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.
Don’t forget the easiest, healthiest snack of all: raw fruits and vegetables. Keep a fridge full of fresh produce and you’ll automatically be prompted to snack well. A few of my favourites are frozen grapes, cucumbers, carrots, snap peas, apples, bananas and in the summer fresh berries. You can always pair with them nuts and seeds to make a more substantial snack.
The gummy fruit snack making process is simple–just 3 ingredients and less than 10 minutes of active time. Whisk the sweetener and agar agar into the juice. Let it rest for 5 minutes. Simmer and whisk for 2 minutes. Pour into a container/molds. Chill. For the jam version, you will just blend the juice + jam + agar (to avoid jammy chunks) and then boil/whisk/chill it the same way.
What it comes down to is eating when you’re hungry. Don’t let yourself get ravenous which can lead to unhealthy choices and overeating. If you know you are going to be out and about all day, toss an apple, banana and a bag of mixed nuts and dried fruits in your bag. That way you’ll always have something healthy to reach for when hunger hits. If you’re completely new to plant-based eating, head over and read my post with tips for plant-based beginners.
Well you are wayyy faster than me (I’ve read some of your running posts)! Slow and steady for me. :-) But I seriously don’t think I could do it without your blog. I really am feeling better, more energy and focus, so much so that my boyfriend has been eating mostly vegan with me during the week! I’m so glad that I found your blog…and I’m sure you’ve heard this a million times before, but you really have helped me become a healthier person!! I don’t know if I’m glowing yet, but I’ll get there. :-)
Use this guide as a great starting point for a lot of healthy snacks (and a few that are not so healthy). Of course, you don't need to be vegan to enjoy some of these tasty snacks. These snacks are also great if you are heading to a potluck, office party, or school event. By bringing a vegan snack, you'll share a healthy option and something that someone who may be dairy-free, gluten-free, or vegan (or vegetarian) can happily enjoy.
Um… since when were fruit gummies NOT associated with NYE?? Haha. I must say, I do so appreciate the rigorous research you put into the perfect New Year’s recipe for us! 🙂 I like to think that the sugar coating resembles the sparkle of champagne. Nice random fact! Why am I not surprised that you knew of your fruit-sweetened calling before you could practically walk? 🙂 And good for your for sticking it to autocorrect until it just gave up. If “dummy” is saying something, then what is “mummy” telling you?? That’s a thinker, folks! Two flavors, one for each agar. I can get on board with that! Alright, before I forget my train of thought, I just wanted to say… these photos are INSANE. And by insane, of course, I mean AWESOME. These little fruit snacks came out so beautifully. Send me a batch or two? 🙂 xoxo
Well you are wayyy faster than me (I’ve read some of your running posts)! Slow and steady for me. :-) But I seriously don’t think I could do it without your blog. I really am feeling better, more energy and focus, so much so that my boyfriend has been eating mostly vegan with me during the week! I’m so glad that I found your blog…and I’m sure you’ve heard this a million times before, but you really have helped me become a healthier person!! I don’t know if I’m glowing yet, but I’ll get there. :-)
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.
But it’s far from slim pickings when it comes to vegan snacks that are meat-, dairy-, and egg-free. We’re here to dig you out of your hummus-and-carrots rut with 19 sweet and savory vegan recipes that take less than 10 minutes to put together—because really, when that mid-morning crash, afternoon slump, or post-dinner pang hits, who wants to wait longer than that?
This is SO helpful, because each time I’ve tried going vegan, it’s BETWEEN meals I’ve been stumped. OK, I made a healthy vegan breakfast. OK, I have a delicious vegan dinner planned. But …. now what?! And it’s funny, because it’s not like I snack on hard-boiled eggs or cheese, I just — I guess I couldn’t think of ANYTHING healthy to eat, not just something vegan! :-) (Except for plain straight veggies. And I just have way too much of a sweet tooth to feel called to snack on them by themselves.)
Tomato soup is full of disease-fighting nutrients, but contains as little as 74 calories per cup, no cholesterol, and less than 1 gram of saturated fat. Just keep in mind that there are many varieties. Cream of tomato is significantly higher in fat and calories. When buying canned soup, look for labels that say "low sodium" and check the calorie count.
