Summer Picnic – 5 vegetarian recipe ideas

Picnics are certainly one of the activities that I most associate with summer: on the road to vacation, on weekends in the park, at the beach, with friends at the edge of a canal… We don't don't get tired of it!

Today, I wanted to offer you some little vegetarian recipes that are easy to integrate into all or part of your meals. alfrescofor example if you want to make your diet more plant-based, if one of your loved ones doesn't eat meat, or simply if you're looking to vary your pleasures!

The ideas for vegetarian meals and snacks below are not revolutionary, but they have the advantage of being easy to make, delicious, quite healthy, and adaptable to most special diets (vegan, gluten-free, lactose-free, etc.). ). I hope one or the other will inspire you for future lunches on the grass.

At the end of the article, I have also included some tips on how to limit your picnic waste while remaining as practical as possible – because I think that’s the key!

RECIPE IDEAS

The quantities given below are suitable for satisfying two people as part of a varied picnic, with plenty of small dishes to taste – especially if you add raw vegetables, hummus, guacamole, chips and other typical snacks.

Much of it can be prepared in advance if necessary: ​​refer to the instructions given for each recipe.

BAKED TORTILLA CHIPS AND SALSA FRESCA

Did you know that it is very easy to make your own tortilla chips in the oven, without frying? And it’s so good! However, you need to have access to real Mexican corn tortillas, which is probably not available to everyone (most classic supermarket brands contain a majority of wheat). That said, my little fresh salsa recipe will also work very well with store-bought chips!

• 4 or 5 corn tortillas
• Olive oil
• Sel

Preheat your oven to 200ºC. Cut each round tortilla into 6 to obtain triangular pieces. Using a food brush, lightly brush each side with olive oil. Spread all the pieces on a baking tray covered with baking paper, then sprinkle a little salt evenly over all the chips. Bake for about 15-20 minutes, until the tortillas are golden and crispy.

• A dozen cherry tomatoes
• 1/2 red onion
• A small bunch of fresh coriander
• 1/2 squeezed lime
• 1 teaspoon of pineapple jam (or mango, passion fruit, peach, etc.)
• A few drops of hot sauce (optional)
• 1 pinch of cumin powder
• Sel

Chop the tomatoes into very small pieces, chop the red onion and coriander leaves. Mix all the rest of the ingredients, and refrigerate for at least 2-3 hours before tasting.

Preparation in advance: No problem ! The chips must be stored in a completely airtight container so as not to lose their crispness. The salsa can be prepared a day or two in advance and kept refrigerated.

WATERMELON, FETA AND MINT SALAD

It's one of my favorite salads in summer when it's hot: very fresh and thirst-quenching, it sits somewhere between a main course and a dessert thanks to its fruity aspect. Lovers of sweet and sour foods will love it! It also has the advantage of keeping well.

• 1 slice of watermelon, approximately 500g
• 40g feta – or vegan alternative
• A few fresh mint leaves
• 1/2 lime
• Olive oil
• Pepper

Cut the watermelon into small pieces, crumble the feta, chop the mint leaves, and mix everything in a bowl. Drizzle with the squeezed lime juice and a drizzle of olive oil, and season with pepper.

Preparation in advance: Yes ! The day before, storing it in an airtight container in the refrigerator.

VEGGIE SAUSAGE AND PESTO Puff Pastries

This is the kind of simple little aperitif that I loved when I still ate meat – and I see no reason to deprive myself of it, even in a veggie version! Delicious hot, they are still very good eaten at room temperature, and bring a little protein to the whole meal.

• Some vegetarian sausages of your choice
• Puff pastry (butter, vegan, GF, etc.)
• Pesto, mustard, ketchup… or any other condiment of your choice

Preheat your oven to 200ºC. If your sausages are fresh (not frankfurters for example), fry them in the pan for about 8-10 minutes, or until cooked. Otherwise, go straight to assembly!

Cut your sausages into small pieces, and prepare a strip of puff pastry of equivalent width for each piece. Spread these strips on one side with the sauce or condiment of your choice (I love mustard or pesto!), then wrap them around your pieces of sausage, spread side inwards.

Prepare a baking tray with a sheet of parchment paper, place your puff pastry on it and bake for around 20-25 minutes, or until they are golden brown.

Preparation in advance: I prefer them as fresh as possible, but why not! We then wait until they have cooled, then we store them in a well-sealed container.

