Project Description
Did you like the last veggie snack ideas?
Here are 6 more for you to try. Happy snacking!
ANTS ON A LOG
An old childhood favourite! Spread your favourite nut butter (I prefer almond) into the crevasse of some celery, top with raisins or dried cranberries, cut into desired lengths and crunch away!
ZUCCHINI BRUSCHETTA BOATS
Take some small zucchinis and slice in half lengthwise, scoop out the seeds with a spoon and fill with a mix of chopped tomatoes, fresh basil, olive oil, fresh minced garlic and salt and pepper.
VEGGIE ‘CHIPS’ AND SALSA/ OR DIP
Thinly slice a variety of round veggies into ‘chips’ – cucumber, zucchini, yellow squash (looks like zucchini but it’s yellow), large carrots, beets, turnip or rutabaga, Jerusalem artichoke, etc. (a mandolin slicer or meat/cheese slicer will make this quicker, easier and more uniform if you have them) and serve with your favourite salsa or dip.
SALSA STUFFED AVOCADO
Cut an avocado in half, take out the pit and fill each centre with your favourite salsa. Serve as is, just scoop out bites with a spoon.
ANTIPASTO PLATTER
Get a nice assortment of olives and some pickled artichokes and serve on a platter with an assortment of marinated veggies such as – slices of zucchini, eggplant, coloured peppers, tomatoes, onions and mushrooms. You can marinate them in a mix of olive oil and a bit of salt and herbs in a covered container in the fridge for a day or two.
ROMAINE TACOS
Choose the middle leaves from Romaine lettuce with a natural taco shape; some stores even sell these in the plastic containers that mixed greens come in. Stuff them with an assortment of chopped taco ingredients – tomatoes, onions, avocado, olives, shredded carrot instead of cheese or cheese if you eat it, corn, black beans, pumpkin seeds, Mexican flavoured vegan ground ‘burger’, salsa, cilantro, avocado dip, etc.
Hope you like them!
