Warm weather and sunshine scream for outdoors activities like Frisbee, the beach, and barbecues. For a special treat, why not plan an old-fashioned picnic? Picnics allow for a long day out of the house without spending extra cash on fast food…except for maybe an ice cream cone!
Easily made vegetarian, a picnic basket can provide a balanced, seasonal lunch and a perfect excuse to enjoy the beautiful outdoors.
Things to pack:
- Picnic basket full of goodies (see recipes below)
- Tofu “egg” salad sandwiches
- Fresh tomato and cucumber salad
- Fresh fruit for dessert
- Sun tea to drink
- Blanket or tablecloth to sit on (and heavy objects to weigh it down!)
- Utensils
- Napkins
- Wet wipes (baby wipes); look for those that are biodegradable
- Ice to keep food cold, if desired
Tofu stands in for hard-boiled eggs in this classic sandwich. While regular mayonnaise does contain eggs, it is possible to use a soy-based spread such as Nayonnaise to make your sandwich vegan. Top with fresh veggies – though you may want to pack them separately. Bonus: this recipe tastes better the longer you let the tofu mixture sit.
Leaving mayonnaise in the sun is always a major concern when picnic-ing. Take a peek at why mayonnaise makes great picnic food before making any decisions regarding what goes in your basket.
This recipe makes four hearty or six dainty sandwiches.
Ingredients:
- 1 brick tofu, pressed and drained to remove excess water
- 1/4 cup mayonnaise or vegan mayonnaise
- 1 tablespoon Dijon or prepared yellow mustard
- 1/2 teaspoon cayenne pepper or paprika (optional)
- 1/4 teaspoon turmeric
- 1/2 tsp. powdered garlic or garlic salt
- 1 stalk celery, minced
- 1/4 cup diced green onions or scallions
- salt and pepper to taste
Directions:
- In a medium bowl, mash drained tofu with a fork or potato masher
- Mix in mayonnaise and mustard; add spices and veggies. Mix well, but carefully as to not break up the tofu too much.
- Let sit for an hour or two in the fridge while you pack your picnic basket to allow the flavors to meld.
- Serve with dark crusty bread, such as rye.
Tomato and Cucumber Salad Recipe
Use your freshest summer produce in this simple salad. Toss, and go.
Ingredients:
- 1 large cucumber, peeled and seeds removed, sliced thinly or chopped
- 2 large tomatoes, sliced thinly or chopped
- 3 green onions or scallions, chopped
- 1/3 teaspoon salt
- 1 tablespoon olive oil
- Splash balsamic vinegar (optional)
Directions:
- Place sliced or chopped cucumber into a serving bowl or re-sealable container. Sprinkle with salt and toss.
- Add the tomatoes, scallions and olive oil and toss.
- Let marinade for at least one hour and serve.
Sun Tea Recipe
Cap off a delicious lunch with refreshing Sun Tea. Let it sit and "brew" while you play, or make it ahead of time and bring it along with some ice. Refrigerated, this tea will keep for three days.
Ingredients:
- 2 quarts water
- 6 large mint sprigs, crushed
- 1/4 cup vegan sugar
- 6-7 tea bags
Directions:
- Place 2 quarts water in a large clear pitcher.
- Add 6 large mint sprigs, crushed.
- Add the sugar.
- Add 6-7 tea bags.
- Cover pitcher and let stand in sun 2 to 4 hours.
- Remove tea bags and serve as-is or over ice.
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