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.
I discovered your website/blog when searching for vegan/vegetarian recipes. I absolutely love it!!! I look forward to every new entry! I have searched around the website & recipes and just enjoy all of it. I do have a question, which I hope, isn’t silly. I have seen calorie counts for some recipes and some without. Is there somewhere that I can locate the calorie counts. I DO realize you are not a calorie counter and I am slowly tring to adapt to that life style too, it is a new mindset and I slowly am going that way but am in the process of losing weight and eating healthier so I thought I would ask!
It's as simple a snack recipe as can be, but unusually satisfying: For a twist on plain homemade popcorn, try drizzling it with olive oil and sprinkling it with za'atar, the heady Middle Eastern spice blend of oregano, thyme, sesame seeds, and tart sumac. You can check out all our popcorn flavors here, including Thai coconut curry, miso soup, and roast chicken dinner; those three are vegan if you swap out the butter.
Not really corn but that’s what the blogger to the original recipe (linked below) called it so I’ll stick with that. That was my first time trying the Field Roast frankfurters. Usually I don’t buy shit from the hippie section because of my lame soy sensitivity but I need to start looking more because these are soy free options (no one cares) there once I really looked. These very much inspire me to want to step up my seitan game. I like making lazy, flavorless seitan but I think it would be in my best interest to at least know how to recreate these. Total game changer!
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.
I want to make fermented cheeses though and will be experimenting a lot. I did recently use sunflower seeds in a recipe for cashew cheese (who can afford cashews these days!) and it turned out amazingly cheezy. I was making a quiche but the texture of the quiche was off (I only had extra firm tofu) and although it was really tasty, it wasn’t a huge success. I didn’t want to waste it so I boshed the quiche (I made it crustless) into a large batch of bechamel sauce that I was making for a vegan lasagna and it made the sauce AMAZING. Here’s the sunflower seed recipe if you want. I do have a vitamix blender (prehistoric from WAY back last century when we worked) but I am quite sure as the sunflower seeds are soaked, that you could get away with a cheaper blender or food processor, just let it run for a bit. Hope you like it. It tastes really cheesy.
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.
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.)
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 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.
Carrots are always a great hydrating snack, but when you add tahini to the mix, you up the protein big time. "Carrots contains high levels of antioxidants, while tahini contains more protein than milk and most nuts," says Michael Kubyk, nutritionist and fitness trainer at Lake Austin Spa Resort. And the best part? The combo makes for an easy on-the-go snack.
Chocolate-topped digestive biscuits from brands like McVitie's are great candidates for veganizing. Here, we rely on toasted sugar to provide depth of flavor in the absence of lactose, and use coconut oil to make a dairy-free dough that's easy to handle. A blend of all-purpose and whole wheat flour supplies the right combination of toasty flavor and crisp-yet-tender texture. Top with the high-quality vegan chocolate of your choice.