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Picnic Pleasures

Tofu Spring Roll

Vegetarian spring rolls are all about texture. Inside you have rice vermicelli, crisp vegetables, and usually some type of meat or seafood, but here I decided to go with tofu. The resulting flavors and colors of the spring rolls are delicious. The only downside is that they take a little bit of time to make, but believe me it’s worth it!

 These tofu spring rolls are a classic to prepare for a picnic or a potluck. Fresh and light, they will please everyone—young and old. Dip one into some creamy and slightly spicy peanut sauce. You can eat them whole or cut them into 3 or 4 pieces for small bites to share.

  • Prep time: 40 min
  • Cook time: 5 min
  • Total time: 45 min
  • Servings: 8

Ingredients

  • 1 block / 500 g extra firm tofu
  • 1 package vermicelli
  • 16 sheets of rice paper
  • 2 carrots grated
  • 1 pepper cut in strips
  • 1 cup mint leaves
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce

Instructions

  1. Marinate the tofu 1 hour in the soy sauce. In a bowl, cover the vermicelli with boiling water and let stand for 5 minutes. Drain and set aside.
  2. In a bowl of hot water, soak the rice papers one at a time for 10 to 25 seconds. Remove them from the water, drain well, and place on a work surface.
  3. Arrange 2 to 3 mint leaves, 1 tablespoon of carrots, 2 strips of peppers, 1/4 cup of vermicelli and finally 1 strip of tofu on a sheet of rice paper.
  4. Fold the sides of the rice paper towards the center. Roll firmly to secure the packing.
  5. Cover the rolls with a damp cloth and proceed with the rest of the ingredients. Refrigerate until ready to serve. Cut the rolls in half diagonally.

 

Vegan Picnic Treats for Spring

Quinoa and chickpea-stuffed bell peppers

Is there anything more quintessentially spring than a picnic? As the weather is warming up and the days are longer, now is the perfect time to head outside with a basket packed with vegan treats! And to help you get inspired with ideas of what to bring, here’s a roundup of great vegan recipes to explore:  Continue Reading…

Sweet Potato Salad with Pecans

Sweet potato salad with pecans

This simple sweet potato salad, developed by Ginny Messina, is a great choice when you want something a little different for a picnic or potluck. It’s also a wonderful addition to fall and winter holiday meals. From Never Too Late to Go Vegan: The Over50 Guide to Adopting and Thriving on a Plant-Based Diet,* copyright © Carol J. Adams, Patti Breitman, Virginia Messina, 2014. Reprinted by permission of the publisher, The Experiment. Photos by Rachael Braun.

Continue Reading…

Chickpea and Quinoa Salad in Sweet Pepper Boats

Quinoa and chickpea-stuffed bell peppers

These appealing bell pepper “boats” are filling enough to serve as a main dish for any festive meal. Perfectly portable, too, they make a wonderful picnic entree or a change of pace from sandwiches for a hearty lunch. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. Photos by Hannah Kaminsky. Continue Reading…

Herbed Potato Salad

Herbed potato salad with green peas

A summer classic, this tasty potato salad features plenty of fresh herbs, and is dressed in a vinaigrette. It’s welcome at picnics and barbecues, or really, any warm-weather meal. Served with your favorite plant protein (a simple tofu, tempeh, or bean dish) and fresh organic corn, you’ve got an easy dinner for any night of the week. Leftovers make great lunch fare for school or work. Photos by Evan Atlas. Continue Reading…

Corn Relish Salad

Corn relish salad

Here’s a relish-style corn salad that’s especially good made with fresh corn. It’s embellished with colorful red bell pepper, carrot, green pimiento olives, and herbs. It’s an especially nice side dish with veggie burgers and wraps. Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen