Almonds are a superfood; not just for vegetarians, but absolutely everyone who wants a healthy supplement and energy balance. I eat a lot of almonds, both natural and roasted almonds . They are very filling and balance blood sugar in a healthy way that stays stable for a long time, unlike white sugar which causes rapid increases and decreases in energy levels.
There are many times I have been to seminars or various events where they have forgotten to make vegetarian food or thought that fish was okay. The last five years have clearly improved a lot, but I am talking about about 20 years ago. I remember when I worked in the Ministry of Church and Education and was on a 3-day business trip. The hotel had been notified a month in advance that I would have vegetarian food, there were many people who were going to have food at the same time so I had to wait a bit with the special menu (I am used to that). I asked the others at the table to eat and not wait for me, soon everyone had their food. When the waiter was asked again, he got a little nervous, there was apparently no vegetarian food in the kitchen. I gave some tips, some stir-fried vegetables or something like that that the chef could make quickly, yes, it might work. Another 15 minutes to wait, my colleagues were starting to finish. I started getting comments that I must have a very special dish. Never before have I felt more of a nuisance! What was served was a can of tomato beans, well heated and sprinkled with lettuce leaves and fresh tomatoes!!! Since it was before smartphones and the photo jungle, I don't have any photo evidence. It's good that you can laugh about it in retrospect...but it wasn't fun then and there.
Here is a good and healthy snack that you can take on a trip or keep in your bag instead of chocolate and cookies.
ALMOND CRACK
150 g almonds
75 g molasses
1.5 tbsp sesame seeds
1 teaspoon ghee
1 teaspoon ground ginger
1 teaspoon thyme seeds
1 teaspoon ground cardamom
Procedure:
Heat ghee, add almonds. Let them fry for 1-2 minutes on medium heat. Add molasses and everything quite quickly. Mix well and transfer to baking paper. Break up the almonds with a fork if you don't want crunchy pieces.