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May 30, 2016
3 Plant-Packed Picnic Recipes
As with most holidays, we usually celebrate Memorial Day surrounded by family, friends and food. Whether you’re heading to your backyard to fire up the grill or gathering at the park for a picnic, these plant-packed recipes from chef/nutritionist Jasmine Briones of Sweet Simple Vegan are a delicious way to kick off the summer.
Easy Veggie Sliders + Cashew Mustard Cheese Sauce
Ingredients (makes 18 burgers):
Veggie Patties:
- 2 tbsp chia seeds + 6 tbsp water
- 2 cups cold cooked brown rice
- 2 cups pinto beans (strained)
- 1 cup rolled oats
- ½ cup diced red onion
- ⅓ cup diced green bell pepper
- ⅓ cup chopped carrots
- 4 oz. crimini mushrooms
- 2 cloves garlic
- 2 stalks celery
- 1 tbsp nutritional yeast
- 1 tsp chili powder
- ¼ tsp paprika
- ¼ tsp cumin
- ⅛-1/4 tsp black pepper (to taste)
- ¼ tsp salt
Cashew Mustard Cheese Sauce (by Conscious Chris):
- 2 tbs german mustard
- ½” fresh turmeric (peeled)
- ½ tsp turmeric powder
- ½ cup veggie broth
- 1 cup cashews
- 1 tbs lemon juice
- 1 tsp black salt
- ½ medium sized potato, cooked (skin removed)
Added fixins’
- Vegan burger buns or bread of choice (gluten-free if needed)
- Red onion
- Lettuce
- Tomato
- Cilantro
- Instructions
- Veggie patty
Directions:
For veggie patties:
- Mix chia seeds with water and allow to sit for 10 minutes. Line a large baking sheet with a silicon baking mat or parchment paper.
- Roughly chop vegetables, and then add all of the ingredients into a food processor. Pulse until uniform and broken down. (Make sure it’s not too chunky! We had to do this in two batches since our food processor is small).
- Scoop 3 tbsp servings and form into patties (about ⅓ inch thick)
- Bake in oven at 350F on convection for 20 minutes, flip, then bake for another 8.
- Cool for 10 minutes, then assemble burgers as desired.
For Cashew Mustard Cheese Sauce:
- Soak cashews for 2-4 hours or until soft. Add all above ingredients to high speed blender until creamy and smooth. Add more cashews to thicken as needed. Add more veggie broth to thin out if too thick.
Ecuadorian Tropical Fruit Salad
Ingredients (serves 1-5):
- 1 Mexican papaya
- 3 bananas
- 6 cups orange juice
- 2 large oranges, sliced
Optional: 2 cups Mango and/or pineapple
Directions:
- If you are making fresh orange juice, juice your oranges first and put it in the fridge.
- Dice your fresh papaya and bananas into uniform pieces and place into either 1 large serving bowl or individual serving glasses.
- Pour orange juice over and chill for 20-30 minutes.
- Serve chilled.
Gluten-Free Nectarine and Peach Cobbler
Ingredients (serves 6-8):
- 1 peach
- 1 nectarine
- ¼ cup coconut oil
- ¼ cup almond milk
- ¼ cup gluten-free flour blend (I used Trader Joe’s)
- ¼ cup + 2 tbsp coconut sugar, divided
- ⅔ tsp baking powder
- ¼ tsp vanilla extract
- ¼ tsp cinnamon
- ⅛ tsp ginger
- Pinch of salt (optional)
Directions:
- Preheat oven to 350F.
- Slice stone fruit and place into a large bowl. Sprinkle with 2 tbsp coconut sugar and cinnamon, and stir to combine.
- In another bowl, whisk together the remaining ingredients and whisk until smooth.
- Pour batter into baking dish of choice. I used a round 8” glass pan.
- Arrange the stone fruit on top however you’d like, and drizzle any excess liquid in the bowl
- over the cobbler.
- Place into the oven and bake for 30-40 minutes, or until a toothpick inserted comes out clean and lightly browned.
- Allow it to cool for 10 minutes, then slice and serve with raw vanilla ice cream (recipe below) and a sprinkle of raw oat crumble.
The Best Raw Vegan Vanilla Ice Cream*
Ingredients (serves 3-4):
- ½ cup coconut meat
- 1½ cups almond milk, preferably raw
- 1½ cups raw cashews, soaked for at least 3 hours preferably overnight
- ½ cup coconut oil
- 4-6 medjool dates, pitted
- 1 fresh vanilla bean
- ¼ tsp almond extract
- Pinch of salt
- Place all of the ingredients into a high speed blender and process until smooth.
Directions:
- Pour into an ice cream maker and follow manufacturer’s instructions.
*Adapted from an original recipe by Matthew Kenney.