Category: MEATLESS MEALS

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter. I do not think there is a better side dish to compliment pretty much any meat, fish. It goes…

Caramelized Onion Tart

Caramelized Onion Tart

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own. If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart.…

Creamy Spinach Puff Pastry

Creamy Spinach Puff Pastry

Creamy Spinach Puff Pastry

I have been playing with some really easy recipes lately just like this tasty creamy spinach puff pastry.

I don’t think that we need to spend hours in the kitchen unless it is Thanksgiving, of course. However, even then I do not cook all day. It is all in preparation.

Anyhow, this creamy spinach puff pastry is extremely easy. I have been adding different toppings, which some those recipes are coming soon.

CLICK HERE FOR TASTY AND EASY RECIPE FOR AVOCADO TOAST

Creamy Spinach Puff Pastry

Well, the point of my blog is simple and easy, so you cannot get any simpler than this. Don’t you agree? I just love simple recipes like this.

My family really enjoyed this one. You can totally serve it as an appetizer or with chicken or tofu if you are vegetarian. You can serve it with pasta or bring it to a potluck, just make sure to bake a lot. (haha)

To cut the story short, I really hope you bake this soon. As you can see, it is an incredibly easy recipe yet delicious.

Creamy Spinach Puff Pastry Recipe

You can totally double the recipe if you appreciate this kind of food. In addition, you can add desired toppings; toss sauteed sausage, in-season roasted vegetables, crack an egg on top and voila. Amazing!

Okay, so if you make this one or any other of my recipes please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking

Thank you so much for all your support!!!

Creamy Spinach Puff Pastry Recipe
Yield: Serves 4

Creamy Spinach Puff Pastry

Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

Easy recipe for a tasty Creamy Spinach Puff Pastry.

Ingredients

  • 1 Sheet Puff Pastry
  • 1 pack Cream of Spinach, slightly defrosted
  • 4 tablespoons Creme Fraiche
  • Pinch of Kosher Salt and Ground Black Pepper
  • A drizzle of Olive Oil

Instructions

  1. Preheat oven to 400 degrees Fahrenheit (190C)
  2. Thaw your frozen puff pastry, preferably in the fridge, overnight.
  3. Unfold your pastry only when fully thawed.
  4. Flour your work surface and your rolling pin. Use restraint with your rolling pin and just slightly roll.
  5. Add Creme Fraiche on the top of the pastry then slightly fold ends of the pastry, as shown on the pic. If you do not have Creme Fraiche, check notes below.
  6. Meanwhile, defrost cream of spinach, but only half way. I like using a bag one that you can steam. I steam it half way, just enough for me to crumble on top of the Creme Fraiche.
  7. Bake between 15 and 17 minutes, depending on your oven. Pastry needs to be golden and cream and spinach bubbly.
  8. Take it out and allow it to cool down for a minute or two before slicing.

Notes

Easy Creme Fraiche Substitute:

  1. Mix 1 cup heavy cream and 1/4 cup whole milk sour cream together.
  2. I like mixing it n the jar or a container with fitted lid but you can pour the mixture into a jar as well, cover and let stand in a warm place for about 8 hours.
  3. Then stir and refrigerate for 24 hours before serving.
  4. It will have buttery taste just like Creme Fraiche.
  • Also, I made this pastry before with room temperature cream cheese. If you do not have Creme Fraiche and don't feel like making your own just use cream cheese. For one Puff pastry sheet I use about 1/4-1/2 block of Room Temperature cream cheese. When it is room temp it sis easier to spread.

Cucumber-Tomato and Mozzarella Cheese Salad

Cucumber-Tomato and Mozzarella Cheese Salad

My delicious Cucumber-Tomato and Mozzarella Cheese Salad. Who does not appreciate a hearty salad? Needless to say, we eat classic salads all year round, naturally depending on the season, of course. However, with all the ingredients convenient even during the winter season, we are able…

Pan-Roasted Peppers with Garlic Infused Sauce

Pan-Roasted Peppers with Garlic Infused Sauce

For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce. I am…

Skillet Grilled Tofu Salad

Skillet Grilled Tofu Salad

Skillet Grilled Tofu Salad

Skillet Grilled Tofu Salad is one delightful meal. It is pretty and tasty. The first time I tried tofu was about 10 years ago, and let me tell you, I was not a big fan.

