Summertime is picnic time – with these recipes for a delicious picnic basket there is no excuse for spending a sunny day outdoors.
220 g wheat flour
50 g cocoa powder
200 g brown sugar
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons instant coffee
240 ml plant-based milk, preferably a fatty one (e.g. cashew, coconut or hazelnut)
1 tablespoon lemon juice
2 teaspoons vanilla extract
175 g chocolate drops
100 ml melted plant-based butter or coconut oil
Preheat the oven to 180 degrees. Place muffin cases in a muffin pan or grease the pan with plant-based butter. Sieve the flour and cocoa powder into a bowl and add the brown sugar, baking powder, salt and coffee. Put the plant-based milk together with the lemon juice in another bowl and leave it for 10 minutes, then mix it with the dry ingredients. Add the vanilla sugar and the melted plant-based butter or coconut oil and mix to a smooth dough. Now stir in the chocolate drops. Put the dough into the muffin cases and bake for about 25 minutes so that the dough does not stick to the toothpick or fork. Allow to cool before serving.
8 whole grain toasts
4 tablespoons plant-based cream cheese
4 teaspoons plant-based mayonnaise
2 yellow peppers
1 red onion
Spread the plant-based butter on 4 slices of the toasts and the plant-based mayonnaise on the other 4 toasts. Cut the cucumber thinly. Remove the pepper from the cores and cut into strips. Cut the onions into rings. Put the cucumber slices, peppers and onions on the whole grain toast slices spread with plant-based cream cheese and place the toast slices spread with plant-based mayonnaise on top.
150 g frozen blueberries
1 handful of spinach
2 cm fresh ginger
3 dl coconut water
Stone the dates and peel the bananas. Put all ingredients in a blender and mix. Serve the smoothie in a glass.
The original recipes are created by Asta Just Schack: @eatingthemplants
Enjoy every Bite.