My vegan Meetup group just had our July event: a picnic in Balboa park. It was a heavily overcast day that towards the end of our get together suddenly became hot and humid. We had a great time – the food was fantastic and the women were fun to hang out with as always. We had a few new members as well as a few regulars. One of the ladies lives in Italy (she’s just in the area for a couple months) and it was interesting to ask her about eating vegan abroad. We were able to fill her in on the best local places to eat at that have popped up since she was last here six years ago.
I grabbed the ingredient cards from all the dishes and have typed them out below. There aren’t any measurements listed, but I think for the most part you can figure it out with a little trial and error, most dishes are super simple. I highly highly recommend everything listed, I was a full and happy vegan after this scrumptious spread.
Vegan Pasta Salad Recipe
3/4 cup Vegenaise
2 tbsp red wine vinegar
2 tbsp dijon mustard
Salt & pepper
Pasta (gluten-free if needed, cooked & cooled)
Tiny sweet red tomatoes
Red onion (finely diced)
Broccoli (lightly steamed & cooled)
Yellow and orange bell pepper (diced)
Cook and cool pasta and broccoli. Mix pasta, veggies and dressing together and serve. If preparing ahead of time, I recommend reserving one quarter to one half of the dressing to toss the salad in right before serving for best flavor.
Mock Tuna Salad Recipe
Diced red onion
Mush or coarsely chop garbanzo beans, mix with small amounts of tahini, mustard, relish and miso until it’s to your liking. Mix in onion and celery, serve cold.
Spring Rolls Recipe
Rice paper wrappers
Cut all veggies long and thin, roll in rice paper wrappers. Serve with peanut sauce, chili sauce, and or gyoza sauce (or preferred dipping sauce).
Couscous Salad Recipe
Sun dried tomatoes (reserve oil)
Salt & Pepper
Cook couscous according to directions in the vegan stock with the garlic and onions, and cool. Mix the couscous with the other ingredients and season with salt and pepper until it meets your taste.
Red apple, peeled and thinly sliced (fuji, pink lady, honey crisp, gala are all good choices here)
3/4 cup cranberry-grape juice frozen concentrate, thawed
Pinch of ground cinnamon
3 cups of sparkling water
Mix all ingredients except the sparkling water in a pitcher, mix gently and let sit in the fridge for one to twelve hours. Pour in the sparkling water just before serving. If you want to make this alcoholic, substitute white wine for one half of the sparkling water (so mix 1.5 cups of each).
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/non-alcoholic-sangria-recipe/index.html?oc=linkback
Garden-fresh Kale Salad Recipe
Sweet and tart heirloom baby tomatoes
Lamb’s quarter (wild spinach)
Wash kale and spinach, tear into bite-size pieces. Cut tomatoes in half lengthwise. Toss with the other ingredients, serve fresh.
Dice avocado and smoosh roughly with a fork. Add other ingredients and enjoy with chips!