This year for my 24th, I decided to venture out of the concrete jungle upstate to Warwick, NY to visit the Warwick Valley Winery and Distillery. I landed on this particular winery as they feature free live music every Saturday and Sunday from 2-5PM and it was just a quick 75-minute drive out of the city.
Naturally, I used the trip as an excuse to pack an elaborate vegan picnic for all of my friends to enjoy with me. I knew that even if the winery didn't allow outside food or drink, we certainly wouldn't be far away from some nice open land to have our feast. Everything worked out perfectly and I am very glad Mother Nature got her act together and decided to let the sun shine!
Chickpea Salad Sandwiches
Black bean and Corn Salsa
Hummus + Gluten Free Crackers
Guacamole + Chips
I cannot exclusively take credit for any of these recipes and will point you to my sources of inspiration along the way. That said, I'm never one to just follow a recipe. I like to compare multiple recipes and then add my own spin. In some cases, such as the cucumber sandwiches, the recipe is so basic that it would be like taking credit for making a PB&J.
4 slices of whole grain bread
4 persian cucumbers
2 tbsp vegan cream cheese
1. Toast your bread. Allow bread to cool.
2. Spread a thin layer of v cream cheese on both sides.
3. Thinly slice persian cucumbers in long slices and place on bread.
For these, I consulted several recipes. One from The Simple Veganista and another from Healthy Happy Life. I found it interesting that both bloggers suggested using veganiase but didn't actually do it. For the record, I DID and thought it was amazing. My crew of vegan AND non vegan friends were really pleased with these and all asked for the recipe ASAP.
INGREDIENTS (Serves 4-6):
1 long loaf of bread*
2 cans of chickpeas
3-4 tbsp veganaise
6 stalks of celery
1/3 cup red onion
6 spins of Everyday Season Grinder from Trader Joe's or spice to taste
*(I recommend Focaccia, Ciabatta, or French as the dense bread is great for the moisture of the salad and travels well)
1. Drain and rinse chickpeas. Mash with a fork in a large bowl. It's okay to have some chunks.
2. Chop celery and onion. Combine chopped veggies with chickpea mash and veganaise. Stir until well combined. Add in spices.
3. Slice loaf of bread into 3-4 inch long sandwiches. Fill with chickpea salad. Enjoy!
Find my recipe inspo here. Mine is just a tad simpler.
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 cup cherry tomatoes, chopped
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
juice of one lemon or lime
salt and pepper to taste
Combine all ingredients and refrigerate. Serve with chips!