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.

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.

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.

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!

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

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,

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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.

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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 is absolutely perfect at any time of the week, but if you follow Meatless Mondays, this could be a lovely dish to begin your week and celebrate this meatless day.

I can proudly say that I’ve partnered with PB2 Foods — Peanut Butter Powder to create several delicious recipes with easy to follow videos. I will share a series of recipes that you can enjoy with your family and friends.

Such an original and unique flavor has entered a new sphere, powder form. PB2 powdered peanut butter is a phenomenal spin on the authentic, mouth-watering indulgence. If you have never tried PB2 Foods Powders then stick around and I will show you how to use it in serious of recipes.

Compared to its traditional counterparts, PB2 has 90% less fat and 70% fewer calories, all while still retaining the delicious peanut butter taste that we know and love.

TAP HERE FOR MORE TASTY MEATLESS RECIPES

I am one of those people that shout PB2 as a low-calorie and low carb solution for all peanut butter lovers out there. You can find their products in stores nationwide

They have a plethora of different PB2 products which you should definitely check it out on their website.

Also, did you know their peanuts do not contain any GMOs? In fact, peanuts with GMOs are not commercially available in the United States. I learn something new every day!

Anyhow, this tasty and quite easy stir fry is fantastic; the sweet, spicy, and savory taste always hit the spot in my opinion. My family truly enjoyed it!

Furthermore, it was so easy to utilize PB2 Peanut Butter Powder compared to traditional peanut butter. The sauce was super easy to prepare without any mess.

If you make my Tofu and Veggie Stir-Fry with Peanut Butter Sauce, please make sure to tag me @sandraseasycooking and PB2 @pb2foods on Instagram or other social media account.

Yield: 4

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour

Print

Ingredients

PB2 SAUCE

• 1/4 cup PB2 Peanut Butter Powder
• 1/4 cup reduced-sodium soy sauce
• 3 Tbsp lime juice
• 2 tbsp water, more if needed
• 2 garlic cloves, minced
• 2 teaspoons ginger, minced
• ½-1 tsp sriracha
• 2 tbsp honey, or another sweetener of your choice

Tofu

• 2 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 package extra-firm tofu, cubed

Vegetables

• 1-2 tablespoon oil
• ½ Onion, sliced
• 2-3 garlic cloves, minced
• 1 cup Carrots shreds
• 1/2 red pepper
• 1/2 green pepper
• 1 cup Broccoli florets

Garnish:

• Toasted Sesame seeds
• Green onion, chopped

Instructions

PB2 Sauce:

1. Mix everything for the PB2 Sauce. Add enough water, so the sauce is creamy and smooth; set aside until ready to be used.

Tofu:

1. Using a tofu press drain all the liquid out of tofu, or simply wrap tofu in between a towel and press lightly with a skillet or a plate, then slice in 1/2 inch thick slices, lengthwise, and pat-dry each slice of tofu with a kitchen towel, before slicing into desired cubes.
2. Heat a skillet on medium heat and a drizzle of oil add garlic and sauté for a minute.
3. Add tofu, turning several times until golden color is reached, take it out, and set aside.

Vegetable Stir-Fry:

1. Wash and slice vegetables. You may use any vegetables on hand.
2. Heat a skillet to medium heat with a generous drizzle of oil.
3. Stir-fry vegetables for 5 to 7 minutes, cooking each vegetable a few minutes before adding the other. You want vegetables to be cooked, but still contain crunchiness.
4. Add tofu and combine it with vegetables. Gently stir!
5. Drizzle PB2 sauce over it, mix to coat. Serve over noodles or rice.

Notes

You may serve it with rice, noodles, or just as its own dish.

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When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go.

It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really enjoy at least on a weekly bases.

You really do not need to spend hours in the kitchen to prep and cook a decent dinner. Most of our meals take less than 40 minutes from start to finish, and so many you would just pop in the oven, air fryer or slow cooker then wait until it is complete.

CLICK HERE FOR MORE TASTY RECIPES

I don’t know why people complicate cooking. It can be therapeutic as much as economical. For my family of 5 going out is just not economical when I know that I could make far better and healthier for way less money. Wouldn’t you agree?

I am not saying do not go out and support your favorite restaurant or that we never ever go out to eat. What I am saying is that we do not go as often as perhaps average family in the USA. Well, I’m just stating the facts.

Anyhow, if you are vegetarian, or trying to cut down eating meat, these pan-fried eggplant slices are just wonderful.

I have so many amazing vegetarian recipes on my blog. I think you would love them. As much as I love meat, I do crave meatless meals from time to time. Yes, that includes a big beautiful bowl of mixed greens.

If you hate eggplant for whatever reasons, please give this one a try. I think that you will be pleasantly surprised at how tasty this is. My boys are not huge on eggplant either, but they actually dig this one. I don’t know why?

Maybe because they are fried and covered with sauce and tasty cheese. It is a life changer for low carb folks as well.

One cup of eggplants have less ta 5 carbs, so you can dip them in almond flour, for example, instead of breadcrumbs. So many options that we have to create an amazing low carb, tasty meal.

Hey, if you try Pan-Fried Eggplant with Mozzarella and Marinara please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

HAPPY COOKING!

Yield: 4

Pan-Fried Eggplant with Mozzarella and Marinara

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time to prep Eggplant: 15 minutes

Total Time: 50 minutes

When you want to have a quick meal to have with your family, Pan-Fried Eggplant with Mozzarella and Marinara

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Ingredients

• 1 eggplant, sliced (you may peel it if you wish)
• 1 cup Italian breadcrumbs (almond flour with Italian herbs as a sub)
• 1-2 eggs, mixed or egg sub
• 1/4 cup of oil for frying
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese, or fresh slices of mozzarella
• Fresh and dry herbs for garnish
• A good drizzle of olive oil

Instructions

1. Slice eggplant into 1/4 inch thick slices then submerges into salted cold water. I added about 1 tablespoon of table salt mixed with 6-8 cups of water. This will help eggplant become more flavorful and it will remove any bitterness. Allow it to soak for approximately 15 minutes.
2. Remove eggplant from the water, then tap dry each slice of eggplant with a paper towel.
3. Heat oil to medium and a plate lined with a paper towel. Keep stove temp on the medium rather than low or high.
4. Meanwhile, add a mixed egg or egg sub into one bowl and breadcrumbs in the other. Read notes about almond flour prep.
5. Dip each slice both sides into egg then into breadcrumbs, then drip carefully into the hot oil. Fry for a minute on each side just to get them to light golden color. Remove and place to a paper towel to soak any additional oil.
6. Preheat oven to 375 degrees Fahrenheit. Use a nonstick baking sheet or line it with parchment paper or a silicone mat.
7. Place each pan-fried eggplant onto the baking sheet, and add about tablespoon or two of marinara sauce and sprinkle shredded cheese or one slice of fresh mozzarella. Sprinkle with some black pepper and dried herbs. Drizzle a bit of olive oil.
8. Bake for 15 minutes or until the cheese is melted and bubbly. Serve over seasoned salad and eat immediately.

Notes

Almond flour breadcrumbs

• Mix 1 cup of Almond flour with 1 teaspoon of blended Italian herbs, 1 teaspoon garlic powder, 1/4 teaspoon salt, and pepper.
• For a gluten-free option, cornmeal could be used.

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