Snacks Archives | Stephanie Dreyer

May 28, 2019

I’m obsessed with the Roasted Garlic Chipotle Salsa at Trader Joe’s. It’s smoky and garlicky in all the right ways. It’s one of my favorite snacks alongside limy tortilla chips. Yum!

I created my own homemade version of TJ’s salsa with delicious results! Mix up the tomato blend for variety in flavor. Play with the texture by how much you process the ingredients. The flavors gets better overnight so make it a day ahead to allow the flavors to “marinate”.

I love serving my Roasted Garlic Chipotle Salsa on a snack platter with homemade taquitos, chips, guacamole and cucumbers.

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Roasted Garlic Chipotle Salsa

Ingredients

12-16 small garden tomatoes
1 chipotle in adobo sauce
1/4 cup fresh cilantro leaves
1/4 cup chopped onion
4 garlic cloves
1/4 tsp salt or more to taste
Juice of 1 lime
2 Tbsp of olive oil

Instructions

Preheat oven to 350 degrees.
Place the tomatoes and garlic cloves on a baking sheet. Drizzle them with extra virgin olive oil, and a sprinkle of salt and pepper. Roast for about 30-40 minutes until the tomatoes slightly burst and are juicing.
Transfer the tomatoes along with their juices into a blender or food processor with the rest of the ingredients. Pulse until you get the salsa to your desired consistency.
Refrigerate the salsa for at least an hour before serving.

Photo: Canva

by Stephanie Dreyer

December 2, 2018

Latkes, (aka potato pancakes), are a traditional Hanukkah food fried in oil and topped with sour cream or applesauce. My family wants these crunchy treats all eight nights of the “Festival of Lights” so I challenge myself to get creative each year with lots of ways to eat them.

Traditionally, I make them with Russets or Yukon potatoes, but my family also loves my egg-free Sweet Potato Latkes.

My kids love nachos so I created this Latke Nachos recipe as a fun twist of the traditional Jewish holiday favorite.

Latke-Nachos-Spread

The holidays are a time to indulge and these Latke Nachos do just that! The crispy fried tastiness of the latke makes it an easy swap for the traditional tortilla chip used in nachos.

Instead of sour cream or applesauce, I drizzled these Latke Nachos with a dairy-free nacho “cheese” sauce and lime crema…because nachos aren’t nachos without cheese and sour cream!

Top these crispy nachos with all your favorite toppings. I chose sliced olives, homemade pico de gallo and guacamole! Yaaassss!!

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Vegan Latke Nachos

Ingredients

For the latkes:

1 ½ pounds russet potatoes 2 medium to large potatoes
1 medium yellow onion
½-¾ cup flour
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Canola oil for frying
1/2 cup black beans drained and rinsed
1/4 cup sliced olives

For the lime crema:

1/4 cup dairy-free sour cream
1 tablespoon lime juice
1 teaspoon chile lime salt such as Trader Joe's or Tajin

For the nacho "cheese" sauce:

2 tablespoons gluten free flour
1/4 cup nutritional yeast
1/2 cup chipotle salsa
1 1/2 cups almond milk
Salt to taste

For the guacamole:

4 avocados
1 lime juiced
salt to taste

For the pico de gallo:

4 roma tomatoes finely chopped
1/2 onion finely chopped
1/4 cup cilantro minced
1 lime juiced
salt to taste

Instructions

For the latkes:

Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain.

For the nacho "cheese" sauce:

Heat the flour and nutritional yeast in a saucepan for about 3-4 minutes.
Stir in the almond milk and whisk continuously to avoid getting any lumps.
Continue whisking for about 5 minutes, until the mixture thickens. Whisk in the chipotle salsa.
Add salt to taste.

For the lime crema:

Combine all ingredients in a bowl and stir well to combine. Taste and adjust seasoning as necessary.

For the pico de gallo:

Combine all ingredients in a bowl. Stir to combine. Add salt to taste.

For the guacamole:

Combine all ingredients in a bowl and mash with a fork (or avocado masher). Add salt to taste.

