Thursday, 22 May 2014
Vegan Picnic Food
Here are a couple of quick ideas for picnic food. I needed something suitable for vegans which meant that my usual sausage rolls and the like were out - also I wanted a healthier option. So I made a pasta salad and potato salad.
For the pasta salad:
Cook some pasta according to pack instructions - I'm not specifying quantities here. Chop some red pepper and spring onion and halve some cherry tomatoes and add into the pasta. In a jar with a lid mix a little white wine vinegar with agave nectar and some dijon mustard and toss with the pasta.
For the potato salad:
Cook some potatoes until just tender and cut into cubes or large chunks. Chop some red onion, spring onion and fresh herbs such as basil or parsley and toss with the potatoes. In a jar with a screwtop lid, mix a little olive oil, lemon juice and wholegrain mustard and drizzle over the potato salad.
These are also nice as a side dish if you are eating at home; if you are taking them on a picnic use good tupperware with tight-fitting lids!
I'm sending this to the Extra Veg challenge, hosted by Allotment 2 Kitchen, who is looking for savoury vegetarian recipes. The challenge was launched by Helen at Fuss Free Flavours.
Lisa's Kitchen is hosting No Croutons Required this month (co-founded by Jacqueline at Tinned Tomatoes) and is calling for vegetarian soups and salads.