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@Courant
Two seasonal ones for you:
Broad beans at the minute are great. Broad bean risotto is simple and delicious, with really nice delicate flavour. Chop an onion finely and sweat very gently in olive oil. When it's gone translucent, add shelled broad beans and rice, stir to coat the rice and continue heating for a few minutes till the rice goes a little translucent. Add an optional half a glass of white wine, turn the heat up. Add vegan stock (dilute it more than it says on the packet, otherwise the flavour will overwhelm the beans). Cook/stir/add stock as per risotto to get the consistency right (google this if you haven't done it before!). Delicious!
Also, swiss chard is in season, or failing that, so too is spinach. Either works really well with black-eyed-beans. Soak the beans overnight. Next day boil them up for an hour or so. Drain most of the liquid, but not all (the liquid level should come about a third to halfway up the pan). While the beans are cooking, chop and gently fry and onion & garlic in a frying pan with olive oil. When this is cooked, throw in the chopped chard or spinach and cook for another 5 mins. Use lots of green! Chuck this lot into the partially drained beans. Add salt, pepper, and cumin. Cook further until the beans are well done. Add lots of lemon and lots of chopped flat-leaf parsley. Add some more, you probably haven't added enough! Serve with rice or flat bread. A middle eastern recipe, a lot of middle eastern cooking is very veggie friendly. I can highly recommend any of the books by Tess Mallos, Claudia Roden or Sonia Uvezian.
Enjoy!
Courant