Alice Sambrook - Vegan Snacks & Munchies: Plant-based nibbles, snacks, dips and sweet bites

Vegan snacks &
munchies Vegan snacks &
munchies plant-based nibbles, snacks, dips & sweet bites Senior Designer Sonya Nathoo Designer Emily Breen Commissioning Editor Alice Sambrook Production Controller David Hearn Editorial Director Julia Charles Art Director Leslie Harrington Publisher Cindy Richards Indexer Vanessa Bird First published in 2018 by Ryland Peters & Small 2021 Jockeys Fields London WC1R 4BW and 341 E 116th Street, New York, 10029 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Recipe collection compiled by Alice Sambrook Text copyright Amy Ruth Finegold, Anya Ladra, Caroline Artiss, Chloe Coker, Dan May, Dunja Gulin, Hannah Miles, Jenna Zoe, Jordan Bourke, Laura Washburn, Vicky Jones and Ursula Ferrigno. Design and photographs copyright Ryland Peters & Small 2018 The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher. ISBN: 978-1-78879-032-1 eISBN: 978-1-78879-137-3 A CIP record for this book is available from the British Library. Notes Both British (Metric) and American (Imperial and US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two. Notes Both British (Metric) and American (Imperial and US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two.

Buy unwaxed citrus fruit and wash before zesting. If you can only find treated fruit, scrub well before using. Always check the product packaging to ensure the particular brand of ingredient you are buying is vegan. CONTENTS Snacks and munchies are the moodboosting, energy-bolstering treats that everyone looks forward to. Whats an enjoyable weekend without a bowl or platter of indulgent munchies to share? Or a good gym session without a nutritious snack to re-fuel afterwards? They really are essential pick-me-ups at any time of day, from a few bites with mid-morning coffee to an afternoon morsel when energy is flagging. Evidence has shown that munching between meals is a healthy habit, but only, of course, when the food is unprocessed and full of good, nourishing ingredients.

With this book of over 65 recipes, you can quit processed convenience snacks full of salt, sugar and dairy and choose a healthier way to graze that looks out for your well-being and the well-being of the planet, too. Once you have your favourite recipes down, try making big batches at the start of the week, ready to grab and go when hunger strikes. Sample savoury recipes from Nuts, Veggies & Other Nibbles such as the ridiculously moreish Bombay Mix or spicy Masala Popcorn. Creative vegetable-based morsels like Spicy Tomato Kale Chips and Sesame-crusted Green Beans use plenty of herbs and spices to bring out the delicious flavours of the natural produce. Energy Bites, Balls & Bars features convenient recipes perfect for an active lifestyle. Try packing super-healthy Pure Energy Bars or Berry & Baobab Bites in your bag before a hike.

Or whip up a batch of Chocolate & Avocado balls, they taste like truffles but are full of healthy fats and nutrients! In the Dips & Dippers chapter, you can find deliciously satisfying plant-based dips such as Hot Spinach & Artichoke Dip or summery Zesty Almond Pesto and Lighter Guacamole. Get busy with the selection of easy recipes for dippers, from seeded crackers to breadsticks and tortilla chips. Look no further than the Party Pieces section for a varied array of snacks and munchies for entertaining at casual gatherings. Courgette/zucchini & Walnut Canaps are ideal for when you want something a bit smart with minimum effort or whip up a batch of Jalapeo Onion Rings for a crowd-pleasing nibble. Finally, Sweet Treats is a sweettoothed vegans dream come true from Coffee Toffee Cookies to Bean & Cashew Brownies, these delightful bites are as guilt-free as they come. Whatever your reasons for avoiding animal products, whether ethical, environmental, health-benefits or a mixture of all three, youll find a whole host of recipes here that will revolutionise your snacking and munching.

Satisfy bad cravings with this virtuous food, which proves once and for all that plant-based snacking can be every bit as delicious as it is good for you! NUTS, VEGGIES &
OTHER NIBBLES MASALA POPCORN WITH FRESH LEMONADE TOGETHER, THIS SPICY HOME-POPPED CORN AND REFRESHING LEMON SODA ARE THE IDEAL COMBINATION OF SWEET, SALTY AND SPICY AND THE PERFECT PROVISIONS FOR A NIGHT IN WATCHING MOVIES. 1 tablespoon popcorn kernels teaspoon sea salt 1 tablespoon chaat masala (to make your own, mix a pinch each of garam masala, ground cumin, ground fennel seeds, ground ginger, black pepper and paprika) LEMONADE 500 ml/2 cups naturally sparkling water freshly squeezed juice of lemon 1 teaspoon xylitol or stevia ice, to serve SERVES 1 For the masala popcorn put the popcorn kernels in a non-stick saucepan over a medium heat and place the lid on top. As soon as you hear the corn start to pop, turn the heat down to low. Remove when all corn has popped about 4560 seconds. Toss the freshly popped corn with the salt and chaat masala and place in a big bowl. You have full permission to eat the entire serving yourself! For the fizzy lemonade put some ice in a large glass and pour in the sparkling water and lemon juice.

Add the sweetener and stir well. VariationsBasil and oregano: add 1 teaspoon olive oil to the popcorn kernels in the pan. Pop as above, then remove from the heat and toss in 1 tablespoon each of dried basil and dried oregano. Cheesy truffle: add 1 teaspoon truffle-infused olive oil to the corn kernels in the pan. Pop as above, then remove from the heat and toss in 3 teaspoons nutritional yeast, which will give the popcorn a slightly cheesy flavour. Sweet treat: add 1 teaspoon coconut oil mixed with 1 teaspoon vanilla extract to the corn kernels in the pan.

Pop as above, then remove from the heat and toss in a generous pinch of ground cinnamon. THAI GREEN CURRY POPCORN FULL OF THE ENTICING FLAVOURS OF THAI CUISINE, THIS POPCORN IS ONE SATISFYING SNACK. YOU CAN BUY SEVERAL EXCELLENT VEGAN VARIETIES OF THAI GREEN CURRY PASTE IN SUPERMARKETS AND IT CERTAINLY SAVES A LOT OF TIME, HOWEVER, YOU CAN ALWAYS MAKE YOUR OWN FROM SCRATCH. YOU MAY NEED TO ADJUST THE QUANTITY USED IN THE POPCORN TO TASTE ACCORDING TO THE STRENGTH OF YOUR PASTE. 100 g/6 tablespoons extra virgin coconut oil, plus 12 tablespoons for cooking the popcorn 90 g/ cup popcorn kernels 1 tablespoon vegan Thai green curry paste 1 teaspoon lemongrass pure* grated zest of 1 lime 2 teaspoons sugar 1 generous tablespoon freshly chopped coriander/cilantro sea salt and freshly ground black pepper SERVES 6 Heat 12 tablespoons of coconut oil in a large lidded saucepan with a few popcorn kernels in the pan with the lid on. When you hear the kernels pop, carefully tip in the rest of the kernels and replace the lid.