Picnic Pleasers

Here are a few recipes that are great for a cookout or a potluck because you don’t have to heat up your kitchen or reheat them at the event.  Which means more time for fun!Picnic_Seurat_1884

 

Waldorf “Chicken” Salad

4 non-GMO soy patties (I use a local manufacturer, Delight)

1 batch of Miracle Naise from Fat Free Vegan (xanthan gum not necessary)

1 apple, cored and diced into small pieces

1.5 c halved grapes (quarter them if they’re large)

3 stalks celery, halved lengthwise and sliced vertically

1 t poultry seasoning

salt and pepper

Make a batch of MiracleNaise mayo using a can of artichokes as described here and refrigerate until ready to use.  The main ingredient for the MiracleNaise is patience (and a can of artichoke quarters), but the result is well worth it.  Xanthan gum isn’t necessary at all, and I even add an extra bit of water to avoid the frustration of repeatedly scraping down the sides of the blender.

Shred the soy patties in your food processor or finely dice.  Add the diced apples, grapes, celery, and seasonings.  Mix in a few scoops of the MiracleNaise and stir until combined.  Add more MiracleNaise based on the desired texture and taste.  Adjust poultry seasoning, salt, and pepper to taste.  Refrigerate until ready to serve.

Serve on a bed of lettuce, in lettuce ‘cups’, in a wrap, with crackers, or on a plain ol’ sandwich.

Even easier than this is Three Bean Salad, which is also really filling.

Lemony Kale Salad

1 large or 2 small bunches of kale, stripped and torn into smaller pieces

Juice of 2 lemons

1 medium beet (boiled) or 1 can of beets, julienned

1 c cooked white beans

4 clementines or 3 tangelos or navel oranges, peeled and sections halved

1/2 c pecan or walnut halves (candied if desired)

Add the kale and lemon juice to a large bowl and massage the kale for a few minutes to break down the cell walls and tenderize it.  Add the beets, beans, and oranges, stirring to combine.  Refrigerate until ready to serve.  Sprinkle the pecans or walnuts on the top of each serving.

This is similar to the Kale Ginger Quinoa Salad and Massaged Kale Salad if you’d like ideas on how to customize it to the ingredients you have available.

Strawberry Salsa

1 quart fresh strawberries, capped and diced

1 c yellow, red, and green peppers, diced small

1/4 c minced shallots or green onion

Juice of 2 limes

1 T balsamic vinegar

1/4 t organic sugar

1/2 t garlic powder

1/4 t salt

Optional 1 or 2 jalapenos, seeded and minced

Combine all ingredients.  Cover and refrigerate.  Stir before serving with homemade tortilla chips or crackers.

This is a wonderful springtime alternative to our tried and true Black Bean Mango Salsa.  Some of us don’t ever get tired of strawberries, but having them in a savory dish is quite a treat for the tastebuds!

 

Photo Credit:

A Sunday Afternoon on the Island of La Grande Jatte: http://en.wikipedia.org/wiki/Georges_Seurat#/media/File:A_Sunday_on_La_Grande_Jatte,_Georges_Seurat,_1884.png