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Meatless Meatballs with Cauliflower and Broccoli

Meatless Meatballs with Cauliflower and Broccoli

The combination of Meatless Meatballs with Cauliflower and Broccoli just fit together like peas and carrots in the pot pie. I just loved everything. I had my niece over for lunch, and she enjoyed it as well. So, these meatballs are obviously meatless. I do read more

Meatless Chili Nachos

Meatless Chili Nachos

Meatless Chili Nachos Recipe

Mini Meatless Frittata Cups

Mini Meatless Frittata Cups

Mini Meatless Frittata Cups

Mini Meatless Frittatas are light and extremely. It is important to me that these mini frittata cups fill you up with a nutrition, healthy fats, and proteins.

Oh, also just to mention that it’s an easy, warm and comforting breakfast.

I am back now and with one more delicious and nutritious recipe. They are really a perfect portion size if you are watching what you eat.

Mini Meatless Frittata Cups Recipe

I added a few extra ingredients as I like my frittata bit richer. I am so glad that I did because these are so delicious.

For the frittata, I like to use whatever I have on the hand, or what is in the season. So be creative, chop some veggies, mix few eggs, and bake this to the golden perfection. I know you and your family will love it.

HAPPY COOKING!

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

OTHER FRITTATA RECIPES YOU MIGHT LIKE:

Mushroom Frittata

Scallion-Mushroom Frittata

Mini Meatless Frittata Cups Recipe
Yield: 9 to 10 Mini Frittatas

Mini Meatless Frittata Cups

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This is light, delicious and what's important fills you up with a nutrition, healthy fats, and proteins, not to mention that it's an easy, warm and comforting breakfast.

Ingredients

  • 1 teaspoon Olive Oil
  • 2 Shallots chopped (or use 1/3 cup red onions, chopped)
  • 2 Scallions chopped
  • 1 garlic clove finely minced
  • 2 medium size Sweet Mini Peppers chopped (I used red and orange)
  • 1 Roma Tomato diced
  • 2 packed cups baby spinach, chopped (or defrost 1 cup of frozen, squeeze any liquid out)
  • 2 tbsp Milk any on hand
  • Salt and ground black pepper to taste
  • 1 teaspoon Dried Parsley + for garnish
  • EGG MIXTURE:
  • 4 large eggs
  • 2 Egg Whites
  • ½ Tbsp. All-purpose flour
  • ¼ tsp. ground black pepper
  • Salt to taste
  • TOPPING:
  • Cheese – I used Mexican Blend but you may use any blend or Mozzarella, Smoked Gouda or perhaps feta cheese.

Instructions

  1. Preheat the over to 375 degrees Fahrenheit
  2. In a skillet or a saute pan add 1-2 teaspoon of olive oil and saute sliced shallots, minced garlic, chopped scallions, diced peppers, and tomato.
  3. Cook for about one minute, stirring frequently, then add chopped spinach, if the spinach is frozen: Place in a colander or strainer, run cool water over the vegetables until thawed, and drain (squeeze water from spinach). Or place the package in a resealable plastic bag, and submerge in cold water until thawed. Add spinach to the skillet or a saute pan and cook for a minute or so.
  4. Add about 2 tablespoons of milk and stir. Any milk on hand.
  5. Add seasoning; Sea salt and ground black pepper to taste, and a teaspoon of dried parsley.
  6. Lightly oil each cupcake cup all around it, then add about a tablespoon full of sauteed veggie mixture.
  7. Mix eggs with eggs whites then add 1/2 Tablespoon of all-purpose flour, or 1 1/2 teaspoons (one and a half teaspoons) of arrowroot starch, potato starch or cornstarch. Add a pinch of salt because you will not need more than that, and 1/4 teaspoon of ground black pepper. Mix everything well to combine.
  8. Now, pour the egg mixture over the veggies leaving just enough room for frittata to rise so do not our eggs all the way to the edge (leave about 1/4 of an inch/ 0.6 cm).
  9. Using a form mix eggs and veggies just a bit to combine.
  10. Add a good sprinkle of shredded cheese on the top and bake for about 25 minutes.
  11. Allow it to cool down for about 2-3 minutes before pulling frittatas out of the cups. You may use a butter knife to go around the cup to separate the frittata from the pan just in case

Mini Meatless Frittata Cups

Notes

You may use other vegetable, breakfast sausages, or bacon for this dish. These could be placed in the fridge for up to 5 days. Make sure it is cooled down completely before placing them in the fridge and they need to be in an airtight container or a Ziplock bag. Make sure to heat them before eating.



Watermelon, Cucumber, and Feta Salad

Watermelon, Cucumber, and Feta Salad

  Don’t you just love refreshing salad? I love salads and eat them all year round, but I know this one is by far the most unique one. Do not discard it, please! I know you are probably looking at these pictures and saying how read more

Homemade Pierogi

Homemade Pierogi

I love Pierogi probably my whole life, but homemade pierogi is entirely something different. Well, not really, but it’s homemade and they feel so much more special. You put so much love in making them so they should feel special, right? There are not many read more

Air Fryer Mushroom and Cheese Taquitos

Air Fryer Mushroom and Cheese Taquitos

 

Air Fryer Mushroom and Cheese Taquitos
Air Fryer Mushroom and Cheese Taquitos

This post is sponsored by Mission Foods. The opinions and text are all mine.

