Posts in Snacks
Roasted Tamari Almonds
Roasted Tamari Almonds

Ingredients:

1/2 cup raw almonds, chopped

1 tablespoon tamari, or coconut aminos, or soy sauce

Instructions:

1) Preheat the oven to 325F. Line a large baking sheet with parchment paper.

2) In a medium bowl, toss the almonds with the tamari until the almonds are completely covered. Spread the almonds on the prepared baking sheet in an even layer.

3) Roast the almonds for 9 -12 minutes.

4) Let cool completely on the pan. The almonds will harden as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container for several weeks.

Recipe from Oh She Glows

SnacksKristen CarliComment
Chickpea Nuggets
Chickpea Nuggets (vegan)

Ingredients:

2 cans of chickpeas

1 cup rolled oats

1 cup panko

1 teaspoon garlic powder

1 teaspoon onion powder

salt + pepper

Instructions:

1) Preheat the oven to 375F.

2) Place the panko on a rimmed baking sheet and toast for 5 minutes. Transfer to a bowl, and place parchment paper on the baking sheet.

3) Pulse the oats in a food processor until a fine flour is formed. Transfer to a bowl.

4) Drain the chickpeas, reserving the liquid. Pulse chickpeas and spices in food processor until crumbly.

5) Whisk 1/2 cup of the chickpea liquid in a small bowl until a foamy liquid forms. Add the foamy liquid and 1 cup of oat flour into food processor. Pulse until combined.

6) Add a few pinches of salt to the toasted panko.

7) Form roughly 24 nuggets out of dough. Coat in the toasted panko/ salt mixture and place on parchment paper covered baking sheet.

8) Bake for 20 minutes or until crispy. Serve warm with Sir Kensington’s ranch + ketchup.

Recipe adapted from The Kitchn

Mains, SnacksKristen CarliComment
Savory Spice Blend

This spice blend was used throughout so many recipes from the “How Not to Die Cookbook” that I decided to share it here! I highly recommend that you try this on popcorn!!!

Ingredients:

2 tablespoons nutritional yeast

1 tablespoon onion powder

1 tablespoon dried parsley

1 tablespoon dried basil

2 teaspoons dried thyme

2 teaspoons garlic powder

2 teaspoons dry mustard

2 teaspoons paprika

1/2 teaspoon ground turmeric

1/2 teaspoon celery seeds

Instructions:

Combine all the ingredients in a spice grinder or a blender to mix well and pulverize the dried herbs and spices. Transfer the blend to a shaker bottle or jar with a tight lid and store in a cool, dry place.

Recipe from “How Not to Die Cookbook”

SnacksKristen CarliComment
Chocolate Cashew Milk

I don't really have a sweet tooth, but I love this subtly sweet nut milk! It's made with only 4 ingredients and 2 tools (blender + nut milk bag). Easy peasy!!

(You can add more pitted dates if you want this to be a bit sweeter.)

Chocolate Cashew Milk (vegan)

Ingredients:

1 cup soaked cashews (soaked in water overnight)

4 cups filtered water

3 pitted dates (or more for sweeter milk)

2 tablespoons cocoa powder

Instructions:

1) Blend all ingredients together on high for 3 minutes.

2) Strain milk through Ellie's Best Nut Milk bag. (Use code 'KristenCarli' for 10% off your entire cart!) #sponsored

3) Store in fridge for up to 5 days.

Sweet Potato Chips

I definitely do not have a sweet tooth! I prefer to snack on all things salty. These 4-ingredient chips are my favorite savory snack! Salty, crunchy and a little bit smokey, these chips are great as a side to my Ultimate Veggie Sandwich or just as an afternoon pick-me-up!

Sweet Potato Chips
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Sweet Potato Chips
Ingredients
  • 5 sweet potatoes
  • 2 tablespoons avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
Instructions
1) Using a mandoline (super important!) to slice the sweet potatoes into very thin chips.2) Preheat oven to 400 degrees. Place all chips in a large bowl. Toss with oil, salt, and paprika. 3) Place sweet potato chips on an unlined baking sheet. Be sure that none are overlapping. Bake for 12-25 minutes. Watch them closely! Pull out individual chips as they get crispy. 4) Lay crispy chips on a baking sheet to cool for at least 5 minutes. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 8 servings
SnacksKristen CarliComment
Texas Caviar

Ahhh 'Texas Caviar'... Honestly, who even knows the origin of this recipe. When something is so simple, and so delicious, it really doesn't matter. This dish has been at nearly every one of my family gatherings, and it is my go-to for potlucks. Simple to throw together, and uses whole-foods and plant based ingredients. This crowd pleaser comes together in a second. Wherever it ends up, someone is bound to ask for the recipe. Now you can be a potluck hero too!

