Plant-based diets have some special characteristics. Plant-based diets have received a lot of attention recently, and this is for good reason! For ethical reasons or because they want to improve their health, more and more people are turning to plant-based diets. Vegetarian diets are rising in popularity because they have been shown to help reduce the risks of heart disease, obesity, high blood pressure, and type II diabetes. In addition, vegetarian cooking is also easy for a family or large gathering because it requires less preparation time than meat-based dishes do.
These plant-based picnic ideas are perfect for dinners, summer picnics, and barbecues, as well as being healthy and delicious.
Veggie Macaroni Salad
Summer is great for picnics. This plant-based veggie macaroni salad is perfect to take with you. And it’s easy to prepare. This plant-based picnic plate contains all of your favorite vegetables, such as tomatoes, carrots, celery, and onions.
Made with simple ingredients, you can find it at the grocery store. They’re easy to make on weekday nights, so they’ll be ready when you need them on the weekend. Make each flavor (roasted veggie hummus or black bean dip) and neatly stack them on food wrapped in lettuce, cucumber, and veggie cheese.
Plant-Based Vegetarian Potato Salad
This is a plant-based picnic plate with all the creaminess of traditional potato salad – no dairy or mayo! The ingredients are simple and can be found at your local grocery store, just be sure to buy pre-cooked potatoes so they are easy to mix and match.
Chickpea Salad Sandwich
Season canned chickpeas with chopped celery, chopped onion, drizzle with vegetarian mayonnaise or olive oil, salt, and pepper. Also, try this chickpea salad recipe for a quick and easy side dish.
Strawberry Rhubarb Pie
This vegetarian pie is delicious and refreshing on a warm summer day! You’ll need rhubarb from two pounds of the stalks, strawberries from one pint (about eight ounces), sugar from one cupful to taste, flour as needed for thickening, butter or margarine as needed to cover pastry crusts (two nine-inch pie shells).
Pour boiling water over cut rhubarbs; simmer for fifteen minutes then skim off all scum when cold enough. Add berries that have been strained through a sieve so that only pulp remains – strain liquid again if desired – to measure two cups. Bring to boiling point and add sugar slowly, stirring constantly until it is dissolved; then continue cooking till mixture thickens enough for mashing – about fifteen minutes more. Mix in the flour which has been moistened with a little cold water or milk so that paste of smooth consistency can be made one teaspoonful at a time. Stir while adding butter or margarine (or use vegan substitutes); pour into hot pie crusts lined with pastry strips cut from broadcloth pieces.
* Put healthy food in a picnic basket and then dine on the picnic blanket. You can pack the following picnic recipes: Vegetarian, Vegan, Gluten-Free Options.
* Choose a shady area so you don’t get sunburned while you enjoy the day outside.
* Pack water or other non-alcoholic beverages to stay hydrated during the picnic.
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