Inspiration from a Lifelong Vegetarian
– Writing and Photos

coconut-macaroonsAdapted from an article I wrote for Indah Clothing

If you are craving sweet and savory, here are three easy recipes to bring on a road trip adventure. These snacks should keep you going for a few hours, and the Pineapple Hibiscus Iced Tea will give you a break from the Spring heat.

Chile-Roasted Almonds
3 tablespoons peanut oil or canola oil
1 1/2 teaspoons dried crushed red pepper
1 teaspoon freshly ground black pepper
1 pound whole natural almonds with skin (about 3 cups)
Coarse kosher salt

Heat oil in heavy large skillet over medium heat. Add crushed red pepper and black pepper and stir to distribute evenly in skillet. Add almonds and stir to coat with oil-pepper mixture. Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes. Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt. Cool completely. Note: Chile-roasted nuts can be made 2 days ahead. Store in airtight container at room temperature.

Vegan Coconut Macaroons

2 cups sweetened shredded coconut
1 cup reduced-fat coconut milk
2 tablespoons agave nectar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat the oven to 350 degrees, and coat a baking sheet with parchment paper or cooking spray. Whisk together the coconut milk, agave nectar and salt in a heavy saucepan over medium heat. Add the flour and whisk thoroughly. Heat the mixture to a full boil, and boil for about two minutes or until it has thickened. Remove from the heat and whisk in the vanilla and coconut. Drop the mixture by teaspoonfuls onto the baking sheet, and bake the macaroons for 16 minutes, or until golden brown.

Pineapple Hibiscus Iced Tea (makes large pitcher) by Postcards Café in Hanalei, Kauai

5 cups cold water
¾ cup hibiscus flower tea, brought to a boil
¾ cup fresh mint, boiled in about 6 cups of water [or try peppermint tea bags in hot water]
4 cups pineapple juice, fresh if possible.

Prepare both teas; let stand 30 minutes.  Add cooled teas to 5 cups cold water.  Fill 1/3 full with pineapple juice.  Then VERY SLOWLY add the tea mixture – that’s the secret of this beautiful part crimson, part yellow summer beverage that tastes as good as it looks. Pour into a thermos with ice cubes. Top with a sprig of mint.

Enjoy your snacks and stay cool. For more vegan recipes see or!

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