3 Spicy Vegetarian Dishes Perfect For A Picnic

Thursday, June 11, 2020

As the bumblebees buzz about their business and the grass grow thicker and greener by each passing day, you’ll want to go for a picnic sooner or later. What are the types of springtime dishes you think of the most? You may love a fresh Cesar salad, tuna mayonnaise, or perhaps grilled prawns. These are dishes that are light and fresh, but they’re lacking something. That something is a little bit of spice. Chilli adds flavor to almost any dish but particularly to vegetarian dishes. Meat is dense and can dampen the impact but with vegetarian dishes, you get to enjoy every unique flavor, plus a little bit of lip-tingling spice. These are some of your top springtime spicy vegetarian options.

Cheesy cayenne pasta
Pasta is naturally a springtime dish because it can be eaten hot or cold and is clearly a vegetarian favorite. But this recipe is something you will love to eat as a side or main course. Cheesy pasta is very easy to make but to get the balance of flavors just right you need cheeses that don’t fight against each other. You need a base, a sweet cheese and a tangy cheese. You could have mozzarella, parmesan and mature cheddar and melt them in a saucepan together. You could also have gruyere, brie and provolone. Whatever kind of cheese sauce you choose, it should be mixed with rigatoni pasta so it has the largest hole to squeeze into. Add a generous amount of cayenne pepper spice and mix well. This has a good chilli kick but it's not overpowering, and you still get the full force of the cheesy sauce.
Spicy Asian potatoes
A classic Asian dish, this ragda pattice recipe is definitely something you’ll want to try at home. What you’ll need is some chickpeas, turmeric, green chilli and a little salt. This is for the ragda. For the potatoes, you’ll need virtually the same ingredients but with some ginger and cornflour added in. The spice can be strong but you will need to add it sparingly as the seeds in the chilli will add quite a punch. The prep and cook time are 30-minutes each but this is a recipe that can serve up to 6 people and only has 239 calories. The chickpeas and potatoes complement each other, giving you a nice vegetarian base with lots of room to freestyle with red chili flakes, chutneys and additional vegetables.
Italian red soup
Soup dishes hardly get any love in spring but this one you can eat cold. Italian tomato soup is very simple to make but difficult to get perfect. You’ll need to simmer around 750ml of passata for about 40-50 minutes until it has become thick. Then add some finely chopped red chilli and around 50ml of double cream. Stir gently and allow it to simmer for another 15 minutes. Then happily store the soup in the fridge for up to 5 days and take to the picnic with you. It's great with a slice of white sourdough and a pinch of oregano.

Spicy vegetarian dishes are superb for spring. They give your tastebuds a wakeup call and add a splash of variety to any picnic. 

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