Vegan red beans & rice minis, made into a portable, healthy snacks that are baked in a muffin tin! They are gluten-free, oil-free, and easy to make, too.
I live in Texas, in a region unfamiliar to many. It’s East Texas, also know as the Piney Woods region. Instead of dry plains and tumbleweeds, we have lush, green forests.
For example, this gorgeous hiking trail, a 5-minute drive from the house:
Or Turner Woods, literally just down the street. The winding trails are a heavenly escape for walking, biking or running. Some storms left some larger than usual ponds along the trail; Nick and I decided we needed to stop to skip stones.
Pretty gorgeous, right? This is our Texas.
Accents here are as thick as the summer humidity, and the food is arguably more “Southern” than in other parts of the state since this is also know as the ArkLaTex region (Arkansas-Louisiana-Texas). Sure, you can get your fill of Tex-Mex and BBQ, but there is also an ample amount of Louisiana-style spice.
This all lends to the origins of today’s recipe: Spicy Red Beans & Rice, made in a muffin tin (for convenience and portability)
I know that I don’t need to make a case for the nutritious combination of beans and rice; it’s been touted for years. Beans and rice make a complete protein, perfect for a plant-based protein option, not to mention a frugal and delicious one to boot.
The voodoo magic that holds everything together in portable, muffin-shaped form is a small amount of chickpea flour and psyllium husk–just enough to make everything stick, much like an egg. Happy eats, everyone!