I’m pretty sure this post will make vegan marathon training more doable for me! I’m doing pretty good, but I get sooooo hungry between meals the day or two after a long run. This should help hold me over. Perfect timing too, because in the next few weeks I’ll be up to the longest runs. I just tried the endurance crackers and the protein bars and despite the fact that my crackers came out WAY thicker than yours did, they’re still great snacks! I think my favorite are the oatmeal squares. Awesome breakfast for sure! Thank you for the awesome ideas. :-)
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 saw this post and have been meaning to check it out! I tried the whole home-made gummy snacks awhile back with agar (although i used flakes so maybe that was my problem…it was all that i could find at the store…although i always forget about looking online ha!). So my problem was that they weren’t gummy enough so wasn’t quite a fan of the texture. Still ate them and flavor was delicious, but was looking for that gummy factor since thats what the kids always go for…are these gummy in texture? If so i’m ALL on top of it! They look gorgeous btw…and love your random facts haha! I hate autocorrect sometimes =)
Tomato soup is full of disease-fighting nutrients, but contains as little as 74 calories per cup, no cholesterol, and less than 1 gram of saturated fat. Just keep in mind that there are many varieties. Cream of tomato is significantly higher in fat and calories. When buying canned soup, look for labels that say "low sodium" and check the calorie count.
Need to use up some leftover ingredients? Make a pita pizza! Don’t fret about making the dough, that’s what whole grain pita bread is for. While pita bread makes filling and tasty sandwiches, it’s also a great base for loading toppings on. Whole grain pita bread is typically high in protein and fiber, and it’s ideal for the lazy vegan because it’s already cooked for you! Pita pizza is also awesome because it’s just the right size for one person. Start with pita bread, spread on some sauce, add some non-dairy cheese, and pile on any vegetables you have on hand. This Vegan Pepper Jack Cashew Cheese is my favorite as it will add some spice to your Homemade Pita Bread. For an easy fix, use store-bought vegan cheese like Daiya or Tofutti. Mushrooms, tomatoes, spinach or broccoli are healthy options for vegetable toppings, and many of these can come frozen or from a jar. Check out this Ultimate Guide to Making Homemade Pizza and simply use a pita for the base. After assembled, pop your pita in an oven at 425 degrees for 8-10 minutes and you’ve got yourself a quick and wholesome meal.
NO….well..the only modification i did was to change the 1/2 cup of chia seeds (cause i didnt have those) for 1/2 half of mixed seeds. I put the seeds, the water, grated onion and garlic and some herbs…. they are reallly tasty tough! i really loved them! i was just expecting it to be like crakers….i was thinking that maybe i missed some flour or sth similar that allows the mix to hold together…. what you think?

This makes a great snack or even healthy dessert. Try adding a slice of banana and sprinkling it with cinnamon and cacao for a decadent, raw vegan snack. I often eat this for dessert to satisfy sweet tooth. Almond butter, tahini, peanut butter, sunflower seed butter or any other nut or seed butter are also delicious options! If you want to get really fancy, how about some Peanut Butter Mousse Stuffed Dates?
This was supposed to be pizza pockets but vegan pepperoni was completely out of stock. I actually emailed the company asking when they predicted the shelves would be restocked. Dude, tofurky’s manufacturing situation is a little fucked right now (they wrote me back the details) but it’s growing pains. I’m happy things are coming together for them. Long story short pizza flavor wasn’t going to happen. This flavor combo was my last minute improv (thus using veggie dogs instead of “ham”) but I’m pretty sure this came out way better than the pizza combo would have. This was SOOOO good! And that melted cheese! Dude you see the videos?! Epic.
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!
I am SO envious of you guys for your ability to just trot into a store and buy whatever vegan cheeses, faux meats etc. your hearts desire. We get hideous vegan cheese here, you can’t even call it cheese because it borders on melted plastic and quorn, which tends to be made using egg white base so bollocks to vegans. The only other alternatives are heinously tough hotdogs that never sell. I am seriously thinking of starting a sodding Aussie vegan food company right here! You want easy peasy seitan hotdogs that will knock anything else out of the ballpark? Just get your dry ingredients sorted, bosh in your wet, mix and roll in foil then steam. DONE. Mary’s test kitchen rules for creating these babies. We have them a lot. We thought that the flavour was a little low so we just doubled everything in the flavour recipe aside from the coconut oil and chilli and they are Steve’s go to favourite hotdogs now. Try these. You will love them. I guarantee! http://www.marystestkitchen.com/vegan-hot-dogs-2-paprika-seitan-sausages/
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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