Summer Snacks, Recipes of the Week, Taco Cracker, Crunch Caprese, Wasabi Pea, Almond Butter & Berries, Sun-Dried Tomato, Basil and Kalamata Olive ‘Ricotta’ Spread...

Simple Summer Snacks

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Serves: each recipe makes crackers

Ingredients

Wasabi Pea

• ½ ripe avocado
• ¼ cup thawed frozen peas, plus extra for topping
• ½ garlic clove, minced
• ½ teaspoon minced ginger
• 1 teaspoon lemon juice
• tiny dab of wasabi, more as desired*
• sea salt
• 4 Wasa Gluten Free Sesame & Sea Salt Crackers
• sesame oil, for drizzling
• sesame seeds, for sprinkling

Crunchy Caprese

• ½ cup ricotta cheese
• ½ teaspoon lemon zest
• 4 Wasa Gluten Free Original Crackers
• 6 cherry tomatoes, sliced in half
• fresh basil leaves
• sea salt and freshly ground black pepper

Taco Cracker

• 4 Wasa Gluten Free Sesame & Sea Salt Crackers
• ½ avocado
• ½ teaspoon lime juice
• ¼ cup cooked black beans, drained and rinsed
• a few leaves of cilantro
• pickled red onion
• sea salt

AB&B

• 4 Wasa Gluten Free Original Crackers
• slather of almond butter
• 6 strawberries, sliced in half
• 8 blueberries
• coconut flakes, for sprinkling

Instructions

1. Wasabi Pea Crackers: In a small bowl, mash together the avocado, peas, garlic, ginger, lemon juice, wasabi, a drizzle of sesame oil, and a few pinches of salt. Spread onto (4) crackers and top each with the remaining peas and a sprinkle of sesame seeds.
2. Crunchy Caprese Crackers: In a small bowl, mix together the ricotta cheese, lemon zest, and a pinch of salt. Spread onto (4) crackers, and top each with the cherry tomatoes and basil. Season with salt and pepper.
3. Taco Crackers: Use the back of a fork to lightly mash the avocado onto each of (4) crackers with a squeeze of lime and a pinch of salt. Top with the black beans, cilantro, pickled onion, and season with more salt, if desired.
4. AB&B Crackers: Spread the almond butter onto the crackers and top each with the strawberries, blueberries, and coconut flakes.

Notes

*If you're gluten free, check to make sure the wasabi product you get does not contain gluten.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

Sun-Dried Tomato, Basil and Kalamata Olive ‘Ricotta’ Spread

INGREDIENTS

• 1 lb. (2 cups) plain vegan ricotta (store bought or homemade– see my ricotta recipes below)
• 1 cup (packed) fresh basil, sliced or chopped
• 2/3 cup drained and sliced pitted kalamata olives
• 3 oz. sliced sun-dried tomatoes in oil (squeeze most of the oil out, or rinse with warm water and drain well)
• 3 tablespoons vegan parmesan
• 1 clove garlic
• 1/4 tsp. salt
• Optional: a little bit of vegan milk or plain vegan creamer

Bryanna’s Ricotta Di Soya (Tofu and Cashew Ricotta) Makes 3 1/2 Cups: 

• 2 (12.3 oz.) boxes extra-firm SILKEN tofu, crumbled
• 1/2 cup + 2 tablespoons raw cashew pieces, ground very fine in a coffee/spice mill or mini-chopper
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt

Bryanna’s Soy-Free Almond “Ricotta” Makes 2 1/2 Cups:

• 1 cup hot water
• 1/2 cup whole blanched almonds
• 1 cup cold water
• 4 teaspoons fresh lemon juice
• 4 tablespoons cornstarch (if you’re allergic to corn, you can use wheat starch, or use 6 tablespoons white rice flour), [organic cornstarch is available]
• 1 tablespoons oil
• 1 teaspoon maple syrup
• 1/2 teaspoon salt

PREPARATION

1. Combine all of the ingredients (except Optional) in a food processor and run until mixed to your satisfaction.  If it seems too thick, add a bit of nondairy milk or plain vegan creamer. Pack into a shallow container, seal and refrigerate.

For the Ricotta Di Soya:

1. In a food processor, mix about 3 cups of the crumbled tofu, the ground cashews, the lemon juice and salt until they are VERY smooth. Then crumble in the remaining tofu and process again. The resulting mixture should be mostly smooth, but with a little graininess– it doesn’t have to be like cream cheese.
2. Scoop the “ricotta” into a plastic container and refrigerate. It firms up when chilled.

For the Soy-Free Almond “Ricotta:” 

1. Place the hot water and almonds in a blender and blend until a very smooth “cream” results– be patient! It cannot be grainy. Add the rest of the ingredients and blend again well.
2. Pour the mixture into a medium, heavy-bottomed saucepan and stir constantly over medium-high heat until it thickens and comes to a boil. Turn the heat down to medium and cook 1 minute more, stirring.
3. MICROWAVE OPTION: Pour the mixture into a large microwave-safe bowl or beaker. Cook in microwave oven for 2 minutes at 100% power. Whisk. Microwave 1 to 2 minutes more, or until thickened.
4. Scrape the mixture into a container and let it come to room temperature. Beat it with a whisk or electric hand mixer. Cover and chill. When it is chilled and firm, mash and stir it with a fork, until it has some texture. Refrigerate.

AUTHOR & RECIPE DETAILS

Bryanna Clark Grogan, vegan 26 years, author of eight books, has over 40 years experience as a chef, teacher, and journalist. Among her titles are World Vegan Feast, Nonna’s Kitchen, Authentic Chinese Cuisine, The Almost No Fat Cookbook and the Fiber for Life Cookbook. She was recipe author for the book Dr. Neal Barnard’s Program for Reversing Diabetes. A teacher, lecturer and former newspaper columnist, her blog is at Vegan Feast Kitchen.