Sometimes you just want to grab a quick snack to go, or pack for a hike or day trip. We’ve got you covered. I hope you enjoy these plant-based snacks recipes! ❤️
I’ve been making baked tofu for a while. This time, I tried finishing it a squeeze of lemon, and was surprised to discover that it tastes pretty close to fish, like a fish & chips kind of deal.
Take one of these lemon raisin scones, slice and fill it with fruit and cream or butter and jam, and you have a classic British teatime snack.
Rough puff is a quick and relatively easy method to create flaky layers of crispy pastry for vegan sausage rolls. I found it easier than I originally thought it would be to make all the layers – the key is to keep the dough cold and handle it as little as possible.
Sticky date pudding was my favorite new taste sensation from visiting Australia. It’s an amazingly gooey dessert infused with dates and caramel.
This crusty fluffy bread came out so tasty, our most particular eater asked for 4 helpings!
This one is moist and scrumptious, and based on a breakfast I enjoyed at a retreat center once. It’s also a great way to use up leftover bananas. A freshly baked best banana bread never lasts long around here!
These quick scones are delicious to whip up for a weekend breakfast. They are crisp on the outside and so soft inside, pulling apart easily into two halves that can be loaded up with fruit and (plant-based) cream.
I always have the ingredients for oatmeal chocolate chip cookies lying around the house. They’re chewy, warm, sweet cookies that can cheer anyone up!
It’s strawberry time here in Ontario, and the sweet little berries are rich and red and luscious. This recipe has only two ingredients and makes a gentle caramel sauce to coat your berries for a decadent snack.
These bran muffins were almost always around on weekends when I was growing up. My mom would make a fresh batch on Saturday morning and we would snack on them. They’re a kid all-time favorite!
