I can always detect the glimmer of doubt (if not fear) when my omnivore friends seek to find an appropriate answer to my question of “what can I bring” to their upcoming outdoor event. I have been living the plant-based lifestyle long enough to have discovered the 2 greatest plant-based|vegan dishes to share at a picnic or B.B.Q. that everyone will enjoy.
What I really love about these dishes is the fact that they are delicious. Even my omnivore friends gobble them up as well. Even better, I have an option of what to bring since there’s two great recipes to choose from.
It’s comforting to know that I can serve up a healthy dish while contributing to the event. I also like that I’m not judged for foisting my way of eating on others. Additionally I know that I will have something available to eat!
When I see the empty dish and people ask for the recipe I adore it. Especially when those people had no idea that they were eating a plant-based dish. In fact, those are my most favorite people to enlighten!
I get a kick out of their expression when they learn that it’s a plant-based dish. Often they can’t believe something that tasty is not from the standard Western diet. I truly believe that most people want to eat healthy foods and are glad when they do.
What makes them the Greatest
Another reason what makes these the greatest plant-based|vegan dishes to share at an outdoor gathering is the speed at which they can be prepared. I love it when I can deliver a hit of a dish without having to spend a ton of time preparing it. These babies take about 35 minutes total to prep and each taste even better if they are left in the fridge overnight to improve their flavor.
What I like about each of these dishes is that they’re a plant-based|vegan twist on popular favorites from the Standard Western diet. Who doesn’t love a good pasta salad or potato salad at an outdoor event? I certainly loved both prior to my adoption of the plant-based lifestyle. I’m happy to share these plant-based versions are as tasty as their traditional cousins.
Enjoy these two dishes as well as the fact that you may discover guests asking you to share the recipes!
Asparagus Pasta Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Ingredients
- 2poundsasparagus
- 2TBSlemon juice (fresh or bottled)
- 4 clovesgarlic
- 1/4cupsunflower seeds
- 1cupfresh basil leaves
- 1/2 tspsea salt
- 3TBSnutritional yeast
- 1poundwhole wheat spiral shaped pasta
- 2mediumtomatoes, diced
- salt and pepper to taste
Instructions
Trim or snap off the tough ends of the asparagus. Bring large pot of water to a boil. Cook the spears until just tender, 4-5 minutes. Lift out the asparagus spears out of the pot (leaving the water) and place them in a colander. Rinse the spears with cool water.
Bring the water back to a boil and add pasta adding salt to the water if desired. Cook until al dente. Reserve 1/2 cup of the pasta water. Drain the rest of the water and rinse the pasta with cool water. Put the pasta in a medium serving bowl.
Trim off the top 3 inches or so of the asparagus spears and add the tips to the pasta. Cut the bottom of the spears into several pieces. Set aside to use in the sauce.
Use a food processor to make the sauce. With the processor running, drop in the garlic to be chopped. Add 2 TBS of the sunflower seeds and pulse to chop. Add the lemon juice, nutritional yeast, basil, salt and the asparagus pieces (not the tips) along with 3-6 TBS of the reserved pasta water. Start with up to 3 TBS to start and add more as needed. Puree until smooth.
Toss the pasta, asparagus tips, and tomatoes with the sauce. Season with salt and peper to taste. Sprinkle the remaining sunflower seeds. Serve at room temperature or refrigerate until ready to serve (it's even better the next day!)
Plant-Based|Vegan Potato & Grilled Corn Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 4EarsOrganic Corn, husked
- 2poundssmall white potatoes, washed
- 3 mediumgreen onions, sliced
- 2TBSdijon mustard
- 1/4tspsea salt
- 1/4cupwhite wine vinegar
- 2TBSfresh dill, chopped
Instructions
Grill on medium-high heat either in a pan on the stove top or on the grill. Grill until tender and slightly charred. (Approximately 10 minutes)
Remove from heat, let cool slightly before handling, then cut off the kernels using a sharp knife. Place into a large bowl.
Slice the potatoes in half and place in a pan of boiling water, cook the potatoes until tender. Drain and add to the bowl of corn.
Add green onions, mustard, salt, pepper, vinegar and dill. Toss to combine well.
Refrigerate to chill or serve immediately. The flavor is enhanced if refrigerated overnight (optional)
Happy “outdoor eating season!”
P.S. If you’re new to the plant-based lifestyle and are looking for a place to learn and gain some support and encouragement, join our free private Facebook group called She Builds Healthier Habits. Learn to take charge of your health and stay the course with the whole food plant-based lifestyle. She Builds Healthier Habitstoday!