 

Texas Caviar
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Texas Caviar
Ingredients
  • 1 can corn
  • 1 can black eyed peas
  • 1 avocado, diced
  • 1 tomato, diced
  • 2/3 cup cilantro, chopped
  • 2/3 cup green onion, diced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
Instructions
1) In a small bowl, prepare the dressing. Mix the olive oil, vinegar, garlic, salt, pepper and cumin.2) Place all other ingredients in a large bowl. Toss with the dressing. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 8 servings
Texas Caviar
Texas Caviar
Spicy Candied Cashews

I spotted this recipe on Diginn's Instagram profile over the holidays and instantly knew I had to recreate it! 

The Chinese five spice powder takes these spiced nuts to a whole new level! It is such an interesting combination of savory + sweet + spicy flavors: salt, cloves, cinnamon, black pepper, maple syrup, cayenne pepper!

If you are new to Chinese five spice powder, your life is about to be changed!

Spicy Candied Cashews
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Spicy Candied Cashews
Ingredients
  • 1/4 cup maple syrup
  • 1/2 teaspoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 1/4 teaspoon Chinese five spice powder
  • 1 1/4 teaspoon sugar
  • 1 teaspoon salt
  • 4 cups raw cashews
Instructions
1) Preheat oven to 325 degrees2) Mix nuts with maple syrup and spices in a bowl until coated3) Cover a baking sheet with parchment paper and spread the cashew mixture evenly4) Bake 20 minutes without stirring and allow to cool completely5) Break into small clusters and store in a jar for up to 3 weeks
Details
Prep time: Cook time: Total time: Yield: 4 cups
Spicy Candied Cashews

adapted from Diginn...

SnacksKristen CarliComment
Limey Guacamole

I love a citrus-y guacamole! Made with the juice of the lime, this guacamole is super zingy and bright! 

Eat it with chips, top it on roasted crispy potatoes, add a dollop to black bean tacos, or spread on toast! 

Limey Guacamole
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Limey Guacamole
Ingredients
  • 5 avocados
  • juice of one lime
  • 1/2 tsp pink salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
Instructions
1) Mash avocados with a fork until desired consistency.2) Add lime juice, salt, pepper, cayenne, and garlic powder.3) Stir to combine!
Details
Prep time: Cook time: Total time: Yield: 1 cup
Limey Guacamole
Any Nut Milk

Nut milk is so easy to make, you never need to buy it again! You can use a simple formula of 1 cup raw unsalted nuts to 4 cups filtered water to make any nut milk you would like. Just make sure you have a high powered blender for this recipe... that is crucial! (Thank goodness for Vitamix!) 

Homemade Nut Milk

I made cashew milk, almond milk and coconut milk! (Yep! Even coconut flakes work in this recipe. Just be sure to use 2 cups of HOT filtered water!)

Homemade Nut Milk

Ingredients:

1 cup raw unsalted nuts (almonds, cashews, unsweetened coconut flakes, etc)

4 cups filtered water (unless you are making coconut milk, in which case use 2 cups HOT filtered water)

 

Instructions:

1) Soak nuts in water overnight or for at least 4 hours (not needed for coconut milk)

2) Drain and rinse nuts

3) Add nuts and water to blender. Blend on high for 3 minutes.

4) Strain using a nut milk bag. I love this one! (Get 10% off your entire cart with code 'KristenCarli').

5) Store in a jar in the fridge for up to 5 days.

Homemade Nut Milk
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Any Nut Milk
Ingredients
  • 1 cup Raw Unsalted Nuts
  • 4 cups Filtered Water
Instructions
1) Soak nuts in water overnight or for at least 4 hours (not needed for coconut milk)2) Drain and rinse nuts3) Add nuts and water to a blender. Blend on high for 3 minutes4) Strain using a nut milk bag5) Store in the fridge for up to 5 days.
Details
Prep time: Cook time: Total time: Yield: 32 oz
Homemade Nut Milk
Applesauce

I started making this applesauce when I was sick, seeking comfort foods reminiscent of childhood. But I found that this recipe is so incredibly yummy that I started to make a batch once a week! It is great on the side of breakfast, as a snack, or even as a dessert. The best part is that it is WAY better than packaged applesauce because of the addition of dates and cinnamon AND it is free of all the crap preservatives you would find in Mott's. (Sorry Mott's!)

Homemade Cinnamon Applesauce

Ingredients:

6 peeled, cored, and chopped apples

6 pitted dates

juice of 1 lemon

1 tsp of cinnamon

 

Instructions:

BLEND! Store in a jar and keep refrigerated for up to 30 days.

Homemade Cinnamon Applesauce

adapted from Raw Cinnamon Applesauce of Nom Yourself...