Those are my top 6 store bought products as of right now!
So as for my favorite snacks
Sweet Potato "Fries"
1 Whole Sweet Potato Or Yam
-->Preheat oven to 375
--> Slice the Potato Thin into little circles
-->Spray a baking sheet with Organic Pam
-->Place Circles onto sheet flat (dont place on top of eachother)
-->Cook for 25 min....flip potatoes and throw back in the oven for another 25 min or until crispy to your liking
-->take out of oven..let cool... add more salt if you would like and VUALA!
Kamut Pasta Salad
-->1-2 Cups of kamut (I like the tri colored!)
-->1 table spoon of olive oil
-->1 and 1/2 cloves of Garlic (pressed or sliced thin)
--> a pinch of fresh or tried basil
-->a serving size of Vegan Mozzarella cheese
-->ANY VEGES YOU WANT! and as many as you want! (I Use Red pepper, Mushroom, Zucchini, Broccoli, Onion, Baby Spinach, Baby Tomatoes...sliced in half)-->Of course ALL ORGANIC!
Start cooking the Kamut (read directions on the back... its just like regular pasta)
Put Olive Oil, Garlic, chopped onion,Into a pan and let the juices release
Throw in All the veges ACCEPT BABY TOMATOES! (you can choose to steam the Broccoli if you want.. I do)
Let cook until Soft (or to your liking) Add in the basil, and salt and peper to taste
Mix together the pasta with the veges...Slice the tomatoes and throw them in UNCOOKED!
Slice cheese into small cubes and add to pasta
(you can add some vegan parm. cheese if you like!)
Its easy to put in a tupperware and take with you to school or work!
Easy Avocado and Balsamic Portobello Mushroom Wrap!
-Half an avocado Sliced
-Half a clove of garlic
-One large portobello mushroom
-Hand full of Broccoli sprouts (or Brussels sprouts)
Put Portobello into a pan and cook until soft (with a tablespoon of olive oil.. or less.. and some Balsamic Vinigar.. i never really measure.. but add to your liking)
Mash avocado and press the garlic... mix together to form a sort of paste
Take your favorite wrap (i like to use Ezekiel wraps or Brown Rice Wraps)... heat it for a couple of seconds in the microwave)
Open it and spread the avocado paste, top with the mushrooms and sprouts... wrap it up and YOUR DONE!!!!
This one I got off of Fat Free Vegan Kitchen
--1 large baking potato per person
--1 jar of your favorite Pizza sauce (or home made)
--Your choice of toppings (I made one with fresh tomato and basil, one with zucchini and mushroom, one with black olives and mushrooms, one with onion and pepper...if you have any vegan sausage thats a great addition too!)
--your favorite vegan mozzarella cheese (I use rice cheese)
--Vegan Parmesean cheese (if you want... I use Rice cheese too but there are lots of great soy cheeses.. but of course im allergic!)
Scrub each potato until CLEAN. Slice into thin slices ( about 1 1/2 inches...i found the thinner the better... but remember this is your "crust".. you can get three to four slices out of one potato)
Note: The outside slices will have the rounded edges... slice the round part a bit so it can lay flat on each side!
Set your oven for 350 degrees. Place each potato slice face down on a baking sheet (pam it or oil it so they dont stick!)
Cook for about 40 min (they should still be pretty firm but not SOLID)
When the potatoes are done, take them out and add your sauce, cheese, and toppings! (Mix and match.. be creative!)
Put them back in the oven for another 15-20 minutes (or until your toppings are cooked to your liking)
Take out of the oven when done.. sprinkle with some parm cheese and let cool (THEY WILL BE HOT!!!)
**These are sooooo easy and are really tasty! I know that white potato's are a starchy vegetable but sometimes a natural vegetable is just better than a doughy bread...and think your getting FOUR slices of pizza out of one potato! there smaller but are surprisingly filling!
NOTE: If you want to make your own sauce, check out Susan's blog .
actually check it out anyway... its AMAZING