Posted by Mira | Posted in Vegetarian Food Ideas | Posted on 08-05-2011
Spring is the best time to switch to healthy vegetarian food. Hope you will find the two picnic food ideas presented below to your taste. Enjoy!
Fresh Vegetables with Healthy Dips
Do not expect this picnic food recipe to be quick best to have it prepared overnight. Cooking takes upto a couple of hours; yields: 4.
2 fennel bulbs with removed leaves (plus fennel fronds – optional)
4 radish (medium)
1 mooli redish (small)
2 carrots (medium)
1 cucumber (small)
7oz (200g) dried chickpeas
3.5oz (90g) tahini paste
2 cloves of garlic
6fl oz (170ml) olive oil
5fl oz (120ml) water
1 tsp freshly ground cumin
1 lemon juice
Seasoning: salt, cayenne pepper
1 eggplant (large)
1 clove of garlic
2fl oz (50ml) olive oil
2 tsp of lemon juice
Seasoning: salt, black pepper
Avocado Dip (Guacamole)
1 avocado (large)
2 tbsp olive oil
2 tbsp cold water
4 tsp lime/lemon juice
Seasoning: salt, cayenne pepper
2 egg yolks
2 cloves of garlic cloves
7fl oz (250ml) olive oil
a pinch of saffron (to dissolve in some warm water)
Seasoning: salt, white pepper
Note: soak the dried chickpeas overnight, use crushed garlic cloves, fresh lemon (or lime) juice, use extra virgin olive oil, and preferably free-range eggs. Mind that unrefined sea salt is best for health.
Wash and dry all vegetables then cut all into thin (about 2mm) slices lengthways (or you may have them cut thicker and use them freshly this way). Wash the 2mm sliced veggies then place into a container with iced water, place in the fridge overnight. Water will plump and curl the strips.
Since the chickpeas have soaked well overnight, drain and place them in a pan. Add plenty of water, bring to the boil on high heat then reduce to low to simmer mins till soft. When done, drain the peas, set aside to cool. Blend the peas with the remaining ingredients till smooth paste forms; season to taste with slat and pepper.
Preheat the oven to 350F (180C, Gas Mark 4) or have the grill ready (also you may use a hob). Allow direct flame contact around the eggplant, turn it round occasionally. When smoked well around place in the oven to bake further for several minutes. Remove from the oven, allow to cool, peel the skin off, place the soft part into a bowl with garlic. Gradually add the oil, blend till soft paste forms. In the end sprinkle with lemon juice and, season with salt and pepper.
Bring some water in a saucepan to the boil, place avocado and blanch for a couple of seconds then place in cold water. Peel the fruit, divide to remove the stone, cut into small pieces. Blend it with lemon/lime juice, oil, and water till smooth paste forms. Then, season to taste.
In a large bowl whisk well all the ingredients gradually add the oil and lemon juice. Sprinkle with seasoning to taste and set aside.
This is another tasty and easy picnic food for the whole family. Preparation takes some half an hour, cooking upto a couple of hours; yields: 8 (!).
3.5oz (100g) butter
1lb 5.5oz (600g) assorted mushrooms
2 lemons juice
5.5oz (150g) ricotta
3.5oz (100g) gorgonzola
1 tsp grated nutmeg
Note: use shitake, chestnut and button mushrooms. Have extra melted butter to seal the paste. Thinly chop the onion, have the cheeses 0.5 sliced, 0.5 grated.
1 tbsp oil
3 red onions
1 red chilli
3.5oz (100g) caster sugar
3.5fl oz (100ml) red wine vinegar
Seasoning: salt and black pepper
6 cornichons (gherkins)
Serve with rye bread
Note: slice the onions, chop the chilli and cornichons.
Pan-fry the mushrooms with garlic and onion in the butter for about 10 mins until tender; add lemon juice. Drain in the colander. Place half of the cooked mushrooms in the glass to blend with grated nutmeg and cayenne till paste forms.
Combine the rest of the mushrooms with the ricotta and gorgonzola – both sliced and grated. You may store the whole paste in a container or spoon it in eight jars (or other containers). Cover with melted butter and set aside.
Pan-fry the onions and chilli in the oil till tender. Reduce the heat to low, add vinegar and sugar to simmer 10-13 mins. When done, sprinkle with salt and pepper to taste and set aside to cool. Add the mixture to cornichons, stir well.
Serve the picnic food with toasts or rye bread slices. Bon Appetite!
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