I know now why the first time I made tofu it did not taste as good.

To be honest, It looked so appetizing like a block of delicious cheese but it didn’t taste like cheese at all.

So, I started experimenting with different flavors to eat tofu. Right now, I absolutely enjoy tofu.

Click here for more recipes with tofu

I retained exactly the same unpleasant factual structure of “Yuck!” when I tried Avocado for the first time or Peanut Butter.

I did not grow up with those foods. By all means, I believe that we had them around in certain local stores, but I have never, ever taste them.

Skillet Grilled Tofu Salad

I know that you are laughing, or shaking your head, but seriously the first time I tried delicious Peanut butter I was in my late teens, like 18 years old.

Well, I took peanut butter straight from the jar and almost puked. I know, I went away from the specific topic of this recipe.

BAKED TOFU WITH MUSHROOMS

However, I just wanted to tell you that all those foods that I positively hated or didn’t grow up eating, now I genuinely love.

Tofu is amazing in hearty soups, stews, in smoothies, fried or grilled. I sincerely love pan frying with panko breadcrumbs, video here or just adding to my kimchi jjigae for example. 

I still have people asking me how the tofu tastes? It tastes like nothing, literally.

Skillet Grilled Tofu Salad

It is like a sponge, so you got to season it so the tofu could absorb the aroma and flavor. I hope you give tofu a chance. Always get organic kind. Tofu is not expensive so invest in good organic foods.

I hope you try this easy Skillet Grilled Tofu Salad recipe because it is truly delicious.

Step by step tofu

Hey, and if you try this recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

Skillet Grilled Tofu Salad
Yield: Serves 4 to 6

Skillet Grilled Tofu Salad

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Healthy and easy salad with tofu.

Ingredients

  • 1 pack First or Extra Firm Organic Tofu
  • Salt to taste about 1/4 teaspoon on each side
  • 1 teaspoon Mesquite Seasoning McCormick brand or similar
  • Oil to coat the skillet

Salad

  • Mixed baby greens or Arugula any on hand
  • Tomatoes

Dressing

  • 3 tbsp. Olive Oil
  • 1 tbsp. Lemon juice
  • 1/2 tsp. Oregano
  • 1/2 tsp. Minced Garlic
  • Pinch of Chili Flakes
  • Salt to taste

Instructions

  1. Squeeze as much water from the tofu as you can. I add just enjoy pressure not to break tofu block. Wrap in a couple of sheets of kitchen paper towel and keep pat drying it.
  2. Add Salt on all sides a bit then keep lightly squeezing water out of the tofu.
  3. Slice tofu into equal slices and add a bit of salt to taste then Mesquite Seasoning. A good pinch of seasoning, You can add any seasoning that you like or prefer, it doesn't have to necessarily be Mesquite Seasoning.
  4. Heat a cast iron skillet or any pan that got grill marks. You can also use a regular pan if you do not have a grill pan. Add a drizzle of oil and allow it to heat up. Turn the heat to medium-high and add tofu.
  5. Allow tofu to cook or grill on each side for about 2-3 minutes, or until you see that it is getting nicely golden. Flip on the other side and grill until golden.
  6. Prep mixed greens on the side, dress them nicely with the olive oil-lemon vinaigrette and serve on a large platter. Arrange Tofu on top of the greens then add some tomatoes or any other fruit/ veggies that you would like. Drizzle some more dressing and serve. 

Notes

You may use any dressing that you prefer. Personally, I just love olive oil-lemon vinaigrette. Also, my kids were dipping the tofu into buffalo-ranch and they loved it. For the tofu to taste good you got to season it to taste, simple as that.

