Check out all of our vegan lunch ideas HERE!
Even picky eaters like sweet dips, right? Make ’em up fast in your blender or food processor, and these sweet dips are sure to get a “like.” They pack well for lunches or snacks, and can be served with fresh or dried fruit, pretzels or even sweet crackers, like graham wafers.
Some fruits held up better in our lunch bag tests than others. Here are a few tips. Melon like honeydew and cantaloupe stayed firm and ready to dip best of all. Firm apples and pears don’t get soggy, but they will brown. To prevent this, coat apples and pears with lemon juice to prevent discoloration. Softer fruits, like banana, peaches, plum, kiwi, apricot and nectarines were still tasty, but do get soft if they aren’t kept cold (an ice pack solves this!). Berries, like raspberries and strawberries, left whole, worked well but aren’t always economical choices out-of-season. Try different fruits for your family and see what works best for their preferences! If fresh fruit isn’t working for your crew, try hearty dried fruit pieces, like dried apple, pineapple or apricots. If nothing else works, pretzel sticks are tasty with these dips, too. Have an adventurous eater in the house? Try coconut chips like those made by Trader Joe’s, Dang or Bare.
These recipes, as written, are vegan, gluten-free and nut-free. All the ingredients are available at regular grocers – look for sunflower seed butter in the aisle with peanut butter and jelly, or the natural foods area. Non-dairy yogurts are usually mixed in with regular yogurts in the dairy section. Coconut cream is found with the Asian foods or in the cocktail mixer section. Need gluten free pretzel sitcks? Look for Glutino or Snyder’s of Hanover brands.
[yumprint-recipe id=’96’]the dirty hippie and the bohemian girl
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