New and Exciting Picnic Recipes

(Page 7 of 7)

April 25, 2008
By Tabitha Alterman 
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Add lemon zest to the olive oil and let soak overnight. Add strawberries to the vinegar and let soak overnight.

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Cut watermelon into 1/2 inch cubes. Cut apples in half and remove cores, then cut into 1/2 inch cubes. Cut figs in half. Pit cherries. Place all in a large glass bowl.

Pour lemon-infused oil over the fruit and toss. Add the vinegar mixture and toss again. Chill in the refrigerator for at least 20 minutes.

Garnish with walnuts before serving.

Coconut Custard Pie

Last — but definitely not least! — don’t forget to bring along a scrumptious and refreshing dessert. On hot days, make this treat extra-refreshing by letting it chill in your cooler until serving time. Adapted from The Tofu Cookbook (Thorsons, 1998).

6 ounces graham crackers
1/4 cup unsalted butter (or vegan alternative)
1 1/2 cups medium-firm tofu
4 tbsp organic vegetable oil
1 tsp pure vanilla extract
1/4 tsp sea salt
3/4 cup raw sugar or 1/2 cup powdered stevia
1 1/4 cup shredded raw, unsweetened coconut

Preheat oven to 375 degrees. Crush the graham crackers to fine crumbs with a rolling pin. Melt the butter and drizzle over the graham crackers. Pat into a greased pan, packing firmly. Bake for 15 minutes, then set aside.

Turn heat down to 350 degrees. Process tofu, oil, vanilla, salt and sugar in a food processor until smooth. Stir in 1 cup coconut. Pour the mixture into the pie shell, and bake for 15 minutes. Sprinkle the top with the remaining coconut, and bake 5 minutes more. Remove from oven, cool, and chill before serving.

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