Creamy Summer Pasta Salad

Creamy Summer Pasta Salad

I have been making a lot of pasta salads lately. I really love how we have so many options and variations that we can create with pasta. This one was one of those pasta salads that reminded me greatly of summers that I used to…

Colorful Pasta Salad with Italian Dressing

Colorful Pasta Salad with Italian Dressing

One of my favorite ways to enjoy stress-free, delicious lunch us by making this amazing, Colorful Pasta Salad with Italian Dressing. Photo-shoots require some serious brainstorming. I know many photographers that go through Pinterest for example and see what theme would be the best for…

Vegetarian Pasta Salad Recipe

Vegetarian Pasta Salad Recipe

Vegetarian Pasta Salad Recipe

Simple, delicious and easy veggie-packed vegetarian pasta salad is colorful and perfect for upcoming summer days, grilling season and potlucks.

My family loves this Vegetarian Pasta Salad, and I make it often especially when we have a family gathering.

For those of you that visiting my blog for the first time, I have to tell you that we just moved to a new platform so everything looks a bit off, empty and unorganized.

CLICK HERE FOR MORE TASTY PASTA RECIPE IDEAS

It will take an enormous amount of time and work to fix everything, adjust the pictures, recipes and connect again with the social media world.

Vegetarian Pasta Salad Recipe

At this time about 90% of recipes on my blog look funny, with many pictures overlapping.

I downsized to about 500 recipes, lost some in the process. I believe that I have fixed about 40 recipes and with that many pictures.

Like I said it will take forever to fix everything. I hope you guys will understand and still visit my blog. My website going to be awesome when everything is finally done.

Check out my Delicious Salad Recipe ideas

Of course, if you have any suggestions or recipe requests never hesitate to ask me via comment or e-mail (secooking@gmail.com)

Thanks so much for your understanding, support and love!

Sandra

Vegetarian Pasta Salad
Yield: Serves 6

Vegetarian Pasta Salad

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Simple, delicious and easy veggie-packed vegetarian pasta salad is colorful and perfect for upcoming summer days, grilling season and potlucks.

Ingredients

  • 1 lb pack Pasta; farfalle, macaroni, rigatoni, etc.
  • 1/2 English Cucumber, diced
  • 2 Bell Peppers, diced
  • 1/4-1/2 Red Onion, diced
  • 1 cup Black Olives, sliced
  • 1 tablespoon Chopped Fresh Parsley
  • Vinaigrette:
  • 8 tablespoon 1/2 cup Olive Oil
  • 3 tablespoon White or Red Wine Vinegar
  • 1 tablespoon Lemon juice the best from the ripe lemon
  • 1 tablespoon Oregano
  • 1 teaspoon Kosher Salt or to taste
  • 1 /2 teaspoon Ground Black Pepper
  • 1 1/2 teaspoon Sugar

Instructions

  1. Mix together vinaigrette dressing first and set aside until sugar is dissolved completely. Use a jar with a fitted lid to make any dressing. All you need to do is add all ingredients in the jar, close it with a lid and shake.
  2. Cook pasta according to box directions and rinse under cold water until cool. For Pasta salad you always wash pasta under cold water.
  3. Dice and slice all the vegetables.
  4. Pour half of the vinaigrette over cold pasta and mix to coat very well.
  5. Add vegetables to the pasta bowl and mix it all together.
  6. Pour the rest of the vinaigrette and toss pasta salad ones again to coat everything.
  7. You may have to add extra olive oil and/or vinegar to get it to the desired consistency because some of you like it juicier.

Notes

  • I had leftover Peppers of each color, so I used 4 different Bell Peppers 1/2 red, 1/2 green, 1/2 yellow, 1/2 orange. Since each of them tastes really different, the taste was phenomenal. If you can buy one of each and just slice in half and dice only one half for the salad and use the rest for something else, such as Stir Fry, Fajitas, Roasted Veggies, omelet, another salad, etc.
  • You can add feta or even mozzarella cheese in this salad. It will not hurt it, but it tastes amazing just like this.

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…