Veronica Bosgraaf Featured on HealthyBitchDaily.com!
Need Some New Vegan Snack Ideas? Yeah, We Thought So.
You keep whining about wanting more recipes.
We hear you. So we asked Veronica Bosgraaf, owner of Pure Bar and smokin’ hot mompreneur, to help a bitch out.
It can be tough to dream up new snack ideas, whether it’s for the kiddos or your monthly dinner parties. And, if you’re like us, you love sneaking in vegan snacks to wow unsuspecting carnivores with how flavorful and satisfying meat-free treats can be. For the newbies and the die-hards, here are two of Veronica’s simple and delicious recipes that you can whip up in less than 15 minutes:
Pesto Tortilla Pizza
Mmm… pine nuts. These blend perfectly with the tart, flavorful tomatoes in this simple recipe. Tortillas are the perfect thin and crunchy pizza crust. Let your creative juices flow with different toppings of your choice!
What You Need
1 package small flour tortillas (the 5-inch tortillas work well)
1 jar basil pesto (or make your own with this fabulous recipe)
1 jar sun-dried tomatoes
1 package pine nuts (or about 1 cup)
Olive oil, for drizzling
How to Make It
Spread each tortilla with pesto, top with 3 sun-dried tomatoes and sprinkle with pine nuts. Bake on a cookie sheet for 10 minutes at 350 degrees or until tortilla is crispy. Drizzle with olive oil before serving. Makes up to about 10 mini pizzas.
Jicama with Roasted Red Pepper Hummus and Dulse
This recipe is one of our favs because it proves that you don’t need meat, butter, cream, sugar or salt to make a flavorful and hearty snack. Plus, how many people have even heard of jicama? It’s a great alternative to crackers and sounds exotic (so it will help you one-up that food snob bitch at your next book club meeting).
What You Need
1 jicama, peeled and sliced into cracker-size pieces
1 container of roasted red pepper hummus (or make your own)
1 package dulse seaweed leaves (most natural food stores will carry this)
How to Make It
Spoon a dollop of hummus on each jicama slice. Top with a dulse leaf and sprinkle with cayenne pepper. Makes about 12 single servings.
Want more snack ideas? Browse through our vegan recipessection!
Veronica Bosgraaf, Guest Blogger
In 2006, Veronica Bosgraaf founded a company born out of a desire to feed her family right. The trigger came when her oldest daughter declared herself a vegetarian at the age of 6, propelling Veronica into the kitchen to create healthy, balanced, vegetarian fare. A result of this newfound creativity was Pure Bar: a wholesome snack bar packed with vegan protein that her children actually thought was a treat. As a recipe developer, Veronica has created dozens of healthy, simple recipes for newsletters, blogs and television appearances. As a writer, she has contributed to The Wellness Advisor magazine and the book “Mom Energy: A Simple Plan to Live Fully Charged.” When she’s not busy being a mom/wife or running her company, Veronica likes to paddleboard, practice yoga and play the piano. Follow Veronica on Facebook or on Twitter @thepurebar.