Here’s How You Plan The Perfect Picnic

Prepare the perfect picnic with these picnic perfect recipes!

Rainbow Salad Jar

Ingredients

Salad

  • 65g Quinoa cooked
  • 65g Black Olives chopped
  • 65g Red Bell Peppers chopped
  • 65g Orange Bell Peppers chopped
  • 100g Red Kidney Beans cooked
  • Mixed Greens

Guac Salad Dressing

  • 1 Avocado peeled, pitted and mashed
  • 235ml Whipping Cream
  • 1 tablespoon Lime Juice
  • 1 tablespoon Cilantro chopped
  • 1 teaspoon Onion Powder
  • 1 Garlic Clove
  • 1 teaspoon Salt
  • 1/8 teaspoon Sugar

Instructions

Guacamole Dressing

  • Combine the avocado, cream, lime juice, cilantro, onion powder, garlic, salt and sugar in a blender until smooth. Pour into the bottom of your mason jars and chill in the fridge for 1 hour.

Salad

  • Assemble the layers in your jar and top with mixed greens!

Tofu Sushi Sandwich

Ingredients

  • 4 Nori Sheets
  • 500g Sushi Rice cooked
  • 1 Avocado sliced
  • 25g Baby Spinach
  • 25g Red Cabbage shredded and pickled
  • Sriracha or Mayo
  • Sesame Seeds
  • 200g Tofu pressed
  • Soy Sauce
  • 235ml Aquafaba
  • 255g Panko Bread Crumbs
  • All Purpose Flour
  • Frying Oil

Instructions

  • Preheat the oven to 200C and line a baking tray with baking paper. Toast the panko bread crumbs in a small pan until golden.

  • Cut each tofu block into two thinner blocks. Sprinkle the tofu with soy sauce, drag through flour making sure the entire surface area has been coated and dip in the aquafaba then drag through the pre-toasted breadcrumbs. Bake the tofu for 30 minutes or until crisp and dry, flipping the pieces to the other side half way through.

  • Cut a square of cling film slightly larger than the nori sheet, place on the table with the nori sheet on top and rotate so the nori is a diamond shape.

  • Place a handful of cooked sushi rice in the middle and form into a compacted square then season with salt.

  • Place the avocado, baby spinach, tofu, red cabbage and sauce on top and fold the corners of the nori sheet on top of the filling. Stick together with some water, cut in half and sprinkle with sesame seeds to serve!

The Ultimate Vegan Sandwich

Ingredients

  • 3 Slices of Bread
  • A small handful of Mixed Greens
  • 1 Avocado sliced
  • 1 Tomato

Hummus

Instructions

  • Tip all the hummus ingredients apart from the paprika into a blender, blend until smooth and creamy, add more liquid if necessary.

  • Spread the hummus on to a slice of bread, sprinkle paprika on top of the hummus and pop a slice of bread on top.

  • Line the bread with tomato slices, top with avocado slices and finish with mixed greens. Finally pop the last slice of bread on top and serve!

Spring Quinoa Salad

Ingredients

Salad

  • 128g Quinoa
  • 128g Peas
  • 45g Radish chopped
  • 45g Carrots matchsticks
  • 45g Spring Onions sliced
  • 1 Tomato chopped
  • 30g Mint Leaves chopped
  • 30g Parsley Leaves

Dressing

Instructions

  • Immerse the quinoa in hot water and cook on a gentle simmer for 15 - 20 minutes. Leave to cool to room temperature. Add all the veg to the quinoa in a salad bowl.

Dressing

  • Combine the dressing ingredients together in a small bowl, drizzle over the quinoa mixture and toss to coat.

Vegetable Puff Pastry Tart

Ingredients

  • 500g Puff Pastry
  • 1 Onion sliced
  • 150g Red Bell Peppers diced
  • 80g Radish sliced
  • 150g Carrots sliced
  • 80g Cherry Tomatoes sliced
  • 159g Asparagus
  • 2 Garlic Cloves finely chopped
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Mixed Herbs
  • Sesame Seeds

Instructions

  • Preheat the oven to 200C and lightly dust a clean work surface with flour and roll out the puff pastry into a rectangle. Cut the pastry into rectangles and place onto baking trays lined with baking paper.

  • Prep the veg, add to a bowl, drizzle with oil, season with herbs, salt and pepper and toss.

  • Spread the vegetables evenly over the pastry avoiding the border around the edge.

