Picnics... the plant-based way!

Schools out...and so is the sunshine, er kinda...

The sun might have hidden the last few days where I am but excusing the little blip in the weather  (I hope) it has been HOT HOT HOT as of late... and that means one thing, dining al fresco!

Even though the sun isn't out much today, I still sat outside to eat my lunch and that's when it occurred to me to write a picnic post for the holidays, so here you go!

It's funny really as sometimes blog posts take a while to come to fruition... beginning as a thought that might sit in my 'drafts' or 'to try' folders on Evernote for months. Yet sometimes they literally spring forth in a matter of minutes. Being the messy creative type you could probably guess that I don't have a lot of structure going on behind the scenes when it comes to blogging, it;s kind of whatever my head throws up in any given moment... hmmm, yeah I should probably get onto that ;-/

I was also sitting and dreaming about my retreat and all the food i'd love cook up- simple yet tantalising dishes that everyone (including kids and picky eaters) would enjoy and most importantly be able to recreate back home! This seemed to lend itself nicely to the picnic philosophy, so here's a little round up of ideas to get you going... if you make any off them please take a pic and tag me on Facebook or Instagram as it always bring a super shiny smile to my face!

The lunch I happened to be sitting and eating earlier was this one... a spin on my classic 'chickpea cauli quiche' (featured in the round up) and because it was a little different (with broccoli subbing some of the cauli) I figured it was deserving of a full recipe post of it's own.

Recipe: Cauli-Brocolli Mini Quiche

Makes 4 mini quiches

Ingredients: 

• ½ heaped cup finely processed broccoli (approx. 4 florets or stalk)

• ½ heaped cup finely processed cauliflower (approx. 4 florests or stalk)

• 1 cup chickpea flour

• 1 tbs flax

• ½ tsp salt

• 3 cloves crushed garlic

• 1 heaped tsp dried mixed herbs

• 1 scant tsp baking powder

• ½ cup water (plus 1-3 tbs extra if needed)

• ½ a red onion- chopped

• ½ a courgette sliced into thin half moons or quarters

Method:

Add all ingredients to a food processor other than the water, red onion and courgette. process until the cauliflower and broccoli are a rice-like consistency (it should be a bit pasty due to the chickpea flower. 

Tip the sticky mix into a medium mixing bowl and add the chopped onion (courgette can be added now or at the end end). Add the water and mix through well until the mixture is very thick but easily spoonable and the top can be smoothed, add a little extra water if needed but not so that the batter is runny.

Spoon the mix into large muffin cups (or an 8" tin) I use silicone muffin cups/tin, but you could also use a metal one with removable bottom or line the cups to ensure easy removal.

Press the mixture firmly into the cups and smooth the tops, press the courgette into the tops. Bake at 180C for approx. 20 mins for muffins (longer for a single large quiche) until the tops are nice and a skewer comes out almost clean.

Serve either hot or cold. Perfect cold for picnics and because it freezes well it can also be made in advance.

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Plant based picnic round up...

All the recipes are perfect for portioning, for serving cold and making in advance. Perfect for picnics ...or just whilst sitting on a blanket in the garden!

They appear a little randomly below as they are listed in chronological order in the summary window. P.s the cauli-cheese sauce makes the perfect dip alternative to hummus which is why I included it!

I'd love to hear your own picnic ideas too... let me know in the comments!

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