Category Archives: Snacks

Vegan Soft Pretzels


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Long time ago my husband asked me to make soft pretzels… anddddddd I totally forgot about it until this morning, hahahaha!

I looked everywhere on the internet and decided to try a recipe from LOVE & LEMON. The result was awesome. Can’t wait to make another batch!!! Here we don’t eat them with mustard like most of the people do (I hate mustard… like REALLY hate it!), but hey, feel free to try it the way you want 😉


6 medium pretzels


1/2 tablespoon active dry yeast

1/4 cup warm water (for the yeast)

1 tablespoon pure maple syrup

2 tablespoons olive oil

1/2 cup water (for the dough)

1 teaspoon salt

2 cups all-purpose flour

6 cups water (to boil)

2 tablespoons baking soda

Coarse salt

salt flour


In a bowl, combine 1/4 cup warm water, the maple and the yeast. Let it rest for few minutes.

In a stand mixer bowl, combine the oil, 1/2 cup water, flour, salt and the yeast mixture. Use the dough hook (by the way, if you don’t have a stand mixer, you can do it by hand too). Run on medium speed for around 5 minutes (little longer by hand).

Brush the inside of a bowl with a little bit of oil. Form a ball with the dough into a ball and place it into the bowl. Cover and let it lest around 45 minutes. The dough will double in size.

Once the dough is done, punch it few time to release the air.

Preheat the oven at 450’F.

Prepare a baking sheet with parchment paper on it.

Cut the dough into 6 same size pieces.

Roll each pieces until the reach at least 12 inches long. Make a U form with each piece, then shape them into pretzels.

In a pot, combine 6 cups of water and 2 tablespoons of baking soda. Bring to a boil. One at a time, drop the pretzel in the water and cook for 30 seconds. Remove and place it on the baking sheet. While it’s wet and hot, sprinkle with the coarse salt.

With a sharp knife, make a line at the bottom of the pretzel, while cooking, it will ”open” by there. The dough will expand with the help of that ”Hole”.

Cook for 11-12 minutes.

Remove from the oven, let them cool few minutes then ENJOY! 🙂


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Vegan Caramel Popcorn



The other day I wanted to try a funky snack and since I know my big girl and husband are big fans of popcorn.. I searched in all my vegan books and found an awesome recipe to make vegan caramel popcorn.

I found it in my book called LICKIN’ THE BEATERS 2 (if you click on the name you’ll see the book on ) I was very pleased with the result! It’s soooooooo delicious! It was so hard not to eat the whole baking sheet in one shot, hahahaha!


7-8 cups


* 3/4 cups packed brown sugar

* 6 tablespoons margarine

(to make them vegan, be sure that your margarine is really vegan)

* 3 tablespoons corn syrup

* 1/4 teaspoon pure vanilla extract

*1/4 teaspoon baking soda

* 7-8 cups popped popcorn

(without any flavor or butter, I use regular unpopped kernel and popped them myself with my popcorn maker)



* Preheat oven to 300’F

* In a pot, combine the brown sugar, margarine and corn syrup. Stir and cook over medium heat until the mixture is boiling. Without stirring continue to cook another 2-3 minutes.

* Remove the pot from heat, stir in vanilla extract and baking soda.

* In a bowl place the popcorn. Pour the caramel over the popcorn and gently stir to coat.

*Transfer the popcorn on a large baking sheet. Cook for 15 minutes. Remove from the oven, stir them and return them to the oven for another 5 minutes.

* Remove from the oven and let the popcorn cool for few minutes. I waited about 30 minutes, to let the caramel set on the popcorn.

* Serve and Enjoy!




Fiber Granola Bars


A quick, delicious and easy healthy snack…made of… LENTILS!

Every week I make more than once, healthy snacks for my husband. I try to make him snacks that will give energy overnight for work.

Fibers help with the acceleration of satiety, delay hunger pangs, and limit the risk of overeating.


8 large bars


*1/2 cup whole wheat flour

* 1 cup cooked green lentils, mashed

* 1/2 cup oat bran

* 2 cups oatmeal

* 1/3 cup ground flax seeds

* 2 tablespoons hemp seeds

* 2 large eggs

* 1/4 cup sugar

* 1/2 cup avocado oil

* 1 cup unsweetened dried cranberries

* 1/3 cup carob chips

* 1/3 cup chocolate chips


* Preheat oven 350′F

* In a bowl mix together whole wheat flour, oat bran, oatmeal, flax, hemp and sugar.

* In another bowl whisk together eggs, oil and mashed cooked lentils.

* Add the liquid mixture to the dry one. Mix. Add cranberries, chocolate and carob chips. Mix again.

* Pour the mixture into a 8-inch square baking pan greased or silicone.

* Bake for 25 minutes. Let stand before cutting into bars.

* Enjoy!

Salty Pumpkin Seeds


What an easy and delicious snack!

Did you know that once cooked, pumpkin seeds can be stored for three months in an airtight container at room temperature and 1 year in the refrigerator .. but they won’t last here..hehe!

You can also use any kind of seasoning you like… barbecue, garlic powder… be creative!


4 cups


* 4 cups fresh uncooked pumpkin seeds (I used 2 large pumpkins)

* 1/4 cup olive oil

* 1 1/2 teaspoons salt




* Remove seeds from the pumpkin, wash them and then place them on a plate overnight so they can dry.

* Preheat oven to 275’F

* The next day (if the seeds are dry) in a bowl, combine the seeds, oil and salt. Mix.

* Place the seeds on a non-stick baking sheet. Bake for one hour, turning the seeds every 20 minutes, to make sure they will all be golden.

* Remove from oven and Enjoy!