Picnic stuff for Vegetarians?

Question

Any good recipes for Vegetarians? We are going to the Museum first & my son & two cousins are going too. Thanks in advance.

Answer 1

pasta or rice salad.
cooked and cooled orzo pasta, rice, cous cous, or other pasta
veggies of your choice (broccoli, carrots, onion, red peppers, hot peppers, chick peas, corn, black beans, cucumber, asparagus, cooked mushrooms, etc)
sundried tomatoes
balsamic vinaigrette dressing
salt and pepper
fresh herbs

or just make wraps with provolone, sun dried tomatoes, lettuce, onion, pesto, olives, cucumber and sprouts with oil and vinager and salt and pepper.

or go classic and bring pb&j on really great bread, some chips, baby carrots and ranch dressing, juice boxes - always a hit when its just the simple good stuff with great ingredients.

pack it with frozen water bottles so it all stays cold.

Answer 2

My 12 year old daughter and I picnic alot. We take lettuce wraps (sprouts, onion, celery, tomato, shredded zuchini, shredded carrot (whatever veg you like) wrapped in a leaf of lettuce or a rice wrapper (you could use a tortilla, we have wheat issues) We also take spring rolls made with rice paper (oriental store) and a quinoa taboulleh salad or rice salad. Fresh raw veggies with homemade roasted red pepper or garlic hummus, or tomato or green pepper stuffed with rice, and some fresh fruit with yogurt dipping sauce. Nuts and roasted sunflower seeds are usually thrown in to. Have fun on your picnic

Answer 3

Make veggie roll-ups. Put a little cream cheese on a tortilla. Then top with lettuce, shredded carrots, cucumbers, tomatoes, roasted peppers, and a little shredded cheddar cheese. (if you do cheese) Roll it all up and wrap it in plastic wrap. After a few hours it all kind of mashes together and is SO SO good.

LOVE IT!

Answer 4

I like hummus or baba ghanouj or artichoke dip with pita chips, some raw veggies, olives and pickled veggies. Tastes good cold.

Answer 5

PASTA SALAD
RICE SALAD
Sandwiches
-mozzarella slices + tomatoes slices+ salt & oil + oregan
- cheesar + grilled assorted vegetables


Veggie Frittata

2 tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1/2 cup red pepper, chopped
2 cloves garlic, minced
1 teaspoon thyme
2 cups of broccoli, cut into small pieces (no stems)
8 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup reduced-fat Marble Jack cheese, shredded (any cheese will work)
Heat 1 tablespoon of olive oil over medium heat in a 9 to 10-inch skillet. Add the onion, red pepper, garlic and thyme. Sauté until onion is soft.
Microwave covered broccoli for 2 minutes on high. Remove the vegetable from the skillet and add to broccoli.
Turn on the broiler.
While broiler is heating, beat the eggs, salt and pepper together.
Put the remaining 1 tablespoon of olive oil in the skillet on medium heat. Pour the egg mixture into the pan and scatter the vegetables on top. Turn the heat to low and cook until the frittata is golden brown on the bottom and the egg is beginning to set, approximately 7 minutes.
Oven proof the skillet handle by wrapping it in aluminum foil.
Place frittata under the broiler and cook until it is almost firm.
Add cheese to the top and again put under broiler until completely set and cheese is melted.
Slide onto a plate and cut into wedges.
Makes 8 servings.

Onion-Cheese Muffins

2 cups all-purpose flour
1 cup french fried onions, crumbled
1 cup milk
3/4 cup shredded cheddar cheese
2 large eggs, beaten
3 tablespoons vegetable oil
1 tablespoon baking powder
1 teaspoon onion salt

Preheat oven to 350°F. Grease a 12-cup muffin tin, or line with baking cups.
In a large bowl, combine flour, french fried onions, milk, cheddar cheese, beaten eggs, oil, baking powder and onion salt. Mix until just blended, batter should be somewhat lumpy.
Fill each muffin 2/3 full of batter.
Bake for 15 to 18 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
Makes 12 large muffins or 24 mini-muffins.

Tomato focaccia

Serves 6 :
4 cups unbleached all - purpose flour, plus extra for the counter - 2 small white onions, sliced - 2 tomatoes, sliced - 1 teaspoons active dry yeast - 2/3 cup extra - virgin olive oil - salt – pepper.

Dissolve the yeast in 1 cup of warm water. Stir in 1/4 cup olive oil and 1/2 teaspoon salt. Add a little flour at a time, until the dough does not stick (you may not need all the flour). Turn the dough out onto a lightly floured counter. Knead the dough for 5 to 8 minutes, until smooth. Place in a lightly oiled bowl; cover in plastic wrap and let the dough rise until doubled, about 1 hour. In a skillet, sauté the onions in 2 tablespoons of the olive oil ; add 1/2 cup of water and a pinch of salt and simmer until soft. Place the tomatoes on a platter, sprinkle with salt and let them loose their water; blot them dry. Turn the risen dough out onto an oiled 12" pizza pan, punch it down, and extend with your fingers to the sides of the pan (you might need to wait 5 minutes for the dough to become less elastic). Cover with plastic wrap and let rise 1 hour. Preheat the oven to 450°. Top the dough with the tomatoes and onions, season with salt and pepper and drizzle with the remaining olive oil. Bake until golden, about 20 minutes. Cut into wedges.

Cheese and Spinach Pie
1 lb 12 oz (800g) spinach
8 oz (225g) tofu
2 dssps vegetable bouillon
10.5 oz (300g) sweetcorn
1 tbsp oil
1 onion, chopped
10.5 oz (300g) mushrooms, sliced
1 pkt vegan cheeze, grated
1 lb 11 oz (750g) vegan puff pastry

1. Preheat the oven to 400F/200C/Gas 6.

2. The spinach can be frozen or fresh (if using frozen, defrost then drain the spinach really thoroughly, squeezing the water out). If using fresh wash thoroughly then shred. Place in a bowl and knead the tofu and veg bouillon into the spinach with your hands (do not use a processor). The tofu should end up as small flecks.

3. Fry the onion for a few minutes in the oil until translucent. Add the mushrooms and cook for a further 5-10 minutes.

4. Roll 1lb2oz (500g) of the puff pastry to fit a fairly large pie dish. It should go up the sides as well. Then in layers put the spinach mix, then the sweetcorn (which can be fresh, tinned or frozen), then the mushroom mix, then finish off with the grated cheese.

5. Roll the remaining pasty so that it fits the top. Moisten with water around the edges so it sticks to the bottom pastry. Put some holes with a fork. Bake for about 30 minutes or until fairly well browned.

Please if you don’t visit this blog… visit it it’s wonderful (there are many recipes for veggie’s bentos..!!
http://veganlunchbox.blogspot.com/

Answer 6

burritos...you can eat them cold...mmmm mashed sweet potato and chili in a tortilla

hummus or bean dip with veggies and pita