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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 

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Vegan Mexican Street Corn with Chipotle Mayo

Vegan Mexican Street Corn with Chipotle Mayo

I have seen so many recipes for Mexican street corn and they all use mayonnaise and cheese, so I decided to make my own recipe that is healthy, full of flavor, and is vegan. The spiciness in the chipotle mayo pairs very nicely with the 

Barbecue Seitan Kabobs

Barbecue Seitan Kabobs

This seitan is meaty, full of flavor, and does’t have a rubbery texture like many seitan recipes. Rip it up, add veggies, and it becomes perfect for grilling on skewers. I used a store bought barbecue sauce. You can use any barbecue sauce that you would like.

Ingredients:

  • assorted summer veggies (I used zucchini, bell peppers, and mushrooms)
  • 2 ¼-½ cup vital wheat gluten*
  • ¼ cup chickpea flour
  • 2 tbsp nutritional yeast
  • 1 tbsp onion powder
  • ½ tbsp garlic powder
  • 1 ½ tsp paprika 
  • ¼ tsp pepper
  • ½ cup barbecue sauce
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 2 tbsp oil 
  • 1 cup water 
  • ¼ tsp salt

Directions:

  1. Add all dry ingredients except salt to a large bowl and mix well.
  2. Add all the wet ingredients and salt to a separate bowl and mix well.
  3. Pour the liquid over the dry ingredients and mix very well. (*Depending on the consistency of the wet ingredients, you may need to add a bit more vital wheat gluten).
  4. Add spoonfuls of wheat gluten to the mixture and knead until the texture of the dough becomes elastic and fibrous.
  5. Continue kneading for five minutes. Tear off small pieces of dough and wrap them in aluminum foil.
  6. Steam in a steamer over water on the stove at medium heat for about an hour.
  7. Chill cooked seitan in the fridge overnight or use seitan right away.
  8. Rip apart seitan and cut veggies into bite-sized pieces. Add seitan and veggies to skewers.
  9. Cook on the grill for a few minutes on each side until the edges start to brown and get grill marks.
  10. Top it off with barbeque sauce and enjoy. 

If you make this recipe be sure to let me know how it goes and tag me on Instagram @plantifulpicnic.

Tofu scramble for breakfast burritos

Tofu scramble for breakfast burritos

This tofu scramble is perfect for breakfast burritos. Add my instant pot black beans, potatoes, tomatoes, salsa, avocado, and cilantro to make it a satisfying breakfast or brunch. Ingredients 20-23 oz firm tofu 2 tbsp nutritional yeast 1 tsp salt 1 tsp turmeric 1/2 tsp 

Vegan Black Bean Chocolate Waffles

Vegan Black Bean Chocolate Waffles

Ingredients: 1.5 cups cooked black beans 3/4 cup plant milk (I used oat milk) 7 tbsp maple syrup 2 ripe bananas 1 cup whole white wheat flour 1/2 cup coco powder 2 tsp baking powder 1/2 cup vegan chocolate chips Directions To a high speed 

Perfect Instant Pot Black Beans

Perfect Instant Pot Black Beans

These black beans are full of flavor, are cooked perfectly (not too mushy or too hard), and are so easy to make in the Instant Pot. Double this batch to help with your week’s meal prep.

I use Better than Bouillon vegetable base instead of vegetable stock, which reduces packaging and saves money. I got a jar from my local Whole Foods.

Ingredients:

  • 2 cups dry black beans
  • 2 cups water
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp coriander
  • 2.5 tsp Better than Bouillon vegetable base

Directions:

  1. Place dry black beans in a large container and cover with enough water so that there is 1/2 to 1 inch of water above the beans. Let beans soak overnight or all day.
  2. Drain the beans and add them to the Instant Pot along with 2 cups of fresh water, 2 cloves of garlic, cumin, onion powder, oregano, coriander, and better than bouillon.
  3. Gently stir the beans, then turn the pressure valve to seal and pressure cook for 7 minutes. (It might take slightly longer to cook if you did not soak the beans for long)
  4. Release the pressure and enjoy your beans on a Caribbean bowl, salads or anything else.

Black Bean Caribbean Bowl

These black beans go great in a Caribbean bowl. Add brown rice, fried plantains, cabbage, kale, avocado, and top with salsa and chipotle mayo.

Cashew Chipotle Mayo

Ingredients:

  • 1 cup cashews
  • 3/4 cup + 2 tbsp water
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp chipotle chili powder (adjust for spiciness level)
  • 2 tsp tomato paste
  • 2 tsp lime juice

Directions:

  1. Soak the cashews overnight or cook in boiling water for 10 minutes.
  2. Add cashews and the rest of the ingredients into a high speed blender and blend until very smooth.

