - Autumn Pasta with Mushrooms and Cashews

Are you curious about plant-based eating and eager to experiment in the kitchen? Then, you'll find the following recipe quite exciting.

Ingredients:

• 300 g spaghetti

• 200 g mushrooms

• 400 g chestnut mushrooms

• 2 cloves of garlic

• 1 shallot

• 1 tbsp olive oil

• 1 tsp thyme

• 15 g flat-leaf parsley

• ½ vegan bouillon cube

• 50 g cashew nuts

• 50 g sunflower seeds

• 2 tbsp nutritional yeast flakes

• A splash of pasta water

• 15 g miso paste

• Juice of ½ lemon

• Salt and pepper to taste

Instructions:

Start by soaking the cashew nuts and sunflower seeds in 100 ml of warm water for at least 1 hour, or better yet, overnight.

Cook the spaghetti until it's al dente, following the instructions on the package. While that's cooking, chop the mushrooms into pieces and the chestnut mushrooms into slices. Finely mince the garlic and finely chop the shallot.

In a pan, heat a bit of olive oil and sauté the shallot and garlic while stirring for 2 minutes. Add the rest of the olive oil, along with the mushrooms, and cook for 8 minutes over medium-high heat. In the meantime, finely chop the parsley.

Blend the cashew nuts and sunflower seeds with the soaking water in a blender on high speed until you achieve a creamy consistency. Add more water if necessary. If you don't have a blender, a stick blender works too. Add the miso paste, nutritional yeast flakes, and salt and pepper to taste, then blend again to mix everything well.

Add your creamy sauce, a splash of pasta water, the cooked spaghetti, and the bouillon cube to the mushrooms, and heat for 2 minutes while stirring. Season generously with freshly ground pepper. Sprinkle the parsley and, if desired, some extra nutritional yeast flakes over the pasta.

Enjoy!