Picnic time!

And for vegans, it's a meatless picnic. But meatless does not mean flavorless.

And for vegans, it's a meatless picnic. But meatless does not mean flavorless.

May 27, 2008|By ELIZA SCHMIDT / Pulse Correspondent

With summer coming up, it's time to start planning for humid weather, gnats and of course, picnics. So I thought I'd share how my family tackles the last part in a cruelty-free way. (I'm not sure even we know how we're going to cope with the rest.)

I've been vegan my whole life, meaning that I've never intentionally eaten meat, fish, eggs, honey or milk. Also, I don't buy leather, silk or wool. But that's enough about me. You're here for the food, right?

"What's on the menu?" you may ask.

Well, whether or not you asked, I'm going to tell you.

The appetizer is watermelon.

For main courses, we'll have Aunt Sue's famous potato salad, Brett's vegan baked beans and Boca burgers and Smartdogs, both meat-free grilling products.

Dessert is chocolate cupcakes with vanilla frosting.

Many grocery stores carry the vegan products you'll need for the picnic, such as Boca Burgers, vegan mayo and watermelon.


The cupcakes I made are from "Vegan Cupcakes Take over the World." That cookbook, and some other resources, are listed below.

If you want to try going vegan, whether you're doing it for a day, a week, a month or a year, be sure to do plenty of research. You need to make sure you get enough nutrition.



"Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule" by Isa Chandra Moskowitz and Terry Hope Romero

"Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock" by Isa Chandra Moskowitz

"Student's Go Vegan Cookbook: Over 135 Quick, Easy, Cheap, and Tasty Vegan Recipes" by Carole Raymond

Brett's vegan baked beans

3 28-ounce cans of vegetarian baked beans (we use Bush's)
1/2 cup molasses
1 tablespoon dry mustard
2 tablespoons Liquid Smoke

Drain the beans, but do not rinse. Stir all ingredients together in an oven-safe casserole. Bake at 250 degrees for 3-4 hours, stirring occasionally.

Aunt Sue's famous potato salad

6 medium potatoes, whole
2/3 cup Veganaise or other vegan mayonnaise
2 teaspoons mustard
pinch of salt
3 stalks celery, chopped
1 medium onion, chopped

Boil the potatoes in enough water to cover. Cook until fork-tender, about 20 minutes. Remove from water, allow to cool. Then peel and cut into 1-inch dice.

Mix the vegan mayo, mustard and salt together in a large bowl. Add the potatoes along with chopped celery and onion. Fold together until well mixed. Chill. This salad is especially good the day after it's made.

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