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Take charge by hosting a plant-based picnic that will leave you feeling light and clean.
Our friends atVega, a plant-based nutrition company, gave us their tips (and recipes!)
for the ultimate healthy picnic!
Ingredients often include whole grains, beans, legumes, nuts and seeds.
The big difference between vegan/veg eaters and plant-based eaters?
INGREDIENTSFor Summer Rolls:
For Reanut Sauce:
DIRECTIONSFor wraps:Fill a shallow bowl with warm water.
And line a cookie sheet with saran wrap.
Dip 1 rice paper sheet in water.
Fold the bottom half of rice paper over filling.
Fold in both sides tightly.
Pressing firmly roll the entire roll to close.
Place seam down on lined cookie sheet.
Repeat steps 2-4 for the rest of the rice paper.
If not using immediately, cover with saran wrap tightly to avoid rice paper drying out.
Store in fridge for up to 2 hours and serve with peanut sauce for dipping.
For sauce:In a blender or food processor, combine garlic, red chili pepper and water.
Taste and adjust seasoning as needed.
In a small bowl, combine ground flaxseed with water, mix well and let sit 3 minutes.
Combine potato, kohlrabi, brown rice flour, green onions, parsley, and flax mixture.
Form mixture into 8 balls on the parchment paper and then flatten slightly.
Bake for 20 minutes, flip and then bake another 15 minutes or until brown and slightly crisp.
Fold in chopped parsley.
Combine onion mixture with lentils, cilantro and salt in a food processor and process until a pureed.
Form mixture into patties and fry in coconut oil, about 4-5 minutes each side.
Happy guests, but even happier hostess!
Recipes and photos originally posted onmyvega.com!
Photo Credit: Vega (3)
