3 healthy and delicious vegan snacks

✨Self-Love in the kitchen✨

Hey guys,

Do you like to cook?

A while ago, I didn’t like to, and I didn’t know how to cook anything at all. (Except for quesadillas, maybe.)

Then I became vegetarian, and my relationship with food shifted completely.

First of all, the vegetarian scene wasn’t at all what it is today, so my best chance to have decent-tasting meals that weren’t just carbohydrates was to make them myself.

I started taking vegan cooking classes and became passionate about making my own meals from scratch with fresh ingredients.

I realized how important it is to nourish the body with healthy and delicious food that supports our physical and mental well-being.

I decided to pay more attention to the quality of the food I was eating. And in the process, I became aware of how even my mood is affected by diet.

Choosing wisely the food you consume is an important act of self-care.

Here are 3 of my favorite snack recipes you can try during this stay-at-home time.

Hope you enjoy them!

Chia pudding 

Ingredients:

¼ cup of chia seeds
1 cup of plant-based milk (almond, rice, coconut or oat)
Stevia to taste
½ banana
½ teaspoon of vanilla extract
Pinch of salt

Instructions:

  1. Blend the plant-based milk with stevia, banana, vanilla, and salt.
  2. Pour this blend and the chia seeds into a jar and mix well.
  3. Cover the jar and store in the fridge for at least 30 mins.
  4. When you’re ready to eat, top with your favorite fruit and enjoy!

Baked sweet potato with peanut butter

Ingredients:

1 sweet potato
Coconut oil
Peanut butter

Instructions:

  1. Preheat the oven to 300º F.
  2. Cut the sweet potato into thick slices and spread a little coconut oil on each side.
  3. Place the slices in a baking dish and bake for about 1 hr, until the sweet potato slices are fork-tender.
  4. Once ready, let the sweet potato slices cool down and then spread peanut butter on top. Enjoy!

Hummus

Ingredients:

1 lb of dried chickpeas (previously soaked for at least 8 hours the night before)
Juice of 2 lemons (or to taste)
3 tablespoons of tahini (a paste made from sesame seeds)
3 garlic cloves (crushed)
1 teaspoon of sea salt
Olive oil
Fresh parsley (optional)
Steamed cauliflower florets (to dip in hummus)

Instructions:

  1. Drain the soaking water and rinse the chickpeas.
  2. Add the chickpeas to a large pot, cover them with several inches of water, and bring everything to a boil. 
  3. Reduce the heat and simmer until they reach your desired tenderness, 1.5 to 2 hours. 
  4. Drain the chickpeas keeping aside a cup of this water. 
  5. Blend the chickpeas with the cup of water until smooth.
  6. Add the tahini, the crushed garlic cloves, the lemon juice, and salt. 
  7. Blend again for about 1 min. until smooth.
  8. Serve on a plate and add a little olive oil. 
  9. Garnish with fresh parsley (optional). 
  10. Eat with steamed cauliflower florets. Enjoy!

Stay safe during these uncertain times, guys.

Let me know if you tried any of the recipes and how did you like them.