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Summer Picnic Salad (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

This summer picnic pasta salad is packed with fresh, summery flavors and is ready in just 25 minutes! Cooked orzo pasta is tossed with cucumbers, cherry tomatoes, olives, pine nuts, herbs, and feta for a quick and easy vegetarian meal. This vegetarian salad is perfect for picnics or enjoying at home.

Happy June! I wanted the first recipe I shared this month to be the epitome of summer eats: simple, satisfying, and just as good in the comfort of your air conditioned home as it is on a sunny picnic. There’s nothing that fits the bill more than this summer picnic salad. And, it just so happens to be one of the first recipes I shot for my Summer Harvest eBook that I released last year! (update: this ebook is no longer available but if you really want a copy, please reach out to me and I’ll see what I can do!)

Summer Harvest features 20 plant-based recipes in addition to a summer produce storage guide and sample menus for summertime gatherings. Each recipe is made with seasonal summer produce and meets at least one of the following criteria: (1) requires 10 ingredients or less (2) is ready in 30 minutes or less (3) does not require the use of your oven. Consider this summer picnic salad a taste of what you can expect from this digital cookbook. (update: this ebook is no longer available but if you really want a copy, please reach out to me and I’ll see what I can do!)

Summer Picnic Pasta Salad

One of my go-to summer meals is to make a giant salad with either a grain or pasta in the mix. That way, mealtime is as simple as putting some stuff in a bowl and eating it cold. Which to be honest, is sometimes all I can muster in the dead of summer! This version combines cooked orzo pasta with cucumbers, tomatoes, olives, pine nuts, and feta for a flavorful and simple salad that can be enjoyed cold or at room temperature. This salad also travels really well for all of your summer adventures whether they be picnics, road trips, or anything in between!

Why You Should Make this Recipe

The combination of tomatoes and cucumbers give it that beautiful fresh flavor that we crave during the summer months!
It travels well making it the perfect addition to a summer picnic, potluck, or road trip.
It’s filling without feeling too heavy.
Eat it cold or at room temperature (there’s no need to re-heat leftovers!).

Ingredients Needed

Orzo pasta — this forms the base of your salad. If you need your salad to be gluten free and aren’t able to find a gluten free orzo, feel free to use a different smaller sized gluten free pasta.
Cucumber — this adds a lovely and refreshing crunch to the salad.
Cherry Tomatoes — add sweetness and tanginess to the salad along with their summery flavor.
Lemon Zest and Juice — add brightness and act like a dressing along with the olive oil.
Chives or Scallions — lend a subtle onion flavor pairs well with with tomatoes and cucumbers.
Olive Oil — moistens the salad and helps carry flavors.
Sea Salt — seasons the salad and brings out the flavors of the cucumbers and tomatoes.
Kalamata Olives — lend their characteristic fruity flavor and salty bite to the salad.
Vegan or Regular Feta Cheese — adds a tangy and savory flavor to the salad along with a bit of richness.
Toasted Pine Nuts — provide nuttiness and crunch.

Summer Picnic Pasta Salad

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5 from 1 review

Author: Courtney West
Total Time: 25 minutes
Yield: 4-6 servings
Diet: Vegetarian

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Description

Ingredients

8 ounces uncooked orzo pasta
1 slicing cucumber, about 8–9 inches long
1 pint cherry tomatoes
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup finely chopped chives or scallions
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ cup kalamata olives, finely chopped
¾ cup feta cheese, crumbled
⅓ cup pine nuts, toasted

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Instructions

Cook the orzo pasta according to the package instructions. Drain it, rinse it with cool water, then allow it to drain and cool down in the colander for at least 10 minutes.

While the orzo is cooling, prepare your vegetables. Slice the cucumber in half lengthwise, then use a spoon to scoop out and discard the seeds/pulp in the center. Cut each of the halves lengthwise once more. Then, chop the cucumbers into bite-sized pieces. Cut your cherry tomatoes in half or into quarters depending on their size.

Add the orzo to a large bowl along with prepared vegetables, lemon zest, lemon juice, chopped chives, olive oil, sea salt, olives, feta, and pine nuts. Toss several times to mix.

You can enjoy this salad chilled or at room temperature. Leftovers are best enjoyed within 5 days. Makes 4-6 servings.

Notes

The taste of the salad improves the older it is so it works perfectly for leftovers.
If you want to make it gluten free and can’t find a suitable orzo, feel free to use any smaller gluten free pasta variety you like.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: salad

Veggie Sushi Bowl with Spicy Mayo (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

This veggie sushi bowl with tofu and spicy mayo is a filling and delicious vegan dinner option! All of the components of a typical vegetarian sushi roll are tossed together and paired with a spicy mayo. Cooked white rice forms the base and is mixed with diced cucumber, carrot, roasted seaweed, and crispy tofu. Sliced avocado and a drizzle of spicy mayo finish the dish. Enjoy this sushi bowl recipe anytime you need a delicious vegan and gluten free meal option!

I love the magical time of year when late winter, spring, and early summer crops overlap because it means that two of my favorites, cucumbers and carrots, are both in season at the same time. Their contrasting flavors and textures complement each other so well! Last year I paid homage to their union with this salad so this year, I paired them together in this veggie sushi bowl with spicy mayo that I’ve been making on repeat.

What is a Sushi Bowl?

This recipe takes all of the components of a typical vegetarian sushi roll…and just puts them in a bowl! Rather than rolling up the ingredients, we’re adding them to a bowl. Cooked white rice is mixed with diced carrots, cucumber, pan-fried tofu, and crumbled roasted seaweed. Each bowl is topped with sliced avocado and a drizzle of homemade mayo. All of the components are really great for meal prep and can be made ahead of time. And, there’s only 10 ingredients in this whole recipe, including the sauce!

