Snacks!

I love to snack! Especially, since I changed to a vegan diet. Maybe it is because there is some much ruffage consumed; I get full and need a break! Therefore, I end up eating every 2-3 hours.

There are a few things I pick up daily at my local RaceTrac or bring from home. Hippeas are my favorite! Vegan White Cheddar… HELLO! I have even found the big bags of these recently at Costco.

However, I am trying to stay away from too much processed food and eat more nutrients that are real.

In my Farm Box Delivery last week, I got five small Japanese eggplants. I was wondering what to do with these guys. They weren’t big enough to stuff, so what do you do?

I found a cool recipe to bake them in a panko breading! Cool! I have a HUGE zucchini as well that I thought I could try.

And, for dipping sauce… Well, I just got a new delivery of JUST Chipotle Mayo that is surely going to be delish on the side!

Here is the recipe I used:

4 small (long and thin) Japanese eggplants, I am sure a long thin regular one will also work

1-2 sliced zucchini

½ cup all purpose flour

½ tsp salt

1 tsp Italian Seasoning

2 Tbs flax meal (you may need 4-5 tbs depending on the consistency)

1 cup water

1 ½ Cups panko

Olive oil or avocado oil spray

Just Mayo (flavor of choice), Vegan ranch, or Marinara for dipping

1. Slice the eggplant 1/2” think and lay on a dish towel. Salt both sides and let sit for 10 minutes to remove some moisture.
2. Slice the zucchini about the same size.
3. Preheat oven to 400. Line two cookie sheets with parchment.
4. Mix the flax meal and water and let stand a bit to thicken. You do not want this too thick or it will get clumpy. You just want it sort if slippery and a little thick.
5. Place the flour in a small bowl, the flax mix in a small bowl, and the panko in a small bowl. Add the Italian Seasoning and a pinch of salt to the panko.
6. Next, rinse the salt off the eggplant pieces. You are ready to dip!
7. Taking one piece of eggplant or zucchini at a time, dip first in flour, then in flax mix, then in panko and place on the cookie sheets.
8. Place in the oven for 45 minutes or until golden. Flipping them all once in the middle!
9. Serve with sauce of choice!
10. I placed the leftovers in a Ziploc in the fridge for several days to snack on!

I loved these! The panko made them so crunchy! And this was a different use of eggplant than I normally make.

While looking through some recipes on Buddha Bowls, I came across some Roasted Ranch Chickpeas! Yummy! Who doesn’t love to hear the words Vegan Ranch!

These Vegan Ranch Chickpeas were part of a bowl, but are delicious alone!

Here is the recipe:

2 can chickpeas (rinsed and drained)

1 tbs Nutritional Yeast

2 tsp olive oil

1 tsp apple cider vinegar

½ tsp garlic powder

½ tsp onion powder

½-1 full tsp dried dill

1. Preheat oven to 400 and line a baking sheet with parchment.
2. Mix all ingredients to coat the chickpeas. Spread onto a cookie sheet.
3. Place in oven and cook for 25-30 minutes or until crunchy!
4. I placed mine in a Tupperware container to snack on this week, but you can add to salads and Buddha Bowls!

I hope these give you a couple of easy and fun ways to use things you probably already have on hand!

Enjoy!

Thanks,

Sarah