Category Archives: Snacks

No-Buffalo Nuggets

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These are so easy to make and really good! I love the taste of spicy buffalo sauce so when I saw these I had to try them! My hubby wanted a “football watching snack” too so the timing was perfect. Our toddler loved these too! I didn’t add any Frank’s Hot Sauce to hers, she’s not to that level of spice yet! Serve these with a side of Vegan Ranch Dressing.

No-Buffalo Nuggets

I found the nugget recipe on Babble.

3 Ingredient Vegan Buffalo Nuggets
vegan, makes 15 bites/nuggets

1 1/4 cups of GimmeLean Vegan Sausage (comes in a tube – fridge section of grocery store)
1/2 cup Panko bread crumbs
2 Tbsp hot sauce — I like Frank’s Hot Sauce
for saute: 2 Tbsp safflower oil

swap spicy for sweet: substitute sweet BBQ sauce or ketchup for the hot sauce if you don’t want the bites too hot!

Directions:

1. Gather your ingredients. Heat the safflower oil in a sauté pan over med-high heat.
2. Tear your sausage into tiny nuggets – they don’t have to be evenly shaped (unless you’d like to roll them into nice balls or pound into nugget shapes).
3. When the oil is hot, quickly roll each sausage nugget in the Panko and place in the sizzling hot oil. Continue doing this until the pan is filled. Allow each nugget to sauté for about 2 minutes on each side. You want the Panko crumb to crisp and brown and saturate with the oil so that they are no longer a white color — but now a caramel brown.
4. When your nuggets are evenly cooked, and the oil mostly absorbed/cooked off. Turn the heat off and add in your hot sauce in a casual ‘splashy’ way. You want a nice splash of sauce to accent ( but not overly saturate) each of the bites. Toss the nuggets in the still hot pan with the sauce as they sizzle and cook.
5. Serve hot.

Easy ingredients!

Cut up or tear bite sized pieces of Gimme Lean Sausage

Coat each piece with panko breadcrumbs

Cook until brown on both sides

Okay, so a few of them are a little TOO brown but they were still good!

Add hot sauce and toss

Serve with Vegan Ranch Dressing

Kool Ranch Kale Chips

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WOW these are good! I’ve made a ton of kale chips in the past but these are my new favorite!! I used my dehydrator to make these but you can use a regular cookie sheet lined with parchment paper if you don’t have one.

Kool Ranch Kale Chips

Kool Ranch Kale Chips

1 cup raw cashews, soaked in hot water for 1 hour to soften

-1 bunch of kale – I used lacinato/dinosaur kale but it would be good with any kind

-1/8 – 1/4 cup water

-1 Tbsp apple cider vinegar

-1 Tbsp nutritional yeast

-1 tsp dried parsley

-1/4 tsp garlic powder

-1/4 tsp dried dill

– 1/4 tsp onion powder

– 1/4 tsp ground black pepper

-1/4 tsp sea salt

-1/4 red onion, chopped 

-paprika and extra sea salt for pre-dehydration sprinkling

1.) Blend (great in a VitaMix!) the cashews, water and seasonings in a blender until smooth. Place mixture in the bottom of a large mixing bowl and add the chopped onions.

2.) Wash the kale and remove the stems. Tear off chip-sized pieces of the kale and add to the bowl. Using your hands, massage the mixture onto the kale bites so that each piece is well coated.

3.) Transfer the kale to your dehydrator or parchment lined baking sheet and sprinkle with paprika and additional sea salt.

4.) Dehydrate for 5-8 hours at 115 degrees – my dehydrator took about 5 hours

** If you use the oven method,  spread kale chips on a cookie sheet and bake in the oven until crisp, on the lowest setting with the door slightly ajar.

Blend cashews, seasoning and water

Add to bowl with onions

Wash kale, remove stems, tear into chip pieces and add to bowl

Massage mixture into each piece and transfer to baking sheet or dehydrator, top with salt & paprika

Dehydrate for 5-8 hours at 115 degrees

Yummy!

Bet you can't eat just one!

Original recipe from The Kurious Kale website.

My FAMOUS Wasabi Cream Cheeze Dip

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I’ve never met anyone who didn’t like this dip, plain and simple. It satisfies any sushi craving and it’s so good you can’t stop eating it. It’s a guaranteed appetizer success! I usually bring enough for a double batch because it disappears so fast and people are sad when it’s gone so I make another one! My sister has a very bland palate and she loves it! This is a little too hot for most kids, my daughter has never tried it but she might like it considering she likes wasabi seaweed… yep, she’s definitely my daughter! 😉

Wasabi Cream Cheeze Dip

Ingredients;

* 1 tub of Tofutti Better Than Cream Cheese (non-dairy cream cheese, found at Sprouts or Trader Joe’s)

* Wasabi paste – you’ll need anywhere from 1 Tbsp to 3 Tbsp depending on how hot you like it

* 2-3 Tbsp roasted sesame seeds

* 3-5 Tbsp or more soy sauce

* 2-3 Tbsp pickled ginger (pink or white)

* 1-2 green onions, chopped

* Rice crackers to serve

Directions:

1. Divide cream cheeze in half from tub, smear one half on the bottom of a shallow dish in a circular pattern (use a stiff spatula)