POTATO SALAD

A great classic of Central and Eastern European cuisines, cold potato salad is a good alternative to rice or pasta salads: it is just as economical and filling. I offer you here a basic version, without mayonnaise. Don't hesitate to add other ingredients of your choice: arugula, watercress, radishes or even veggie frankfurter sausages work particularly well!

• 200g small new potatoes
• 2 hard boiled eggs
• 1 large green onion (spring onion)
• 1/4 to 1/2 red onion depending on its size
• 2 tablespoons capers or gherkins, cut into small cubes
• 2 tablespoons of olive oil
• 1 tablespoon of natural yogurt (soy for me)
• 2 tablespoons of vinegar
• 1 tablespoon of Dijon mustard
• Salt pepper

Clean your potatoes, then cook them in boiling water or steam until they are tender (about 15 minutes for small specimens). Drain, set aside and let cool. You can peel them or leave the skin on depending on your preference.

Meanwhile, cook your hard-boiled eggs (about 9-10 minutes in boiling water). Drain, let cool and peel.

Chop the red onion and the green part of the spring onion.

Prepare the vinaigrette by mixing the olive oil, yogurt, vinegar and mustard. Salt, pepper.

Assemble your salad by mixing the potatoes and eggs cut into pieces, the chopped onion and spring onion, capers or gherkins, and pour the vinaigrette on top. Mix well, then refrigerate for at least 2-3 hours before tasting.

Preparation in advance: Oh yes ! It's even better the next day, when the salad has been allowed to rest for 24 hours and the flavors have been absorbed. However, add the green leaves at the last moment if you wish to add them. Store of course in the refrigerator, in a covered container.

SMALL SANDWICHES WITH ROASTED PEPPER AND GOAT GOAT

These sandwiches look like a classic tomato-mozza at first glance, but with different flavors! The slightly sweet taste of roasted peppers and their meaty texture pair wonderfully with the chalkier, more acidic side of goat cheese. With the touch of garlic and basil, it's a very tasty combo that smells like the South!

• 1/2 baguette – or gluten-free bread
• A few oven-roasted peppers
• 1 clove of garlic
• 50g fresh or ash goat cheese – or vegan alternative
• A few fresh basil leaves
• Balsamic cream
• Olive oil

Cut your baguette into pieces, divided in half. On each inner side, brush a little olive oil then brown on a hot pan to obtain a slightly grilled/toasted appearance. You can also simply put your slices in the toaster.

Peel your garlic clove, cut it in half then rub it against each inner side of the toast.

To assemble the sandwiches: spread the inside of the goat cheese, pour in a light drizzle of balsamic cream, basil leaves, then finish with a few pieces of roasted pepper.

Preparation in advance: The peppers can of course be cooked one or two days in advance: I put them whole, without oil, for about 45 minutes at 200ºC, until the skin begins to grill well and the flesh is tender, then I peel them once cooled.

SOME ZERO WASTE TIPS

• Rather than plastic Tupperware, opt for glass or stainless steel storage containers (lunch box type). The metal versions are lighter and less fragile, so ideal for picnics that require a little more agility, or for taking with you on walks.
• Stop using plastic film: preparations presented directly in dishes can be protected with washable and reusable dish covers. Organic cotton food charlottes like those of ZEROoffered in a kit of three sizes, are of course very practical at home, but I also see them as a good alternative to bee wraps for a picnic this season: they don't melt or become sticky in the sun, don't need to be re-coated, and they breathe better. You can also wash them without any problem in the machine for perfect hygiene, store them easily in their little bag, and reuse them endlessly.
• Recycled glass jars' work perfectly for carrying sauces, spreads or even crudité sticks.
• Cloth napkins are ideal for picnics because unlike paper napkins, they don't fly away! It might also be wise to bring a kitchen towel or two just in case.
• Consider coconut bowls as an alternative to disposable plates, if you do not want to carry too much weight: they require a small initial investment, but are light and can be reused for a long time on a daily basis with good maintenance. Tableware made from melamine bamboo fibers is not recommended due to now proven risks of migration. In parallel, ecological cutlery kits in bamboo or coconut wood are quite practical and weigh nothing. That said, if weight doesn't matter, using your usual dishes is even more efficient!
• Plastic storage bags can be replaced by airtight silicone pouches infinitely reusable, like those from the Stasher brand. Other cheaper brands can also be found in batches on e-commerce sites.

ENJOY YOUR FOOD !
Do any of these recipes inspire you?

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