Summer picnics with Alpro & 3 vegan picnic recipes

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Ah! One of the best things about summer is all the picnics! Seriously, we’re a family who love to eat, and food always tastes SO much better when you eat it outside doesn’t it?! We often just take a picnic lunch out in the garden or to the local park, filling a basket with crudites, freshly made hummus or tzatziki, pitta breads, crisps, some fruit and yoghurts and something cold to wash it all down with.

A day in the park or at the beach, with a basket of food, a good book, a frisbee for the kids and of course, sunshine, is my ideal way to spend my summer days. We’ve been using Alpro milk and yoghurts ever since Lola was little, and now I’m vegan and Kiki is lactose intolerant, I’ve more and more been using them to recreate recipes that traditionally contain dairy or things I would have previously bought.

We put together a delicious plant based picnic on a rare sunny day last week, grabbed a couple of blankets and headed down to the local park. It’s nice to just sit and chill, all five of us together, enjoying some simple foods, having time to catch up and talk about anything and everything and soak up some Vitamin D. I whipped up these three delicious, vegan additions to our picnic in the morning, grabbed some strawberries, banana chips, some mini pitta breads, a pot of hummus, breadsticks and some Go On yogurts.

Mango Lassi

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A delicious mango smoothie, I love adding this to our picnics as it’s a great refresher mid-afternoon after a few hours in the sun!

I N G R E D I E N T S

1 cup Almond Milk
1 cup frozen mango chunks
1/2 banana
1 tbsp agave/maple syrup
1 tbsp lemon juice
Pinch of salt
TINY pinch of cardamom and turmeric

M E T H O D

Add everything to a blender, blitz until smooth. Add more milk if you like it less thick.

Vegan Tzatziki Dip

Vegan Tzatziki Dip

Super simple to make, thick and creamy with a delicious garlic and cucumber taste. It’s perfect alongside crudites, pitta and falafel.

I N G R E D I E N T S

1 cup Alpro Go On Plain
1 clove garlic, crushed
a dozen fresh mint leaves, chopped
juice of half a lemon
1/4 large cucumber
2 tbsp olive oil

M E T H O D

Slice the cucumber in half, scrape out the seeds and grate the rest. Squeeze out the extra liquid and place in a bowl.
Mix together the oil, garlic, mint, lemon juice and a little salt and pepper.
Stir into the cucumber, then add in the yoghurt.
Chill in the fridge for a couple of hours before eating, to allow the flavours to develop.

Yogurt Blueberry Parfaits

No picnic is complete without a sweet treat for dessert right?! These parfaits are delicious, easy to make and look kinda fancy to boot

I N G R E D I E N T S {makes four}

12 ginger biscuits {or biscuits of your choice!}
2 tbsp coconut oil, melted
1 cup vanilla yoghurt
1/2 cup blueberries
4 tbps blueberry chia seed jam

M E T H O D

Crush the biscuits in a bag wit ha rolling pin. In a bowl, mix in the melted coconut oil and divide between four glass jars. Place in the fridge to set.
Add a tbsp of chia seed jam on top of the biscuits in each jar.
Mix 3/4 of the blueberries into the yoghgurt, and divide between the four jars.
Sprinkle the remaining blueberries over the top. Pop a lid on each jar until you’re ready to eat!

What are your favourite picnic foods?

post in collaboration with Alpro. All words my own.

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