Search Results: meatless

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…

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.



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…

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…

Mushroom and Leek Galette

Mushroom and Leek Galette

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 mushrooms and chopped leeks.

Mushroom and Leek Galette

 

Furthermore, I used goat cheese dip infused with herbs and garlic seasoning, so this galette’s taste had an extra depth of flavor. 

 

I am sure you would love it with spreadable cream cheese with a dash of Herbes de Provence and garlic powder.

 

Mmhmm!!! Yum! I would love that version more, I think, because I’m not the biggest fan of tangy goat cheese taste, although it goes so well with this pastry.

 Galette

 

My daughter and I love it!

 

Well, I must admit it was one satisfying lunch for both of us. My boys hate mushrooms, so we didn’t even offer, but there was nothing left anyway.

 

I believe next time, I’m going to make a big bowl of mixed spring greens and enjoy it even more. This is my favorite way to bake; it doesn’t require too much fuss, it looks homemade and rustic and above all, it always comes out delicious no matter what filling you are using.

baking recipes

Over the years I’ve posted several open pies, with berry is one of our all-time favorites, but with apples or peach and plum is close by too.

Hey, if you try Mushroom and Leek Galette, please tag me on Instagram @sandraseasycooking or Facebook.

Also, I am on TikTok now. If you are on it give me a follow. I post mostly low-carb recipes there. Thank you so much for your support!

Recipes you might like:

TRIPLE BERRY GALETTE RECIPE

PLUM AND PEACH GALETTE

FULL MEAL FROM THE GRILL

PEACH TART WITH LEMON THYME

CARAMELIZED ONION TART

Mushroom and Leek Galette
Yield: SERVES 2 TO 4

Mushroom and Leek Galette

Prep Time: 10 minutes
Bake Time: 25 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

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.

Ingredients

  • 1 pie crust, homemade or store-bought
  • 2-3 tbsp Goat cheese with herbs and garlic
  • 1 tbsp olive oil
  • 1/2 pound baby Bella mushrooms, sliced
  • 1 leek, sliced

Seasoning:

  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp Herbes de Provence

Topping:

  • 1 tbsp unsalted butter, melted + 1 teaspoon
  • The punch of coarse sea salt for the crust *optional

Instructions

  1. Saute mushrooms and leek with olive oil over medium-high heat for approx 7 minutes. Add seasoning to please
    your taste and stir.
  2. Mushrooms will produce some liquid, so use a slotted spoon to transfer from the skillet to the pastry.
  3. Preheat oven to 375 degrees Fahrenheit.
  4. Now open the defrosted pie crust and place it in the oven-safe skillet or baking pan. If you have parchment paper, I will line the bottom beforehand, so it's easy to remove the galette from the pan/skillet.
  5. Spread goat cheese in the middle leaving about an inch to the edge free.
  6. Transfer mushroom and leek in the middle of the crust and on the top of the cheese.
  7. Fold edges and brush with melted butter all around the pastry.
  8. Bake for about 25 minutes or until the crust looks golden brown.
  9. Brush with a bit more butter and add a sprinkle of coarse sea salt if you wish in the crust part.

Notes

You can use caramelized onions as well.

For cream cheese spread option: Use 1/4 softened cream cheese, a sprinkle of garlic powder, and a sprinkle of Herbes
de Provence. Of course, you may use any other herb that you prefer. However, YOU could use Philadelphia cream cheese herb and garlic.

Also, you can make pie crust.

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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…

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. You will not miss meat at all because these beauties are full of flavor. Even my children loved it,…

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.

General Tso's Tofu is tasty, beautiful and incredibly easy to make.
General Tso’s Tofu

Since it literally does not taste like anything you must flavor it with the seasonings.

In this case, General Tso’s, Asian inspired sauce is a phenomenal addition to tofu.

It not only flavors it but gives umami that you really want. I am only going to suggest eating it right away.

The reason why I am suggesting eating it right away is that it will lose its crispiness if it sits too long.

We all know that General Tso’s is probably the most well known Asian fried chicken recipe of all, but you must give this one a go.

