EASY & HEALTHY VEGAN SNACKS | meal prep with me for summer!

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Vegan Summer Snacks

Raspberry Lemonade Popsicles
Makes 8 to 12 popsicles (depending on your mold)
Ingredients
1 c frozen raspberries
1 c frozen dragonfruit (or more raspberries or frozen strawberries)
1 1/2 c coconut water
5 T maple syrup
6 T lemon juice

Instructions
Blend all ingredients, pour into popsicle molds, and freeze for an hour. Add popsicle sticks then continue to freeze overnight.
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Crispy Baked Tofu with Barbecue Sauce
Tofu
Ingredients
1 block firm tofu¼ c tamari (or soy sauce)2 T nutritional yeast
Instructions
Preheat the oven to 425°F. Wrap the tofu in a towel and place a plate and heavy object on top of it to press it for 5 minutes. This gets the excess liquid out. Cut the tofu into small rectangles. Then in a bowl, marinate the tofu in the tamari and nutritional yeast, flipping carefully to coat evenly. Spread out on a parchment lined baking tray and pour the rest of the liquid on top. Bake for 30-35 minutes, flipping them halfway through baking.

Barbecue Sauce
Ingredients
1/4 c maple syrup
3-4 T tomato paste
2 T lemon juice
1 T coconut aminos
1 t apple cider vinegar
1/4 t liquid smoke
1/4 t paprika
1/4 t black pepper
1/4 t garlic powder
1/4 t salt

Instructions
Stir together in a small bowl.
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Easy Garlic Hummus
Ingredients
10 cloves garlic, chopped
2 cans chickpeas
Juice of 1 lemon
1/2 c water
1/2 t salt
1/2 t pizza seasoning
2 T tahini

Instructions
Chop garlic and sauté over medium heat in a bit of water. Keep adding water to the pan and stirring until the garlic is soft and smells amazing.
Rinse and drain chickpeas and add to a blender.
Add salt, pizza seasoning, tahini, lemon juice, and water.
Blend, adding more water if needed to get the blades moving and using the tamper.
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Italian Hummus Toast with Blistered Tomatoes
Ingredients
Whole wheat sourdough bread (or favorite bread of choice)
Easy Garlic Hummus
Fresh basil

Blistered tomatoes
1 pint cherry tomatoes
1 T balsamic vinegar
1 T white balsamic vinegar
1/4 t salt
1/4 t pepper

Instructions
Preheat a pan on medium heat and add a dash of water. Add a pint of whole cherry tomatoes and cook for 1 minute without moving the tomatoes or touching the pan, then cook for 5 to 7 more minutes until blistered, stirring the pan several times to blacken all sides of the tomatoes.
Turn down the heat and drizzle with balsamic vinegar and white balsamic vinegar and stir together for a minute, then use a fork to mash the tomatoes into a jammy consistency.Finally, turn off the heat and add salt and pepper. Top your favorite toasted bread with hummus, fresh basil and blistered tomatoes.
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Chocolate Omega Frozen Bananas
Ingredients

6 ripe bananas
Popsicle sticks
Chocolate sauce
3 T cacao powder
3 T coconut oil, softened
3 T maple syrup (room temperature)
1 t vanilla extract

Toppings
1/4 c chopped walnuts
1/4 c hemp seeds

Instructions
Peel 6 ripe bananas and put a popsicle stick in each and place in the freezer.
Make the chocolate sauce by stirring together 3 tablespoons cacao powder, 3 tablespoons maple syrup, 1 teaspoon vanilla, and 3 tablespoons melted coconut oil. Take out the slightly frozen bananas after about an hour or two and spread the chocolate sauce over them with a spoon. Quickly sprinkle on hemp seeds or chopped walnuts and continue freezing overnight.
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Carrot Cake Muffins
2 1/2 c oat flour
1 c oats
1 T baking powder
1/2 t baking soda
1/4 salt
2 T almond butter
1 t apple cider vinegar
1 t vanilla
3/4 c maple syrup
3/4 c plant milk
1 c grated carrot
1/2 c grated apple
1/4 t nutmeg

Preheat oven to 375°F. In a large bowl, mix all the ingredients until well combined. Pour the batter into the muffin pan. Bake for 15-20 minutes, until golden. Remove from the oven. Let cool before removing from the pan.
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