Sometimes you just want to snack and sometimes you want a cool snack. For either of those times you want something small so you’re not scarfing down a meal, but you also kind of want something that feels bad for you. Yes, you can eat healthy bad for you snacks. I mean they make vegan chips, crackers, cookies, and ice cream right? All technically good for you – definitely healthier than the non versions, but yes still bad. Best way to combat that is to make them yourself! And make them fun while your at it, so you actually really enjoy the snack your eating instead of mindless crunching. I hope you get to snack on these vegan and gluten-free Biscuit Taco Cups.
Another month another awesome recipe inspiration from The Recipe Redux. This months recipe idea was little meals or Tapas, or small bites of food. When I think of Tapas, or little bites, my first thought is appetizers – you too? I mean appetizers are meant to be little bites of food that pack a punch of flavor. Totally filling if you eat just one (think awesome stuffed mushroom!) but you’re totally okay with eating the plate … maybe not okay with the calorie bomb, but once in awhile is okay. Small meals or appetizers packing a punch of flavor to make you actually enjoy your food! I know I have been on a gluten-free kick for a long time, which I know has benefited me in many ways – mostly not baking a ton ( 🙂 ) and also not being sluggish or tired in the middle of the day. But when you come up with a cool idea for a recipe yet no one makes a GF, vegan, AND soy-free refrigerated biscuit? I mean, you do what you got to do – buy the plain ole vegan ones! Because this recipe … in my obviously humble opinion …had to be made and consumed!
So this is just an easy and semi-quick appetizer to put together – and one that you are going to have to try and hold yourself back from devouring. I am in love with the filling! I am back on tomatoes after the Elimination Diet – obviously since most of my recent savory recipes are tomato-based – but there is just something about stewed tomatoes with chiles! These canned tomatoes are amazing, and add so much flavor to the recipe which means I don’t need to add any extra anything to it to make it even better! Minimal ingredients and cook time? Oh yes! Start by heating the skillet with olive oil and chopping the mushrooms into small pieces. Drop in the mushrooms and sauté on medium-high heat until really brown. While mushrooms brown, chop the green onions and peppers into small pieces. Once the mushrooms are browned add the veg and sauté until soft then add the tomatoes and spices. Cook a couple minutes to combine the flavors then add the cheese to just melt. While that’s cooking very gently stretch the dough and press into the muffin tins. Spoon the mixture into the cups, about one heaping tablespoon per cup – and yes you will have leftovers, which you could use if you had two crescent roll packages, or just eat the rest like I did. Bake at 375 degrees for 15 minutes. Done and yum! Enjoy!
Biscuit Taco Cups,
1 Cntr Pillsbury Crescent Rolls
3 Tbsp Olive Oil
1 12oz Cntr Sliced Mushrooms, chopped small
1 Bunch Green Onions, chopped small
1 Green Pepper, chopped small
1 Red Pepper, chopped small
1 14.5oz Can Muir Glen Stewed Tomatoes with Chilies
1 Tbsp Minced Garlic
2 Tbsp Homemade Taco Seasoning
1 Tbsp Dried Cilantro
1 C Daiya Cheddar Shreds
1. Set oven to 375 degrees.
2. Chop mushrooms into small pieces. Dump into a sauté pan with olive oil on medium-high heat.
3. Let brown while chopping the onions and peppers.
4. Add veggies once mushrooms are browned. Cook until soft – about 3 minutes.
5. Add tomatoes, garlic, taco seasoning, and dried cilantro and cook about 5 minutes.
6. Add shreds and melt in.
7. Spray a muffin tin with non-stick spray then gently stretch the dough a little bit and press into the tins.
8. Spoon a heaping tablespoon of mixture into each muffin then fold over the tops.
9. Bake 15 minutes.
10. Carefully remove with a fork.