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Vegan Eggnog (healthy, sugar-free)

Vegan Eggnog (healthy, sugar-free)

One great way to celebrate during the holidays with friends is with yummy drinks. Here is a vegan eggnog recipe that only uses¬†8 whole food ingredients and 1 blender.¬† You can pour in some alcohol for a boozy eggnog. However, I prefer it without alcohol. 

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Easy Vegan Hot Chocolate (sugar-free)

Easy Vegan Hot Chocolate (sugar-free)

Here is an easy vegan hot chocolate that you can make in less time than it takes to eat a banana. When I was a kid, I played at the park almost every evening until sun-down. I ran home with my dog, and my nose 

Thai Peanut Tahini Cabbage Salad

Thai Peanut Tahini Cabbage Salad

If you are like me and are trying to eat more cabbage this year, then the perfect way to get your dose of these cruciferous vegetables is to make a cabbage salad. This creamy peanut tahini dressing makes this cabbage salad delicious and is also easy to make. I like to spiralize carrots to add to this salad, because it makes them like Thai noodles. I use this spiralizer here. You can also just thinly slice some carrots if you do not have a spiralizer.

I usually make salads with whatever I have in my fridge or in my garden. I am also very passionate about reducing food waste. I recently house sat for a family who left their fridge full of food. They had a large package of organic edamame, so I added some to this salad to add some extra protein. I am a firm believer of using what you have at home before buying new ingredients. Using what you have first, helps reduce food waste and saves you money. If you have tofu or tempeh that would be great on this salad too. If you do not have any tahini you can add more peanut butter. My garden is currently growing a lot of kale and arugula, so I added that to the salad.

I tried heating the Thai peanut tahini sauce on the stove and it was a great sauce for cooked vegetable stir-fry’s. If you are looking for more healthy salad recipes be sure to try out my Cranberry Pecan Salad with Balsamic dressing or Oil-free Blackberry Vinaigrette Salad.

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Thai Peanut Tahini Salad

Chopped cabbage salad with a creamy Thai peanut tahini dressing
Prep Time30 mins
Course: Salad
Cuisine: asian, thai
Keyword: chopped salad, oil-free dressing
Servings: 4 servings
Author: Plantiful Picnic

Ingredients

For the dressing

  • 6 tablespoons peanut butter
  • 3 tablespoons tahini
  • 1/3 cup water
  • 2 tablespoons lime juice
  • 2 teaspoons maple syrup
  • 2 tablespoons soy sauce

For the salad

  • 1/2-1 head green cabbage
  • 1/2 head red cabbage
  • 3-5 carrots sliced or spiraled
  • 1 bunch kale or salad greens
  • 1 cup edamame or other plant protein
  • sprinkled sesame seeds

Instructions

  • Add all of the ingredients for the dressing to a bowl and whisk together until smooth.
  • Add in thinly sliced cabbage, carrots, and kale into a salad bowl. Pour the dressing over the salad and stir to evenly coat.
  • Add edamame onto the salad and sprinkle on some sesame seeds.

If you make this recipe be sure to tag me Instagram @plantifulpicnic and leave a comment about how it went.

Cranberry Pecan Salad with Tahini Balsamic Vinaigrette

Cranberry Pecan Salad with Tahini Balsamic Vinaigrette

  This green salad is a perfect side to holiday dinners. The oil-free tahini dressing and granny smith apples add a lot of flavor to the greens. A healthier alternative to traditional candied pecans is to use a bit of maple syrup instead of sugar 

Banana Coconut Tapioca Pudding

Banana Coconut Tapioca Pudding

This tapioca pudding combines all of my favorite dessert ingredients into one warm and satisfying healthy dessert. If you are like me and ate tapioca pudding as a kid, then this pudding will give you great nostalgia. This pudding is the perfect quick and easy 

Purple Sweet Potato and Cabbage Soup

Purple Sweet Potato and Cabbage Soup

This purple soup’s color is sure to captivate your attention and your tastebuds. I wanted to create a soup that was bright purple because most fall soups are orange or brown and that get repetitive. This soup only uses whole plant ingredients and is a perfect side to any autumn meal.

Ingredients:

  • 1 medium purple sweet potato
  • 1/2 medium red cabbage, chopped
  • 2 cloves garlic, minced
  • 1 3/4 cup water
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon balsamic vinegar

Directions:

  1. Cook the whole sweet potato in the Instant Pot at high pressure for 8 minutes or in the oven at 250 degrees F for around 2 hours. Peel the sweet potato and set aside.
  2. To a large saucepan add the garlic and a drizzle of olive oil or water and saute for 2-3 minutes.
  3. Add the chopped cabbage and water into the pot, cover, and cook at medium heat for about 10 minutes or until the cabbage is soft.
  4. Add the cabbage, water, and cooked sweet potato into a large blender and blend until smooth.
  5. Pour the soup mixture back into the pot and add the rest of the spices, sage, onion powder, salt, smoked paprika, and balsamic vinegar. Cook on medium heat while stirring until it is warm.
  6. Optional: Swirl in some coconut milk on top or into the soup. Serve as desired; leftovers can be kept in the fridge for up to 5 days.

If you make this be sure to tag me on Instagram @plantifulpicnic. I love to see your creations!

Vegan Butternut squash chili

Vegan Butternut squash chili

  Ingredients: 1.5 cups dried black beans 1.25 cups dried kidney beans 1 medium butternut squash 1 tsp better than bouillon vegetable base (optional) 3-4 small sweet green peppers 1 red bell pepper 3-4 jalepeno peppers (seeds removed) 1.5 cups chopped tomatoes 2 ears of 

Vegan Fig bars-oil free and gluten free

Vegan Fig bars-oil free and gluten free

Fig season is here and I have been getting an excessive amount of figs from people I know and from picking wild figs. I have been using up my figs in these healthy fig bars. They are great for dessert, a snack, or breakfast. They 

Whole Wheat Berry Pancakes

Whole Wheat Berry Pancakes

My favorite breakfast for a lazy Sunday morning is always some type of fruit pancakes. These whole wheat pancakes are fluffy, not too thick, and use only simple whole food ingredients. They are great with blueberries or blackberries, but are also great with other types of fruits that are in season like strawberries, bananas, and peaches.

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1 3/4 cups plant milk or water*
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp mashed banana
  • fruit of choice: berries, bananas, peaches etc.

Directions:

  1. Add all of the dry ingredients (flour, baking powder, salt, and cinnamon) to a large mixing bowl. Stir to combine.
  2. Add in the plant milk, maple syrup, vanilla, and mashed banana, and mix everything well until it has a uniform consistency.
  3. Add in the berries or chopped fruit. Make sure that the fruit you are using is not super mushy like applesauce, because it will change the consistency of the pancakes.
  4. Heat a lightly oiled pan to medium-high heat. Scoop out large spoonfuls of batter onto the pan and cook until bubbles start to form. Flip and cook until slightly browned on the other side. Repeat with the rest of the batter.

*Note: plant milk or water works fine. I like to use water because it is easier, but soy milk or oat milk would add a bit extra protein.

Vegan Blackberry Pizza with Cashew Cheese

Vegan Blackberry Pizza with Cashew Cheese

Add some variety to your pizza nights with this blackberry sauce pizza. The blackberry sauce has a beautiful purple hue and is sure to impress guests at a dinner party! This sauce only uses whole food ingredients and tastes delicious. The dough and cashew cheese