Any good vegetarian snack recipes for school lunches?

I want an easy snack besides just plain fruits and veggies that I can easily take to school. NO NUTS PLEASE.Any good vegetarian snack recipes for school lunches?
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: 4Any good vegetarian snack recipes for school lunches?
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


录 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掳F (180掳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 鈥?4-5 minutes 鈥?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掳F (180掳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 鈥?4-5 minutes 鈥?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/choco鈥?/a>
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/ch鈥?/a>





Kale Crunch


http://www.fatfree.com/recipes/snacks/ka鈥?/a>





Mexican Veggie Roll-ups


http://www.fatfree.com/recipes/snacks/me鈥?/a>





Spicey Shreddie Snack


http://www.fatfree.com/recipes/snacks/sp鈥?/a>





Wonton Chips


http://www.fatfree.com/recipes/snacks/wo鈥?/a>





http://www.fatfree.com/





http://cgi.fatfree.com/cgi-bin/fatfree/r鈥?/a>





I hope this helps....
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
peanut butter and jelly sandwich and a fruit salad
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...
http://veganlunchbox.blogspot.com/





It's an amazing site, not necessarily easy but lots of options without nuts.
eat beef! w/ nuts! lol