An air fryer is one of my favorite kitchen appliances, so I thought to use Mission® Tortillas and create these simple vegetarian air fryer mushroom and cheese taquitos.

 

Don’t you just love the way these taquitos look?

 

Not only are you going to love the taste and texture, but they are super easy to prep, plus you will not miss the meat factor at all.

 

Obviously, these are cooked in an air fryer, however, you can easily use your skillet or bake them in the oven.

Air Fryer Mushroom and Cheese Taquitos

 

I partnered with Mission Foods for this post, so I used Mission Foods tortillas to create this delightful vegetarian recipe, which can be turned into a vegan dish if you use plant-based cheese.

 

Ever since I started my low-carb journey, I began experimenting with different recipes, and I enjoyed making my meals using Mission Foods Carb Balance tortillas. I love that they are keto-friendly, soft, and taste so good! It’s the perfect solution for any picky eaters out there.

 

If you did not know already, you can find Mission tortillas in the bread or Mexican/multicultural foods aisle at Publix.

 

mission low carb tortillas

I like that they have so many options for anyone’s taste and dietary needs; gluten-free tortillas, protein tortillas, whole wheat tortillas, low carb tortillas, low-calorie tortillas, and smaller street taco-sized tortillas.

 

Anyway, I thought it would be an excellent substitution for shredded taco chicken if I used King oyster mushrooms. I love mushrooms, so this was very flavorful.

 

Just in case you are unable to find King oyster mushrooms, I would suggest shiitakes, which are easier to find and less expensive, and just as delicious.

Air Fryer Mushroom and Cheese Taquitos

 

I will love it if you try this recipe. During the Be the Best You promotion going on now through 2/20/21 at Publix, you can get a few packs of Mission Tortillas, whichever you prefer, and create a delicious meal with 55¢ off any one (1) Mission Carb Balance, Protein, Gluten Free or Organic Tortillas 8–20 oz.

Pick up the 1/23 Extra Savings flyer in-store to find out more or access it online here!

 

Air Fryer Mushroom and Cheese Taquitos

If you make Air Fryer Mushroom and Cheese Taquitos or any other recipe, please tag me on instagram @sandraseasycooking. Thank you!

For more meatless recipes please tap here

Air Fryer Mushroom and Cheese Taquitos
Yield: SERVES 4

Air Fryer Mushroom and Cheese Taquitos

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

An air fryer is one of my favorite kitchen appliances, so I thought to use Mission Tortillas and create these simple vegetarian air fryer mushrooms and cheese taquitos. They are super simple and tasty,

Ingredients

  • 1 Mission Fajita - Whole Wheat - Carb Balance - 8ct - 8.0oz
  • 2-3 King Oyster mushrooms, depending on the size
  • 1/8 cup olive oil + for brushing
  • 1 tbsp lime juice
  • 1 cup shredded Mexican cheese blend, or any other in hand

Homemade Taco Seasoning

  • 1/4-1/2 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste

Instructions

  1. Slightly wet a cotton kitchen towel and clean oyster mushrooms.
  2. Separate or cut off the mushroom top from the stem. We will use only stems for this recipe.
  3. Using a fork, apply pressure up and down lengthwise, all around.
  4. Then with fingers, pull apart oyster mushroom stems.
  5. Combine all the spice mix ingredients in a mixing bowl, mix well, add oil and like juice, and olive oil. 
  6. Add shredded mushrooms into a bowl with spices and coat well.
  7. Place on the baking sheet and bake or air fry at 350F for 7-10 minutes.
  8. After mushrooms are cooked (sometimes I like to cut them in hlaf becase they could be too long), add about 2-3 tablespoons of shredded cheese, a shredded Mexican blend of cheeses work best.
  9. Add seasoned mushrooms and roll tortilla into a thin roll; place in the baking sheet and continue.
  10. This makes 6 to 8 Mission Fajita size tortillas.
  11. Brush each rolled tortilla with olive oil and air fry at 375F for 10 minutes.
  12. Serve with pico de gallo and guacamole.

Notes

  • You may add 1 tablespoon of corn starch to taco seasoning if you wish.
  • You could use other Mission Tortillas; gluten-free tortillas, protein tortillas, whole wheat tortillas, low carb tortillas,
    low-calorie tortillas, or smaller street taco-sized tortillas.
  • Plan the amount of filling if your tortillas are larger.

instructions how to make Air Fryer Mushroom and Cheese Taquitos



 

Mushroom and Leek Galette

Mushroom and Leek Galette

Galette is a simple open pastry that you can pretty much make sweet or savory.   It makes an amazingly easy and delicious lunch or dinner option or perhaps a dessert if you’re making a sweet version.   I made this galette by using sauteed read more

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own.  Tofu and Veggie Stir-Fry with Peanut Butter Sauce is such a fantastic dish; it’s going to make you crave it over and over again. This meal read more

Tex-Mex Grilled Tofu Quesadillas

Tex-Mex Grilled Tofu Quesadillas

Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.

