I love KALE! I make deliciously kale baked chips, add in my smoothies, or make beef and rice rolls; much like cabbage rolls, etc.

Needless to say, vegetarian kale soup is a “must” in my family especially around this time of the year. Well, to be honest, I do make it all year round because I crave it! I know it sounds shocking, but it is true.

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Sometimes I would add smoked sausages, sometimes smoked meat/bones/ribs, but most of the time I make this hearty, earthy vegetarian version.

It is also very simple and light recipe, inexpensive, especially if you are on a tight budget, and guess what even though, Kale is all year round vegetable, it is actually in season during the winter time.

Eat more Kale now, because it is great for your body and mind, raw or cooked; in juices, salads, soups, and stews, etc.

The way I make my vegetarian kale soup may sound more like a stew, because of all the ingredients that I am using in the recipe, but that is why it is so rich in flavor.

Kale soup is done in less than 30 minutes and it tastes absolutely amazing. Last week I made it pretty early, because I am volunteering for a few hours in my boy’s elementary school, so to save the time I made it earlier before I left my house.

With that being said, I ate it at 9 am. Yep! It was a cold morning and it felt so good to eat it right away when it was piping hot.

I hope you try this winter season. If you are a kale lover, then I am sure that you will love this recipe. Please, tag me on Instagram @sandraseasycooking if you make this recipe or any other from my blog. Thank you!

YOU MIGHT LIKE BACON AND KALE SOUP

Vegetarian Kale Soup

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Vegetarian Kale Soup Recipe

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Ingredients

• 1 tablespoon Olive Oil
• 1/4 Onion, finely chopped
• 1 Celery Rib, sliced
• 1 large Carrot sliced
• 4 potatoes medium size, peeled and cubed
• 3 Cups Fresh Kale roughly chopped
• 4 Cups Vegetable broth (read notes)
• 2 Cups Water
• 1 Vegetable Bouillon Cube, preferably Organic
• Salt and Black Pepper to taste

Instructions

1. In a large pot, put oil with chopped onion and garlic; cook for a few minutes, stirring then add sliced carrot.

2. Peel and cube or quarter potatoes and add to the pot, stir, then add washed and chopped Kale.

3. Pour vegetable stock, water, add bouillon, season with salt and black pepper to taste, stir, cover and cook on medium high heat until potatoes are tender, and not falling apart, about 20 to 25 minutes.

4. Serve hot, or once it's cooled to room temperature pour into the fridge, safe container with a lid. It can be refrigerated for up to 2 days, but it is absolutely the best of it is eaten the same day.

Notes

Yes, you can add other vegetables! I recommend being up to 48 hr in the fridge because I never had this dish longer than 2 days, so I am sticking to what I know accorded by my own taste experience. It is true that it always tastes better when eaten right away.

Yes, you can use frozen Kale, even fresh or frozen Spinach and/or Collard greens is working very well with this recipe.

You can replace vegetable broth with just a water or chicken stock if you are not vegetarian. So, instead of adding 4 cups of vegetable broth you would add 4 cups of water or chicken/beef broth. Same goes for the Bouillon. You can add any that you have on hand.

Also, if I am adding only water and there is no broth of any kind for my soup, I like to add 2 Bouillon cubes and adjust the taste with salt and pepper.

Add smoked sausage or smoked neck bone would work wonders for this dish. (Link in this post is not paid link, I just want to show you visually what product I am referring)

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 would this even work, or it looks disgusting, but trust me it does work and it is pretty good. It is not the most filling salad, but it’s so pretty and refreshing as well. Sometimes we need to step out of our comfort zone and try something new.

To be honest, this is not a new recipe. You may find it in Mediterranean cookbooks and all over the internet, however, I wanted to add my own twists.

More amazingly delicious and meatless salads 

It will be most definitely served the whole summer long because I love watermelon, and I love the taste of sweet and savory flavors. Also, I added a generous squeeze of fresh lemon and a drizzle of olive oil.

I loved it!

Well, I am just thinking what else should I add to it; arugula, cherry tomatoes, perhaps a radish would go well too. I am not sure just yet, but I will be experimenting.

My family ate it but they were skeptical, however, everything was gone from their plates. It was B+ from them, and I was happy to hear. They are hard to please sometimes, especially if a dish is out of their comfort zone!

Anyway, I feel like this would be perfectly served with teriyaki salmon or chicken, but if you want to keep it vegetarian my amazing grilled tofu is a fantastic replacement.

If you by any chance make it or try it please let me know. You can 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.

