Poketo's Picnic-Ready Vegan Recipes

The sun is out! It's time to grab your friends and picnic blanket and hit your favorite picnic spot. Our debut Poketo Home line features reusable glass straws and bamboo plates, coasters, and more that fight single use plastic waste culture in a way that also makes your gatherings pop. Below are some of our favorite recipes that will complete your picture-perfect picnic look.

Vegan Egg Salad Sandwich
Makes 4 Servings 

Ingredients:

• 1 12 oz package firm tofu, drained and pressed free of excess moisture
• 2 tablespoons vegan mayonnaise
• ½ tablespoon yellow mustard
• ¹⁄3 cup chives, finely chopped
• ¹⁄3 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• Ground black pepper and salt, to taste

Directions:

1. Crumble tofu and add finely chopped chives in a bowl.
2. Mix ingredients and set aside.
3. In another bowl, combine vegan mayonnaise, yellow mustard, turmeric and smoked paprika. 
4. Mix bowl with vegan mayonnaise, yellow mustard, etc.
5. Combine bowl with wet ingredients to tofu mix until. Add seasoning to taste.
6. Serve on bread of choice.
7. Get munchin'! 

Radish Cucumber Salad
Makes 4 Servings

Ingredients:

• 10 Radishes
• 2 Cucumbers
• 1 Lemon 
• Himalayan Pink Salt and Cracked Pepper

Directions:

1. Squeeze lemon and pour juice into a bowl.
2. Cut radishes and cucumbers into thin slices and combine. 
3. Seep vegetables in bowl of freshly squeezed lemon juice.
4. Refrigerate bowl for at least 30 minutes.
5. After 30 minutes, take bowl out of fridge.
6. Add Himalayan Pink Salt and Cracked Pepper to taste.
7. Delish!

Berry Medley Elderflower Mocktail
Makes 1 pitcher

Ingredients:

• 1 liter sparkling water
• 1 cup Apple Juice
• 1 cup Cranberry Juice
• 1/2 cup elderflower syrup
• 1/2 cup blackberries or raspberries
• 1/4 cup mint leaves
• optional: 1 lime thinly sliced

Directions:

1. Make sure drinks are chilled before preparing.
2. Mix sparkling water with apple juice, cranberry juice, and elderflower syrup in pitcher.
3. Stir the blackberries.
4. Garnish with mint leaves.
5. Serve with ice and (optional) slice of lime.
6. Yum!