2. Spread wasabi paste onto first layer – Don’t be shy! I use a decent amount otherwise you can’t taste it

3. Smear other half of cream cheeze on top of wasabi, try to make it even with the first circular layer

3. Cover the top and sides with sesame seeds

4. Chop pickled ginger and green onions and sprinkle on top

5. Pour soy sauce around the dip before serving with rice crackers

6. Prepare to make another batch soon!

1st layer of cream cheeze

Add wasabi paste

Spread on top of first layer

Make 2nd layer with remaining cream cheeze

Cover with roasted sesame seeds

Top with chopped pickled ginger

Add green onions, pour soy sauce around dip and serve with rice crackers

Creamy Dreamy Superfood Pudding

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Happy Birthday to our daughter, she turned two years old today! I made this pudding yesterday for her birthday dessert tonight – her dessert is usually fruit so this was a treat!

She LOVED it! Can you tell?

 

When I saw this recipe on HealthyMammas.com, I just had to make it! As they put it ” how else can you find a way to get in your Chia Seeds, Hemp Seeds, and Coconut Oil in one sitting?” My thoughts exactly!

Ingredients
  • 2 cups water
  • 1 cup cashews (use RAW cashews, bulk section at Sprouts)
  • 1/2 cup hemp seeds – (I used whole and shelled, all I had)
  • 1/2 cup coconut sugar – (I used brown sugar, all I had but I will use coconut sugar next time! Buy at Sprouts)
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • 1/2 cup coconut oil (I used a little less)
  • 2 ½ Tbsp chia seeds (You can buy them here on Amazon, best price I’ve found and free shipping!)
Instructions
  1. Soak the cashews in water for 4-6 hours. When finished rinse the cashews with water and strain. (don’t leave this part out! I made it without and with soaking – huge difference!)
  2. If coconut oil is solid place in a pan or double boiler on the lowest temperature possible. (or stick in the microwave for about 6 seconds) Once oil becomes a clear liquid turn the heat off. Coconut oil should melt at 80 degrees Fahrenheit.
  3. Place the water, the soaked cashews, the hemp seeds, the coconut sugar, the salt, and the vanilla extract in a high-speed blender. (My Vitamix was PERFECT for this)
  4. Blend on high until you have a nice creamy consistency.
  5. Turn the blender on low and while it is running slowly pour in the melted coconut oil. Place the lid back on and run the blender on high for a few seconds.
  6. Turn the blender on low and slowly pour in the chia seeds. You will want to make sure the chia seeds stay whole. (important, I also tried this with and without keeping them whole. My recommendation is to keep them in tact.)
  7. Place mixture in a sealed container (a quart size mason jar works great) and refrigerate over night. Super Food Chia Pudding is great topped with cacao nibs and hemp seeds or fresh berries.
  8. It will be runny when you pour it out of the blender but don’t worry, it will set up in the fridge.
Notes

Makes 4 cups, or approximately 6-8 servings.

I topped this with mini vegan chocolate chips, yummy! I can’t wait to try berries!
 Thank you Healthy Mammas!!!

Baked Sweet Potato Fries with Sassy Spicy Ketchup

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We love sweet potato fries! I have several different spice combinations I use but this is a new one from Vegan Good Eats. Turned out very good!
Sweet Potato Fries:
* I used 2 large sweet potatoes for my hubby, toddler and myself with zero leftovers
* 1-2 Tbsp Olive Oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon brown sugar
* 1 teaspoon cumin
* 1/2 teaspoon paprika
* 1/2 teaspoon kosher salt
* 1 teaspoon fresh or dried parsley (I used dried)
Sassy Spicy Ketchup:
* 1/2 cup of ketchup
* 1 teaspoon sriracha hot sauce
* 1 teaspoon sweet chili sauce – I used my favorite Asian hot sauce (besides sriracha) Sambal 
* 1 teaspoon olive oil (optional)
* 1 teaspoon fresh parsley
Directions:
* Preheat oven to 450
* Wash, peel and slice sweet potatoes into fries
* Coat with 1-2 Tbsp olive oil
* Put spice mixture together in separate bowl, pour mixture onto fries and coat evenly
* Bake at 450 for 20-25 minutes, depending on how you like your fries – I like mine a little soggy so I did 20 minutes
* Combine Sassy Spicy Ketchup ingredients in a small bowl
* Serve 

Kale Butter

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This is for all you kale “cult members” out there! There seems to be two kinds of people when it comes to kale – those who have no idea what it is and those who are obsessed with it. I don’t have much experience in between the two, only one or the other. We eat kale almost everyday so I suppose that puts us in the “cult member” category.

I found this recipe in the Engine 2 Diet book. It’s really good on crackers, pasta, veggies and sandwiches/wraps. I smear this on my toddler’s sandwiches with white beans and soy cheese and she devours it!

Ingredients:

* 1 bunch kale, rinsed and chopped (I use black/lacinato kale – use stems too)

* 1/2 cup walnuts

* 1/2 cup water – (use water leftover from steaming kale!)

* Salt, to taste

Directions:

– Steam the kale for 5 minutes, until tender

– Blend the cooked kale with the walnuts and 1/2 cup of the green water from steaming. Blend until smooth.

– Add salt to taste, if desired

My toddler LOVES this! Can you tell?