Plant Based Picnic Recipes | Iced tea, sandwiches and lemon slice
Recipes in this Video
Iced tea is a quintessential American beverage, especially popular in the southern United States. This refreshing drink combines the sweetness of blueberries with the cooling effect of mint, making it a perfect choice for hot summer days. Variations abound, with many incorporating different fruits and herbs, but the blueberry and mint combination is particularly beloved for its vibrant flavor and visual appeal.
Ingredients
- ●water
- ●black tea bags
- ●blueberries
- ●fresh mint leaves
- ●sugar
- ●lemon juice
- ●ice cubes
- ●mint sprigs
Instructions
- 1Boil water in a kettle until it reaches a rolling boil.
- 2Remove the kettle from heat and add black tea bags to the hot water.
- 3Steep the tea for 5-7 minutes, depending on desired strength.
- 4Remove tea bags and let the tea cool to room temperature.
- 5In a pitcher, combine cooled tea, blueberries, fresh mint leaves, and sugar.
- 6Muddle the blueberries and mint gently to release their flavors.
- 7Add lemon juice and stir to combine all ingredients.
- 8Refrigerate the mixture for at least 1 hour to chill and infuse flavors.
- 9Serve over ice cubes in glasses.
- 10Garnish with mint sprigs and additional blueberries if desired.
Ingredient Alternatives
sugar
Healthier: honey
Cheaper: agave syrup
Honey provides natural sweetness with a unique flavor.
black tea bags
Healthier: green tea bags
Cheaper: generic tea bags
Green tea offers a lighter flavor and more antioxidants.
Techniques
Equipment
Also Known As
Ingredients
- ●1 medium zucchini, sliced
- ●1 medium yellow squash, sliced
- ●1 red bell pepper, sliced
- ●1 cup cherry tomatoes, halved
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon garlic powder
- ●4 slices of whole grain bread
- ●1/2 cup basil pesto
- ●1/4 cup fresh mozzarella, sliced
- ●1/4 cup arugula
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the zucchini, yellow squash, red bell pepper, and cherry tomatoes.
- 3Drizzle the vegetables with olive oil, and season with salt, black pepper, and garlic powder. Toss to coat evenly.
- 4Spread the vegetables in a single layer on a baking sheet.
- 5Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- 6While the vegetables are roasting, toast the slices of whole grain bread until golden brown.
- 7Once the vegetables are done, remove them from the oven and let them cool slightly.
- 8Spread a generous layer of basil pesto on one side of each slice of toasted bread.
- 9Layer the roasted vegetables on top of the pesto on two slices of bread.
- 10Add slices of fresh mozzarella and a handful of arugula on top of the vegetables.
- 11Top with the remaining slices of bread, pesto side down, to form sandwiches.
Equipment
Ingredients
- ●1 cup almond flour
- ●1/4 cup poppy seeds
- ●1/4 cup maple syrup
- ●1/4 cup coconut oil, melted
- ●1/4 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a mixing bowl, combine almond flour and poppy seeds.
- 2In a separate bowl, whisk together maple syrup, melted coconut oil, lemon juice, lemon zest, vanilla extract, and salt until well combined.
- 3Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- 4Line a square baking dish with parchment paper.
- 5Press the dough evenly into the bottom of the prepared baking dish.
- 6Refrigerate for at least 2 hours to set.
- 7Once set, remove from the dish and cut into slices or squares.
- 8Serve chilled and enjoy!
Equipment
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