With the unpredictability of Scottish weather meaning we can go from sunbathing to full downpour in the space of an hour, I like to have quick picnic recipes I can have ready to go the moment the sun peaks from behind the clouds. Being vegan myself, I know the frustration of not being able to pull together a quick sandwich and a cheeseboard and go, so I’ve compiled a couple of quick, easy, and most importantly cheap, vegan-friendly picnic recipes that work at the drop of a hat.
Kale, Mushroom and Tomato Quinoa (good hot and cold)
- 180g mushrooms
- 1 1/2 tbsp oil
- 1 vegetable stock cube
- 1 can chopped tomatoes
- 1 can of green lentils (drained and rinsed)
- 2 garlic cloves
- 60g sundried tomatoes
- 80g quinoa
- large handful of kale
- Combine the stock cube with boiling water and set aside.
- Chop up the mushrooms, tomatoes, and garlic.
- Add the quinoa to a saucepan, with half the stock mixture and fill up with water to just cover the quinoa.
- Heat a medium-sized pan with a little oil on a medium heat and add the garlic, mushrooms and sundried tomatoes and fry lightly for 3 mins. Add the chopped tomatoes, the rest of the vegetable stock, lentils and kale and leave to simmer for 5-10 mins until the sauce has thickened. Season with salt and pepper.
- Serve and enjoy either hot or cold.
- 1 and 3/4 cups plain flour
- 1 cup caster sugar
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 cup non-dairy milk
- 2 tsp vanilla extract
- 1/3 cup oil
- 1 Tbsp vinegar (I use white vinegar or white wine vinegar)
- Preheat the oven to 180˚C and like a baking tray with 12 cupcake liners.
- Mix together all the dry ingredients in a large bowl.
- Add the non-dairy milk, vanilla extract, oil and vinegar and mix well with a spatula or whisk.
- Pour the batter into the cupcake liners and bake for 20-25 or until you can put a toothpick in the middle and it comes out clean.
- Remove from baking tray and cool completely if you are icing them. If not, tuck in!
Chocolate Buttercream (great on the cupcakes or any other baking!) Ingredients:
- 1½ cups of vegan butter
- 2 cups powder sugar
- 1 cup Cadbury hot chocolate powder
- Whisk up the butter until it is soft and slightly lighter in colour.
- Add the powdered sugar and hot chocolate powder and mix by hand at first to avoid powder sugar clouds.
- Once they are somewhat combined, whisk until smooth. You may need to add more butter or powder sugar to obtain the desired texture.
[Carrie Macneill – she/her – @carriemac97]
[Image Credit: flickr/Jeremy Noble]