Why You Should Make This Veggie Sushi Bowl

You get all of the flavors of a vegetarian sushi roll without having to order takeout or invest in equipment to make your own sushi.
You can make a filling bowl and accompanying sauce with only 10 ingredients (not including the water and sea salt).
It’s the perfect way to celebrate the pairing of carrots and cucumbers.
It’s really darn delicious!

Grab These 10 Ingredients

Note: you’ll also need water and salt in addition to the ingredients below!

White Jasmine Rice — this forms the bulk of the bowl. I prefer a white rice here for flavor and a quicker cooking time. Feel free to use brown rice if you prefer!
Coconut Oil — you’ll use some in the rice and the rest to pan-fry the tofu. You can use avocado oil in its place if you don’t like the flavor of coconut oil.
Extra-Firm Tofu — adds protein to the sushi bowl. Make sure to use an extra firm tofu for the best texture. I recommend pressing it before pan-frying for the best browning results.
Cucumber, Carrot, and Avocado — this veggie trio is typically the basis for most vegetarian sushi rolls. The add flavor, color, and texture to the bowl.
Roasted Seaweed Snacks — I love crumbling these up as a topper for the bowl as a nod to the seaweed used in sushi rolls. You can use either the small snack packages of roasted seaweed or the larger sheets.
Vegan Mayo — forms the base of the sauce. If you don’t need the dish to be vegan, feel free to use regular mayo.
Tamari — adds a salty, umami bite to the sauce. Tamari is typically gluten free but if this is not a concern for you, feel free to use your favorite soy sauce.
Sriracha — gives the mayo a spicy flavor. I like the sauce made with 2 tablespoons of sriracha but feel free to add as much or as little as you like! This is my favorite one.

How to Make This Veggie Sushi Bowl

The base of this sushi bowl is the rice. Rather than making “sushi” rice, we’re simply cooking up some white jasmine rice. You’ll add the water, rice, and some coconut oil to a pot, bring it to a boil, give it a stir, then reduce the heat to low. Cover the pot and cook for 15 minutes. Then remove the pot from the heat, keeping the lid on it for an additional 5-10 minutes to allow the rice to steam.

While the rice is cooking, pan-fry the tofu. It’s best if the tofu has been pressed beforehand to release a lot of the water, but if you forgot, no worries! Our goal with the tofu is mostly to create a little color and take the raw edge off. Once the tofu is starting to turn golden brown you’ll remove it from the heat.

Before assembling, you’ll do a fine dice on your carrots and cucumbers (see the photo above). You’ll also whisk together the three sauce ingredients until smooth. And, you’ll crumble up your roasted seaweed. Once you’re ready to eat, mix the diced carrots and cucumbers into the rice along with the crumbled seaweed and the cooked tofu. Top the bowl with some sliced avocado and drizzle it with your sauce. Eat and enjoy!

FAQs

Do I need to press the tofu? Pressing the tofu helps remove some of the moisture and make it easier to get some browning action in the pan when cooking it. However, if you’re short on time or not feeling up to it, you can omit this step! Your tofu will still cook in the pan, but it won’t brown as easily.
Can I use pre-cooked rice? Of course! I’m all about taking shortcuts to make a recipe better suited to your own needs. I prefer a white rice here, but I’ll leave that up to you.
Where can I get the roasted seaweed? Roasted seaweed snack packs and roasted seaweed sheets are commonly found on the “International Foods” aisle of grocery stores here in the States. At my grocery store, the snack packs are actually on a different aisle with other snacky foods.

Veggie Sushi Bowl with Tofu and Spicy Mayo

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Author: Courtney West
Total Time: 35 minutes
Yield: 3 servings
Diet: Vegan

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Description

Ingredients

1 cup uncooked white jasmine rice
1 1/2 cups water
2 tablespoons coconut oil, divided
1 14-ounce block extra firm tofu, drained and pressed
sea salt, to taste
2 medium cucumbers
2 medium carrots
1 0.35-ounce package of roasted seaweed snacks, optional
1/3 cup vegan mayo
2 teaspoons tamari or soy sauce
2 tablespoons sriracha (this one is my favorite!)
2 avocados

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Instructions

Start by cooking the rice. Add the uncooked rice to a pot along with the water and 1 tablespoon of the coconut oil. Set the pot over medium-high heat. Bring it to a boil, then stir it several times before reducing the heat to low and covering the pot with a lid. Cook the rice for 15 minutes, covered. After 15 minutes, remove the rice from the heat and leave the lid on to allow it to steam for at least 5 minutes. Season with salt as needed.

While the rice is cooking, focus on the tofu. Heat a large skillet over medium heat. While the pan heats up, cut your tofu into roughly half-inch cubes. When the pan is to temperature, add the remaining tablespoon of coconut oil. Then, add the tofu and season with a pinch or two of salt. Cook the tofu, stirring every 1-2 minutes, until it is beginning to gain some color and turn golden brown. This will take 10-15 minutes.

Prepare your veggies next. Finely dice both the cucumber and carrot and set them aside. Crumble up the roasted seaweed with your fingers and place it in a bowl. In another bowl, whisk together the vegan mayo, tamari, and sriracha until smooth. Slice or dice your avocado.

Mix the cooked rice with the diced veggies, crumbled seaweed, and cooked tofu then portion into bowls. Top each bowl with some of the avocado and drizzle with the spicy mayo.

Notes

If you are only eating 1 serving at a time to eat, keep all of the components separate until you’re ready to mix them together. The rice and tofu can be gently rewarmed on the stove or in a microwave to take the chill off.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: main