Posts Tagged ‘picnic’


Hi everyone, I haven’t posted a recipe in a while, but I am continuing to cook and modify.  My commitment for this year is to lose weight and get in shape, and I have been spending lots of time at the gym, swimming, and Zumba.  I bought an activity monitor, and it sure keeps me motivated.  I’m going to try and be more consistent here with new recipes.  Today I’m back with a simple and fast recipe for an egg-less salad that’s quite yummy.  It makes a great lunch, and it’s great with soup for a simple dinner.  Hope you like it.

What you need:

  • 1 block of firm tofu, pressed for at least 30 minutes (instructions can be found on the how-to-page tab above)
  • 2 medium kosher dill pickles, finely minced
  • 2 scallions, green parts only, minced
  • 5 celery stalks, minced
  • 1 garlic clove, minced OR garlic powder to taste
  • 2 tbsp pickle juice
  • 1/3 cup reduced fat Vegenaise
  • salt and pepper to taste
  • if you’re a mustard lover, add 2 tbsp of dijon mustard

What to do:

  1. Cut tofu into small cubes, set aside.
  2. In a medium bowl, combine the remaining ingredients, then gently mix in tofu.
  3. Serve atop salad or on bread with lettuce and tomato.

4 servings.  Weight Watcher Plus Points value:  4

This recipe is unmodified.  I did not note the cookbook I copied this from.  If you recognize it, please let me know so I can give credit to the author.









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Satisfy your vegan Greek salad craving with this delicious recipe.  The tofu feta is delicious.  It’s marinated at least overnight to become super tasty.   You will have leftover tofu feta to use again.  This is really a great salad.  I hope you enjoy it as much as I did.

Herbed Tofu Feta (salad recipe follows)

You need:

  • 16 oz extra firm tofu cut into 1/2 inch cubes
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • 3 tsp salt
  • 2 tsp dried basil
  • 2 tsp dried oregano
  1. In a large saucepan over low heat, combine all ingredients and simmer for 30 minutes.
  2. Set aside to cool and then refrigerate overnight.
  3. To use, drain liquid and use in place of feta in any recipe.

This recipe makes 2 1/2 cups of herbed tofu feta.

Classic Greek Salad

You need:

  • 3 tbsp olive oil
  • 1 tsp fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 medium tomatoes cut into wedges
  • 1/2 cucumber sliced
  • 1/2 medium red onion sliced thinly
  • 1/2 green pepper sliced thinly
  • 1/3 cup Herbed Tofu Feta
  • 2 tsp capers
  • 15 kalamata olives
  1. In a small bowl, combine first set of ingredients and set aside.
  2. In a large bowl, combine second set of ingredients.
  3. Toss with dressing just before serving.

4 servings.  Weight Watcher Points Plus value: 4

Recipe from VegNews.





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I have been making this delicious casserole for years.  It’s great for picnics, potlucks, etc.   It’s super comfort food, takes ten minutes to make, and everyone will love it.

What you need:

  • 15 oz can of corn, drained
  • 15 oz can of cream-style corn
  • 1/3 cup oil
  • 1 cup vegan sour cream
  • 2-3 tbsp dried minced onions
  • 1/3 cup water whisked with 1 1/2 tsp Ener-G egg replacer
  • 8 oz pkg vegan cornbread mix

What to do:

  1. Preheat oven to 350.
  2. Mix all ingredients together in a bowl.
  3. Spread into a casserole baking dish.
  4. Bake for 45 minutes.

12 side-dish  servings.  Weight Watcher PointsPlus value:  7

From Vegan Family Favorites Cookbook.