TAP HERE FOR MORE TOFU RECIPES

General Tso's Tofu

Also, you must use extra firm or at least firm tofu for this dish.

Softer types of tofu are usually used in soups and stews, although I like to squeeze in firm tofu in my soups as well.

So, the taste of this is a bit sweet, hardly spicy and a whole lot of delicious. It smacks your lips delicious, that is. I have a feeling that you love it.

Well, if you like tofu as well as the flavors of Asian cuisine then I know you will love it.

My husband and I enjoyed it so much that I decided to share this simple and easy recipe.

General Tso's Tofu

If you’re following Meatless Mondays’ then, hey, this is a quite perfect dish to make for you and your family.

Hey, if you get the change to make my General Tso’s Tofu, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

Asian Inspired Meatless Recipes

RECIPES YOU MIGHT LIKE:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MINI MEATLESS FRITTATA CUPS

ROOT VEGETABLE SHEET PAN

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

SKILLET GRILLED TOFU SALAD

General Tso's Tofu Recipe
Yield: Serves 4

General Tso's Tofu

Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 15 minutes
Total Time: 35 minutes

General Tso's Tofu recipe is easy and so tasty. Simple meatless dishes always hit the spot.

Ingredients

Tofu:

  • 1 block extra-firm organic tofu
  • 1 tablespoon sesame seeds oil
  • 1/4 cup soy sauce
  • 3 tablespoons cornstarch
  • 2 tablespoons oil

Sauce:

  • 1 cup chicken broth (alt. vegetable broth for vegetarians)
  • 1/2 tablespoon tomato paste
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sriracha
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons cornstarch (mixed with 2 tablespoons water)/ you can use any other sauce thickener.

Garnish:

  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • A drizzle of sesame oil

Instructions

  1. Take the tofu out of the container and press the whole block between two plates lined with paper towels and top the whole setup with a heavy can. If you have a TOFU press that is helpful as well. This will press out excess moisture from the tofu and make adding flavor easier. Also, pressed tofu absorbs liquids like soy sauce marinate that we are using much better.. Slice or cube the tofu after pressing.
  2. Combine soy sauce and sesame oil together and add over the cubed tofu. Allow it to marinate for 10 to 15 minutes. Try to turn it a few times so it coats every side.
  3. Coat the tofu in starch before frying. The alternative to corn starch: You may use arrowroot powder is a fine powder, very similar to cornstarch. It is also gluten-free so if you're sensitive to corn-based products use this powder. It crisps the tofu just like cornstarch, although it might stick to the pan so be aware of that.
  4. Set a large frying pan or cast-iron skillet over medium-high heat and add the oil. It should not smoke so allow it to just heat. Cast iron holds a higher temperature so turn the heat just a bit down if you are using a cast-iron skillet.
  5. Add the tofu in a single layer. If your skillet is smaller then make it in two batches. Do not overcrowd a skillet. The tofu should sizzle upon contact when you place it in the hot oil, if not wait for a few seconds until it heats up properly. That is why you should add one and see if the oil is hot enough.
  6. Fry tofu until it is golden. Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
  7. Place each batch on the kitchen paper towel or wire rack, whichever you prefer.
  8. Put the ingredients for the sauce, except for cornstarch and water mixture, in a saucepan and bring to a boil.
  9. Meanwhile, combine cornstarch and water and mix until smooth in texture. Slowly add to the lightly boiling sauce while continuously stirring.
  10. Cook for a couple of minutes or until sauce thickens.
  11. Add crispy tofu to the sauce and coat it well. Garnish with sesame seeds and chopped green onions. Serve immediately. I like drizzling a bit of sesame oil just before serving, but it is optional.

Notes

  • If you wish to use store-bought General Tso's Sauce, you are more than welcome.
  • Tofu must be extra firm or at least firm for this dish.
  • If you are vegetarian using vegetable broth for the sauce

The Best Oil for Frying

  • Peanut oil
  • Soybean oil
  • Vegetable oil
  • Safflower oil
  • Canola oil
  • Corn oil

Step by step

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein. Don’t you just…