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TANGY BEET SALAD

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CREAMY SUMMER PASTA SALAD

Watermelon, Cucumber, and Feta Salad

Yield: 2

Prep Time: 10 minutes

Total Time: 10 minutes

Easy and refreshing recipe for summer Watermelon, Cucumber and Feta Salad

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Ingredients

• 2 cups of cubed melon ( 1 cup per serving)
• 2 mini cucumbers (you may use Eng. cucumber)
• Pinch of salt and pepper, or to taste
• Springle of fresh mint (You may also use fresh basil)
• Springle of fresh lemon thyme (if you have it add this herb, if not just omit)
• drizzle of olive oil, any on hand but EVOO is the best for salads
• 1/2-1 tbsp lemon juice
• 1/4 cup feta cheese

Instructions

1. Add everything except for feta in a large bowl and toss.
2. Sprinkle with feta cheese. I didn't use crumbled version, but I did crumble it myself.
3. Add to plate and enjoy!

Notes

Watermelon and cucumber work so well together. I feel like fresh mozzarella might work with this recipe too.

You can even grill watermelon slices before cutting them into cubes which would make this salad better.

If you by any chance have sriracha salt, please add that salt instead of any other. It gives you that extra kick.

Feta is salty so add enough salt to please your taste buds, but not too much.

Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

I know it has been a weird year, and most have kids still at home, so these casseroles are fantastic at any time of the year.

Sometimes it is hard to get out of the comfort zone. Well, I know because I am one of those people. For the last six months, I feel like I have been making the same meals over and over again.

Just look at these mini casseroles; they are simple, portion-sized, and versatile because you can literally use any protein in them as well as a veggie.

Also, you can make them vegetarian or packed with bacon or sausages.

I am always thinking of people that are plant-based. Well, I don’t like it when people are judging us for eating meat, and I am most certainly not going to judge our vegetarian friends.

So, I always try to give an option so everyone has the opportunity to make and enjoy my recipes.

Anyhow, since I got that off my chest, let us move on.

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The casserole is such a perfect dish to please a crowd. They are really well-loved. To be honest, I love using leftover chicken from time to time or after Thanksgiving turkey.

However in this case I used Italian sausage, peppers, and Southern potato hash, which is basically diced potatoes.

Add some cheese and eggs and you will be a queen or a king of brunch.

My family much like me love a combination of spicy Italian sausage with onion, papers, and potatoes so this is what I use most of the time.

I have made breakfast or brunch casseroles for school parties and for holiday gatherings for many years, especially when my kids were small and still liked me combing to school celebrations.

Sometimes I use breakfast sausages or chopped up bacon, and some other times I would even mix in cooked bread or biscuits.

Nevertheless, if you wish to keep this low carb I would stay away from the bread, of course, potatoes are not keto-friendly, so I would suggest maybe using roasted cauliflower.

You can check my Breakfast Casserole, which was always a huge hit among kids and adults.

Whatever you are using people seem to love it. Now for plan-based, I would suggest adding either vegan sausages or mushrooms or both.

Anyhow, I hope you guys try making these Mini Sunday Brunch Casseroles because I know you will love them.

Therefore, if you make this recipe or any other dish from my site, please tag me on Instagram @sandraseasycooking because I respond if not immediately then in a day when I see it.

Furthermore, do not forget to use hashtag #sandraseasycooking so your dosh is visible to everyone. Thank you for all your support in advance!

Mini Sunday Brunch Casseroles

Yield: Makes 8

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

Print

Ingredients

• 2 tbsp grapeseed oil
• 1.5 cup frozen Southern potato hush, or 1.5 cup diced potatoes (one and a half)
• 1/2 red bell pepper, diced
• 1/2 onion, chopped
• 1 celery rib, chopped
• 1/2 lbs (220g) Italian sausage, mild or hot, casing removed
• 1 cup shredded cheese, Mexican blend cheese works well
• 1 tbsp dried parsley
• 8 eggs, mixed
• 1/2 cup heavy whipped cream
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper
• 1 tbsp butter, softened

Instructions

1. Slightly fry southern potato hush until soft and edge crispy. Season with a pinch of salt and pepper. then set aside.
2. Stir fry pepper, onion, and celery. Take it out of the skillet and place next to potatoes hush.
3. Cook Italian sausage. Break into pieces while cooking. When it is cooked through, combine potatoes with pepper, onion, and celery, sprinkle dried parsley. Add cheese and mix it all together.
4. Preheat oven to 375F.
5. Butter each ramekin with unsalted butter.
6. Mix eggs with salt and black pepper.
7. Depending on the size of your ramekins, add a meat-veggie mixture a bit less than 3/4 of the ramekin, then pour eggs over. Take a spoon or a butter knife and poke through so the eggs could coat the "filling". I add eggs almost to the edge however you need to give a bit more room so the eggs could cook and rise.
8. Place ramekins on the large cookie sheet pan or similar and bake for 23-25 minutes.
9. Allow them to cool down for a couple of minutes before serving.

Notes

You can use any meat. Just make sure to cook it before.

Also, you may use any veggie of your choice as well as cheese. Mozzarella or crumbled queso fresco would be perfect as well. Feta Cheese could be used but watch on how much salt you will use. A pinch or two is probably all you would need.

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