APPS + SNACKS
I can easily favor eating several snacks as my main meal. And when the snacks are loaded with all things healthy, I don’t feel bad at all about that decision. Chunky Guacamole, Veggie Kebabs and Summer Rolls sound pretty well rounded to me!
FIESTA LAYER DIP
MAKES 1 BIG BOWL
With seven layers of Mexican fun paired with nachos, what a fiesta you will have eating this! The recipe makes a jumbo serving, but I suspect that will not be an issue.
Blend all ingredients for Spicy Black Beans in your food processor until smooth. Set aside.
In a separate bowl, add all of the ingredients for the Salsa Fresca, including the juices from the tomatoes and mash a little with a fork. This tastes amazing left to marinate for a bit. Set aside.
Make the Cashew Cream by blending the cashews in your food processor into a coarse powder. Add the lemon juice and mix again. Use a rubber spatula to scrape down the sides of your processor on occasion. Add the water and salt and blend into a smooth, creamy liquid. This will keep in the refrigerator for a few days. Set aside.
To make the Guacamole, scoop out the avocado flesh, put it in a small bowl and mash it with a fork, adding half of the lime juice to make it easier to mix. Keep it as chunky or as smooth as you please. Add half of the salt and onions, and taste test to see how much more of each ingredient to use. If you are saving it for later, just be sure to add fresh lemon or lime juice to the top and keep it sealed and refrigerated.
Next, add a layer of the Spicy Black Beans to a clear glass bowl or small casserole dish. Put a layer of lettuce on next. Drain the juices from the Salsa Fresca and add that on top of the lettuce so it catches any excess tomato juice, followed by the Cashew Cream and Guacamole. Garnish with some tomatoes and green onion and dig in! If you aren’t eating it immediately, put a generous amount of fresh lime or lemon juice on top of the Guacamole so it doesn’t turn brown. Store in the refrigerator.
NATALIE + TONYA
JULIA
VEGGIE KEBABS
MAKES 3 OR 4 SKEWERS
It’s amazing how basic veggies can give such delicious results after a little bit of marinating and time in the oven. Sometimes it’s the simple things!
Submerge skewers in water before you are ready to use them, for at least 20 minutes. This will prevent them from burning in the oven.
Dice all the veggies into 2-inch (5 cm) chunks and put in a medium bowl. Put the vinaigrette ingredients in a small bowl or cup and whisk with a fork. Pour the vinaigrette over the veggies and mix. Allow the veggies to marinate for 20 minutes or up to an hour or two, giving them a stir every once in awhile.
Preheat the oven to 350°F (200°C) when you are almost done marinating the veggies. Poke the veggies onto the skewers, alternating each kind. Place on a lightly greased baking sheet in the oven for 10–15 minutes, or longer if desired. Flip them over once halfway through.
CAPRESE BITES
MAKES 6–12 SKEWERS
These tasty little bites are balanced with juicy tomatoes and fresh basil leaves, and look extra cute for your eating pleasure.
Begin by blending the cashews in your food processor into a coarse powder. Add the lemon juice and blend until as smooth as possible. Use a rubber spatula to scrape down the sides of the processor on occasion. Add the basil and sea salt and blend again until there are no large basil chunks left. Remove from the processor and roll into 12 small balls in the palm of your hand. Transfer to the refrigerator to set for a few hours.
When ready, remove from the refrigerator. Put one cherry tomato on a skewer. Wrap a piece of fresh basil around each caprese and gently place it on each stick after the tomato. Put another tomato on after to sandwich the caprese between. Depending on the size of your skewer, you may want to put another layer of caprese and tomato, or just leave it at that. Store in the fridge until ready to serve.
ROOKIE
HAILS
SUMMER ROLLS
MAKES 6–8 ROLLS
This snack is such a fun way to eat raw veggies; it feels way more treat-like than it actually is.
Cut the red pepper, carrot and cucumber into skinny 3-inch (7.5 cm) pieces. Cut the avocado into skinny wedges and the green onions in half lengthwise and into 3-inch (7.5 cm) strips. If you aren’t eating immediately, squirt some fresh lemon juice on the avocado wedges so they do not brown.
Add some water to a large enough pot to lay the rice sheets down flat in. Heat the water to a temperature that is hot, but not too hot to touch. Have a plate ready to lay the rice paper out on. Place each sheet one at a time into the warm water for around 30 seconds, or until it completely softens. Carefully pull it out of the water and place it down on the plate as flat as you can. These can rip easily, and you might need a few tries to get it right.
Place a few pieces of each veggie and the basil into the center of the rice paper, followed by a pinch of salt. Roll the left and right sides over top of the veggies as tight as you can without ripping it. Fold the bottom part over it, and continue rolling it until it’s closed.
To make the dip, mix the ingredients in a small bowl and use a fork to whisk it. Add a small spoonful of water if you feel it needs it. Serve with the rolls.
HUMMUS
MAKES 1 BOWL
Why bother with the store-bought stuff when you can make your own? Whipping the tahini first is the secret to getting this hummus just as creamy and delicious as the real deal. This lasts for a few days in the fridge in a sealed container, as long as you don’t eat it all by then.
Put the tahini, lemon juice and 1 tablespoon (15 mL) of water in your food processor and mix until thick and creamy. You may need to scrape down the sides of your processor with a rubber spatula.
