Archive for the ‘Snacks’ Category


This is a fun vegan nacho platter.  Use Gardein or any other vegan buffalo wings.  Gooey vegan cheeses and the buffalo wings makes this snack a winner.  Super easy and quick to make.

What you need:

  • 2 servings tortilla chips (I used TJ’s Baked Blue, 36 chips)
  • 2 servings Daiya Pepperjack Shreds (1/2 cup)
  • 1 serving Daiya Jalapeno Garlic Havarti (1/8 of wedge), cut into cubes (optional)
  • 1 package Gardein Buffalo Wings, cooked according to package instructions and sliced
  • 2 tbsp sliced black olives
  • salsa and Tofutti Better than Sour Cream

To prepare:

  1. Arrange chips on a microwave-safe plate.
  2. Spread Daiya shreds and cubes on top of chips.
  3. Top with buffalo wings and olives.
  4. Microwave till cheese is melted.
  5. Top with salsa and sour cream.

4 servings.  Weight Watchers PointsPlus value: 5


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I sometimes get jealous of my non-vegan friends when they order this in a restaurant.  You can easily make a better and much healthier version at home with either store-bought ingredients or homemade or a combination of both.  This is so fast and easy and so delicious!

What you need:

  • Frozen french fries, baked according to pkg instructions (or homemade).  (I used Alexia Yukon Gold Julienne Fries)
  • Can of vegan chili (or homemade) (I used Trader Joe’s)
  • We Can’t Say It’s Cheese Spread Hickory Flavor (by Wayfare)
  • Bragg’s Nutritional Yeast Seasoning (or nutritional yeast flakes)
  • Daiya Cheese Wedge, any flavor
  • Tofutti Sour Cream

To prepare:

  1. Place one serving of french fries on a microwave-safe plate.
  2. Pour 1/2 cup vegan chili over fries.
  3. Cut up one serving of Daiya Wedge, 1/8 of wedge, and cut in cubes and place around into the chili.
  4. Sprinkle with nutritional yeast, then top with one serving of cheese spread and 1 serving of sour cream.
  5. Microwave for a few minutes till cheese melts and chili is warm.

Weight Watcher PointsPlus value:  9



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A few weeks ago, I was snowed in for about a week and was in the mood to bake.  I had very little in my house and couldn’t get out of the driveway.  I found this simple recipe that will use only ingredients in your pantry.  The cookies are cake-like, delicious, easy to make, and inexpensive.  Enjoy!


  • 1/2 cup olive oil
  • 1 cup sugar
  • 15 oz. canned pumpkin
  • 1 tsp vanilla
  • 2 cups whole wheat pastry flour
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/4 or 1/2 tsp pumpkin pie spice to taste
  1. Preheat oven to 375.
  2. Set aside two nonstick cookie sheets or cookie sheets lined with silicone sheet or parchment paper.
  3. Mix all ingredients together in a large mixing bowl.
  4. Using a cookie batter scoop or spoon, make 24 cookies.
  5. Bake for 12 to 15 minutes.

Serving size: 1 cookie  Weight Watcher PointsPlus value:  3

Sure, I could have made them a little lower in points, however I was working with very little in my pantry during the snow storm.

Original recipe from Yummly.Pin It

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Craving fries?  This is a much a healthier version that’s super fast and easy.  I used a bag of pre-cut and peeled sweet potatoes from Trader Joe’s for this which made it so quick, but you can use whole ones and prep them yourself.  If you didn’t already know this, sweet potatoes are rich in Vitamins A and C.  Enjoy!


  • 1 bag Trader Joe’s peeled and cut-up sweet potatoes
  • nutritional yeast flakes
  • vegan bacon-flavored salt
  • olive oil cooking spray
  1. Spread potato on a microwave safe plate.
  2. Spray with olive oil spray.
  3. Sprinkle with nutritional yeast and bacon-flavored salt.
  4. Microwave for about 5 to 8 minutes.
  5. Serve with BBQ sauce.

