Spring · Uncategorized

A Picnic Dinner

We enjoyed a yummy picnic dinner and some outdoorsy time together this evening.  We piled the bags of goodies into Piper’s little red wagon, which Will pulled to the park while she followed alongside on her tricycle.  Once through the playground gates we saw a big soccer game set up on the field, several families gathered under pavilions, as well as children whizzing by on the bike trail and soaring on swings.  We spread our patchwork blanket on the green between two trees and settled in to watch the action.  Piper wanted to play soccer with the big guys, but eventually found more fun in playing with two little girls who came up to say hello.  The three little ones walked hand in hand for a while, and then found a ball of their own to pass to one another.  Meanwhile, Will and I dug into a southwestern quinoa dish with adzuki beans, corn, avocado, red onion, tomato, and basil in a smoky chili and cumin vinaigrette, as well as a super Israeli potato salad in velvety vegan mayonnaise dressing.  This potato salad is particularly tasty and comforting because it hits so many cravings at once: sweet, salty, sour, creamy, and crunchy.  Boiled peas and carrots, pickles, and onions are all diced quite small and tossed in with the boiled and diced potatoes.  The whole lot is then dressed in a mayonnaise sauce that is spiked with mustard, honey, vinegar or pickle juice, salt and pepper.  The result is a tangier, more colorful salad than the usual variety.  For dessert we had some fun filling sunny cantaloupe wedges with juicy sweet blackberries, and agreed that the melon was the tastiest we have eaten in a long time.

May 038
Long boats

Now that our bellies are full and Piper’s asleep in her bed for the evening, I’ll curl up and read my friend Kim’s newly published book, Love Fortunes and Other Disasters while Will diligently plucks away on his guitar strings in the other room.

Goodnight, all.

2 thoughts on “A Picnic Dinner

  1. Another gentle insight into your life and its lovely pleasures.

    As someone newly entering the vegan world, I’m interested in your creamy mayonnaise. Do you make it from scratch, and if so can I ask you to part with the recipe.?

    1. Hi, thanks for your comment! I use a product that’s sold here called Vegenaise, which is a pretty healthy and convincing vegan mayonnaise — but there are also ways to make vegan mayonnaise from scratch, though I haven’t entered into that territory myself yet. From a quick web search, it looks like people are using ingredients as varied as coconut oil, tofu, and soaked cashew nuts. If you’re looking for an all natural, creamy sauce, try soaking some cashew nuts overnight and then whizzing them in a food processor until smooth. You can then experiment with your base depending on what flavor you are looking for — a lot of vegans add a bit of lemon juice and a product called nutritional yeast to create a cheesy flavor. When I first went vegan I loved Angela Liddon’s food blog, which you can visit at http://www.ohsheglows.com. I also love Heidi Swanson’s cooking over at http://www.101cookbooks.com, she has a lot of vegan options but is mainly a vegetarian cook. I’m so glad to hear about your vegan journey–I’ll be happy to answer any more questions you have, when you have them.

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