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.
Indulge in this sweet and savory combo with zero guilt, even if you guzzle down a whole bowl in one sitting: "Fresh melon is satisfying because of the sweet flavor and high-water and fiber content. Top with hot sauce for a pungent kick and added boost to your metabolism from the capsaicin [it contains]," says Julieanna Hever, R.D., author of The Vegiterranean Diet.
Though nuts are caloric and easy to overeat, they're also energy-dense and high in protein and fiber, so munching on them can cause you to eat less later. For a crunchy, low-sugar, low-carb snack, Minchen likes to mix together 1/8 cup almonds, 1/8 cup walnuts, 1/8 cup pumpkin seeds, and 1/8 cup dried cranberries. You can eat it dry or over milk — Minchen recommends plain almond or hemp milk.
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.
Take my advice. Try it. It’s so frigging easy. Just bish bash bosh the dry stuff together (easier if you buy the spices already ground but still easy peasy if you don’t) and then the wet stuff and thanks to the coconut oil it’s very easy to form into shape and roll. I have had a go at making vegan cheeses. I once made a recipe for vegan pot luck on one of my old blogs for a stromboli using homemade “cheeze”. I want to make fermented cheeses as Steve used to love cheese a LOT. Here’s the link to that recipe. It makes a great stromboli or pizza cheeze.
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.
If you’re craving chips and dip but don’t want to compromise your healthy diet, reach of some buckwheat crackers with herby edamame dip instead. Both buckwheat groats and edamame are packed with protein, making them an ideal option to help ward off hunger. Buckwheat groats also filled with nutrients like zinc, copper, manganese, and magnesium. Plus this dip is so creamy and flavorful, you’ll likely forget that it’s actually healthy.
What's more refreshing than a smoothie? By adding in the right ingredients, it will keep you full until your next meal. "Just blend together 1/2 cup frozen wild blueberries with half of a frozen banana, 1/3 cup low-fat milk, and 4 ounces low-fat plain Greek yogurt," Gorin says. "At just 210 calories, it's a winner: the wild blueberries offer filling fiber and antioxidants, you'll get added fiber from the banana, and the milk and yogurt provide protein."
The Food Monster app has over 8k recipes and 500 are free. To access the rest, you have to pay a subscription fee but it’s totally worth it because not only do you get instant access to 8k+ recipes, you get 10 NEW recipes every day! You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more!
Raw energy bites are one of the easiest and tastiest snacks to keep on hand during a busy week. Try making a batch on the weekend to store in the fridge so you can grab a few when hunger strikes. They’re also a great way to get essential omega-3 fats into your nutrition to your diet as many are made with ingredients like hemp seeds, ground flax, almonds or cashews.
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 =)
I’m not a vegan, so it wasn’t that aspect that drew me in–it was the fact that all of these are so low in sugar, and packed full of super healthy ingredients! It’s surprisingly hard to find snacks, treats, and energy bars in the store that don’t have upwards of 10 grams of sugar (in that case, you might as well just be eating a candy bar!). Since I’ve started looking at food labels more, and since my Grandpa’s diabetes has gotten harder for him to handle, I’ve been trying to be more careful about my sugar intake. These recipes sound delicious and easy to make, and I won’t feel guilty about indulging in a little extra when I make them!
I made those today with lime flavour. I wanted sour candy and didn’t have citric acid… but now it’s in a mold (same kind of mold you used) in the fridge. I tried to get it out of the mold, but it’s not possible. it breaks. So is there a better way to get it out or didn’t I use enough agar-agar? Or is it not long enough in the fridge yet… what did I do wrong?
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.
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.
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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.
Eating a snack between meals helps curb your hunger so that you don't inhale your dinner when you finally sit down to eat a meal. Snacking can also help you get in all the nutrients you need. On the flip side, grazing all day-particularly on foods with little nutritional value-may result in eating too much. It's a great idea to shop for snacks at the grocery store and pack them for work so you are prepared when hunger strikes. Many of these are also great on-the-go snack options.