Any good vegetarian snack recipes for school lunches?

Question

I want an easy snack besides just plain fruits and veggies that I can easily take to school. NO NUTS PLEASE.

Answer 1

Crunchy veggie wrap


Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.

Prep time: 5 minutes

Ingredients:

1/2 c. fat-free cream cheese
4 8-inch flour tortillas
2/3 c. romaine lettuce, shredded
2/3 c. red cabbage, shredded
1 red tomato, diced
1/4 c. red onions, sliced
1/3 c. carrots, grated
1/4 c. blue cheese
1 c. alfalfa sprouts
Utensils:

knife (You'll need help from your adult assistant.)
Directions:

Spread 2 tbsp. cream cheese over one side of each tortilla.
Divide remaining ingredients evenly among tortillas.
Roll up each tortilla.
Cut each rolled wrap in half diagonally.
Serves: 4

Answer 2

I'm sorry to hear about your Mom. I went through this with my sister. I think very simple meals. Steamed veggies, mixed green salads and chicken or fish. Simple dressings. Salmon is great since you can broil it and it only takes 8 minutes without turning and you can brush it with some mustard or a little soy sauce. Martha Stewart has some excellent fish recipes. Go to her website. Also I would suggest just a nice roasted chicken. Ina Garten has wonderful chicken recipes and roasted and steamed veggie recipes. She's on the Food Network. Also some nice pasta recipes would be good and I'm sure Mom will appreciate anything you do. Watch the Food Network during the week. Ina is on every day and her recipes are fabulous and very easy. I wouldn't do too much with beef. Hope this helps. Much good luck to you and your sister and your Mom.

Answer 3

Make this with your veggies. You can buy tahini and use it in place of the peanut butter.


Turbo Hummus
2 to 3 cloves garlic
1 can garbanzo beans (chickpeas), drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

Other Recipes from this Episode
The Once and Future Beans
Black Bean Salad

Answer 4

Some of these take some some preparation, but then you have a lot... I make them for my kids.

Chex Mix
http://www.fatfree.com/recipes/snacks/chex-mix

Kale Crunch
http://www.fatfree.com/recipes/snacks/kale-crunch

Mexican Veggie Roll-ups
http://www.fatfree.com/recipes/snacks/mexican-veggie-rollups

Spicey Shreddie Snack
http://www.fatfree.com/recipes/snacks/spicy-shreddie-snack

Wonton Chips
http://www.fatfree.com/recipes/snacks/wonton-chips

http://www.fatfree.com/

http://cgi.fatfree.com/cgi-bin/fatfree/recipes.cgi

I hope this helps....

Answer 5

you could leave the nuts out on this...

Chocolate and Prune Brownies

I never much cared for the flavour of orange and chocolate or raspberries and chocolate, but prunes and chocolate are, for me, a heavenly partnership. Plus, if, for a special occasion, you soak the prunes in Armagnac as I have done here, so much the better. Brownies can be served warm as a dessert or just eaten cold as they are.

Makes 15
Ingredients
2 oz (50 g) dark chocolate (75 per cent cocoa solids), broken into pieces
2 oz (50 g) pitted pruneaux d'Agen, chopped and soaked overnight in 2 fl oz (55 ml) Armagnac
2 oz (50 g) skin-on almonds
4 oz (110 g) butter
2 large eggs, beaten
8 oz (225 g) demerara sugar
2 oz (50 g) plain flour
1 level teaspoon baking powder
¼ level teaspoon salt
You will also need a non-stick baking tin measuring 10 x 6 inches (25.5 x 15 cm) and 1 inch (2.5 cm) deep, lightly greased and lined with silicone paper (baking parchment).

Begin this the night before you are going to make the brownies by soaking the chopped prunes in the Armagnac. The next day, begin by pre-heating the oven to gas mark 4, 350°F (180°C), then chop the almonds roughly, place them on a baking sheet and toast them in the oven for 8 minutes. Please use a timer here, or you'll be throwing burnt nuts away all day.
While the almonds are toasting, put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt – 4-5 minutes – remove it from the heat, then beat till smooth. Next, stir in the other ingredients, including the prunes and Armagnac, until well blended. Now spread the mixture into the prepared tin and bake on the centre shelf for 30 minutes, or until slightly springy in the centre, then leave it to cool for 10 minutes before cutting into squares and transferring to a wire rack.
You will also need a non-stick baking tin measuring 10 x 6 inches (25.5 x 15 cm) and 1 inch (2.5 cm) deep, lightly greased and lined with silicone paper (baking parchment).

Begin this the night before you are going to make the brownies by soaking the chopped prunes in the Armagnac. The next day, begin by pre-heating the oven to gas mark 4, 350°F (180°C), then chop the almonds roughly, place them on a baking sheet and toast them in the oven for 8 minutes. Please use a timer here, or you'll be throwing burnt nuts away all day.
While the almonds are toasting, put the chocolate and butter together in a heatproof bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Allow the chocolate to melt – 4-5 minutes – remove it from the heat, then beat till smooth. Next, stir in the other ingredients, including the prunes and Armagnac, until well blended. Now spread the mixture into the prepared tin and bake on the centre shelf for 30 minutes, or until slightly springy in the centre, then leave it to cool for 10 minutes before cutting into squares and transferring to a wire rack.
http://www.deliaonline.com/recipes/chocolate-and-prune-brownies,1405,RC.html

Answer 6

http://veganlunchbox.blogspot.com/

It's an amazing site, not necessarily easy but lots of options without nuts.

Answer 7

yogurt with cereal (needs to hv ice), soups, chips, bars (health valley), sandwiches, veggies with dips, just cereal, leftover rice with veggies, leftover pasta with veggies...
I don't really know because I always take nuts and fruits and veggies...

Answer 8

peanut butter and jelly sandwich and a fruit salad

Answer 9

eat beef! w/ nuts! lol