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Snacks

Snacks

AFTERNOON TEA – ORGANIC GREEN TEA WITH ALMOND, SPELT AND CHIA SEED BISCUITS 

I went to the local Southside Markets where I live this morning and picked up some yummy things from Lily’s Vegan Kitchen.

One of them was a few Almond, Spelt and Chia Seed Biscuits.

The perfect balance between savoury and sweet without all the nasties you find in similar products, many available from nearby stalls.

Find out more about Lily’s vegan Kitchen including her catering and meal planning/delivery service.

You can also follow Lily’s Vegan Kitchen on Instagram and Facebook.

Lunch/ Snacks

SUNNY SPRING SUNDAY PICK-AT PLATTER

Is there many things better than kicking back on a sunny Sunday afternoon with an ice cold drink and a platter of delicious healthy food?

I don’t think so.

Today I have:

  • Home made thick air fried chips;
  • Lightly steamed chilli broccoli florets;
  • Homemade smokey BBQ hummus;
  • Air fried cherry tomatoes;
  • Texas hickory smoked soy jerky;
  • Dairy free brie; and
  • Brown rice crackers.
Breakfast/ Snacks

A MARRIAGE MADE IN HEAVEN – AVOCADO AND VEGEMITE ON CRUMPETS

So Vegemite is a very Australian thing right?

Avocados are abundant in supply most of the time down under as well.

Combining both on a bread product is a marriage made in heaven. On this occasion I’ve opted for some crumpets to sit this flavour sensation on top of.

Yuuuuummmmmm!

Disclaimer – I have been known to search out a jar of Vegemite while travelling overseas such as at the Farmers Market in LA……LOL!

Desserts/ Snacks

FUNDRAISING – CARROT CAKE MUFFINS WITH SWEET LEMON ICING

The Cruelty Free Shop chain of vegan supermarkets is hosting a ‘Vegan Bake Sale’ today to raise money for local charities.

At more local store in Canberra the funds will be donated to Animal Liberation ACT to support their work protecting animals.

I put my hand up to contribute to the baked goods. I came up with two items, both muffins for ease of handling and distribution. The first was Cornbread with Maple Syrup Cream Cheese Glaze and Carrot Cake with Sweet Lemon Icing.

These are a variation of the carrot cake I posted earlier this week. Everyone who had a piece loved it so if it aint broken, don’t fix it right?

CARROT CAKE MUFFINS WITH SWEET LEMON ICING

Print Recipe
Serves: 24 muffins Cooking Time: 30M

Ingredients

  • 1kg carrots, roughly chopped, boiled, cooled and mashed
  • 2 1/2 cups plain self rising flour
  • 1 400 gram tin of crushed pineapple in juice
  • 1 heaped teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/2 teaspoon of salt
  • 1 cup chopped pecans
  • 6 tablespoon of safflower oil
  • 4 teaspoon of egg replacer powder
  • 3/4 cup of brown sugar
  • ICING
  • 2 cups of icing sugar
  • 2 tablespoons of lemon juice
  • 1 tablespoon of water

Instructions

1

Preheat oven to 170 degrees celsius (fan forced oven).

2

Line two muffin trays with cupcake wrappers.

3

Combine all the dry ingredients in a large bowl - flour, egg replacer, brown sugar, pecans, salt, nutmeg, cinnamon. Mix thoroughly.

4

Combine all the wet ingredients in a separate bowl - pineapple including juice from pineapple tin, mashed carrots and oil.

5

Mix the wet ingredients into dry, ensure all combined but don't over mix.

6

Spoon the mixture into cupcake wrappers then bake for 25-30 minutes.

7

Allow to cool on a baking rack.

8

While the muffins are cooling, place the icing sugar, lemon juice and water into a bowl and mix vigorously until you have a smooth paste. Apply to the top of the muffins once they are cool.

Appetizers/ Snacks

FUNDRAISING – CORNBREAD MUFFINS WITH MAPLE SYRUP CREAM CHEESE GLAZE

I made fried green tomatoes the other day which got me thinking about other great southern American foods I enjoy. I had recently seen a post online of some delicious cornbread muffins. The cravings started then kept building. 

I had nominated myself to make something for a vegan fundraising bake sale today so I said to myself “cornbread muffins it is.”

Despite a lot of searching I couldn’t find the earlier post that I had seen. I knew it was a fellow vegan food blogger but that’s as far as I got. So in true Plant Health Man style I did what I always do……make it up as I go along.

I had made cornbread before from a packet in my pre-vegan days so I thought it can’t be that hard, and it wasn’t.

Give it a try. They are delicious, either as a snack or to accompany a veggie stew or thick soup. Simply replace the bread you normally use to wipe up the juices at the bottom of your bowl with a cornbread muffin or two. 

The glaze if optional.

