Picnic

The summer sunshine beckons for us to get outside. The sweltering temperatures encourages us all to slow down. Together, you’ve got the perfect equation for a lazy, picnic party. So, invite your friends, to bring a blanket, some hummus, veggies, and a watermelon.

" /> Picnic The summer sunshine beckons for us to get outside. The sweltering temperatures encourages us all to slow down. Together, you've got the perfect equation for a lazy, picnic party. So, invite your friends, to bring a blanket, some hummus, veggies, and a watermelon. ">
 
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Food Monster - Recipes

Raw Berry Crumble and Tomato Corn Salad [Vegan]

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The summer sunshine beckons for us to get outside. The sweltering temperatures encourages us all to slow down. Together, you've got the perfect equation for a lazy, picnic party. So, invite your friends, to bring a blanket, some hummus, veggies, and a watermelon. There is no better way to spend an afternoon than sharing nourishing food, joyful conversation and a shady spot in the grass. If you show up with these sensational summer dishes you'll guarantee yourself a prime position on that big, checkered blanket all season long.

Raw Berry Crumble and Tomato Corn Salad [Vegan]

This Recipe is :

Vegan

Serves

4 - 6

Ingredients

Raw Berry Crumble

  • 1/4 cup pecans
  • 1/4 cup walnuts
  • 1/4 cup rolled oats
  • 1/4 cup shredded coconut (unsweetened)
  • 6 Medjool dates, pitted
  • 2 tsp vanilla powder (or vanilla extract)
  • pinch of sea salt
  • 2 cups of fresh berries (1/2 raspberries and 1/2 blackberries is a fabulous combination)

Tomato Corn Salad with a Creamy Avocado Dressing

  • 2 cups fresh corn (cut from 2 cobs)
  • 2 cups fresh tomatoes, chopped
  • Mixed greens (optional)
  • 1 avocado, peeled and pitted
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 1/4 tsp black pepper
  • 2 green onions (white part only)
  • 1/4 cup cilantro leaves
  • 1/4 cup water

Preparation

Raw Berry Crumble

  1. In a food processor, combine the nuts, oats, and coconut. Pulse until finely chopped. Add the dates, vanilla and sea salt. Pulse until just combined.
  2. To turn this into a perfect, portable, personal dessert, add 1/3 cup of mixed berries and 3 tbsps of the crumb topping into six 1/2 cup glass jars. If you want to prep ahead of time, these sweet treats will last a few days in the fridge.

Tomato Corn Salad with a Creamy Avocado Dressing

  1. In a tupperware container, tiffin or mason jar, combine the corn and tomatoes.
  2. In a food processor blend the dressing ingredients until smooth. Pack into a small jar or small tupperware container. Blending the avocado with the lemon juice will keep it from oxidizing. This dressing will stay fresh in the fridge for two-three days.
  3. When you’re ready to eat, toss the corn and tomatoes with the dressing. Serve it as is or enjoy with a big cup of mixed greens.

 

 

AUTHOR & RECIPE DETAILS


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Lisa Pitman is a long-time vegan and certified raw food chef, shares her passions by hosting large outreach events including the “Totally Fabulous Vegan Bake-Off,” cooking demonstrations with local chefs. She holds a Masters in Social Work and has focused her career on social change, policy research, youth development, and community engagement. Lisa works to inspire others to live healthier, happier and more peaceful lives by sharing her culinary adventures on Vegan Culinary Crusade.


 

 

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One comment on “Raw Berry Crumble and Tomato Corn Salad [Vegan]”

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Lauren
6 Years Ago

Yay, Lisa! Thanks for sharing! Your recipes always look so delicious! Xo


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