To assemble the Latke Nachos:

Place the latkes on a serving dish. Sprinkle with the black beans.
Drizzle the nacho "cheese" sauce over the latkes.
Spoon the pico de gallo and guacamole on top.
Sprinkle with the olives.
Drizzle more nacho "cheese" sauce on top and add a dollop or two of lime crema.

Put a twist on traditional Hanukkah latkes with these vegan and gluten-free latke nachos, complete with a dairy-free cheese sauce, pico de gallo and lime crema.

How are you going to top your latke nachos?

A gluten-free variation of this recipe first appeared on Vegan Chickpea.

by Stephanie Dreyer

October 15, 2018

These Pizza Roll Ups quickly became a favorite with my kids! I made them on a whim and now Jake keeps asking for them every week!

With just 4 ingredients, they are so simple that I made them while I prepped dinner. You could also batch cook them on the weekend and reheat them in the morning. I packed them in a thermos and the kids told me they were still warm at lunch.

This Vegan Pizza Roll Ups are a fun twist on a kid favorite - pizza! Batch cook them on the weekend and serve with more pizza sauce for dunking. Fun and delicious!

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Pizza Roll Ups

Ingredients

1 refrigerated pizza dough
⅓ cup marinara or pizza sauce
½ cup dairy-free Parmesan or mozzarella cheese, such as Follow Your Heart or Violife
⅛ cup sliced black olives

Instructions

Preheat the oven to 400 degrees.
Roll out the pizza dough on a floured surface.
Spread the marinara sauce over the crust, leaving a 1-inch border around the edge of the circle.
Sprinkle with the cheese and top with the olives.
Start on the side closest to you and roll the dough into a log, sealing it on the bottom and stretching it out it’s about 1-inch in diameter.
Using a serrated knife, slice the log into 1-inch rounds. Place on a cookie sheet lined with parchment paper.
Bake for 10 minutes.
Serve with marinara sauce.

Recipe Notes

Makes about 12 roll ups

Serve them with more marinara or pizza sauce for dunking. These Pizza Roll Ups are so much fun to eat! Hooray for a new option for the school lunch menu rotation!

This Vegan Pizza Roll Ups are a fun twist on a kid favorite - pizza! Batch cook them on the weekend and serve with more pizza sauce for dunking. Fun and delicious!

by Stephanie Dreyer

October 9, 2018

Give me a savory sauce and I can usually get my kids to try any vegetable! This Dill Tahini Sauce is one of my faves.

I love it poured over vegan bowls for lunch or spooned simply over roasted veggies. You can use this Dill Tahini Sauce as a dip with crudite or a dressing. Add more garlic or dill to your liking!

This Dill Tahini Sauce is a delicious dip for veggies or the perfect dressing drizzled over your favorite vegan bowl. Customize the garlic and dill to your liking!

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Dill Tahini Sauce

Ingredients

½ cup tahini
¾ cup water
Juice of 2 small lemons or 1 large lemon
2 garlic cloves
2 teaspoons dried dill
1 teaspoon salt

Instructions

Combine all ingredients in a high-speed blender and mix until smooth.

Recipe Notes

Makes 1 1/2 cups

This Dill Tahini Sauce is a delicious dip for veggies or the perfect dressing drizzled over your favorite vegan bowl. Customize the garlic and dill to your liking!

by Stephanie Dreyer

August 28, 2018

These Energy Balls are super simple and quick to throw together. They make a great protein-packed, portable snack, as well as a fun activity to do with the kids. This recipe is a healthier alternative to packaged sugary snack bars and fruit leathers.

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Energy Balls

Servings 6 balls

Ingredients

1/2 cup quick oats
1/2 cup Earth Balance coconut peanut butter
1 TBL maple syrup
1/8 tsp Himalayan pink salt
2 TBL almond meal
2 TBL mini vegan chocolate chips
1 TBL sunflower seeds roasted and unsalted
1 TBL sliced almonds
1 TBL Hemp Hearts

Instructions

Combine all ingredients in a large bowl. Stir well until combined.
Using a scooper or your hands, form into golf sized balls.
Enjoy immediately or chill until ready to eat.

by Stephanie Dreyer

December 8, 2017

Each year during Hanukkah, my family participates in a friendly latke competition with 5 other families. Everyone goes all out with out of the box creations, like “bagel and lox” latkes, mu shu latkes, taco latkes, sushi latkes, and more! It’s always a culinary adventure. This year, I am excited to present this Vegan Latke Slider for entry.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

A seasoned Beyond Burger patty is sandwiched between two of my traditional crispy vegan potato latkes. It’s a burger in paradise right there, but no latke is complete without toppings! This Vegan Latke Slider is up for the challenge with a Bubbies pickle slice and dollop of Follow Your Heart’s Thousand Island dressing.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

These sliders are sooooo good that you’ll be eating them long after Hanukkah is over. Wish me luck in the competition!