Tex Mex Grilled Tofu Quesadillas

You will not miss meat at all because these beauties are full of flavor. Even my children loved it, so i do not have to tell you anything else because that is a rare occasion, my friends.

I wanted to create a recipe that if I have a vegetarian friend over, we can serve these fabulous grilled meatless quesadillas. As you all know, we are not vegetarians; however, every once in a while, we have a full-meal without meat.

You will not miss meat at all because these be

The best part of warm weather is the outdoor activities! From playing soccer, gardening, as well as grilling. Oh, and we cannot wait to get out and grill!

Soaking up this beautiful weather after a long winter indoors, we break out the grill, and this time we used Pellets. They are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out the best flavor you could ask.

Tap Here for Tasty Grilled Recipes

You can, of course, make these quesadillas on any grill, even indoor grill skillet. I do not think that they will not taste good; however, when it comes to a flavor grill always wins in my book. Something is rewarding and satisfying when you cook food over an open fire.

Grill Recipes

I am not a fan of summer, but I think the best part of summer is grilled food, sweet in-season fruit, and freshly picked summer vegetables. Mmmhm! Well, I know that many of you agree!

Hey, if you try making my tasty Tex-Mex Grilled Tofu Quesadillas, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Meatless Recipes

Meatless Recipes that you might like:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MEATLESS CHILI NACHOS

MINI MEATLESS FRITTATA CUPS

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

CARAMELIZED ONION TART

Recipe
Yield: Serves 6

Tex-Mex Grilled Tofu Quesadillas

Tex-Mex Grilled Tofu Quesadillas are easy to make and amazingly tasty. Now everyone could enjoy and celebrate meatless meals together because my quesadillas are delightfully delicious.

Ingredients

  • 6 soft tortillas
  • 1 pounds Firm Tofu
  • 1 cup Guacamole
  • 1/2 cup Pico de gallo
  • 2 cups Mexican blend cheese, shredded
  • 1 cup Refried beans
  • 1 tablespoon of oil

Tofu Seasoning:

  • 1/4 tbsp chili powder
  • 1 tsp Spanish paprika powder
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 teaspoon sea salt, or to taste

Instructions

Seasoning:

  1. Mix all the ingredients for the season and set aside.

Tofu Prep:

  1. Open tofu package drain water out and
    take each block of tofu and wrap with thick layers of kitchen paper towels or a
    clean cotton towel. Press slightly and pat dry. Make sure that most of the
    moisture is gone.    
  2. Slice into 1/2-inch thick tofu slices,
    and again pat dry each slab with paper towels.
  3. Add to the large and flat plate, then
    sprinkle on both sides with prepared seasoning, gently press to coat. Cover and
    refrigerate for 15 minutes.

Grill Prep:

  1. Open your pellets bag. I used Classic which is great for almost anything you want in your grill. Flavorful
    and strong. Wood pellets are poured into a storage container also known as a
    hopper. The pellets are then fed into a cooking chamber by an auger that is
    powered by electricity.
  2. When ready to cook, smoke setting with
    the lid open.
  3. Wait for the fire to start about 5 min, depending
    on the grill type and model.
  4. Now, close the lid and increase the
    temperature to the desired temperature and preheat for about 10-15 minutes.
  5. I cooked tofu on 350F, so my grill
    temperature was set to 350 degrees.


Grilling:

  1. Place tofu in the preheated and ready to
    cook grill to get infused with a real wood smoky flavor.
  2. Grill for 5 minutes on each side.
  3. Take it off the grill and start
    assembling. Do not turn the grill off yet.

Assembling and making quesadillas:

  1. On one side of the tortilla evenly spread
    about 1 tablespoon or so of guacamole, spindle freshly chopped pico de gallo, a
    handful of cheese then place grilled tofu on the top. Depending on the side of
    your tortilla, I would say about 4 to 5 slices to cover it. Add just a sprinkle
    more cheese.
  2. On the other tortilla spread about a
    tablespoon or two of retired beans, then cover the other tortilla with tofu.
    Making a sandwich. Lightly press and brush with oil.
  3. Continue until tofu is gone. You could
    make approximately 3 quesadillas with my method.
  4. Place each quesadilla on the hot grill
    and grill for about 4 to 6 minutes on each side or until the cheese is melted
    and grill marks are formed.
  5. Slice each quesadilla across making
    trundles and serve immediately with salsa, pico de gallo, and other fixings.

Notes

step by step

General Tso’s Tofu

General Tso’s Tofu

General Tso’s Tofu is tasty, beautiful and incredibly easy to make. I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient. Since it literally does not taste like anything you read more