Tag: VEGETARIAN RECIPES

Hummus with Beets

Hummus with Beets

Hummus with Beets is the best. Would you look at that stunning sexy color? Every time I make it, I am amazed at how perfect it looks. You already know that I love beets. combination with tahini, garlic, chickpeas, and lemon this makes an amazing read more

Phyllo Dough Potato Pie Rolls

Phyllo Dough Potato Pie Rolls

These flaky, golden Phyllo Potato Rolls are inspired by the well-known Balkan dish Krompiruša (potato pie). They’re savory pastries filled with seasoned shredded potatoes and onions, wrapped in delicate phyllo dough, and baked to perfection. It’s a delicious and simple dish that makes an ideal read more

Vegetarian Kale Soup

Vegetarian Kale Soup

Vegetarian Kale Soup Recipe

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.

Vegetarian Kale Soup

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.

Vegetarian Kale Soup Step by step

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

Yield: Serves 4

Vegetarian Kale Soup

Vegetarian Kale Soup
Vegetarian Kale Soup Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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)

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Savory Crepes with Mushrooms and Scallions

Savory Crepes with Mushrooms and Scallions

  I enjoy making crepes and feeding my family at least one time a week. These amazing savory crepes with mushrooms and scallions are absolutely divine. Also, I love cooking with my kids. Most of the time on Sunday morning I just adore a few read more

Vegetarian Mixed Rice Bowl

Vegetarian Mixed Rice Bowl

Sun was setting and I couldn’t think what to make for dinner. Kids are home on a Fall break for one more week, and I need to think fast so I could feed those hungry growling stomachs. I had many vegetables available as well as rice, but I read more

Grilled Marinated Tofu

Grilled Marinated Tofu

Grilled Marinated Tofu

Today’s recipe is as simple as you can see in the title, Grilled Marinated Tofu.

The key is in the marinade and after it’s grilled the taste and aroma are just perfect balance of very satisfying, delicious and I must say easy side dish.

Well, I really loved the spiciness of the marinad. However, it is always optional to use and how much you add to satisfy your taste buds. I love spicy, but I know it’s not everybody’s cup of tea so you can always adjust.

CLICK HERE FOR MORE TASTY ASIAN INFLUENCED MEALS

Yesterday, I found out that school here starts on August 1st, due to the expansion of Spring break. As much as I am happy that kids are getting one extra week over Spring break, I am that much sad because the summer break is shortened.

Grilled Marinated Tofu

They are just starting to have fun when they will be soon waking up early in the morning carrying heavy backpacks.

I don’t even know how my oldest one can carry that heavy backpack. Seriously, that weighed tone last school year, plus his saxophone. I always feel sorry for his shoulders and back.

This year I will have 7th, 4th and 1st graders. Also, I cannot believe that my girl will be done with Elementary this school year. It feels like yesterday when she started Kindergarten.

If you have a child just now starting with Elementary, please cherish every single moment while they are there. Join them for lunch, help them with homework and lock those memories forever because they do grow up so fast.

Grilled Marinated Tofu

Ok! I am a bit on the emotional side. I have always been that way, but I know that every parent that have kids out of Elementary school feels the same way, and yes those are precious moments even when I shed the crocodile tears while watching them enter every school year.

Yield: 4 SERVINGS

Grilled Marinated Tofu

Grilled Marinated Tofu

Easy Recipe for a delicious side dish or appetizer, Grilled Marinated Tofu

Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes

Ingredients

  • 1 Pack of Firm Organic Tofu, cut into thick slices
  • Marinade:
  • 1 Tablespoon Gochujang (or 1/2 tablespoon red hot chili pepper)(reduce for less spicy)
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Sesame oil
  • 2 Tablespoon Soy Sauce, low sodium {lite}
  • 1/2 teaspoon sugar
  • 3 Garlic cloves, crushed
  • 2 Scallions, chopped
  • Garnish:
  • Scallions
  • Sesame seeds
  • and optional drizzle bit of marinade over it