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Vegan Latke Sliders

Ingredients

For the latkes:

1 ½ pounds russet potatoes 2 medium to large potatoes
1 medium yellow onion
½-¾ cup flour
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Canola oil for frying
Vegan Thousand Island dressing such as Follow Your Heart
Bread and butter pickles such as Bubbies

For the sliders:

2 packages Beyond Meat Beyond Burger 4 patties
1 tablespoon garlic powder
1/2 tablespoon seasoned salt

Instructions

For the latkes:

Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain. Makes 12 latkes

For the sliders:

Combine the patties and seasonings in a bowl. Mix with your hands until fully combined.
Divide the meat in half and then in half again, and in half again so that you have 8 portions.
Roll each portion into a ball and flatten slightly in your hand to make a patty.
Heat 1 tablespoon oil in a frying pan and swirl to completely coat the pan.
Add the patties once the pan is hot. Cook about 5 minutes on each side until brown and crispy on each side.
To assemble, place 1 slider on top of a latkes. Top with a dollop of dressing and a pickle slice. Top with another latke.

by Stephanie Dreyer

December 6, 2017

The secret to these traditional vegan potato latkes is to squeeze out as much liquid from the shredded onion and potatoes as possible before making patties. The result is a crispy, crunchy latke that doesn’t need any egg to bind it together! Be sure to have bowls of dairy-free sour cream and apple sauce ready for topping these savory potato pancakes!

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Traditional Vegan Potato Latkes

Servings 12 Latkes

Ingredients

1 ½ pounds russet potatoes 2 medium to large potatoes
1 medium yellow onion
½-¾ cup flour
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Canola oil for frying

Instructions

Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.
Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain. Serve with dairy-free sour cream or applesauce.

by Stephanie Dreyer

November 4, 2017

Vegan nachos!!! Oh my goodness, this recipe is so fun! Whether you are making a platter for Taco Tuesday, stacking a pile for a poolside snack, or throwing a party with a DIY nacho bar, you are going to love this recipe for Vegan Black Bean Nachos.

I have taken out all of the animal products in this delicious recipe, but have kept all the flavor with black and pinto beans, dairy-free cheese and sour cream, guacamole and fresh veggies. Get creative with your toppings:

Tomatoes

Olives

Soy curls

Vegan bacon

Green onions

Red onion

Cilantro….let your creativity take you to delicious places!

These are super easy to make and I really like the idea of setting up a DIY nacho bar for a fun way to entertain. Want more nachos? Get my Matzah Nachos recipe here!

Vegan Nachos Ingredients: 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1 onion, chopped 1/4 vegetable broth 3 tablespoons taco seasoning 1 dollop, vegan sour cream (preferably Tofutti) 1 dollop, guacamole 1 dollop, salsa 3/4 cup Daiya cheddar-style shreds 1/4 cup Fiesta Ground “Beef” (see recipe above) 1 1/2 handfuls corn tortilla chips Directions: 1. Heat broth in a saute pan and add onion. Cook 5 minutes until softened. Add the beans and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside. 2. Scoop the chips into a microwave safe bowl. 3. Sprinkle 1/4 cup of the bean mixture and Fiesta Ground “Beef” on top of the chips. 4. Add cheese and microwave about 1 minute until the cheese is melted. 5. Top with the sour cream, salsa, and guacamole.

