October’s box warmed you up with flavors and spices of the season. Split Nutrition’s side-by-side nut butter and fruit spreads are delicious on-the-go snacks. Dr. in the Kitchen Flackers in a full-size 4-serving pack were a perfect way to snack with friends. And for that sweet tooth, Crazy Go Nuts Oatmeal Cookie-flavored walnuts were a treat. 8 more delicious items came this month.
That same vegan nacho cheese sauce makes for a serious plate of nachos. We use freshly fried tortilla wedges (they're sturdier than store-bought chips) as the base for vegan refried beans and chili, Roasted-Tomato Salsa, guacamole, and tons of fresh and pickled veggies. Layering the chips and toppings for even coverage is a little extra work, but it's worth it for the many more balanced bites you'll get.
I don’t use nutritional yeast any more. It’s like $20 a bag full here in Tasmania (that’s IF you can find it in the first place). I made a tapioca based cheese and it sat in the fridge as Steve wasn’t keen on it but then in my “waste not want not” phase, I decided to throw it into a batch of bechamel and again, it was amazing. Sometimes it’s not the product that is wonderful but how you can use it that matters. We can’t get Follow your heart products here (heck, we don’t even have Earth Balance!) but I have found several interesting starch based egg replacement products on the net (recipes for how to make). The best vegan quiche we ever made was based on chickpea flour so I guess it really is horses for courses.
I say potayto, you say potahto, we all say baked potatoes! Potatoes are a lazy cook’s best friend—cheap, adaptable and filling—how could you go wrong with that? Skip the mashing, the French fries,  go and just bake your potatoes instead. While baking potatoes can take about an hour, it’s actually perfect for the lazy cook. Just pop it in the oven and come back when it’s ready! For the lazy and the time-crunched, wrap your potato in a wet paper towel and microwave until tender, around 4-7 minutes. To make your baked potato into a meal, make sure to stuff them with robust fillings. Beans, vegan cheese, crumbled tempeh, or frozen veggies are all simple ingredients for stuffing. Use these 8 Ways to Make Badass Baked Potatoes as inspiration for your own creations or try these Twice-Baked Cheesy Hummus Potatoes. For a meal with more nutrients and antioxidants, try using baked sweet potatoes. The lentil, kale, or Mediterranean recipes in 10 Ways to Stuff a Sweet Potato would be perfect options for the hungry and lazy vegan.
Oh man, it’s already worth making baked pears just because of how great the kitchen smells when you shove them in the oven. They’re so easily prepared too: Slice a pear in half, scoop out the pit with a spoon. Now add a couple of walnuts, sprinkle cinnamon over them and drizzle maple syrup or honey (for non-vegans) on top. Off they go in the oven for about 25 minutes on 380°F/180°C.

The health food stores always only have the flakes and I do no know why!?! It’s so annoying, and I have no clue how you get it to work with those because I have tried multiple times. I think you have to use A LOT more with the flakes, but the powder is just easier I’ve found. I researched after your comment on the chewy “gummy”-ness on FB, and I don’t think it’s possible with only using fruit juice because it’s the corn syrup in normal gummies that gives them that texture. With just juice they are more like jello in texture. Maybe brown rice syrup or some healthier sweetener that still has that viscosity could work? I don’t know, something to experiment with!
If you need your snack to have real staying power, go for a combo of good protein and a little bit of fat. A homemade egg salad is a great choice. Chop up one whole egg and one egg white, then mix with a tablespoon of reduced-fat mayonnaise. The high-quality protein in the eggs will fuel your body for hours, while the fat helps slow digestion, so you'll feel full and energized longer.
This is one of my favourite quick snacks, that is if you bake the acorn squash ahead of time. I like to include one or two baked acorn squash in my weekly food prep so they’re ready for snacks and meals during the week. My favourite fillings are peanut butter, yogurt and granola but you can also fill them with savoury ingredients like hummus, guacamole, quinoa, black beans, any mixture of those or anything else you can think of.
Popcorn is high in fiber and even delivers a little protein. A 1-ounce serving (about 3 cups) of air-popped popcorn has 4 grams of fiber, almost 4 grams of protein and clocks in at 110 calories. This combination makes it a snack with staying power. Popcorn is actually a whole grain and 3 cups is a huge serving-especially when you compare it to other crunchy, salty snacks like chips. Many companies are making bagged popcorn, see our favorite healthy popcorn picks.
For this saucy Korean-style cauliflower snack, you can toss the golden-brown nuggets in either a sweet soy-garlic sauce or a sweet-and-spicy chili sauce, depending on your taste. The cauliflower florets' thin, shatteringly crisp crust is thanks to the same cornstarch, flour, and vodka batter we use for our Korean fried chicken—it's perfect for soaking up either sauce. We add sesame seeds and coconut flakes to the batter to give it a nice nuttiness and extra crunch. Leave out those ingredients, and your fried cauliflower is great for serving Buffalo-style.
For a sweet fix, try mixing mandarin oranges canned in their own juice with a couple tablespoons of light whipped topping. The oranges give a great hit of vitamin C and other antioxidants, and the light whipped topping gives the snack an indulgent feel (a feeling you often miss when you're watching what you eat). "This is a good substitute for ice cream when you're dieting," adds McLachlan.
A dense loaf, but not in a bad way. Whole grain spelt flour tends to make dense breads, but I just love the nutty flavour of spelt so I don’t mind. The walnuts, streusel, and raisins add just the right amount of sweetness and crunch and the zucchini gives moisture without needing any oil. You also can’t taste the zucchini at all, but you can see the pretty green flecks!
My daughter loves the box and it’s a such a highlight when she sees it at our door! The products are so varied and interesting and she and I are both always looking for new vegan items on the market. I’m planning of giving box subscriptions to friends as a gift this coming year...I don’t feel the need to research and see what other boxes are like..we really enjoy yours!!

When hunger strikes, a hardboiled egg is a great grab-and-go snack. It’s high in protein, which will curb your appetite and keep you from reaching for something less-than-healthy. Plus it packs nutrients like vitamins D and B12, but only contains 77 calories. Simply prep a bunch of hard-boiled eggs at once, and store them in the fridge for a quick hunger fix.
When fall comes around and you have more apples than you can reasonably eat out of hand, this recipe is here to help you preserve their flavor (especially if you freeze the applesauce for the off-season). Apple cider vinegar helps to brighten up the cooked fruit, while leaving the skins on the apples contributes flavor and color. Because roses belong to the same family as apples, a few drops of rosewater will help intensify the fruit's flavor. Try our apple compote, too, for an elegant (and quicker-cooking) dessert.

Ah, i need to make some chz but I’m not sure when. The cheese I have on my mind is tapioca based. Definitely need a soy free cheese because I doubt Mark will eat it (or eat much of it). Its funny because if I make something soy based he’ll eat it so I don’t have to. But if I make vegan cheese he often doesn’t. At least if it has a bunch of nutritional yeast he’ll avoid it.


For a dairy-free take on addictive spinach-artichoke dip, a purée of cooked cauliflower and raw cashews proves impressively effective as a creamy base. We blitz them in the food processor along with the cauliflower cooking liquid, then add flavor to the mixture with vegan mayonnaise (homemade or store-bought), nutritional yeast, mustard, garlic powder, and lemon juice. Add the artichokes and cooked spinach, pulse until combined, and it's ready to be baked until browned and bubbling.
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