  • Bake for 25-30 minutes until the pastry edge is crisp and golden bown. Leave to cool and serve with sesame seeds on top.

Healthy Rice Cakes Snacks

Ingredients

Instructions

  • Top each rice cake with a spoonful of yoghurt, add slices of fruit and sprinkle seeds on top... Enjoy!

Vegan Tofu Sandwich

Ingredients

  • A block of Tofu
  • 1 Onion chopped
  • 2 tablespoons Olive Oil
  • Garlic Powder to taste
  • Salt to taste
  • Pepper to taste
  • 1 Avocado sliced or mashed
  • 6 slices of Bread
  • 1 Tomato
  • Leafy Greens
  • 1 Red Bell Pepper cut into strips
  • Mayo or Mustard (sauce of your choice)

Instructions

  • Press the liquid out of the block of tofu. Saute the onion in oil over a medium heat until golden brown (around 10 minutes). Carefully tip into a bowl.

  • Slice the tofu into strips, heat one tablespoon of oil in a pan and cook the tofu on each side for 5 minutes or until golden brown. Sprinkle with garlic powder and salt on each side while cooking.

  • Slice or mash the avocado, spread onto the slices of bread, layer with the tofu, tomato onions, mixed greens, red bell pepper and a condiment of your choice. Season with salt and pepper.

Coconut Bliss Balls

Ingredients

  • 200g Dates pitted
  • 60ml Warm Water
  • 95g Cashew Nuts
  • 2 tablespoons Cashew Butter
  • 30g Coconut Milk Powder
  • The zest of one Lemon
  • 190g Shredded Coconut
  • 128g Desiccated Coconut

Instructions

  • Place the dates into the food processor with the water and blitz until a paste forms.

  • Tip in the cashews, nut butter, coconut milk powder and lemon zest and shredded coconut and blend until combined. (If too wet add more coconut until the mixture holds shape).

  • Place the mixture in the fridge to firm up for 30 minutes.

  • Roll the mixture into 11 large or 22 small balls, roll in the desiccated coconut and pop in the fridge to firm up for at least 2 hours.

Vegan Beet Hummus

Ingredients

Instructions

  • Add the aquafaba and lemon juice to a blender followed by the chickpeas, beetroot, beetroot powder, garlic, tahini, salt and cumin. Blend until smooth. If too thick, add more aquafaba and blend.

  • Spoon into a bowl and serve with nuts on top. Season with extra salt, cumin, garlic or lemon juice if needed.

Homemade Bagels

Ingredients

Instructions

  • Add the yeast and sugar to 120ml of warm water, do not stir! Leave to sit for 5 minutes and then stir until dissolved in the water.

  • Combine the flour and salt together in a large mixing bowl, form a well in the middle and pour in the yeast mixture. Stir and add extra water while mixing if needed. You're aiming for a firm yet moist dough.

  • On a floured work surface, knead the dough for 10 minutes until smooth yet firm. Oil the mixing bowl, place the dough in the bowl and turn to coat. Cover the bowl with a damp tea towel and leave in a warm place to double in size (around an hour).

  • When ready, punch the dough down and leave to rest for a further 10 minutes. Divide the dough into 8 pieces, shape into a ball and gently press against the counter top while moving in a circular motion to get a perfect dough ball.

  • Coat your hands in flour, gently press your fingers in the centre of each dough ball to form a ring, stretching the ring as you work your hands around.

  • Place the bagels on to a baking tray, cover with a damp kitchen towel and leave for 10 minutes. Preheat the oven to 220C. Bring a large pot of water to a boil, reduce the heat and gently lower a bagel into the water. Boil for a minute, flip and boil for another minute. (If you want them to be chewy, 2 minutes on each side will do).

  • Return the bagels to the baking tray, whisk the egg and brush the tops with the egg wash. Sprinkle the seeds on top and place in the oven for 20 to 25 minutes or until golden brown. Leave to cool and serve!

Mediterranean Watermelon Salad

Ingredients

Vinaigrette

  • 2 tablespoons Honey
  • 2 tablespoons Lime Juice
  • 1-2 tablespoons Virgin Olive Oil
  • A pinch of Salt

Watermelon Salad

  • 1/2 Watermelon peeled and cubed
  • 1 Cucumber chopped
  • 15 Mint Leaves chopped
  • 15 Basil Leaves chopped
  • 65g Feta Cheese crumbled
  • Pomegranate Seeds

Instructions

  • In a bowl, whisk together the honey, lime juice, olive oil and salt.

