Hello, buttercups! Inspired by this beautiful weather, we decided to team up with our great friend and vegan connoisseur, Melissa, the creator of @MyVeganPlate, for a 100% vegan picnic in the park!
From Melissa: Chickpea “Tuna” Salad
This salad is very versatile to make and can be eaten many ways! Sandwiches, crackers, atop salad, “tuna” melt, “tuna” casserole, the list goes on. First things first! When making this, don’t throw that chickpea liquid down the drain! Use it to make this magical stuff called aquafaba. It’s what we used to top Whitney’s coconut dessert and it’s so fun and can make hundreds of things. Ok, back to the tuna salad. Versatility…If you’d like it to tasty more “fishy” just crumble up a sheet of unsalted seaweed snack. You can use salted if you want, but the recipe may end up too salty, so I would recommend omitting the capers if you do. The Ume Plum Vinegar brings out a lot of flavor and can be found at whole foods or other natural markets. However, if you can’t find it, just substitute another vinegar (preferably rice, red wine, white wine, etc and NOT plain white vinegar.) Play around with it until it tastes how YOU like it!
- 1 can (15oz) chickpeas
- 1/4 c diced celery
- 2 tbsp diced red onion
- 1 tbsp dill relish
- 1 tsp capers
- 1/3 c vegan mayonnaise (I used Follow Your Heart Vegenaise)
- 1 tsp lemon juice
- 1/2 tbsp ume plum vinegar (or other vinegar)
- pepper to taste
- In a medium sized bowl whisk together mayo, lemon juice, vinegar and pepper, set aside.
- Drain & rinse the chickpeas. Add to a food processor and pulse for a few seconds or until there’s no large chickpeas left. If you don’t have any sort of food processor you can mash with a fork until it suits your preferred texture.
- Add the chickpeas, celery, onion, relish and capers to the mayo bowl and mix to combine.
- Let chill for a few hours (or overnight) and enjoy!
This broccoli salad is a great dish if you need something to bring to a bbq or potluck consisting of vegans and non-vegans. The bacon is smokey and salty (non vegans probably won’t even notice it’s not real bacon!) and it contrasts well with the sweet of the dried cranberries. Let it be known that I normally don’t like dried fruits in my food, but it pairs well with all of the other ingredients and I really enjoyed it. This quick and easy dish is sure to be a crowd pleaser!
- 6 c broccoli florets cut into bite sized pieces
- 4 pieces vegan bacon (I used Sweet Earth)
- 1/4 c diced red onion
- 1/2 c sliced almonds
- 1/2 c dried cranberries
- 1 c vegan mayonnaise (I used Follow Your Heart Vegenaise)
- 2 tbsp rice vinegar (or white wine vinegar)
- 1 tbsp sugar
- Fry bacon. Remove. Let it cool. Crumble it.
- While the bacon is frying & cooling, toss broccoli, onion, almonds and cranberries in a bowl, set aside
- In separate bowl whisk together mayo, vinegar and sugar
- Toss everything together, let chill for a couple hours (or overnight)
From Whitney: No-Bake Coconut Crack Bars
I searched Pinterest for a quick, inexpensive vegan dessert that I could bring along. Aha! I found this delicious recipe of No-Bake Coconut Crack Bars. They were super easy to make and Melissa jazzed them up with her Aquafaba! Delishhhh!
Another super easy way to jazz up a picnic is to soak fresh fruits & veggies in your water! I brought a pitcher of strawberries, mint, & cucumber water! So refreshing!
Let us know if you try out any of these recipes! We love to hear from our readers and see pictures! Be sure to tag us @pureupbuttercup & @myveganplate .
Our Picnic Tunes:
– Naturally inspired. Locally aware. Universally aware. With love, Whitney.