Vegan picnic ideas: bean almond purée on crostini, zucchini salad carbonara and coconut cold peel with berries and rusks.
D he real, right starting point for the summer is always my first picnic in the year. A picnic is the last unmistakable proof that the long, gray, cold winter has now turned really humming and won the warm season with light clothing, long, balmy evenings and a lot of being outside. Yeah! I'm a summer person, I do not have my own garden, I love, love, love picnics.
In April or May we start: At the weekend I keep my nose out of the balcony door first thing in the morning and check it current picnic situation. The boys then know and throw appropriate looks. As a precaution the man digs the summer box with blankets and cold packs out of the enclosed cellar. Because soon she is excited again with the big blue bag of furniture moving with drölfzig canned in the hall and calls the rest of the family together: "We're having a picnic!" And 10 minutes later we sit with many other people outside in the Schanzenpark, enjoy the Air and sun and feasting in the open air.
For a picnic, the only basic equipment you need is a large blanket, a large bag and possibly (if it's really hot) a few cold packs. And of course delicious food. There are no limits to the imagination and your own preference: A crackpot sausage out of hand with a butter roll and a pot of cabbage salad can be a wonderful basic picnic for beginners. Advanced bring salads, dips, spreads, bread, cheese, hard-boiled eggs, cold roast or vegetarian alternatives, fruits and definitely a dessert with.
My first outdoor menu on the ceiling comes this year with delicious, heat-suitable recipes without mayonnaise and cream, plenty of vegetables and delicious variety: An aromatic bean almond paste on spicy harissa, a crunchy zucchini salad may bath in hearty carbonara sauce and the refreshing coconut cold shell brings juicy fruits, crunchy and a little sweetness. All dishes are simple, with a conscience "something", super fast and easy to take with you. So you're guaranteed to be in a great picnic love! What do you say? Do you fancy a picnic?
Recipe for spicy bean almond cream on crostini
450 g of white beans (home-cooked or canned)
1 small onion or shallot, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 strong pinch of oregano
1/2 tsp. cardamom
200 ml almond drink
1 dash of lemon juice (or more)
salt & Pepper
Harissa (spicy spice paste from the Gl as)
some leaves of mint and parsley
8 slices of rustic baguette
Rinse the beans under running water and drain. Then place with all other ingredients in a blender and process to a creamy paste. The almond drink gives the beanie a slightly sweet note, which goes great with the spicy harissa. If necessary, season the finished mush with salt, pepper and lemon juice. Fill in a screw jar. Store the herbs in a small food box or zip bag.
The Recipe for Courgette Salad Carbonara
4 medium sized zucchini and 2 tablespoons of olive oil
1 large onion, peeled & finely chopped
125 g of smoked tofu, finely diced
2 Knobl also toe, peeled & finely chopped
1 shot of white wine
salt & pepper
200 ml soy-cuisine (soy cream)
1 handful of smooth parsley, chopped
vegan parmesan at will
's how it works:
Heat the olive oil in a large pan and add onion and smoked tofu sauté over medium heat.
While the whole is searing in the pan, bring the courgettes with a spaghetti-shaped spiral cutter and set aside.
When the onions are glassy, place the garlic in the pan give and fry for 2 minutes. Deglaze with white wine and simmer. Season with salt & pepper and stir in the soy cooking cream and parsley. The soy cream makes the sauce creamy and the strong flavors of onion and garlic blend perfectly with the zucchini.
Turn up the heat, add the zucchini noodles to the sauce and cook for 3 minutes. They should be a little softer, but not mushy.
Let the salad cool and put in a refrigerator until a picnic.
Sprinkle with vegan Parmesan to taste.
Recipe for Coconut Cold Bowl with Berries and Rusk
700ml coconut drink
250g soy yoghurt unsweetened
bowl 1 lime, grated
1/2 teaspoons vanilla powder
Süßu to taste (sugar, stevia, xucker, etc.)
1 coated teaspoon guar gum
2 handfuls of strawberries and blackberries
8 miniature crackersHere's how it works:
Coconut drink and soy yoghurt with lime zest, vanilla powder Add sweeteners and guar gum to the blender. Mix first on low then on high level, until the mass is slightly frothy and thickened. The coconut drink provides a light, not too intrusive coconut flavor, which is wonderfully refreshing in combination with the lime. Pour into a bottle or thermos and refrigerate until picnic. For transport possibly.halve and place with the blackberries in the cold shell. Garnish with two mini-rusks each.
Here you can find even more delicious vegan recipes.