  • In a large bowl, combine the watermelon, cucumbers and fresh herbs. Top the watermelon salad with the vinaigrette and gently toss to combine. Top with feta cheese and pomegranate seeds and serve!

Classic Coleslaw But Make It Vegan

Ingredients

  • 650g Green Cabbage shredded
  • 256g Red Cabbage shredded
  • 128g Carrots shredded

Dressing

Instructions

Dressing

  • In a bowl, whisk the mayo, apple cider vinegar, mustard, syrup, celery seed powder, salt and pepper.

  • In a large bowl, add the cabbage and carrot, pour over the dressing and toss to combine. Season with salt and pepper, store in the fridge for 30 minutes before serving.

Healthy Kale Crisps

Ingredients

Instructions

  • Preheat the oven to 150C or 130C for fan assisted ovens and line 2 baking trays with baking paper. Wash the kale and dry thoroughly.

  • Place the kale in a large bowl, tearing any large leaves into smaller pieces. Drizzle with oil, massage into the kale and sprinkle with ras el hanout and some sea salt.

  • Mix well until combined, tip onto the prepared trays, spread out in a single layer and bake for 18 - 22 minutes or until crisp but still green. Leave to cool before trying!

Homemade Scotch Eggs

Ingredients

  • 5 Eggs
  • 250g Sausagemeat
  • 1 teaspoon Onion finely chopped
  • 1 Spring Onion finely chopped
  • Salt to taste
  • Pepper to taste
  • 50g Flour
  • 100g Dried Breadcrumbs
  • Vegetable Oil

Instructions

  • Place four eggs into a pan of cold water, bring to the boil, reduce the heat to a simmer and cook for 8 to 10 minutes.

  • Mix the sausage meat with the onions, salt and pepper, cover and place in the fridge for 30 minutes.

  • Drain the eggs and leave to cool in a bowl of iced water, peel, roll the eggs in the flour and wrap in sausage meet.

  • Beat an egg in a bowl, dip the floured eggs into the beaten egg, roll into breadcrumbs to coat, place on a plate covered in cling film and place in the fridge for 1 hour.

  • Heat the oil to 180C and cook the eggs for 8 to 12 minutes or until the breadcrumbs are crisp and a dark golden colour. Carefully remove from the oil and place on to kitchen paper and sprinkle with salt.

Organic Peanut Butter Stuffed Dates

Instructions

  • Remove the pits from the dates, add a teaspoon of peanut butter and sprinkle your favourite toppings on top. Simple!

Summer Falafel Bowl

Ingredients

Falafel

Salad

  • Mixed Greens
  • Olives
  • Tomatoes
  • Red Onion
  • Pomegranate
  • Feta Cheese optional

Dressing

  • Olive Oil
  • Lemon Juice

Instructions

Falafel

  • Soak the chickpeas in water overnight, drain and rinse then tip them into a food processor. Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and pepper.

  • Pulse until the mixture is coarse then transfer to a bowl. Stir in the flour and baking soda, cover and place in the fridge for an hour.

  • Roll the falafel into equal sized balls adding more flour if the mixture is too wet or more water or lemon juice if too dry.

  • Once the falafel balls are ready, deep fry or bake until golden brown.

Salad

  • In a bowl, combine the salad ingredients and place the falafel on top. Drizzle a mixture of olive oil and lemon juice on top.

Superfood Granola Bars

Ingredients

Instructions

  • Line a baking tray with baking paper. Blend the dates into a paste (add some water if needed) scrape into a bowl a long with the butter and mix. Fold in the remaining ingredients and spread evenly onto the prepared tray.

  • Place in the fridge for 2 hours until set then cut into bars and enjoy as a healthy boost!

Keep It Green Sandwich

Ingredients

Instructions

  • Spread the hummus evenly on to the sliced bread. Top one slice with lettuce, cucumber slices and avocado slices. Drizzle with lemon juice and season with salt and pepper.

  • Place a slice of bread on top and cut the sandwich in half.

Homemade Chocolate Caramel Bars

Ingredients

  • 70g Butter
  • 255g Sugar
  • 120ml Evaporated Milk
  • 160g Chocolate Chips
  • 2 teaspoons Vanilla Extract

Caramel

  • 255g Brown Sugar
  • 160g Corn Syrup
  • 128g Butter cubed
  • 1/4 teaspoon Salt
  • 415ml Condensed Milk sweetened
  • 1 1/2 teaspoon Vanilla Extract

Chocolate Coating

  • 1360g Chocolate

Instructions

  • Line a pan with foil and grease the foil with 2 teaspoons of butter.

