the awesome snackiness of the vegan cuts snack box.

Vegan Cuts Snack Box

Instagram shot of my Vegan Cuts Snack Box (follow me @madcapcupcake)

Behold the awesome snackiness of my Vegan Cuts Snack Box, of which I was the fortunate recipient for review. The Snack Box is available as a monthly subscription ($19.95 in the USA, $27.95 in Canada, shipping included) from the good folks at Vegan Cuts—a fab company that offers many more innovative cruelty-free products for sale, from food to clothing, make-up and accessories.

If you subscribe to a Snack Box, each month you will be presented with a selection of 7-10 vegan snacks and samples, often gluten-free, from an array of well chosen cruelty-free companies. My Snack Box consisted of the following treats:

  • Meow Meow Tweet’s Moisturizing Lip Balm, which glides on smooth, without any sticky, waxy residue. Mine was cocoa flavoured. I’m a devoted lip balm fan. Very nice.
  • Oloves, deli-style, snackable olives with only 50 calories per bag and no preservatives. I enjoyed my package of Lemony Lover Oloves at the airport during a recent trip and they were the perfect snack on the go, as well as a welcome departure from the regular snacking carb-fest.
  • Milas Food’s Savoury Bruschetta Blend. I made bruschetta of course, enjoying mine on a thick slab of crusty sourdough bread. Delicious.
  • 22 Days Protein Powder, which is non-GMO, organic, dairy-free, gluten-free, and soy-free, and perfect for a quick breakfast when you’re short on time and great for traveling. Mine was chocolate. Good stuff.
  • Food Should Taste Good Sweet Potato Tortilla Chips, a delicious baked twist on sweet potato chips. They were gone in a flash. I felt like I was enjoying chips without being bad.
  • Teeccino, herbal coffee in a tea bag. Awesome idea, no? Full-bodied and robust. I’m a big Teeccino fan. Love them.
  • Skinny Pop, guilt-free, incredibly tasty all natural, fibre-rich popcorn with zero trans fat. I saved mine for the plane and savoured every last bite.
  • Chicago Vegan Foods Teese, a stretchable, meltable line of non-dairy cheeses free from GMOs, soy, gluten, and palm oil. I received the nacho cheese sauce, which is the best Teese I’ve tried yet. These are the same folks behind Dandies vegan marshmallows. Love them.
  • Beyond Meat coupons, thanks—I’ll be on the lookout for some! So curious.
  • Parmela Parmesan Style Aged Nut Cheese. The perfect way to top off to a steaming bowl of pasta, and I did. Excellent. Seriously though—how do they do that? It’s so much like Parmesan I did a double-take.

If you like tasty snacks, trying new products and getting packages in the mail, this sweet setup is right up your alley. Very fun. Many of the companies I received samples from weren’t even on my vegan radar, so discovering them was awesome. A big ‘thank you’ to the generous folks at Vegan Cuts for sending me a Snack Box of my very own to try out.

Highly recommended. Check them out and get snackified. Enjoy.

flourless peanut butter cookies.

Peanut Butter Cookies

A variation on my much loved Flourless Cashew Cookies, these simple, sweet and nutty cookies are not only vegan, but naturally gluten-free too – and as with their cashew cousins, there’s no added fat. With only five simple ingredients, you’ll be whipping up these toothsome temptations in no time at all and seeing them disappear even faster than that. Who needs cholesterol-laden eggs and arterie-clogging added fats to hold cookies together? These scrumptiously sweet, flourless morsels are powered by peanuts and tofu – hello, protein! Peanuts, a member of the legume family, are also a good source of iron. That’s a nice bonus, but who are we kidding: the main draw here is the scrumptious taste and delightful crumb – and these cookies don’t disappoint.

I said it with their cashew cousins and I’ll say it again for the peanut: experiment with other nut and seed butters too, like almond, sunflower seed, or macadamia – yum!

Flourless Peanut Butter Cookies

(vegan, gluten-free)

Ingredients:

1 cup peanut butter (just peanuts)
1/4 cup blended silken (or soft) tofu
3/4 cup golden sugar (scoop and level)
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Preparation:

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.

2. Using a food processor or high powered blender, blend tofu until completely smooth.

3. In a large bowl combine peanut butter and tofu until well blended. In a separate bowl, combine sugar, baking soda, and salt. Add dry mix to wet mixture and stir until combined. Note: The dough will be very stiff – this is normal. Do NOT add additional liquid – it’ll take some muscle to combine everything, but the stiffness is required. If you add liquid, the cookies will over spread.

4. Drop dough by slightly rounded tablespoons (or similarly sized cookie dough scoop) onto parchment-lined baking sheets. Use a fork to slightly flatten each cookie.

5. Bake for 12 to 13 minutes. The cookies will be mildly golden all over and will feel very soft to the touch when they first come out of the oven (they will harden as they cool). After baking, allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool.

Makes 18-22 cookies.

I originally shared this recipe with One Green Planet, for whom I am a contributor.

flourless cashew cookies.

Flourless Cashew Cookies

I have a confession to make: I love cashews. If you present me with a tin of mixed nuts, I will present you back with a tin in which there are no cashews to be found – and nary a cashew crumb. I have another confession to make: I love cashew cookies. Love. My love for both nut and cookie was the inspiration for this out of this world delicious recipe. The resultant flour-less cookies are simple, sweet and nutty confections that are not only vegan, but naturally gluten-free too – and with no added fat. With only five simple ingredients, you’ll be whipping up these toothsome temptations in no time – and soon see them disappear before your very eyes. Scrumptious, with a delightful crumb: these cookies don’t disappoint. They’re a new favourite of mine.

This recipe also makes a solid base for any nut butter with minor tweaks like adjusting the amount of salt. For Peanut Butter Cookies, I increase the salt to a 1/2 teaspoon. While I list a range of salt below (1/8 up to 1/4) to account for differing tastes, I prefer the Cashew Cookies with the lesser amount of a 1/8 teaspoon. I find that while the flavour of peanut butter lends itself quite nicely to a salty counterpoint, the sweetness and subtle flavour of cashew is easily overwhelmed by too much. Experiment with other nut and seed butters too, like almond, sunflower seed, or macadamia. Enjoy!

Flourless Cashew Cookies

(vegan, gluten-free)

Ingredients:

1 cup cashew butter
1/4 cup blended silken (or soft) tofu
3/4 cup granulated (white) sugar (scoop and level) **do NOT substitute brown sugar or you’ll get flat cookies. White sugar only.
1/2 teaspoon baking soda
1/8 teaspoon sea salt (or up to 1/4 tsp)

Preparation:

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.

2. Using a food processor or high powered blender, blend tofu until completely smooth.

3. In a large bowl combine cashew butter and tofu until well blended. In a separate bowl, combine sugar, baking soda, and salt. Add dry mix to wet mixture and stir until combined. **Note: The dough will be very stiff – this is normal. Do NOT add additional liquid – it’ll take some muscle to combine everything, but the stiffness is required. If you add liquid, the cookies will over spread.

4. Drop dough by slightly rounded tablespoons (or similarly sized cookie dough scoop) onto parchment-lined baking sheets. Use a fork to slightly flatten each cookie.

5. Bake for 12 to 13 minutes. The cookies will be mildly golden all over and will feel very soft to the touch when they first come out of the oven (they will harden as they cool). After baking, allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Makes 18-22 cookies.

Flourless Cashew Cookies

I originally shared this recipe with T.O.F.U. Magazine, for whom I am a proud contributor.