Vegan MoFo Week Two Round Up!
I can’t believe we are already 20 days into Vegan MoFo!
I finished out the second week of MoFo with more picnic snacks and sides and moved into week three, where I made drinks to carry along to your next picnic.
The Maple Hickory Roasted Almonds were by far one of the best snacks I have made! The maple syrup caramelized in the oven while Bragg’s Liquid Aminos and hickory liquid smoke gave them a deep and smoky flavor. The became better each day. Sadly they didn’t last very long!
For this recipe, I let 1 cup of raw almonds soak (overnight) in a mixture of 1/3 -1/2 cup of maple syrup, 2 tbsp hickory liquid smoke, 3 tbsp of Bragg’s Liquid Aminos (you can also use tamari), and about 1 tbsp of neutral-flavored oil. I then used a slotted spoon to transfer the almonds to a sheet pan lined with parchment paper. I baked the marinated almonds for 15-16 minutes on 350 degrees Fahrenheit, stirring halfway through the cooking time. Let them cool (if you can!) and then transfer to an airtight container. They won’t last long!
A simple cracker with avocado also makes a great picnic snack (or a great snack anytime!). I paired an Everything Seasoned cracker with sliced and mashed avocado, a squeeze of lemon juice, and then a sprinkle of Trader Joe’s Everything But the Bagel Seasoning on top. The seasoning goes so well with a perfectly ripe and buttery avocado.
Moving on from picnic snacks and side to drinks! I love herbal tea and love taking ice tea for picnics. This is a black cherry herbal tea that I let steep in hot water and then placed in the fridge overnight. I also threw in a handful of fresh pitted cherries!
I have a small French press that I use for cold brew coffee and hot tea. I tend to brew this coffee a little stronger because I add nondairy milk to make a latte. For this I added a few tablespoons of decaf coffee grounds (always decaf for me, you can make it with regular coffee) and a little over 1 cup of water to the French press. I stirred everything to combine and then let it sit in the refrigerator overnight. I pressed it in the morning and then added about 1 cup of nondairy milk and 1 tbsp of sugar-free vanilla coffee syrup. The glass is an old jam jar that had a lid, which is perfect for transporting it!
Another picnic drink idea that is perfect for today’s theme of Summer Cooler is a Watermelon Lime juice! I love watermelon on a warm summer day. This watermelon was a little too mushy for my liking, so I blended it up with the juice from one lime. Delicious and refreshing!
A friend of mine introduced me to horchata over 20 years ago and I have loved it ever since. I still remember the first time I tried it at a small taqueria in Arlington, Texas. I was hooked from the first sip. I know you can buy a vegan horchata in a box, but nothing compares to homemade! I used a Minimalist Baker recipe for a date sweetened version. Absolutely delicious and perfect for a Vegan MoFo picnic! I also used a large Mason jar that has a lid, which makes for easier transportation.
I am going to continue drink 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 >>