Vegan MoFo Week One Round Up!
Twelve days into Vegan MoFo 2019 already!
It has been fun thinking up ideas for picnics and posting about them every day. I started the month off with Picnic Mains for the first week and then moved into side dishes and snacks.
A few of my highlights, including this delectable Cranberry Bliss Bar, have been – gluten-free cuban sandwich, snack mix with homemade cheesy crackers, BBQ chickpea salad, and pesto pasta salad.
Day 1 – Intro
Day 2 – BBQ Chickpea Salad <– Click the link for the recipe!
I marinated high protein tofu in Braggs Liquid Aminos, ginger, garlic, and a little lime juice. I don’t make them spicy, so I omitted the jalapeños and spicy mayo. But I loaded it up with quick pickled carrots and cucumber, vegan mayo, cilantro, and green onions. It is served on a gluten-free bun.
Picnics can happen anytime of the day, and I love starting my day with one! Before going vegan, I loved the cranberry bliss bars at Starbucks during the holidays. Knowing this, my husband found a recipe for them and has been making them for me for the past few years!
I enjoyed one at picnic in the park this morning. Hints of orange and cranberries all the way through!
I recently purchased the lasted Gentle Chef gluten-free cookbook and immediately tried the ham recipe. It sliced easily and it is very tasty. I couldn’t help but to pair it with marinated soy curls that I grilled and then chopped, Follow Your Heart Chao cheese, mustard, and, of course, pickles! I pressed the full sandwich like a panini to melt the cheese and make the gluten-free bread toasty! For the soy curls, I rehydrated them in hot water. Once rehydrated, I pressed out the extra water and let them marinate in a mixture of 3/4 cup of orange juice, 3 tablespoons of lime juice, 1 tsp of cumin, 1/2 tsp of garlic powder, pinch of salt, and 1 tablespoon of oil. If you aren’t gluten-free, feel free to use any vegan-friendly ham style slice in place of the GF ham!
I paired rice noodles with peanut sauce, carrots, cabbage, and edamame. I don’t make this very often for picnics, but I enjoy it for a spring or summer outing. You can pre-mix the noodles and sauce together and then top with any veggies or even baked tofu/tempeh. Crunch romaine lettuce would also be great addition to this picnic noodle salad!
I finally have a post that lines up with the #veganmofo19 daily prompts – quiche! Since I am working on my own theme this year, most of my posts do not line up with daily prompts from Vegan MoFo, and I was excited when mine did! As I mentioned, picnics can happen anytime of the day and what better time to have one than breakfast or even brunch! This is a tofu based quiche with sautéed broccoli, tempeh bacon, and shredded vegan cheddar cheese. You can easily make this in a muffin tin as well to have individual portions. It would be great to have along side fresh fruit, or many of the creations my fellow mofo-ers have shown this week for breads and pastries!
Day 9 – Pesto Pasta Salad
I moved from picnic mains to sides and snacks. Pasta salad is an easy side dish that can also easily turned in a main dish. This one was made with gluten-free pasta and homemade pesto. I then added fresh veggies to it after mixing the pasta and sauce together. For the pesto, I used walnuts, basil, homemade parm cheese, lemon juice, and garlic. I added a touch of oil and water to smooth it out in the food processor. I love using walnuts instead of pine nuts in pesto as they add a deeper flavor.
Hummus, original or any flavor combination you can think of, is always a perfect picnic snack. Plus it goes great with almost any veggie, chip, or bread dipper!
Tofu no-egg salad is another great picnic snack! I have mentioned using the salad as a sandwich filling, but here I used it as a cucumber filling. I sliced an English cucumber and then hollowed it out (mainly removing the seeds) with a melon baller. Then I filled the cucumber cups with a little bit of tofu no-egg salad. They are also great topped with chives or fresh dill!
What is better than a snack mix for a picnic snack?! I made gluten-free cheesy crackers to add to popcorn and gluten-free pretzels to make a simple snack mix! This was the second batch of crackers that I made because the first ones weren’t that great. But I altered my recipe and this batch was great!
I am going to continue side dishes and snacks this week and then move into dessert ideas next week. I will also be posting about the not-at-all fancy equipment and bags that I use for picnicking!Have you been following along with #veganmofo19? What have been some of the highlights that you have seen this month from all of us MoFo-ing?
Hi! I am Kristy. I live in Vancouver, Washington with my husband, Steve, three companion cats and one guinea pig. I became a vegetarian in 2012 and have been vegan since 2014. Since 2012, I have opened myself up to new experiences and new ways of thinking. I earned a Master of Arts in Humane Education through the Institute for Humane Education. Find out more >>