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Vegan Black Bean Nachos

Ingredients

1 can pinto beans drained and rinsed
1 can black beans drained and rinsed
1 can corn drained
1 onion chopped
1/4 vegetable broth
3 tablespoons taco seasoning
1 dollop vegan sour cream (preferably Tofutti)
2-3 dollops guacamole
2-3 dollops salsa
1 cup Daiya cheddar-style shreds
5 cups tortilla chips

Instructions

Heat broth in a saute pan and add onion. Cook 5 minutes until softened.
Add the beans, corn, and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside.
Spread the chips into a microwave safe bowl or onto a dish.
Spoon the bean mixture over the chips.
Sprinkle the cheese on top, and microwave about 1 minute until the cheese is melted.
Top with dairy-free sour cream, salsa, and guacamole.

by Stephanie Dreyer

October 19, 2017

To make these vegan deviled potatoes, you first need to prepare the potatoes. These will be your shell in place of the egg. Look for the small baby gold potatoes, but you could also use the purple and red potatoes of the same size for a colorful dyed Easter egg inspired look! To prepare the potatoes, just slice and bake.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

The filling is super easy and delicious. I used a blend of cannelini beans with the cooked potato (scooped out), along with some turmeric to give it a yellowish color. To fill your potatoes, use a pastry bag with star tip for a fancy presentation, or you can be lazy like me and use a cookie dough scoop instead! A note about scooping out your potatoes after they bake…use a small spoon (or melon baller) and be careful not to scoop all the way through to the skin. You just need a small hole for these vegan deviled potatoes.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

To serve, garnish with a sprinkle of paprika (that’s how my mom always does it!) and some chopped chives. Aren’t they pretty?!! These vegan deviled potatoes just sing Spring to me when served on chives. I think the kids will have so much fun with these!

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

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Vegan Deviled Potatoes

Ingredients

15 baby Dutch potatoes washed
1 tablespoon olive oil
1/2 can cannelini white beans drained and rinsed
2 tablespoons lemon juice
3 teaspoons Dijon mustard
1 teaspoon turmeric
6 tablespoons vegan mayo
Salt and pepper to taste
Paprika and chopped chives for garnish

Instructions

Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.
Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin.
Blend the scooped potato and the remaining ingredients in a food processor until smooth. Add a little bit of water 1 tablespoon at a time if the batter is too thick.
Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.
Garnish with paprika and chives.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

by Stephanie Dreyer

September 17, 2017

I think these apple walnut pastry puffs are adorable, if I do say so myself!! They look like mini purses – just like the one my sister made me for my wedding. Little pouches bursting with apple walnut goodness. I was inspired to make these apple treats in honor of Rosh Hashanah. Rosh Hashanah is the Jewish New Year and a very festive time of year for Jews. Rosh Hashanah, along with Yom Kippur are the holiest of Jewish holidays so I like to make a little extra fuss over the food we eat on these holidays.

Apples Dipped In Honey

Apples and honey, (or agave, for us vegans), are traditional foods eaten during these holidays. We eat them to usher in a “sweet new year.” I am a big fan of puff pastry when it comes to sweet treats. It is super versatile and easy to use, and if I am being honest, it looks beautiful no matter what you do to it. It’s a heck of a lot easier than making my own pie crust, which I never do! I prefer Aussie’s brand, which is eggless and dairy-free.

These apple walnut pastry puffs are a simple and elegant choice for fall entertaining and celebrating the Jewish holidays.

The filling in these apple walnut pastry puffs is a reinvented haroset recipe from Passover – an apple/nut mixture that is spread on matzah. Each pastry sheet makes 6 puffs, so you get a full dozen treats from one package of puff pastry. To make things extra special, I brushed some melted Earth Balance over the puffs and sprinkled them with cinnamon sugar before baking them.

These apple walnut pastry puffs are a simple and elegant choice for fall entertaining and celebrating the Jewish holidays.

You can prep and bake these within 30 minutes if you thaw the puff pastry before hand. So simple and elegant!

