Vegan Mofo Day 13 No packing snacking!!! - Almond Mylk Pulp Crackers

Today's prompt for vegan mofo is snacks without packaging.

I shared on my facebook page a video of how quick & easy it is to make homemade almond mylk.
It's as simple as blending soaked almonds with water and straining the mixture! You can, of course, add any vanilla or sweeteners that you desire.

Even though this way of making almond mylk, most times, ends up less expensive than store bought versions, and without the additives that are so common in plant based mylks, the end result of making your own mylk is pulp!  

Now if you're like me, you don't want to just throw it away..... so the question remains, what to do with all the pulp! 

My daughter loves these crackers made from the almond mylk pulp!
They are easy to make and are a great snack or addition to a lunch plate.

ALMOND MYLK PULP CRACKERS

               You'll need:
                      1 batch of almond mylk pulp (about 1.5 cups)
                      1/2 cup wholemeal flour
                      2 Tablespoons ground flax seeds
                      2 Tablespoons fresh rosemary - finely chopped
                         (you can substitute other herbs if you desire)

In a mixing bowl combine all the ingredients together. 

Depending on how dry your pulp is, you may need to add 

spoonfuls of water until the mixture is just combined. 

Line a baking tray with baking paper and spread the mixture over it. 

Top with another sheet of baking paper and use a rolling pin 

to roll out the mixture until approx. 1 cm thick. 

Using a pizza cutter score the mixture.

Bake in a preheated 200°C oven for 20-25 minutes until 

crackers are crisp, golden and cooked through. 

Remove from the oven and allow to cool on the tray. 

Break apart the pieces. 

Question of the day:
Do you make your own motherless mylk?
If so, which type do you make, and how do you use up the pulp?

Apple-Almond Cookies

Apple-Almond Cookies

4 simple ingredients to make delicious healthy cookies!
Now that is something I can manage even after a hard days work!

You'll need:
2 overripe bananas
1 cup oats
1 cup dried apple pieces
2 Tablespoons almond butter


Mash the bananas in a large bowl.
Add the oats.
Chop or cut the apple into small pieces.
Add in the almond butter.
Stir until well combined and the mixture holds together.
Line a baking tray with baking paper.
Place rounded tablespoons of the mixture onto the tray.
Bake at 180C for 10-12 minutes. 

They will brown quickly so don't forget about them!!!

This recipe is my submission of the week towards Healthy Vegan Friday.
You can add your link at these blogs:
carrie on vegan                    veggie nook                    greenthickies

Coconut Apricot Bars

Here's a great idea for a healthy treat for kids lunchbox...... or for adults who enjoy snacks too! (I include myself in that list!)
Bonus: Its so easy to make.

In a food processor combine:
1/2 cup dried apricots
1/2 cup shredded coconut
1/2 cup dates
1/2 cup almonds

Process until mixture resembles crumbs and then add:
2 Tablespoons brown rice syrup
1 Tablespoon vanilla soymilk

Continue to process for a bit longer until mixture holds together. It will be slightly sticky but not too sticky too handle.

Press into a muesli bar maker or roll into balls.
NB: This may work if you press it into a baking tin & then cut it but I haven't personally tried it that way.

This mixture makes enough to perfectly fill the Tupperware T-bar set which is an ultra easy way to make healthy bars at home!

Choc-Almond Mousse

I don't miss chocolate mousse anymore.....
Cause this is so finger licking good!

This is so much simpler than separating eggs & whisking each part by itself......
This involves so little effort!

You can eat it straight away if you wish, but it is better if you have enough patience to let it sit in the fridge and chill first.

They will set a bit more if you leave them for about 2 hours.

Here's what you'll need:

100g block of dark vegan chocolate (Try Lindt or Green & Blacks)

220ml unsweetened Almond Milk

100g Toffuti Better Than Cream Cheese

1 tablespoon raw sugar (omit if using sweetened almond milk)

1 teaspoon Vanilla 

Break up the chocolate block and microwave on 50% power at one minute intervals until all melted and smooth and creamy. Be very careful to not overdo the chocolate. Even if the chocolate has not lose its shape you should still stir it with a spoon because it could be melted.

Into a blender pour the chocolate and the remainder of the ingredients.

Blend well until completely smooth.

Pour into 2 large servings containers - or 4 small.

Put containers into the fridge to chill for at least 2 hours.

Place 1 tablespoon of almonds in a coffee grinder & grind until it appears to be 'dust'. Sprinkle over the top of your mousse.

 For added decoration you can poke one almond (or a few) into your creamy smooth mousse.....

 Eat & enjoy :D

At this point I offered my husband some!

Aren't I a nice wife!!! ;-)

Guess it's lucky he said No!

Spinach Spaghetti with tomato pesto

Who says that pesto has to be made with basil & pine nuts anyway???

I like this version better!

To serve 2 you'll need:

200g wholemeal spaghetti
2 cubes frozen spinach
100g sun dried tomatoes
50g roasted capsicum
2 Tablespoons tomato paste
1 small onion
1 teaspoon minced garlic (or one garlic clove)
40g almonds
1/4 cup water
nutritional yeast, to serve

Cook spaghetti as per packet directions. When nearly done add the spinach cubes so they can defrost & warm through.
To prepare the pesto:
If using sun-dried tomatoes in oil, drain well (same for roasted capsicum). If using packet ones, rehydrate.
Fnely chop the onion.
Add onion, garlic, tomatoes, capsicum, tomate paste & almonds into a food processor. Process well until small pieces are formed. Add the water 2 Tablespoons at a time until the pesto is a 'sauce' consistency.
While I drain the pasta, I use the pot to warm the pesto. Toss the pasta/spinach mix in & stir well until all the pasta in coated.
Serve in bowls & sprinkle on nutritional yeast.

Raw Pad Thai with Tofu

I love this raw Pad Thai - its so full of flavour.
However, I find it totally complete with the sauteed tofu as a topping :-)
Maybe that defies the purpose of the Pad Thai being raw - oh well, I never said it was a completely raw meal! ;-)

Serves 2

To make the Pad Thai you'll need:
1 zucchini
1 carrot
1 cup bean sprouts

Rinse the bean sprouts. Put into a salad bowl & shread in the carrot & zucchini. I use a julienne shredder - you could always chop them into matchstick pieces by hand if you don't have a julienne shredder. Put the lid on & shake til mixed well.

To make the sauce:
Put into a food processor 1/4 cup almonds, juice of one orange, 1/2 teaspoon minced garlic, 1/2 teaspoon minced ginger, 1 medjool date, squeeze of lemon & lim juice.
Process until smooth.

Pour the sauce over the vegetables & put the lid back on & shake again til the sauce has mixed through all the vegetables.

For the topping I use:
6 button mushrooms sliced
1/2 pack sesame tofu - cut into small cubes
1/2 red onion, chopped into small pieces.

Put all these ingredients into a warm frying pan. Stir frequently until all ingredients are well browned.

Place your pad thai onto a plate & top with the mushroom/tofu mixture!
So tasty!

Raw almond & date balls

These are so easy to make that they can be quickly whizzed up at any time!
They often are a nice afternoon treat for us!

In a food processor combine 1 cup pitted fresh dates with 1 cup almonds & 1 tablespoon agave nectar.
Process until nearly smooth.
Roll into balls with wet hands.
Place on a plate & let set in the fridge for 20 mins before eating.
(It is not necessary to place them in the fridge but they are better after being cooled)