  • Place a saucepan over a medium-high heat, melt the butter and stir in the sugar and milk. Bring to a boil; cook and stir for 5 minutes, remove from the heat and stir in the chocolate chips until melted followed by the vanilla and spread into the prepared pan.

Caramel

  • In a separate saucepan, combine the brown sugar, corn syrup, butter and salt; bring to a boil over a medium heat, stirring constantly. Cook for 4 minutes longer without stirring.

  • Remove from the heat, gradually stir in the milk, return to the heat and reduce the heat to low. The mixture should be 244C. Remove from the heat, stir in the vanilla and pour the mixture over the chocolate mixture. Place in the fridge for at least 2 hours.

  • Lift the foil out of the pan, gently peel off the foil and cut into bars. In a microwave, melt the chocolate and stir until smooth. Dip the bars in the chocolate to coat, allow excess to drip off and place on a plate lined with baking paper. Place in the fridge to set.

One Bowl Vegan Carrot & Apple Muffins

Ingredients

Linseed Egg

Muffin Mixture

Instructions

  • In a large mixing bowl combine the ground linseed and water, leave and preheat the oven to 190C. Prepare the muffin tin with liners.

  • Add the banana, agave syrup and olive oil to the bowl with the linseed mixture and combine. Add the apple, sugar, baking soda, salt and cinnamon and combine.

  • Pour in the milk and stir, tip in the grated carrot and stir. Add the oats, almond meal and gluten-free flour and mix.

  • Divide the mixture between the cases and top with pumpkin seeds. Bake for 32 - 36 minutes or until golden brown. Remove from the oven and leave to cool before enjoying!

Spicy Vegetable Samosa

Ingredients

Crisp Coating

Green Chilli Ginger Paste

Filling

Instructions

Crisp Coating

  • Add all of the outer layer ingredients to a mixing bowl and mix by hand. When the mixture starts to crumble add small amounts of water as you knead the dough.

  • When the consistency is firm, cover the bowl with a wet cloth and leave for 20 minutes.

Ginger Green Chilli Paste

  • In a separate bowl, combine the paste ingredients apart from the coconut oil and blend. Add a tablespoon of water if the paste is dry. Finally add the coconut oil and blend until the paste becomes smooth.

Filling

  • Peel the potatoes and cut in half. Boil in salted water until soft and then finely chop once cooled slightly.

  • Heat two tablespoons of coconut oil over a medium heat. Add the ginger green chilli paste and cumin seeds and heat for 1 minute.

  • Add your frozen peas, chilli powder, coriander powder, mango powder, garam masala powder, and fennel seeds. Stir while cooking for 1 minute.

  • Add your chopped potato and slightly mash together adding the coriander leaves. Stir the ingredients until they are combined and cook for 3 minutes.

  • Let the mixture cool in a separate bowl.

  • Knead the dough and divide in to six round ball shapes.

  • On a chopping board roll out one ball of dough. This should form a circular shape. Cut the circle in half. You should have two semi-circles.

  • Brush water a long the straight side of your semi circle dough pieces.

  • Roll your dough in to a shape similar to an ice cream cone.

  • Add your filling to the cone making sure not to over fill. Wet your fingers and seal the samosa shut. Repeat until you have 12 samosas.

  • Once all of your samosas are ready to be fried, heat oil in a deep pan on a medium heat. When hot, carefully cook the samosas in twos using a ladle. When your samosas begin to turn a golden brown, carefully remove using a ladle.

  • Leave to cool for 5 minutes before eating and serve with chutney.

Vegan Tuna Sandwich

Ingredients

Instructions

  • Place all ingredients in to a food processor and pulse. Depending of preference, you can leave the sandwich filling chunky or light.

  • Spoon in to a sandwich and spread.

Seaweed & Sesame Snack

Ingredients

Instructions

  • Preheat the oven to 140C or 120C for fan assisted ovens and line a baking tray with baking paper.

  • Place six pieces of nori (shiny side up) on to the baking tray, brush with water, sprinkle with sesame seeds and place another piece of nori on top and cut into strips.

  • In a bowl, combine the garlic, oil and cayenne, brush the top of the nori with the cayenne mixture and sprinkle with more sesame seeds.

  • Place in the oven and bake for 15 to 20 minutes or until they turn a deep green colour. Remove from the oven, sprinkle with salt and leave to cool until crunchy.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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