Snacks
Confetti Snacks offers well-seasoned, crunchy, chunky chips made from what some might call ugly, but perfectly edible, veggies. The result is a delicious solution to the food waste crisis. Queens, New York, February 12th, 2024–Food waste is a huge problem that contributes to climate change and global food insecurity.
Vegan Pigs In A Blanket, Minus The Pig! Carrots in a blanket, otherwise known as piggy-less vegan Pigs in a Blanket! A healthier and more compassionate option made with carrots. Featured guest chef and content creator, Alexa Chase, A.K.A.
Simple And Delicious Energy Balls Oatmeal walnut energy balls that will get you moving! Get ready for these tasty, easy get-up-and-go treats on #LunchBreakLIVE. Guest Chef, the Vegan Sassy Senior Charlene, demonstrates how to bake these no make simple balls of heaven. Let’s take a look… THE SASSY CHEF Charlene Woodruff, a registered nurse of 40 years, wears many hats during the day!
Vegan Pumpkin Muffins, Perfect Fall Recipe Who doesn’t love the pumpkin flavors of the Fall! On this episode of #LunchBreakLIVE, we have 13-year-old vegan chef Nyla Reese, creator of Nyla’s Petite Bakery, preparing her original recipe for us. These bite-sized vegan pumpkin muffins are certain to become a favorite go-to recipe for the family, so go ahead and give them a try. Let’s take a look at how Nyla makes these little treats… ABOUT NYLA’S PETIT BAKERY Nyla Reese, the owner of Nyla’s Petite Bakery, is a 13-year-old plant-based baker.
Rainbow Chia Pudding Is So Much Fun! Rainbow Chia Pudding with King Zoom the Vegan Kid! Today he experiments with natural food colors, like turmeric and beetroot, in order to make different colored rainbow puddings. Kingston, a teen environmental and animal activist, is a wiz in the kitchen and is full of creative surprises in his recipes!
THESE HOMEMADE ENERGY BARS BRING FALL TO LIFE 3-STEP raw plant-based homemade energy bars made with pumpkin spice and everything nice! The Sassy Senior Chef Charlene is the star of the show with her famous recipe! Today on #LunchBreakLIVE, guest chef Charlene Woodruff RN shows us how to make these delicious and healthy, totally raw treats that are seeping with fall flavors.
PISTACHIO BAKLAVA SURPRISE! This unique recipe for pistachio baklava is made not from phyllo pastry, but a rare Chinese tofu! Today’s #LunchBreakLIVE with guest Chef and vegan tofu creator and Author, George Stiffman, will blow your mind. He shares one of the recipes from his forthcoming book “Broken Cuisine”!
OOEY, GOOEY VEGAN BROWNIE BITES These vegan brownie bites are little balls of energy and totally bake-free!! Learn the secret to making these delicious balls of goodness today on #LunchBreakLIVE with Mika Altidor co-owner of Victor & Mika’s Bakery, the first and only vegan bakery and café in Polk County, Florida.
VEGAN BANANA MUFFINS WITH WALNUTS AND CHOCO CHIPS! Easy bake Vegan Banana Muffins on this episode of #LunchBreakLIVE. Media maven Mary Beth Olsen joins us and shows us how to make this super easy recipe that will have your whole family drooling!
Discover 10 Must-Try Vegan Snacks Join me, Chelsea V Davis, of Veggies Do It Better, Animal Rights Collective Portland, #VeganTipsTuesday, and The Roaring Vegans and my hunter-turned-vegan activist hubby Jake Vaage aka OGFunkyMonk as we taste test our way through some the yummiest vegan snacks on the market.