Your microwaving time may vary so please check potatoes during cook time.

2 servings.  Weight Watcher Plus Points:  3

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Wow, I’m in love.  I love mushrooms as it is, but this takes it to the next level.  I saw this recipe on a cooking show and just had to veganize it.   It turned out great.  I hope you think so too.  The recipe looks a little long, but it’s really fast and simple, just how I like it.  Enjoy!


  • 20 medium to large crimini mushrooms (about 2 inches)
  • 1/2 cup finely chopped onion
  • 2 tbsp chopped garlic
  • 1 1/2 cups of spinach roughly chopped (or cooked frozen spinach)
  • 3/4 cup tofu ricotta
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup Daiya mozzarella
  • Parma or nutritional yeast flakes
  1. Preheat oven to 375; prepare a baking sheet with cooking spray.
  2. Carefully remove stems from mushrooms; don’t discard, set aside.
  3. Put mushrooms cap-side down on baking sheet and bake for 12 to 14 minutes.
  4. Let mushrooms cool a little and then remove water from the caps.
  5. Chop mushroom stems.
  6. In a nonstick skillet with cooking spray, cook mushroom stems, onions, and garlic till softened.
  7. Add spinach to skillet and cook till wilted (if using frozen, just stir in).
  8. In a medium bowl, combine tofu ricotta, nutmeg, salt, Daiya.
  9. Add cooked vegetables to the cheese mixture and stir till well blended.
  10. Fill each mushroom with mixture, then sprinkle with Parma or nutritional yeast.
  11. Return to oven for about 12 to 15 minutes till lightly browned.

5 servings of 4 mushrooms each.  Weight Watchers PointsPlus value:  2

Original non-vegan recipe from Hungry Girl.

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Oh my goodness, these are so yummy!  Made with refrigerated  crescent rolls (Pillsbury or store brand).  You did know they were vegan, right?  And if you haven’t tried We Can’t Say It’s Cheese Spread, what are you waiting for?  The hickory-smoked cheddar style is to die for.   Add the new Tofurky Bologna and you’ve got yourself a real treat.  The best thing about this recipe is that it will take you five minutes or less to prepare and only about ten minutes in the oven.  Enjoy!


  • 1 package of reduced fat crescent rolls
  • We Can’t Say It’s Cheese Spread Hickory-Smoked Cheddar Style, 1/4 cup
  • 2 slices of Tofurky Bologna

To Prepare:

  1. Preheat oven to 375 or according to package instructions; lightly spray baking sheet with canola spray.
  2. Separate the 8 pieces of crescent roll dough and place on working surface.
  3. Spread each piece with some spread.
  4. Cut up Tofurky into 8 pieces and place onto each piece of dough.
  5. Roll up starting with the largest end to smallest end creating a crescent shape.
  6. Bake for about 10 to 12 minutes or until lightly golden but not burned on bottom.

Be creative.  I also tried this with cheesy broccoli.  Just mix cheese spread with a little broccoli and spread onto crescent roll.  There are so many things you can try with this.

8 servings.  Weight Watcher PlusPoints Value: 3

My own recipe.

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Who doesn’t love warm freshly baked cornbread?  Have a piece  alone or on the side of a great bowl of chili or soup.  I hope you like this simple and quick recipe.  Enjoy!

1. Preheat oven to 400.

2. Prepare an 8-inch baking pan with cooking spray.

3.  In a large bowl, combine:

  • 1 1/2 cups medium grind cornmeal
  • 1 1/2 cups whole wheat pastry flour (or all purpose flour)
  • 1/3 cup sugar
  • 1 tbsp plus 1 tsp baking powder
  • 1/4 tsp salt

4.  Stir in:

  • 2 cups unsweetened vanilla almond milk (or other nondairy milk)
  • 1/4 cup canola oil

5.   Pour in pan and bake for 40 to 50 minutes, then let cool.

16 servings.  Weight Watcher Points Plus value:  4

original recipe from Vegan Diner

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