Posted in Desserts, Plant Based, Snacks, Vegan

Quick Vegan Snack ~ Coconut Date Bars

In my quest to find calorie friendly vegan snacks, I’ve been scouring blogs, YouTube and social media pages in search of inspiration of any kind. Unlike my partner, I don’t have a big sweet tooth so other than one little taste, cakes and cookies are mostly consumed by him. And my mother-in-law who comes with her own love of all things sugary.

Then I stumbled across this recipe from Honey It’s Plant Basedand I fell in love.

This recipe is easy, it’s fast and it’s totally vegan!

When I say this vegan snack recipe is easy, I mean it!

All you’ll need is a scale, a food processor and a casserole dish. Parchment paper optional.

Ingredients:

Cashews (I used raw & unsalted because the flavors are clean and toasted them a little)
Dates (pitted & chopped)
Coconut flakes
Lemon juice & zest
Vanilla

That’s it, pop the cashews into the food processor  (this is mine!) first and run until are fine-ish, almost like a meal.

Then add the dates because these suckers are sticky and you want them to break up enough to provide the binding for your vegan bars.

Finally, add the remaining ingredients until blended and then press into your casserole dish like the top photo.

Refrigerate until firm. If you’re too impatient to wait, they’ll crumble apart as soon as you cut into them. Cover and keep in the fridge until the container is empty, or freeze the leftovers.

The bars were not too sweet but very delicious. They would have been better but I didn’t have enough coconut as the recipe required, but I highly recommend anyway.

And the best thing about these bars is that I already have a few ideas to make different types of vegan snack bars to enjoy! In fact, my partner thinks these are pretty great pre-workout bars, though he only eats half when that’s the case.

If you make these, or any other of my vegan recipes, tag me on Facebook at The Spicy Spatula or on IG at indyjaxn!!

Posted in Dips, International vegan cuisine, Italian, Sides, Vegan

Quick & Easy Vegan Dips

Things have been a little hectic around here because–yay!!!!–I’ve finally finished my next novel. I’m feeling good but that’s only the first step so my work load had kind of tripled so I’m keeping today’s post pretty simple.

Dips, for me, are the perfect low calorie snack that can easily be made to fit a vegan diet. I never really gave dips much thought when I consumed animals or really until I started taking my weight loss seriously. But in my search for something more than salt & vinegar potato chips which are my absolute favorite to eat when I get a snack attack, I turned more and more to vegan dips.

I’ve got two easy dips, a garlicky hummus and a anti-pasti dip.

These recipes are really easy as long as you have a semi-decent food processor, and you can mix up herbs and spices to your own liking and play with them as you get more comfortable making them.

For the hummus, drain a can of chickpeas (or grab 2 cups of cooked dry beans) and rinse them, setting aside the liquid in case you need it to thin out the dip later. Add in any of the following: tahini paste (I think this is a must but do what you like), 1 head of roasted garlic, pine nuts, roasted red pepper, a few drops of hot sauce, 1/2 lemon, juiced, and run it until smooth. Add salt, pepper and cumin powder. I also added some tikka masala pepper powder for some extra smokiness.

Season it until you’re satisfied, adding water if you want a thinner hummus that’s perfect for dipping.

The anti-pasti dip, as named by me, was kind of an on the fly thing. The hummus was made and I had quite a bit of roasted red pepper left over, which got me to thinking what else could throw together for a–likely–delicious dip?

From the fridge, I grabbed: capers, black olives, green olives, basil leaves, scallions and garlic.

Toss everything in the food processor and pulse until the pieces are nice and small. Keep going if you want a full-on paste, but I wouldn’t recommend it. Season it to taste and top with a swirl of balsamic vinegar. And the best part? It’s less than 60 calories per 100 grams, which is a snack-a-licious dip that puts a smile on my face.

Now let’s talk about dippers, what do you prefer? I like crackers, just about any kind but my favorite are the regular unsalted Saltine crackers. But I also like water crackers, rice crisps and all the rest. Carrots and celery also make excellent dippers. Or pita bread. Naan bread. Sandwich bread even, if you toast it up a little.

My husband will tell you that you can eat dip with a spoon but if you listen to him then you’d both be wrong.

Happy dipping!