Picnic Pasta Salad

Ingredients
Salad
16 oz tri-colored spiral pasta
1 red bell pepper, diced
1 cucumber, diced
1 head of broccoli, chopped
1/4 cup red onion, diced
2 cups cherry tomatoes, sliced
2 oz black olives, sliced

OPTIONAL: diced vegan cheese

Dressing
1/2 cup olive oil
3/4 cup red wine vinegar
1 teaspoon oregano
1 teaspoon dry basil
1 teaspoon garlic powder
Salt and pepper

Directions
Cook the pasta per the instructions on the box.

While the pasta is cooking, wash and dice all the veggies.

Make the dressing by stirring together all dressing ingredients.

When the pasta is done, drain and let sit for a bit to cool (you don't want to steam the veggies in the hot pasta). Once pasta is cooled, stir together all ingredients. Recommended to refrigerate for a hour or two before serving to let the dressing get absorbed.

Vegan No-Bake Cookies

Ingredients
1/2 cup margarine (such as vegan Earth Balance)
2 cups sucanat (or regular sugar, if you prefer)
1/2 cup non-dairy milk
4 tablespoons unsweetened cocoa powder
1/2 cup natural peanut butter
1/2 teaspoon vanilla extract
3 cups quick cooking oats

Directions
In a large pot, bring margarine, sugar, soy milk and cocoa to a boil. Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil.

Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.

Drop teaspoonfuls of the mixture onto cookie sheets lined with wax paper or foil and allow to cool. When cool, turn cookies over to dry the bottoms.

Store in airtight plastic container in the refrigerator.

Adapted from

https://detoxinista.com/vegan-no-bake-cookies/

Wedding Salad

Grapefruit, Roasted Beet, and Quinoa Salad
Ingredients
Arugula
Romaine
1 avocado
1/2 cup (dry) quinoa
2 grapefruits
3-6 roasted beets, depending on the size
1/4 cup diced sweet onion
Olive oil
Salt and pepper

Directions
Roast the beets a day ahead of time, if possible. Heat oven to 375 degrees. Wash and clean beets, leaving the skin on. Wrap each beet in aluminum foil with a bit of olive oil to prevent sticking. Place the wrapped beets in a casserole dish (or on a baking sheet) to catch any beet juice that will inevitably drip out. Roast beets in oven for 45 to 60 minutes, depending on how large they are. Let them cool before you try to peel the skin off. But now that they're roasted, it should be much easier to simply rub the skin off them. Cut the peeled beets into large cubes and refrigerate in an air-tight container until you're ready to make your salad.

Cool quinoa according to package instructions. This is usually 2 cups of water for every 1 cup of  dry quinoa. Simmer for 12-15 minutes. Then let stand, covered, for another 5 minutes. Uncover and fluff with a fork.

Peel and cube the grapefruit. Dice the onions. Cut the avocado from its skin and slice it.

To assemble the salad, first massage the avocado slices into the arugula and romaine. Then stir in the rest of the ingredients. Add olive oil, salt, and pepper to taste.

Sangria Two Ways

Red Wine Sangria
Ingredients
2 bottles red wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup
1 orange, sliced
2 apples, sliced
Blackberries
Blueberries

OPTIONAL: Sparkling water

Directions
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Serve over ice, topped with sparkling water.

Adapted from
https://www.foodnetwork.com/recipes/bobby-flay/red-wine-sangria-recipe-1944675

White Wine Sangria
Ingredients
2 bottles white wine
1/2 cup triple sec
1 orange, sliced
1 lemon, sliced
1 lime, sliced
Strawberries

OPTIONAL: Sparkling water or lemon-lime soda

Directions
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Serve over ice, topped with your choice of sparkling water or lemon-lime soda.