The Summer Picnic

By Carolyn Tate

Most of you are enjoying summer right now. That’s hard to imagine as I huddle, teeth chattering, in my freezing cold office. Antarctic wind and rain are causing the window to rattle incessantly, and I will do just about anything to avoid going outside. When I first thought about writing a column about summer picnics, I have to admit I had a little trouble getting in the mood. Then I sat in front of my gas heater, closed my eyes and pictured it: a grassy hill, a gurgling brook, good food, good music and good friends.

Hopefully that’s what you northern hemisphere folk are enjoying right now. And for those of us in the south, it’s something to look forward to in a couple of months. So in the spirit of summer, whether you are in the midst of it or just dreaming about it, I have searched out some wonderful summer picnic recipes to get you in the mood. I have tried to keep them quick and simple - the last thing any of us wants to do on a beautiful summer’s day is spend half of it in a hot kitchen. Of course, in the name of research, I have tried each one and am now ready for a summer afternoon siesta in a hammock in front of my gas heater. Enjoy!

French Onion Quiche

Ingredients:        1 cup water

                         1/2 cup raw cashews

                         375g tofu, rinsed and drained

                         2 tablespoons arrowroot

                        1 tablespoon fresh lemon juice

                        1 teaspoon soy sauce

                         1 tablespoon fresh basil

                        1 tablespoon fresh oregano

                         1 clove garlic

                        2 small onions, thinly sliced

                        1 tablespoon onion powder

                         prepared pie base (crust) 

Instructions: Gently saute onions in oil or water. Once softened, remove onions and set aside. Add remaining ingredients (except for the pie base, obviously!), stir well and bring to the boil. Simmer for a few minutes the remove from heat and allow to cool. Place mixture in a blender and liquefy. Add onions and pour into prepared pie base. Sprinkle top with paprika or sesame seeds, cover with foil and bake at 360 degrees for around 45 minutes, removing foil for the last 10 minutes. The quiche can be served warm or cold.

Chili Avocado Pasta

Ingredients:        8 ounces uncooked wholemeal spaghetti

                        1 avocado, cubed

                        1 tablespoon lime juice

                        1 medium can vegetarian chili

                        1/3 cup sliced green onion

                        2 large tomatoes, diced

                        1 clove garlic, finely chopped

Directions:         Bring a large pot of lightly salted water to the boil. Add spaghetti and cook according to instructions on packet. Drain. In a small bowl combine avocado cubes and lime juice. In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro. Add the spaghetti, combine and refrigerate until chilled.

Five Bean Salad

Ingredients:        8 oz green beans, ends trimmed, and cut diagonally into 1 1/2-inch pieces

                         8 oz yellow wax beans, ends trimmed, and cut diagonally into 1 1/2-inch    pieces

                         1 0 oz frozen shelled edamame

                         1 - 15 oz can black soybeans or black beans, drained, and rinsed

                         1 - 15 oz can Roman beans or other red beans, drained, and rinsed

                         1 cup red onion, diced

                         1/4 cup jalapeno pepper, de-stemmed, de-seeded, and diced

                         1/4 cup freshly chopped parsley

                         1/4 cup red wine vinegar

                         1/4 cup balsamic vinegar

                          3 tablespoons olive oil

                         4 teaspoons sugar

                         1 teaspoon ground cumin

                         1/2 teaspoon salt

                         1/4 teaspoon freshly ground black pepper

Instructions:       In a large pot of salted boiling water, cook the green and yellow wax    beans for 3 minutes or until tender. Add the edamame and cook for an additional minute. Drain, rinse the beans with cold water, and drain well again. Transfer the beans to a large bowl, add the black soybeans, Roman beans, onion, and jalapeno, and toss well to combine. In a small bowl, place the remaining ingredients and whisk well to combine. Pour the dressing over the bean mixture and toss gently. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the salad again before serving.

Potato Salad

Ingredients:        10 medium potatoes

                          2 cups vegan mayonnaise

                          1 tablespoon mustard

                          1 onion, diced

                          1/2 teaspoon salt

                          1/2 teaspoon freshly ground black pepper

                           1/2 teaspoon dill

                          2 teaspoons celery

                          dash paprika

Instructions:       Scrub the potatoes, chop into 1 inch cubes and boil until tender. Drain then immerse in cold water to cool and prevent potatoes overcooking. While potatoes are boiling, prepare dressing. Combine all remaining ingredients. All spices are to taste, so use more or less to suit. When potatoes have cooled, drain well and gently combine with dressing in a large bowl. Transfer to a clean bowl and sprinkle with paprika to serve. Serve well chilled.

Apricot and Sunflower Slice

Ingredients:        1 cup chopped dried apricots

                        1/3 cup sunflower seeds

                        1 cup shredded coconut

                        1 cup bran cereal

                        2 cups of Rice Bubbles or similar cereal

                        125g margarine

                        1/2 cup rice cereal

                        1/2 smooth peanut butter

                        1/3 cup sugar

Instructions:       Combine apricots, sunflower seeds, coconut, bran and Rice Bubbles in a      large bowl. Melt margarine, rice syrup, peanut butter and sugar in a saucepan, stir over heat without boiling until sugar is dissolved. Bring to the boil and simmer for 5 minutes, stirring constantly. Take off the heat and pour into the dry ingredients mixture. Mix well. Press the mixture into a prepared slice pan and refrigerate until set. Once firm, cut into rectangles and they are ready to pack into a hamper.

Brownie Bites

Ingredients:         7 pitted prunes

                         1/4 cup hot water

                        1 1/3 cups sugar

                        1/2 cup soy milk

                        2 teaspoons vanilla

                        1/2 teaspoon almond extract

                        1 3/4 cups unbleached flour

                        1/4 cup cocoa powder

                        1 teaspoon cinnamon

                        1 teaspoon baking soda

                        1/2 teaspoon sea salt

                        1 cup vegan chocolate chips

                        1/2 cup walnuts, roughly chopped

Instructions:       Line two cookie sheets with parchment paper and set aside. Place the prunes in a small bowl, pour the hot water over them, and set them aside for 15 minutes to rehydrate. Transfer the prune mixture to a blender or food processor and process for 1-2 minutes to form a smooth puree. Add the sugar, soy milk, vanilla, and almond extract, and process an additional minute. In a large bowl, sift together the flour, cocoa powder, cinnamon, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir well to combine. Gently fold in the chocolate chips and walnuts. Working in batches, using a tablespoon, portion spoonfuls of the dough onto the prepared cookie sheets, and space them 2 inches apart. Bake at 350 degrees for 10 minutes or until set, but still soft to the touch. Allow the brownie bites to cool on the cookie sheets for 2 minutes before transferring them to a rack to cool completely. Repeat the portioning and baking procedure for the remaining dough. Store in an airtight container.