Wednesday We Eat Vegan!! 7 July 2021

Updated: Jul 9, 2021

This week we decided to do something different for this week, in addition to a Vegan recipe we are adding Picinic Snacks! With summer in full swing, picnics are common for many of us. We all love picnics in the parks and on the beach in southern Sweden. So, we thought, why not provide some fun, easy snacks to make for your summer picnics.

For Wednesday Vegan, we have mind-blowing Meditarranean quinoa stuffed sweet potatoes. This is a great mid-week recipe that is easy, healthy and vegan. Here is a link to our Pintest pin

For our picnic, we will include non-vegan snacks and some sweets. We will be posting some of videos throughout the week of some of these recipes so be sure to check them out. Below are the recipes we selected with Pinterest links for the recipes and to our previous blog posts.

Note: many of the vegetarian snacks can be converted to vegan by using vegan cheese.

Vegan snacks

Vegan hot dogs, minis, with toppings -

Hummus pinwheels with cucumber & sun-dried tomatoes,

Cowboy caviar,

Vegan cheese,

Creamy Hummus -

Vegetarian snacks

Quinoa patties with feta cheese and olives,

Haloumi and corn fritter bites,

Crispy avocado chips,

Others snacks

Spicy baked shrimp balls, see recipe below

Sweet Potato Tuna Patties

Sweet treats

Peach ice cream,

Sweet potato brownies,

Enjoy your picnic and Happy Clean Summer Everyone!!


Spicy Shrimp Baked Balls

These Spicy Baked Shrimp Balls pack so much flavor! They’re sweet, spicy, healthy, and delicious. These are great hot or cold, perfect for a picnic!


· 1 ½ pounds shrimp, peeled and deveined

· 1 tablespoon canola oil

· 2 garlic cloves, minced

· 2 shallots, chopped

· 3 Thai chili peppers, seeded and chopped

· Juice of one lime

· 2 egg whites

· ½ cup Panko bread crumbs

· 2 green onions, chopped (green parts only)

· 1 tablespoon chopped fresh cilantro

· ½ teaspoon salt

· ¼ teaspoon pepper

· Cooking spray

· Sweet chili sauce


1. Preheat oven to 350℉. Place shrimp in a food processor and pulse a few times until finely chopped. Transfer to a large bowl and set aside.

2. In a small skillet, heat canola oil over medium heat and sauté garlic, shallots, and peppers until translucent, about 3 minutes. Transfer veggies to a bowl to cool. (This step is optional. I sometimes don’t even sauté the veggies and they cook in the shrimp mixture just fine.)

3. Meanwhile, add to the shrimp the egg whites, bread crumbs, green onion, cilantro, salt, chili peppers, and lime juice. When veggies have cooled, add to the mixture and combine all ingredients well.

4. Spray a large baking sheet with cooking spray. Working in batches, form 1-inch balls with the shrimp mixture and place in rows on the baking sheet, about 1 inch apart. Spray the tops of the shrimp balls with cooking spray before putting in the oven. Bake for 15-17 minutes. Set oven to broil and brown the tops of the shrimp balls, about 2 minutes until golden brown.

5. Remove from oven and serve with a side of sweet chili dipping sauce. Enjoy!

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