
When you become a vegetarian it seems like you are cutting a lot of things from your diet. Until you really get into it. Then you realize you have barely opened the top drawer of REAL, Cruelty-free food there is out there!
I quit eating bread, pasta and all things cooked grain long before I went vegan.
I started eating apples instead of crackers. A couple of apples and hummus or some nice goat cheese was a typical lunch or dinner for me.
Then one day I heard about these:

I have been making them since I moved up here but I don't think I have written about them until now, so here we go!
OOwee! Inspired by Isle Dance I have made a batch of green AND brown/red crackers
The green ones are made from pulp left over from juicing celery, parsely, cucumbers and some garlic. The orange-y ones are carrot and the reddish ones are sun dried tomato and red bell pepper.
These are simple to make.
You know I never measure anything, but here are the ingredients:
Whole Flax seeds
Sesame seeds
whatever vege or pulp you have laying around from juicing
a bit of salt
garlic or onion or hing or oregano or whatever seasoning you wish.*
a little water
Food process them up to a doughy consistency and spread on a sheet of parchment paper. I put them in the oven at the lowest heat for about 1 hour then flip them and put back for one more hour.
Then transfer them to the deyhdrator until crispy.**
Make a big batch. Once they are dried they keep in the freezer almost indefinitely. I usually (try to) make enough for a week or more at a time. ***
They are great guilt free munchies for those moments when you want SOMETHING but don't quite know what. They are a great transitioning food. E loves them! I haven't been able to get the boy to try them yet, :(
I make larger ones for sandwich bread and round ones for pizza crusts. Great for a quick lunch or dinner idea!

Spread on some seed cheese or vege pate, add sliced bell peppers, cucumbers, lettuce, sprouts, soaked sundried tomatoes, whatever catches your fancy!
I am sure you can find better recipes for RAW FLAX CRACKERS on the internet, but I hope this can be an inspiration to you.
Footnotes
* you could also make them sweet, I suppose. I haven't tried that yet.
** I heat these at 170F so they may not be considered 100% raw. They can be made in a dehydrator at a temp of 125 or lower for a few hours, flipped and left overnight until crispy
*** They do get eaten fast. I've never been able to make a batch last more than a week!