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Sweet & Salty Granola Trail Mix

May 17, 2015 by Epicurean Vegan

Sweet and Salty Granola Trail Mix -- Epicurean VeganThis is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It’s so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid’s lunchbox, or while you’re at your desk.

INGREDIENTS:
2 C old fashioned oats
1 C coconut flakes
1/2 C wheat germ
1 C raw and unsalted cashews
1 C raw and unsalted walnuts
1/2 C raw and unsalted almonds
1/2 C raw and unsalted pecans
1/2 C unsalted pepitas
1/3 C brown rice syrup
1/2 C unsweetened almond milk
1/4 C olive oil
1 tsp salt, plus some for sprinkling
1-1/2 C dried fruit (I like this organic mix from Costco)
1 C vegan dark chocolate chips

Sweet and Salty Granola Trail Mix -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.
Sweet and Salty Granola Trail Mix -- Epicurean Vegan

In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula. Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
Sweet and Salty Granola Trail Mix -- Epicurean VeganBake for 45-50 minutes, or until slightly browned. Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit. Let the mixture cool before stirring in the chocolate chips. Enjoy!

Sweet & Salty Granola Trail Mix
 
Print
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
 
This is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It's so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid's lunchbox, or while you're at your desk.
Author: Epicurean Vegan
Serves: 6 cups
Ingredients
  • 2 C old fashioned oats
  • 1 C coconut flakes
  • ½ C wheat germ
  • 1 C raw and unsalted cashews
  • 1 C raw and unsalted walnuts
  • ½ C raw and unsalted almonds
  • ½ C raw and unsalted pecans
  • ½ C unsalted pepitas
  • ⅓ C brown rice syrup
  • ½ C unsweetened almond milk
  • ¼ C olive oil
  • 1 tsp salt, plus some for sprinkling
  • 1-1/2 C dried fruit (I like this organic mix from Costco)
  • 1 C vegan dark chocolate chips
Directions
  1. Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.
  2. In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula.
  3. Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
  4. Bake for 45-50 minutes, or until slightly browned.
  5. Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit.
  6. Let the mixture cool before stirring in the chocolate chips. Enjoy!
3.4.3177

 

Filed Under: Snacks Tagged With: dried fruit, easy, granola, healthy, hiking, nuts, snack, trail mix, vegan trail mix

Rosemary Roasted Almonds

April 2, 2010 by epicureanvegan

Rosemary Roasted Almonds -- Epicurean VeganMy neighbor brought these over the other night and I loved them! There are so many reasons to eat almonds: vitamin E, protein, zinc, iron, and monounsaturated fats. They make the ideal snack because just a handful will satisfy your hunger in between meals. The recipe calls for 2 cups of almonds, but I had about 2-1/2 cups, so I added the extra–they came out perfect! Eat ’em while they’re warm, too.

INGREDIENTS:
1 Tbs finely chopped fresh rosemary
1 Tbs extra-virgin olive oil
1 tsp chile powder
3/4 tsp kosher salt
Dash of ground red pepper
1 (10-ounce) bag whole almonds (about 2 cups)

DIRECTIONS:
Preheat oven to 325. Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325  for 20 minutes or until lightly toasted. Cool to room temperature.

Recipe source: Cooking Light

Filed Under: Snacks Tagged With: almonds, nuts, roasted almonds, rosemary, snack

Crispy Tofu Slices with Orange Dipping Sauce

January 23, 2010 by epicureanvegan

Crispy Tofu Slices with Orange Dipping Sauce -- Epicurean VeganHoly…mackerel, I have never seen 8oz of tofu disappear so fast. This is was outstanding–I just wish I had made more! The recipe is from The Kind Diet and are so easy to make. The slightly sweet orange dipping sauce gives these a dessert, or even a breakfast quality. They practically melt in your mouth.

INGREDIENTS:
1-8oz pkg savory-flavored baked tofu (I used Westsoy Sesame Peanut flavored and the picture only shows about 1/4 of that)
1/2 C corn flour
1/2 C brown rice flour
Safflower oil
2/3 C orange juice
1/3 C maple syrup

DIRECTIONS:
Cut the baked tofu into slices about 1/4″ thick. Mix the flours together in a shallow bowl. Pour enough oil into a large skillet to cover the bottom of the pan with a thin layer and heat over medium heat. Dip each of the tofu strips into the flour mixture, coating well on all sides. Place the tofu strips in the skillet, and cook until lightly browned on both sides, about 3 mins per side. Transfer the fried tofu strips to a plate lined with paper towels to drain. Stir together the orange juice and syrup in a small bowl. Serve the tofu strips with the dipping sauce along side.
So delicious!
There was quite a bit of leftover flour, so I saved it for another batch, but I would recommend using 2 packages of tofu because there was also quite a bit of sauce left, too. With the orange juice and maple syrup dipping sauce, it would be delish for breakfast. Or try a tamari and brown sugar combo, or teriyaki sauce…the possibilities are really endless and I can’t wait to make more!

Recipe source: The Kind Diet

Filed Under: Appetizers, Breakfasts, Snacks Tagged With: baked tofu, orange juice, savory, snack, tofu

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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