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The Nosh Pit – Vegan Recipes For Your Picnic Basket

Take a look at these vegan recipes to include for your next feast in the out-of-doors.

By: Sarah Bauder
Published: July 15th, 2013 in Culture » Food » Recipes
(clockwise) Chocolate cupcake, Grilled corn salad, Ginger lemonade, Asian coleslaw

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Vegan Recipes for Your Picnic Basket

There are plenty of ways to spend a lazy summer afternoon. One fine way is a picnic, be it in a park, by the beach, or anywhere in particular that’s comfortable and cool. That said, despite what misconceptions some might have, there’s likewise plenty of sumptuous and healthy vegan options to include in said picnic. Take a look at these vegan recipes to include for your next feast in the out-of-doors.


Grilled Corn Salad with Black Beans and Rice from Kitchen Daily

Ingredients:

2/3 cup short-grain brown rice

1 15-ounce can black beans, rinsed

3 large ears corn, husked

2 medium red onions, cut into 3/8-inch-thick slices

1 green bell pepper, cored and quartered lengthwise

1 small ripe avocado

1/2 cup hot tomato salsa, preferably chipotle

1/2 cup orange juice

1/3 cup lime juice

3 tablespoons chopped fresh cilantro

1 tablespoon canola oil

3/4 teaspoon ground cumin

Salt & freshly ground pepper to taste

Baked tortilla chips (optional)

Directions:

Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside. Meanwhile, preheat grill. Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes. Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture. Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk. Enjoy!


Mung Bean Hummus from 101 Cookbooks

Ingredients:

1 1/2 cups / 7 1/2 oz cooked mung beans
2 tablespoons lemon juice
1/2 cup / 120 ml tahini paste
1 large clove garlic, peeled & smashed
1/2 teaspoon fine grain sea salt
1/3 cup water

Directions:

Start by adding the mung beans to a food processor and pulse until a fine, fluffy crumb develops, really go for it – at least a minute. Scrape the bean paste from the corners once or twice, then add the lemon juice, tahini, garlic, and sea salt. Blend again, another minute or so. Don’t skimp on the blending time, but stop if the beans form a dough ball inside the processor. At this point start adding the water a splash at a time. Blend, blend, blend until the hummus is smooth and light, aerated and creamy. Taste, and adjust to your liking – adding more lemon juice or salt, if needed. Serve with as many of the following as you like: shallot, lemon, or olive oil, fried shallots, chives, and/or zaatar. Enjoy!

More great vegan picnic recipes on page 2!

Related articles: The Nosh Pit, Recipes, Jewish, Kosher, Vegan, Vegetarian, Picnic, Basket, Beach, Summer, Salad, Cupcakes
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