Vegan picnic food ideas, please?

Question

What are some good vegan picnic food ideas for two?

Answer 1

Creamy Coleslaw

Makes 3 to 4 servings

1 1/2 cups shredded green cabbage

1 medium-sized carrot, grated

1/2 small onion, finely chopped

2 Tbsp. lemon juice

3/4 cup vegan mayonnaise

1 Tbsp. caraway seeds

Salt and pepper to taste

Combine all the ingredients in a large salad bowl. Sprinkle with the salt and pepper and serve.

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Creamy Potato Salad

Makes 4 to 6 servings

6 medium white potatoes

1/2 cup Vegenaise or Nayonaise

4 Tbsp. yellow prepared mustard

2 Tbsp. distilled white vinegar

1/2 cup onion, chopped

1/2 cup celery, chopped

Salt and pepper, to taste

Paprika (optional)

Cut the potatoes into cubes and cook in boiling water for 20 minutes. Drain and let cool completely.

Put the potatoes in a bowl and combine with the remaining ingredients.

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Spinach Dip

1 box frozen spinach

1 container non-dairy sour cream (try Tofutti Sour Supreme)

1/2 cup Vegenaise or Nayonaise

1 packet vegan ranch dressing or onion soup mix

1 round loaf of sour dough bread

Thaw the spinach in a bowl in the microwave for about 40 seconds. Get your hands in the bowl and squeeze out ALL the water with your hands. Then mix the spinach and all the other ingredients together, except the bread. Let it sit for a couple of hours for the flavors to blend. Cut the top and middle out of the bread loaf to make a bowl. Serve the dip in the bread bowl and cut the rest of the bread into chunks for dipping.

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Tempting Tempeh Ball

1 8-oz. pkg. tempeh

1/2 cup slivered almonds

1/2 cup Vegenaise or Nayonaise

1/3 cup nutritional yeast

3-4 Tbsp. soy sauce

Steam the tempeh for 20 minutes. Let cool. Meanwhile, roast the almonds in a dry frying pan until lightly browned, stirring frequently. Set aside and allow to cool.

Place the tempeh, Vegenaise, yeast, and soy sauce in a food processor (or blender) and process until smooth. Refrigerate until firm and chilled. Scoop the tempeh mixture into your hands and shape it into a ball. Roll it in the almonds, then put it on a plate. Cover with plastic wrap and refrigerate several hours more. Serve with cracker

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Eggless Egg Salad

Makes 4 servings

2 Tbsp. Vegenaise or Nayonaise

1 tsp. distilled vinegar

1 tsp. mustard

1 tsp. white sugar

1/2 tsp. ground turmeric

1/4 tsp. dried dill weed

1 Tbsp. dried parsley

1 lb. firm tofu

1 Tbsp. onion powder

2 Tbsp. celery powder

Salt and pepper, to taste

Mix together the vegan mayonnaise, vinegar, mustard, sugar, turmeric, dill, and parsley to make the dressing. Place in the refrigerator until chilled. Crumble the tofu then stir in the onion powder and celery powder. Add the dressing to the tofu mixture. Season with the salt and pepper and chill for several hours before serving.

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Couscous Salad

Makes 4 servings

5 oz. couscous

3-4 cups water, boiling

3/4 cup chickpeas

1 red bell pepper, roasted, peeled, and chopped

1/3 cup black olives, pitted

1/3 cup onions, chopped

3 Tbsp. fresh mint, chopped

3 Tbsp. olive oil

2 Tbsp. lemon juice

Salt, to taste

Pepper, freshly ground

5-6 lettuce leaves

5-6 fresh mint leaves

Add the couscous to the boiling water. Cover and let stand for 2 minutes. Drain the excess water in the strainer and place into a dish. Add the chickpeas, bell pepper, olives, onions, and mint. Toss the ingredients with the olive oil and lemon juice and season with salt and pepper. Lay the lettuce leaves in a serving dish and pile the salad over the bed of leaves. To garnish, make a flower in the center with the mint leaves. Refrigerate until ready to serve

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Fruit Salsa

Makes 4 servings

1 cup finely chopped strawberries

1 orange, peeled, seeded, and finely chopped

3 kiwis, peeled and finely chopped

1/2 cup finely chopped fresh pineapple

2 green onions, finely chopped

1/4 cup finely chopped yellow or green bell pepper

1 jalapeño pepper, seeded and minced

1 Tbsp. fresh lime juice

Combine the ingredients well in a large bowl. Cover and chill for several hours or overnight. For delicious "chips" to dip in the salsa, brush flour tortillas with melted margarine, sprinkle with a mixture of cinnamon and sugar, cut into wedges, and bake at 350°F until crispy.

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Key Lime Cheesecake

Makes 6 to 8 servings

2 pkgs. Tofutti plain cream cheese

1 cup sugar

1 tsp. vanilla

1/4 cup key lime juice

2 tsp. lime zest (grated rind of lime)

2 Tbsp. cornstarch

1 9-inch graham cracker pie crust

Kiwis and/or strawberries, sliced

Preheat the oven to 350°F. Combine the cream cheese, sugar, vanilla, lime juice, lime zest, and cornstarch in a blender and mix until smooth. Pour into the graham cracker pie crust. Place on a cookie sheet and bake for 45 to 60 minutes or until golden brown. Remove and let set until cool to the touch, and then chill in the refrigerator overnight. Top with sliced kiwis, strawberries, or both.