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Apple Walnut Pastry Puffs

Ingredients

1 package puff pastry (dairy and egg free)
2 red apples (any variety), finely chopped
1/2 cup walnuts , chopped
1/4 pomegranate juice (or juice blend)
1 tsp cinnamon
1 tbl agave
2 tbl Earth Balance , melted (or other non-dairy butter)
Cinnamon sugar for sprinkling

Instructions

Thaw puff pastry for about 45 minutes. Roll out and cut each sheet into 6 squares.
Preheat the oven to 400 degrees.
Combine the apples, walnuts, juice, cinnamon, and agave in a bowl.
Place a heaping spoonful of the apple mixture in the center of each pastry square. Gather the sides and pinch together in a "purse."
Brush with the melted butter and sprinkle with cinnamon sugar.
Place on a cookie sheet with cooking spray and bake for about 10 minutes until golden brown.

by Stephanie Dreyer

August 30, 2017

If you like to batch cook your snacks for the week, you are going to love this recipe! With school back in session next week, this will become part of my weekly Sunday prep. I will pack it in my kiddos’ school lunches all week long. My husband loves it too! This is a savory blend, but you could also make it sweet by using Cinnamon Sugar. This is also easily made this gluten-free by using gluten-free pretzels. Try it out and let me know what you think!

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Snack Mix

Ingredients

6 cups pretzels
6 cups rice “Chex” style cereal
6 cups Earth Balance Buttery Popcorn
1/4 cup Earth Balance Butter Spread, melted
1 1/2 tbl seasoning mix of your choice (I use Penzey’s Spices Sandwich Sprinkle)

Instructions

Preheat oven to 350 degrees.
Spread pretzels and cereal in a single layer on a cookie sheet.
Pour Earth Balance melted spread over the mix. Sprinkle your seasoning on top and toss until well combined.
Bake for 10 minutes.
Remove from oven and allow to cool about 10 minutes. Stir in the popcorn.
Store in an airtight container for about a week.

by Stephanie Dreyer

May 31, 2017

This homemade pico de gallo is super easy (and fun to make with the kids). I made a batch for Taco Tuesday last week and it went really fast…made me wish I had doubled the recipe. There’s really nothing to it, just a few ingredients chopped up and mixed together. It’s best eaten the same day, but can keep if sealed in an airtight container for another day or so. It’s a great option for your arsenal of Cinco de Mayo recipes.

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Quick & Easy Pico de Gallo

Ingredients

2 Roma tomatoes , finely chopped
½ yellow onion , finely chopped
4 tablespoons cilantro , finely chopped
½ the juice of 1 lime
Salt to taste

Instructions

Combine all ingredients in a bowl and stir well to combine. Taste and add more lime juice and salt, as needed.

by Stephanie Dreyer

May 31, 2017

My kids went crazy for yuca while we were in Miami this past summer. Yuca is also know as cassava, and is a starchy plant that is tubular in shape, kind of resembling a sweet potato. It is commonly eaten as fries and popular in Cuban cuisine in the U.S. I decided to create a healthier version of the yuca fries my family has come to love. These baked yuca fries are surprisingly quick and simple to make with just 3 ingredients! Not only are they vegan, but they are also naturally gluten-free.

The hardest part of this recipe is peeling the yuca, which you do very carefully with a knife. A regular vegetable peeler won’t penetrate the skin, so you have to use a knife to pry a small piece off and then use your fingernails and a paring knife to pull it off.

Once you have the yuca peeled, slice it into fry sticks, toss with olive oil and seasoning, and then bake. Super easy! I served it alongside our favorite roasted chipotle salsa, which the kids loved.

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Baked Yuca Fries

A healthy alternative to French fries, using yuca (vegan and gluten-free). Write a reviewSave RecipePrint

Ingredients

2 large yuca , peeled and cut into sticks
Tajin seasoning (or other favorite taco seasoning blend)
2 tablespoons olive oil

Instructions

Preheat oven to 400 degrees.
Toss the yuca with the olive oil and seasoning.
Spread the yuca sticks onto a baking sheet and place in oven for 7-10 minutes until golden brown.
Allow to cool and serve immediately with salsa for dipping.

by Stephanie Dreyer

May 31, 2017

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Matzah Pizza

Ingredients

4 matzah crackers
4 tablespoons sauce
½ cup shredded vegan cheese
Toppings of choice

Instructions

Preheat the oven to 400 degrees.
Place each matzah cracker on a baking sheet and top with 1 tablespoon of sauce, your selected toppings and 2 tablespoons of shredded cheese.
Bake about 5 minutes.

by Stephanie Dreyer

May 31, 2017

Although chips and salsa are not a traditional Jewish or Passover, food, I am breaking tradition with this recipe for vegan matzah nachos. It’s fun, easy, and super tasty! I used Tofurky’s Chorizo, but of course, pick your favorite brand. As a chorizo alternative, you could also substitute chopped tempeh bacon for a smokier flavor. If faux meats aren’t your thing, simply omit it and add more beans.