Add the garlic, sea salt and olive oil and mix once more. Add the chickpeas and blend again until smooth and creamy, once again scraping down the sides with a spatula. Add 1 or 2 more tablespoons (15–30 mL) of water as needed. Store sealed in the refrigerator for a few days, and add extra water again later if it dries up a little.
HONOR
CLAUDIA
PERFECT POPCORN
MAKES HOWEVER MUCH YOU PLEASE
This perfect popcorn is as easy to make as it is fun to eat. The batches I make only come in one size, extra large of course. But use whatever size pot you please and make sure the whole bottom of it is coated in oil.
Generously coat the bottom of a medium-size pot with oil. Don’t be shy. Pour in the popcorn kernels as desired, making sure they aren’t more than one layer thick. Add more oil if they aren’t all coated.
Put a lid on top and put the heat on medium-high. After a few minutes, the oil should begin to sizzle and the popping will begin. Keep a very close eye on the popcorn so it does not burn. Don’t take off the lid until it’s finished. When the popping noises slow down to around two seconds between each pop, remove from heat. Wait a moment before taking off the lid in case any extra kernels pop.
Put into a bowl and generously season with nutritional yeast and sea salt. Generous is the key word here, as a lot of the salt falls to the bottom. I just save the leftovers for my next bowl because I know I will always be having more than one!
CHUNKY GUACAMOLE
MAKES 1 BOWL
Guacamole makes everything better, so much so that I needed to include this second version with a fun twist.
Add the tomatoes, cucumber, red pepper, green onion and jalapeño to a medium-size bowl. Stir in the lime juice and salt.
Add one avocado to a small bowl and mash it with a fork. When the chunks are removed, stir it into the veggies and mix well.
Remove the flesh of the other avocado with a spoon and dice it into small cubes. Mix the second avocado into the guacamole, leaving the chunks intact. Add more salt, lime or green onion as desired, and serve.
CRISTAL
KATHARINE
JALAPEÑO POPPERS
MAKES 10–12 HALVES
These spicy little guys are stuffed with a creamy filling and baked to perfection. Put a pinch of chili flakes on top if you can handle the extra heat.
Preheat the oven to 400°F (200°C). Cut each jalapeño in half lengthwise and remove the stems and seeds. Wash your hands after dealing with the seeds. Lightly coat each jalapeño with oil and set aside.
To make the filling, put the cashews in your food processor and grind into a coarse powder. Add the rest of the ingredients and blend into a smooth paste. Remove from the blender and put a generous amount of filling into the hollow of each jalapeño. Put in the oven and bake for around 15 minutes, until slightly crispy and golden on top. Serve hot and garnish with a sprinkle of chili flakes.
SWEET POTATO COINS
SERVES 2
You really don’t have to do much to sweet potatoes to make them delicious. Here they are baked with sea salt and oil, but you can add some paprika or chili powder, if you please. I also like to have them with guacamole or hummus on the side or sometimes with both.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Wash and scrub the sweet potatoes, leaving the skin on.
Cut the potatoes into ¼-inch (5 mm-) thick circles. Put them on the parchment paper and drizzle some olive oil and sea salt on top. Mix them thoroughly to ensure that they are all coated. Spread them apart on the sheet, making sure they aren’t overlapping each other.
Put in the oven and bake for around 35–45 minutes, flipping every 10 minutes or so. Keep a close eye on them toward the end to make sure they do not burn. When they begin to caramelize and get a little crispy around the edges, they are ready.
LINDSEY
STEPHANIE
CUCUMBER CUPS
MAKES ABOUT 12
Full of raw veggies and healthy hummus, not only do these look good, but they will leave you feeling good too.
Cut the cucumber into ½-inch (1 cm) round chunks. Carefully use a knife to carve the center out, leaving a layer of the bottom intact. Sprinkle with sea salt and generously fill each center with a dollop of hummus. Stick a piece of red pepper in each one followed by a cherry tomato half. And that’s it, enjoy!
VEGGIE TEMPURA
MAKES 2 CUPS (360 G)
Veggies get a little crispy boost with this light tempura batter.
Add the flour, baking soda and sea salt to a mixing bowl and sift with a fork. Stir in half of the sparkling water and mix. The amount of water you need depends on the brand of flour you use. Add enough until the batter is liquidy with clumps in it. Mix it, leaving some of the clumps intact.
Heat a generous amount of olive oil in a frying pan over medium heat. Dip each piece of veggie in the batter ensuring that it is fully covered. Put in the frying pan and fry for a few minutes on each side, until they turn golden-brown and crispy. Add more oil to the pan between batches to make sure they fry evenly. Enjoy immediately while hot and serve with tamari on the side.
CHRISTINA
JENICA
ZUCCHINI BRUSCHETTA
MAKES 4–6 PIECES
Straight up veggies win again with this healthy spin on an old classic. Make sure to use as large of a zucchini as possible so there is more room to stuff it full of tomato goodness.
Preheat the oven to 350°F (180°C).
Cut the zucchini halves into thirds or quarters, depending on the size of it. Carefully use a knife to remove the center of each piece, leaving approximately ½ inch (1 cm) of it intact, including the skin. Coat it with olive oil and place on a baking sheet.
Finely dice the tomato, onion and basil and mix in a small bowl with the sea salt and 1 tablespoon (15 mL) of olive oil. Fill the center of the zucchinis with as much of the mixture as you can, as it will shrink when roasted.
Cook in the oven for around 15–18 minutes, depending on how well-done you like your zucchini. Remove from the oven when ready and allow to cool for a few moments before enjoying.
