Hooray for summer! It is the season for fun in the sun and lots of family time. With the kiddos home from school, it seems like I am always feeding hungry mouths! With active kids, I like vegan snacks this season that are portable and can be easily grabbed by little hands (and stuffed into mouths!). Keep the hungry hippos satiated with these simple and delicious snacks.
Frozen Fruit kebabs
Fruit kebabs are a refreshing and fun way to eat your fruit (and they can easily be made in advance and stored until ready to eat). Skewer slices of bananas, whole grapes, and chunks of watermelon onto sticks and place in your freezer.
There is something so refreshing about cucumbers that makes them perfect for summer. Slice cucumbers on the diagonal into oblong ovals. Spread artichoke hummus (see recipe below) onto one slice of cucumber and top with another.
Artichoke hummus: Combine 1 can of chickpeas (drained and rinsed) with 1 can of artichoke hearts (drained), along with the juice of 2 lemons in a food processor. Blend until smooth. Slowly add in about 1/2 cup of vegetable broth until hummus reaches desired consistency (the more broth you add, the creamier it will be). Season with salt and pepper to taste.
Endive Guacamole Boats
Guacamole screams “party food” so this snack is especially festive! Scoop out the fruit of 4-6 small avocadoes into a bowl. Squeeze in the juice of 1 lime and season with salt. Mash together until smooth. Spread a tablespoon (or two!) of guacamole inside an endive leaf. Top with chopped cilantro and sliced black olives.
Seasoned Popcorn Mix
My kids love popcorn, and these seasoned mixes make it just a lit bit more special. It works well for summer play dates and pool parties when you need a snack to feed a bunch of kids.
For a savory blend, combine 4 cups of popcorn with 1 cup of almonds and 1 cup of Cheerios. Stir in 2 tablespoons of melted Earth Balance butter and sprinkle with nutritional yeast or vegan parmesan cheese.
For a sweet blend, combine 4 cups of popcorn with ¾ cup of dried fruit (cranberries and raisins work well), 1 cup of plantain chips, and 1 cup of peanuts. Stir in 2 tablespoons of melted Earth Balance butter and sprinkle with cinnamon sugar.
This an easy mix that can be prepared ahead of time as a large batch, and then stored until ready to use. It’s great for bringing on day trips to museums and parks, or wherever your summer adventures take you!
- 5 cups Chex cereal (I like to use a mix of the corn and rice varieties)
- ¾ cups almonds
- ¾ cups cashews
- 5 tablespoons Earth Balance butter
- 1 tablespoon vegan Worcestershire sauce (such as Annie’s)
- 1 tablespoon brown sugar
- ½ teaspoon garlic powder
- 1 ½ teaspoons finely chopped thyme
- ½ teaspoon kosher salt
- Heat the oven to 250 degrees. In a large bowl, combine the cereal and nuts. In a medium bowl, stir together the remaining ingredients until the sugar dissolves. Drizzle over the cereal mixture and combine with your hands, making sure to distribute evenly.
- Transfer to a baking sheet and bake for 45 minutes, stirring every 15 minutes until toasted. Store in an airtight container.
Find more kid-friendly snack, meal, and living ideas from VeegMama over at VeegMama.com!