My favorite season!
) I tend to leave home with picnic-like items in a small cooler damn near every time I venture out, in hopes of not getting stuck somewhere without a healthy/clean food choice when I'm on the go. Here's some of my favorites:
Hummus with celery/carrot/red bell pepper/radish/cucumber/jicama/kholrabi slices. I also like using sunflower seed or almond butter as a dip.
Tacos made with walnut "meat", cashew or sunflower seed "cheese", your favorite salsa, and other taco ingredients, served on romaine lettuce leaf "boats".
Taco salad made with the above ingredients chopped and tossed in a bowl on top of crunched up tortilla chips.
Any salad and your favorite dressing and toppings.
Collard wraps with hummus, sprouts, cucumber, bell pepper, spinach, red onion, and whatever else you think might taste good in them. or use romaine lettuce boats instead of wrapping, if you wish.
Apple slices, drizzled with lemon juice to keep them from turning brown, and sunflower seed butter with some carob chips (or cacao nibs) melted into it for a dip. Also good as a pretzel dip.
Chickpea chicken-less salad, using chickpeas in the place of chicken, served in a collard wrap, on a romaine boat, or however you choose. Also good as a dip.
See-food salad made with chickpeas in place of the tuna/crab meat/etc., using nori wraps chopped into the salad for the fishy-like flavor, served on a wrap, on a romaine boat, or however you wish. Also good as a dip.
Eggless vegg salad, made with chickpeas in place of the eggs, using Kala Namak black salt for the egg-like flavor (use sparingly as a little goes a long way), served as mentioned in the above two suggestions.
Bean salad using black beans, cannelini beans, kidney beans, and any other bean you may wish to add, sweet corn, red onion, red bell peppers, jalapenos (if you like a little spice), and lime juice and white balsamic vinegar as the dressing.
Gluten-free pasta salads made like the typical macaroni salads/pea salads/etc., using vegan mayo, etc.
If grilling, I like to marinate portobella mushroom caps in a little olive oil and fresh rosemary, or my favorite bbq sauce, and add some potatoes and some corn on the cob to cook next to them. The tofurkey brand Italian sausages are a good option, too. Especially when served on the romaine lettuce boats with cooked bell pepper/onion and some spicy brown mustard.
May you discover lots of tasty options and have fun with it.