I made a fresh pico de gallo for this dish. It brightens the flavors in the matz-os, but this recipe would be just as delicious with a store-bought fresh salsa, or even a jarred variety. I have found that Daiya shreds work the best for the melty texture you want on your matzah “chip,” but you could also melt down a cheese such as Heidi Ho and drizzle it over the nachos instead. Just omit the cheese from the first step and add it on in the second before the salsa.

Enjoy these vegan matzah nachos with the toppings I have suggested below or get creative with your favorite ingredients. For even more fun, set out a matz-oh bar as a fun first course to your Passover seder! Enjoy!

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Vegan Matzah Nachos

Ingredients

For the salsa

2 Roma tomatoes , finely chopped
½ yellow onion , finely chopped
4 tablespoons cilantro , finely chopped
½ the juice of 1 lime
Salt to taste

For the lime crema

¼ cup dairy-free sour cream
½ the juice of 1 lime
1 teaspoon chile lime salt

For the nachos

3 matzah sheets
¾ cup meatless chorizo (such as Tofurky)
1 cup dairy-free cheddar shreds (such as Daiya)
2 avocados , chopped
½ cup black beans , drained and rinsed

by Stephanie Dreyer

May 31, 2017

My kids love popcorn. Like really love popcorn. It’s the first thing they ask for when I pick them up from school, and usually what they want after dinner for another snack! My husband makes the BEST homemade popcorn and that is saying a lot. I was raised on my dad’s popcorn, formerly the BEST (sorry, Daddy), but Dave’s popped kernels are always a treat. We drizzle our corn with melted Earth Balance and dust it with sea salt and nutritional yeast. The BEST! It is truly a comfort food in our family, and a fairly healthy one at that.

We ditched the microwave bags a while ago after learning about how many chemicals are in them. Although easy and quick, we have replaced them with this microwave popper that yields about 4 cups of popcorn in about 4 minutes. It’s just a tad more effort then the Orville Redenbacher bags, but much healthier.

I have recently discovered Miyoko’s Kitchen’s European Style butter and highly recommend it as an alternative to Earth Balance that will blow your taste buds. I am kinda in love with it right now. Besides salt, I have been having fun with some other healthy popcorn toppings. The ones below are savory and salty, just what my family always craves. They also include some surprise superfood ingredients, kicking up the nutrition factor in this already healthy snack. Read on below and I dare you not to pop up a batch now!

Change up your snack game with one of these 5 delicious ways to eat popcorn. From Popcorn Bark to Cracker Jacks, these aren't your regular bowl of kernels.

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Kale Cheezy Popcorn

Ingredients

4 cups of lacinato kale , stems removed and torn into bite size pieces
2 tablespoons olive oil
6 tablespoons nutritional yeast
2 teaspoons seasoned salt (I used Penzey’s Spices Sandwich Sprinkle)
4 cups of popcorn (see recipe below)
3 tablespoons dairy-free butter (such as Earth Balance)

Instructions

Toss the kale with the olive oil, seasoned salt and nutritional yeast.
Place the kale in the basket of an air fryer at 370 degrees for 5 minutes. Do not overcook or the kale will become bitter. Crumble the kale into a bowl.

by Stephanie Dreyer

May 10, 2017

Would it surprise you to know that I eat an avocado just about every day? Chopped on top of a salad, sliced in a wrap, or mashed as guacamole, I crave avocado daily. It is a bit of a comfort food for me, and with all the “good fat” it contains, I try not to feel guilty about eating it! Today, I add a new way to eat my avos – stuffed! A stuffed avocado, you ask? Yes, it’s delicious. You will love it!

by Stephanie Dreyer

May 10, 2017

These vegan lasagna rolls are my latest pasta obsession. I am not sure why, but I have been craving pasta like crazy this past month. It is probably my ultimate comfort food, (next to chips and salsa), but I eat it sparingly because of the carbs.