CORNBREAD MUFFINS WITH MAPLE SYRUP CREAM CHEESE GLAZE

Print Recipe
Serves: 12 muffins Cooking Time: 30M

Ingredients

  • MUFFINS
  • 1/4 cup plant based butter
  • 1 cup plant based milk
  • 1 teaspoon of egg replacer
  • 1 1/4 cups of cornmeal
  • 1 cup of flour
  • 1/2 cup of brown sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • GLAZE
  • 4 tablespoons of maple syrup
  • 1/2 cup of Tofutti Better Than Cream Cheese

Instructions

1

Heat the oven to 200 degrees celsius.

2

Line muffin tray with 12 cupcake holders.

3

Place the butter into a small dish and microwave until it melts.

4

In a mixing bowl mix the melted butter, milk and egg replacer until combined well.

5

Add the cornmeal, flour, sugar, baking powder, salt and 2 tablespoons of maple syrup. Stir until the ingredients are all combined. Don't over mix. The batter will be a bit lumpy but that is good.

6

Pour batter into the cupcake holders in your muffin tray.

7

Place in the oven for 25 minutes.

8

While they are cooking make up the glaze.

9

Place the Tofutti Better Than Cream Cheese in a bowl and place in the microwave for 45 seconds.

10

Remove and add in the remaining 2 tablespoons of maple syrup. Stir well until you get a smooth texture topping.

11

Apply to the top of the muffins and serve warm as an appetizer, snack or as a side to a hearty dish.

 

Appetizers/ Home grown/ Snacks

FRIED GREEN TOMATOES AT THE PLANT HEALTH MAN CAFE

After picking the last of my tomatoes a few days ago I decided to make something I had eaten in the USA several times, fried green tomatoes.

The most memorable ones where at The Hominy Grill in Charleston, SOUTH CAROLINA.

So I made two versions to try:
– Cajun flavoured; and
– Traditional with Old Bay Seasoning.

The last of the tomato crop my backyard for the season.

FRIED GREEN TOMATOES AT THE PLANT HEALTH MAN CAFE

Print Recipe
Serves: 4 pieces Cooking Time: 10M

Ingredients

  • 1 large green tomato
  • 1 cup of unprocessed wholemeal flour
  • 2 tablespoons of Old Bay Seasoning
  • 2 tablespoons of Cajun Spice Mix
  • 2 tablespoons of cheese style sauce powder
  • 1/2 cup of plant based milk (I used soy on this occasion)
  • Dipping sauce
  • 1/2 cup of vanilla coconut yogurt
  • 2 tablespoons of fresh or defrosted blueberries

Instructions

1

Place the plant based milk and cheese style powder into a bowl and mix well.

2

Place half of the flour in a second bowl and the other half in a third bowl.

3

Place the Old Bay Seasoning in bowl number two and mix well with the flour.

4

Add the Cajun Seasoning Mix into the third bowl and mix well with the flour.

5

Place a non stick pan on the stove on medium to high heat.

6

Cut the tomato into four equal slices.

7

Dip the first two slices into the cheesy milk mix and drown. Remove then place into bowl number two to coat both sides well with the seasoned flour mix.

8

Repeat with the third and fourth piece except place them into the third bowl after drowning.

9

Place tomato pieces into the hot pan and cook until golden brown on either side.

10

While they're cooking make up a dipping sauce of your choosing. On this occasion I combined vanilla coconut yogurt with some defrosted blueberries.

Notes

There is no need to add salt as the seasoning mixes already have plenty.

Snacks

CHUNKY MONKEY CHOC BANANA OATMEAL COOKIES

These would have to be one of the easiest things I have ever made.

I was feeling peckish and craving a cookie or cake. I eye-balled a banana then stared into the pantry and sighted the oats.

Next thing I know I’m mixing the two ingredients in a bowl and looking for something to moisten them.

“Chocolate goes great with bananas, I’ll use some chocolate almond milk,” I said talking to myself.

25 minutes later I had a delicious wholefood snack…..and some for the next few days at work.

CHUNKY MONKEY CHOC BANANA OATMEAL COOKIES

Print Recipe
Serves: 4 LARGE CHUNKY Cooking Time: 25M

Ingredients

  • 1 cup of rolled organic oats
  • 1 medium to large banana
  • 1/2 cup of chocolate almond milk
  • 1 handful of plant based chocolate chips

Instructions

1

Cut banana length ways, then length ways again. Cut across the lengths to produce diced pieces.

2

Place oats and banana in a bowl and mix around with a spoon.

3

Add in the chocolate almond milk and mix through taking care to coat all the contents.

4

Spoon mixture out on to a lined tray covered with baking paper in what ever shape you desire. I used a large round food serving ring.

5

Top with chocolate chips and place in the oven at 170 degrees celsius for 25 minutes.

Notes

You could suppliment other plant based chocolate flavoured milks in place of the almond version I used.