Tag Archives for " Vegan "

5

Black Bean Mini Taco Cups

At MOMables, we are often asked about vegetarian lunch ideas. These black bean taco cups will impress even the pickiest of eaters!

black beans taco cups recipe so easy to make and they are a great lunch idea!

These Vegan Mini Black Bean Taco Cups are just one example of how a simple and delicious prep-ahead recipe can be adapted to fit your family’s needs for lunches. They even make a perfect appetizer!

Related: Top 5 Lunchboxes We’ve Tested

My own family juggles gluten-free, nut-free, and dairy-free dietary needs. What I love about these cups is that the base is vegan, and we use gluten-free all-purpose flour to make them safe for my daughter.

You can fill these with whatever you like, depending on your diet! Guacamole, cheese, nondairy shreds, sour cream, onion, tomatoes, peppers, diced chicken, salsa—the possibilities are endless!

A fun way to get the kids involved would be to set up a toppings station, and let each one fill their own. As mentioned above, they make great appetizers and are perfect packed in lunches for bite-size taco treats. They were a huge hit with my family. It’s definitely getting added to our Football Food dish list! Yum.

Vegan Mini Black Bean Taco Cups

  • Author: MOMables
  • Yield: 24 Mini Cups
  • Category: lunch

Ingredients

  • 1 15-ounce can black beans, rinsed and drained well
  • 1/2 cup flour
  • 1 teaspoon cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • Toppings/fillings of choice

Instructions

  1. Preheat the oven to 350ºF. Coat a 24-cup mini muffin tray with cooking spray.
  2. In a blender or food processor, pulse the beans, flour, cumin, paprika, salt, and olive oil until a soft dough forms.
  3. If the dough is too runny, add additional flour 1 tablespoon at a time.
  4. Place the dough evenly into the 24 cups. Using the back side of a spoon, form mini cups by spreading the dough up the sides of each cup.
  5. Bake for 15 to 20 minutes. Cool completely.
  6. Fill the cups evenly with the toppings of your choice. Enjoy!

Notes

Adapted from Cake Batter and Bowl

 

31 Chewy Oatmeal Raisin Granola Bars

Warning: You are going to want to pin and print this recipe because your kids are going to LOVE it and will ask for more. Trust me. This recipe is a winner.

Chewy ORGB BRIGHT

Recipes like this one are the type of treats and snacks that the subscribers to our weekly school lunch menus get to try out before anyone else. Let’s face it. EVERYONE could use a little help in the lunch-packing department.

Lucky for you, school lunches and kids’ food is all I do. Finding ways to make food healthier and “out of the box” is one of the reasons I started MOMables. Whether you’ve been a paid subscriber, our blog reader for a while, or you stumbled upon this recipe—welcome!

You should know that if you want to get the scoop on new, fun recipes, our newsletter is FREE. It’s delivered to your inbox each week—free of spam too.

Okay, okay. Back to the recipe. I love oats and raisins. My kids love those chewy bars with the oat man on them, but I don’t like buying them. We finally came to a happy place when, after hundreds of tries, I nailed this recipe. Goodbye box, hello homemade.

I love this recipe because it’s also no-bake! You read it correctly. It’s a no-bake recipe! Woohooo!!! I hope this recipe is as much of a success at your house as it is in mine.

Chewy Oatmeal Raisin Granola Bars – MOMables.com

Yields 12 “bars.” After cutting the bars, store in an airtight container or zip bags for up to 1 week.

  • Author: MOMables
  • Yield: 12
  • Cuisine: Snacks

Ingredients

  • 2 cups quick oats
  • 1 cup crispy rice cereal
  • 1/8 teaspoon salt
  • 2-3 heaping tablespoons California raisins
  • ¼ cup butter or coconut oil
  • ¼ cup brown rice syrup
  • ¼ cup brown sugar
  • 1 teaspoon vanilla

Instructions

  1. Line an 8×8 or 9×9 baking pan or glass baking dish with parchment paper.
  2. In a large bowl, mix the oats, rice cereal, salt, and raisins. Set aside.
  3. In a small pot, melt the butter, brown rice syrup, and brown sugar. When it starts to boil, reduce the heat, and cook for 4 minutes on medium-low, but make sure the mixture continues to minimally bubble. Stir often. After 4 minutes, turn off the heat, and add the vanilla. Stir to combine.
  4. Pour the liquid mixture into the dry mixture. Mix well to combine all ingredients.
  5. Dump evenly coated mixture into the lined baking dish. Cover with parchment paper, and press down with your hands until the mix is well packed. Just when you think you’ve pressed down enough, press again.
  6. Allow the pan to cool at room temperature for at least 2 hours.
  7. Lift the parchment paper out onto a cutting board, and slice into 12 bars.

 

10

Sweet Potato Biscuit Cookies

Do you love biscuits and cookies? This is the perfect combination of the best of both worlds.

Sweet Potato Biscuit Cookies MOMables Gluten Free MOMables.comI have a confession: One of my daughter’s and my favorite things to do is bake biscuits and snack on them straight from the oven, usually drenched with gooey butter all over them. Probably way more than we should.

We also love making gluten-free cookies and dunking them in milk or nibbling on them as we sip tea.

Gluten-free biscuits that are delicious enough to sit and eat a batch of aren’t easy to come by. There’s no special refrigerated tube waiting for us at the grocer to just open and bake. Finding that right balance of texture and chewiness, even homemade, takes trial and error.

These are especially yummy because we’re kicking up the nutrients and antioxidants by packing these full of sweet potatoes. They’re also vegan and dairy-, egg-, and gluten-free.

Sweet-Potato-Biscuit-Cookies-

Sweet Potato Biscuits

Yields 12-15 biscuits. Recipe adapted from [Kitchen Apparel |http://www.kitchen-apparel.com/2/post/2013/02/sweet-potato-biscuits.html]

  • Author: MOMables
  • Cuisine: Baking

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 large apple, peeled and diced
  • 1 1/2 cups water
  • 2 cups gluten-free [oat flour |http://www.momables.com/how-to-make-oat-flour/]
  • 1 cup gluten-free all-purpose flour + extra for rolling and dusting
  • 3 teaspoons tapioca flour or starch
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons applesauce
  • 1/4 cup [maple syrup |http://www.momables.com/white-sugar-baking-substitutes-natural/]

Instructions

  1. In a medium saucepan on your stovetop, cover the sweet potatoes and apples with the water. Cover with a lid.
  2. Bring the water to a boil, then let it simmer for 15 to 20 minutes until the potatoes are soft.
  3. Remove from the heat and mash with a potato masher, then set aside.
  4. Preheat the oven to 400F.
  5. In a large bowl, mix the flours, salt, cinnamon, baking powder, and baking soda.
  6. Add the applesauce, and mix with your fingers until small crumbles are formed.
  7. Add 1 cup of the sweet potato mash and the maple syrup. Mix with a large spoon until completely combined.
  8. Place the biscuit dough on a lightly floured surface, and work gently with your hands, pressing everything together.
  9. Roll out the dough until about 1-inch thick. Using a biscuit cutter, begin cutting the biscuits, then place them on a baking sheet.
  10. Roll the remaining scraps of dough together, and repeat the process to cut more biscuits.
  11. Bake for 20 to 25 minutes until the tops are slightly hard.
  12. These biscuits are best warm and can be reheated in the toaster oven.

 

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