Vegan Snacks On the Go

As a mother of two growing boys who love the outdoors and are always on the go, I have to find fun, healthy, vegan ways to satisfy their hunger.

Here are just a few ways I do this:

Graham Cracker Nut Butter Sandwiches

Spread your favorite nut butter (little Aiden loves hazelnut butter and Adrian loves natural peanut butter) between two vegan graham crackers and there it is… a quick on the go snack.

Wheat Bread and Humus Sandwiches (We prefer Sabra)

Both Adrian and Aiden enjoy humus sandwiches. Adrian enjoys the spicy flavors and Aiden prefers the vegetable based flavors… Spinach and Artichoke is his number one choice.

Baked Tortilla Chips

You can certainly buy vegan snack chips but we’ve got a better idea: Make these Sweet and Spicy Tortilla Chips and keep them on hand for snacking anytime. To tote safely, simply put them in a small airtight container.

Vegan Nutrition Bars

We use both store bought varieties and some homemade batches.

Vegan Yogurt and Granola

A few containers of dairy-free yogurt and handful of vegan granola is another great on the go snack. Don’t forget the spoon!

Drinks and Beverages

Soy milk comes conveniently packaged in single serving containers that don’t even need to be refrigerated. A thermos filled with almond, coconut or rice milk goes great with a batch of vegan cookies. Vegan smoothies are another great choice. We use other homemade choices too. Please see the “Drink and Beverage Series”.

Fresh Vegetables

Fill a snack bag with baby carrots, radishes, and cut celery or other veggies for a low-calorie snack that you can eat, even when in motion.

Nuts and Dried Fruit

Trail mix is a healthy vegan snack. Mix up your favorite nuts and dried fruits and package in snack bags.

Vegan Cookies and Deserts

Homemade cookies and desserts are great choices too, especially if you want to provide that healthy treat once in a while!

Here are a few recipes for on-the-go snacks:

Apple Crisp

Ingredients

4 large tart apples

3/4 cup sugar or other sweetener

1/2 cup flour

1 teaspoon cinnamon

1-1/2 cups rolled oats

1/3 cup Vegan Spread or margarine

Directions

Preheat oven to 350° F.

Peel the apples, if desired, then core and thinly slice them. Toss with 1/2 cup sugar, 1 tablespoon flour, and cinnamon. Spread evenly in a 9" x 13" baking dish.

Mix the rolled oats with the remaining flour and sugar. Add the Vegan Spread (or margarine) and work the mixture until it is uniformly crumbly. Sprinkle evenly over the fruit.

Bake for 45 minutes, until lightly browned. Let stand 10 minutes before serving.

Ambrosia

Serves 6 to 8.

Ingredients

1 cup each of chopped fresh pineapple, apples, and oranges; sliced strawberries; and organic grapes

1/2 cup shredded coconut

1 Tbsp. cornstarch

6 Tbsp. lemon juice

3 Tbsp. sugar

3 Tbsp. orange juice

1/2 cup soft tofu, pureed

2 tsp. grated orange rind

1 tsp. poppy seeds (optional)

Directions

In a large bowl, toss the fruit and coconut until well blended. Refrigerate.

Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended. Place the saucepan over low heat and add the sugar and orange juice. Cook, stirring constantly, until the mixture thickens, about 5 to 10 minutes. Remove the saucepan from the stove and allow to completely cool.

Fold the pureed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour.

Pour the dressing over the fruit immediately before serving.

Gingerbread Cookies

The secret of these wonderful, crisp cookies is rolling the dough very, very thin. The easiest way to prepare the dough is with a heavy-duty mixer. Makes about 48 cookies

Ingredients

1/2 cup sugar

1 teaspoon powdered ginger

1 teaspoon cinnamon

1-1/2 teaspoons baking soda

1/4 teaspoon salt

1/3 cup molasses

1/3 cup soymilk

2-1/4 cups whole wheat pastry flour

Directions

Preheat oven to 275°F. Lightly mist two or three baking sheets with vegetable oil spray, then dust with flour.

Mix the sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soymilk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).

On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with a flour-dusted cookie cutters or a flour-dusted knife.

Using a metal spatula, carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes.

Allow to cool on a baking sheet for 5 minutes, and then transfer with a spatula to a wire rack to cool. Once cooled, store in an airtight container. (Recipe from Turn Off the Fat Genes by Neal D. Barnard, M.D.)