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This is a very light carrot salad sweetened with apple juice.  The recipe comes from Forks Over Knives: The Plant-Based Way to Health.  It’s very easy to make and would be great for a picnic because there’s no mayo or heavy sauce.  It also makes a nice healthy (low-point) snack anytime 😀

What you need:

  • 6 carrots thinly sliced.  (I cheated and used a bag of Trader Joe’s shredded carrots)
  • 2 apples, peeled and chopped
  • 4 tbsp apple juice
  • Juice of 1 lemon
  • 1/2 tsp cinnamon
  • 1/2 cup raisins

To prepare:

  1. Steam carrots for 5 minutes.
  2. Mix all ingredients in a bowl.
  3. Chill for 1 hour.

4 servings.  Weight Watcher PointsPlus value:  4

Modified from Forks Over Knives.

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Yum!  I used to love these little guys way back when, but quit eating them for the obvious reasons:  They weren’t vegan and they were fried.  This recipe will make you very happy.  It’s a healthier version that’s I’ve veganized.  Enjoy!

  • Preheat oven to 350 and coat baking sheet with cooking spray.
  1. In a bowl, combine 1/2 cup Daiya cheddar, 1/4 cup of vegan cream cheese, and 1 tbsp reduced fat Vegenaise; set aside.
  2. Take eight jalapeno peppers and halve lengthwise, remove seeds, and fill each half with cheese mixture.
  3. in a bowl, mix Ener-G egg replacer according to package directions to equal to 2 eggs; in another bowl, crush enough cornflakes cereal  to have at least 7 tbsp.
  4. Dip each jalapeno into Ener-G egg replacer then into cornflakes and place on baking sheet.
  5. Spray all peppers with cooking spray.
  6. Bake till lightly browned, about 30 minutes.

8 servings.  Weight Watchers PointsPlus value:  2

original recipe by Weight Watchers.

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Jab Chae (aka Japchae, Chapjae, Chapchae) is a Korean dish made with cellophane noodles called dangmyeon, stir-fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms),  and flavored with soy sauce and sweetened with sugar.  It is usually served garnished with sesame seeds and slivers of chili.  It may be served either hot or cold.

Ready for some more Korean food?  Sure you are!  This is a great summer dish because it’s delicious cold!  Great for picnics and potlucks.  I love summer!  I used to be a winter person, but after being in Seattle for nearly 20 years, I am officially now a summer person!  Enjoy this noodle dish everyone!

You will need these Korean noodles (shown below) from an Asian market.  You might see the words “Vermicelli Coreen” on the label.  They have a sheer look to them, but are darker than rice noodles.


1. Cook 8 ounces of Korean vermicelli noodles according to package directions. Rinse, stir in 1 tbsp of sesame oil, set aside.

2. Stirfry in a large nonstick skillet coated with cooking spray:

  • 1/2 large sweet onion chopped
  • 2 stalks of scallions sliced
  • small handful of oyster mushrooms roughly chopped
  • add small amounts of chopped spinach, carrots, peppers, whatever you would like; have fun with it

3. For the sauce, mix together:

  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp Mirin
  • 1/2 tbsp salt
  • 3 cloves minced garlic
  • pinch of black pepper

4. Add noodles and sauce to skillet and mix well.  Tongs are really great for doing this.

5. Garnish with a sprinkle of sesame seeds.

You can add veggie strips, ground crumbles, tofu if you like (be sure to add WW pts).

Enjoy these right away or let them cool down or chill in the fridge.

4 servings.  Weight Watchers PointsPlus value:  7

Cellophane Noodles

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Lettuce wraps are a great vegetarian dish with low carb to boot.  This  is a quick dish to make and it’s great for summer too.


6 oz.  ground soy crumbles
1 cup canned sliced water chestnuts, drained & chopped
1 cup bean sprouts
3/4 cup chopped shiitake mushrooms
1/2 cup chopped scallions

Saute these ingredients in a nonstick skillet.


2 tbsp soy sauce or Bragg’s
1 tbsp dark brown sugar
2 tsp chili garlic sauce, optional
1/2 tsp sesame oil

Mix these ingredients together and add to skillet.

Fill six lettuce leaves with filling.

2 servings, 3 wraps each.  Weight Watchers PointsPlus value:  5

original recipe by HungryGirl.Butterhead Lettuce

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