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Jazzy Vegetarian: Blog

Vegan Summer Picnic

Posted on June 27, 2012

July 4th is almost here! I love to host an vegan holiday gathering this time of year. I often start my party by serving “no-cook” appetizers; offering mixed nuts, hummus served with veggies sticks or salsa served with whole grain tortilla chips on the side. Another favorite appetizer of mine, is to whip up some quick avocado dip by combining mashed avocados with a clove or two of minced garlic, lemon juice, cayenne, chili powder, sea salt and pepper. Or I just mix together mashed avocados with prepared salsa for an instant guacamole! I serve it with a variety of veggie sticks such as: jicama, carrots, zucchini, red peppers or celery.

         To keep it earth-friendly, I use my everyday plates or even or my fancy party dishes. If you find the need to use disposable tableware, try using more earth-friendly options like dishware made from bamboo, 100% recycled resources or biodegradable materials.

       I like to build the bill of fare for my summer party around foods found at my local farm market and from my herb garden. If you are packing a traveling picnic, center your vegan menu on foods that travel well, such as; sandwiches and wraps (see recipe below), green salads, fruit plates, and chilled soups. (Chilled soups travel great in a large thermos). Traditional main dish salads include: pasta, quinoa, rice, orzo or potato salad.  Pack your cold food and beverages in chilled coolers housed with plenty of ice packs or ice, keeping them away from direct sunlight and insects. Happy, healthy summer!

Avocado and Hummus Picnic Wraps 

Makes 4 wraps

These pretty roll ups make the perfect presentation for any eco-picnic or outdoor summer celebration. Make them right before your picnic, so they stay nice and fresh. Make the wraps super-portable by wrapping them in un-bleached parchment paper, then packing them in a chilled cooler. Your meal is neatly and attractively rolled into a hearty sandwich that tastes delicious!

 

4 whole-grain sandwich wraps 

6 to 8 tablespoons pre-made hummus (or more, to taste)

2 avocados, sliced

8 ounces organic mixed baby greens

16 Kalamata olives, pitted and chopped

4 teaspoons sunflower seeds

1.  Spread 2 tablespoons of the hummus evenly over each sandwich wrap.

2.  On each wrap, arrange 1/2 of a sliced avocado, 2 ounces baby greens, 1 teaspoon sunflower seeds, and 1/4 of the chopped olives.

3.  Spread a bit of hummus on the far side of the wrap, to act as the “glue” to hold the wrap together after rolling it up.

4.  Roll the wrap up very tightly, ending with the seam side down.  Leave whole or slice diagonally into 5 pieces. Wrap and go!

For more summertime recipes please visit: www.jazzyvegetarianrecipes.com

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