All posts filed under: Snacks

Vegan MoFo: Beet Hummus

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I have a thing for beets. There’s just something exciting about the possibility of turning your recipe completely fuschia. The earthy taste is intriguing, too. For today’s Vegan MoFo post, I have incorporated these staining beauties to work their magic in the vegan staple, hummus. The prompt is: “Lunch on the go.” This hummus is inspired by Trader Joe’s all-too-addicting beet hummus (of which I may or may not have eaten the entire container in 2 days…). It is creamy from the tahini and white beans, earthy from the beets, and zingy and sweet from the balsamic vinegar. It’s pure heaven is what it is. I imagine you could make a mighty fine hummus sandwich with this beet hummus, some sprouts, shredded carrots, and sliced cucumber. Or you can just take a small (large?) container of this and bring along your favorite dip-worthy veggies. Or you can fix a salad and put a hearty dollop of this in the center for some staying power. Hummus invites so many quick lunch ideas. Beet Hummus Ingredients 1 …

Vegan MoFo: Chocolate-Chip Corn Muffins

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I make vegan baked goods quite often for my coworkers. To answer today’s Vegan MoFo prompt, “Share something vegan (and delicious, duh!) with a non-vegan” I am sharing this recipe for Chocolate-Chip Corn Muffins. I made these muffins a few weeks back and brought them into work for my hungry colleagues to gobble down. They did just that. Not one was left over, and I received many a compliment. Even though I am not vegan, I often veganize my baked goods. I do so largely because I eat dessert every day. Yes, you heard me right. Every. Single. Day. Because of this, I don’t want to be eating mountains of butter, eggs, and refined sugar on a regular basis. I’d much rather eat something made with whole grains, heart-healthy fats, and unrefined sugars. Also, vegan baked goods taste remarkably similar to the traditional (barring, of course, some recipes which require a lot of rising). Pictured above are some of the healthful ingredients used in the muffins: pure vanilla extract, maple syrup, avocado oil, whole-grain spelt …

Vegan Cherry “Jello”

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Today’s Vegan MoFo prompt is “Most retro recipe”. When I think of retro, I think of jello. Lots of jello. Little hot dog weenies in jello, marshmallows in jello, jello with whipped cream and pineapples and olives. (Yuckity, yuck, yuck). However, as you may know, jello is not vegan. This popular wobbly foodstuff is made of gelatin, which is derived from the skin, bones and connective tissue of animals, such as cows, chickens, and pigs. As a vegetarian, I do not consume jello either. Therefore, it’s been a pretty long time since I’ve had any of this fun flubbery madness. After learning about agar from the ever-wondrous Amy Chaplin, I figured the latter could make a good jello substitute. It turns out that *ding ding ding* I was correct. So what is agar? Agar is a flavorless seaweed that gels. It is often used as a vegetarian substitute for gelatin, and to make desserts in Japan (such as kanten). It can also be used in the biology lab as a growth medium. Pretty wild, huh? …