If you make this be sure to let me know how it goes and tag me on Instagram @plantifulpicnic

Vegan nacho cheese sauce

Vegan nacho cheese sauce

I have seen so many vegan nacho cheese sauces that use cashews. I love cashew cheese, but I wanted to make a cheese sauce without using cashews to make it a bit more budget friendly and allergy friendly. This vegan nacho cheese sauce is free 

Vegan Trail Mix Cookies

Vegan Trail Mix Cookies

I love to eat trail mix as a high protein snack for on the go. I also love oatmeal, bananas, and peanut butter, so I combined all of those amazing snacks into one epic and wholesome snack/dessert: peanut butter trail mix cookies. These cookies are 

Vegan Gingerbread Cookies and Hot Chocolate

Vegan Gingerbread Cookies and Hot Chocolate

Chewy vegan gingerbread cookies and hot chocolate full of spices, molasses and sweetened naturally with bananas, maple syrup, and dates.

Christmas is over, but that doesn’t mean you have to stop enjoying the rich flavors of gingerbread. Nothing is more comforting in the winter than cozening up on the couch with a fluffy blanket, your cat on your lap, and a hot cup of tea or hot chocolate. These gingerbread cookies and hot chocolate are vegan, and free of refined sugars and oil. If you make both, then you can have a gingerbread hot tub for your gingerbread men!

Ingredients:

Gingerbread Cookies:

Makes 20-22 cookies

  • 1 tbsp flax meal + 2 tbsp water
  • 1.5 cups unbleached all purpose flour
  • 1 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • pinch ground cloves
  • 1/2 tsp baking soda
  • 1/4 cup almond butter
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 1/4 cup mashed bananas
  • 1/2 tsp vanilla extract
  • 1/3 cup vegan powdered sugar + water

Gingerbread Hot Chocolate

  • 12-14 pitted dates
  • 2.5 cups plant milk*
  • 3 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp vanilla extract
  • 1 tbsp molasses

Instructions:

Gingerbread Cookies:

  1. To make the flax egg, place flax meal and 2 tbsp water into a small bowl and set aside for ten minutes.
  2. Add flour, dry spices, salt, and baking soda to a large bowl and mix to combine.
  3. Add almond butter, maple syrup, molasses, mashed banana, vanilla, and flax egg to the bowl with the dry ingredients and stir until well combined.
  4. Spread a thin layer of flour onto a flat surface. Form the dough into a ball, then place onto the floured surface. Gently flatten dough with your hands, then sprinkle the top of dough with flour.
  5. Roll dough using a rolling pin. As dough gets flatter, remove the dough from the surface and put more flour under the dough. Sprinkle more flour on top of the dough. Keep rolling dough until it gets about 1/2-3/4 cm thick. Keep placing flour on both sides of the dough as needed to prevent the dough from sticking to the surface.
  6. Use a gingerbread cookie cutter to form the cookies. Transfer to a greased baking sheet with about an inch between each cookie.
  7. Bake for 11-13 minutes at 350 degrees. Cookies should be firm and slightly brown around the edges.
  8. Let cookies cool before frosting. I mixed 1/3 cup powdered sugar with small amounts of water, until it formed a thick paste. Place frosting into a piping bag to decorate your gingerbread men.
  9. This batch makes 20-22 cookies depending on the size of your cookie cutters and the thickness of cookies.
  10.  

Gingerbread Hot Chocolate

  1. Place dates into a microwave-safe bowl. Cover dates with water, then microwave for about a minute. Set dates aside for at least ten minutes to let them soften.
  2. Place all ingredients into a high-speed blender and blend until smooth.
  3. Heat up the hot chocolate in a sauce pan on the stove until warm.
  4. Pour into mugs and enjoy!

*Notes: I used about half and half mixture of soy milk and water so I do not have to use as much soy milk. Any plant milk will work for this recipe.

If you make any of these recipes be sure to let me know how it went in the comments and tag @plantifulpicnic and #plantifulpicnic on Instagram.

Tofu Sushi with Sriracha Mayo

Tofu Sushi with Sriracha Mayo

A few years ago I started a sushi making craze. I made my own rolls for friends and family using white rice in plastic, plastic-wrapped nori, vegetables, a plastic tube of sriracha mayo, and fish. Now none of this will do for the plastic-conscious vegan