When I first thought of going on picnics as a veg head it seemed like it was going to suck. The reality of plant based eating is that their is so much to eat and sometimes the focus on fruits and vegetables forces creativity. Coconut fried tofu with sushi quinoa/brown rice, seaweed salad, corn salad, and a pint of strawberries. We ate our picnic on the Hudson while the sun set and it was nice until it instantly got freezing.
sushi quinoa/brown rice
cook brown rice and quinoa together in a pot and let cool
add rice vinegar, sugar or stevia to taste and a few drops of soy sauce.
This one is awesome and can be reworked for all your needs or desired flavors.
Choose a nut or two any kind works except peanuts. Take the nuts (about a cup) and soak in water, I like to keep almonds soaking in the fridge at all times. After a few hours drain the water and blend the nuts with herbs of your choice. I used fresh dill and some salt to taste. I added a little water to get the consistency I desired and put it on some toast. You can also use this as a dip for veggies or put it on some yam toast.
Brendan Brazier’s new book Thrive Foods has some amazing recipes and this is one that I tweaked.
Cut Yams or sweet potatos into fries
Blend pumpkin seeds and cashews with seasoning of choice
my seasoning was basil, salt, and chili flakes
mix in bowl with coconut oil
bake in oven at 350 until tender or longer for crispy fries