Instructions

  1. Mix all the ingredients for the marinade and place it in the wide long container.
  2. Cut the tofu into thicker but equal slices and place in the marinade for 20 minutes; you can keep it covered in the fridge. 
  3. Preheat your grill, either in the house or outside grill. 
  4. Take out tofu carefully out of the marinade and pat dry with kitchen paper towel each tofu slice and put it on the preheated grill.
  5. Grill for a minute or two on each side. 
  6. You can reserve the marinade for the dip of few drizzles over the tofu when you serve. 
  7. You can serve it with a simple salad. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers are a tasty, easy and delicious meal idea. You can serve it as it is or with meat, poultry or fish. A perfect weeknight dinner. I have been digging around to find easy recipes to share such as this Vegetarian Stuffed Peppers. read more

Roasted Potatoes with Chimichurri Sauce

Roasted Potatoes with Chimichurri Sauce

Potatoes are one of my favorite vegetables to comfort my mood and satisfy my cravings. Roasted Potatoes with Chimichurri Sauce is absolutely incredible. Anyhow, besides pasta, I could eat potatoes every single day. I mean, you can make potatoes in so many different ways, and to read more

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Spinach Fettuccine with Mushrooms and Cherry Tomatoes Recipe

Simple, delicious and so easy pasta that could be transformed into an extraordinary restaurant quality dish. We love pasta, and I often plan romantic dinners despite having 3 kids.

I just love sharing delicious meals with my husband. Even though pasta can be pretty messy, for me it screams romantic dinner. 

Click here for more delicious pasta recipes

As you can see extremely simple, but umami is there, so I know you will love it too. Why don’t you try making it for your honey, for yourself or for family and friends?

You can add anything that you like, for example, you can add any kind of mushrooms or tomatoes… Addition of chicken perhaps, or fish on the side.

Cheese is up to you because as much as cheese adds the flavor, you won’t be missing it for this dish at all, but if you like cheese I don’t see a reason why not!

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

The other suggestion that I would like to mention is that you can oven roast garlic, mushrooms, and tomatoes for about 20-30 minutes, puree and just mix with the olive oil and some of that pasta water.

It will enhance the flavor and the aroma, and the more you eat taste gets richer.

Experiment, taste and enjoy!  

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Course Main Course
Cuisine American, Italian
Keyword pasta, meatless, skillet dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 1 pack Spinach Fettuccine handmade and or you can make any Fettuccine that you have in your pantry /+ salt to season the water and 1/2 tsp oil
  • 3 Tbs. Olive oil
  • 1/2 lb Mushrooms sliced
  • 1 pack Cherry Tomatoes sliced or halved
  • 2 Garlic Cloves
  • Dry Italian Herbs Mix to taste
  • Salt and Pepper to taste

Garnish

  • Fresh Basil
  • Parmigiana Cheese

Instructions

  1. Boil water and add salt, with a drizzle of oil.  Drop pasta and follow instruction on the package. for handmade pasta, you will need about 5-7 minutes until done.

  2. While you wait for the pasta to cook start sauteing – first minced garlic to infuse the oil, then add mushroom slices, tomato halves. Saute for a few minutes, season to taste with salt and freshly ground black pepper and sprinkle Italian garlic and herbs to taste. Do not burn it. Turn the temperature down to medium-low. 

  3. As soon as fettuccine is done, drain but reserve about 1/4 cup of pasta water. Drop the pasta in the saute pan, toss the pasta to get it well coated, then add pasta water, cover and let it cook for an additional minute under the lid. Add more seasoning IF NEEDED!

  4. Sprinkle with Parmigiana Cheese and garnish with fresh basil, if desired

    Serve immediately!

Recipe Notes

Note: If you are going to use a pasta that is not handmade your cooking time will increase. If you have fewer people around your table use less pasta. TIP* Add 1 teaspoon of vinegar into seasoned water for pasta. Pasta will be glossy but you will not taste or smell the vinegar when the dish is complete!

Potato Stuffed Peppers

Potato Stuffed Peppers

I simply like stuffed peppers, but I really love Potato Stuffed Peppers. This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this. That being said, I am making them often. especially during summertime. Well, if you read more