simple recipes

Meatless Mexican Rice Casserole| A Taco Tuesday Alternative

Recipes, Uncategorized

When I began meal prepping, I used “themes” to help me plan meals since too many choices cause me to feel too overwhelmed. Taco Tuesday is a pretty household common theme, but even when you switch up your ingredients frequently, tacos/burritos/burrito bowls can get overdone after so long.

For last night’s “Taco Tuesday” I made a Meatless Mexican Rice Casserole just to change it up a little. It’s a super easy pantry staple meal that can be versatile depending on what you have/what your family eats.

It was really easy to throw it together and really yummy! Everyone especially enjoyed the homemade tortilla chips! I personally would have enjoyed a bit more heat, but since more kids than adults were eating it, I kept it super mild. Next time I will also add onion.

Let’s Get Cooking

For the casserole, you’re going to need:

  • 14 oz Not Chicken Broth
  • 1 cup Jasmine rice
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1 jar salsa of choice (*I used a chunky-ish garden style)
  • 1 can corn
  • 1 can black beans
  • 1 can pinto beans
  • Cilantro (*fresh is better, but dried works also!)
  • Salt & pepper to liking
  • Cheese (*I used Monterey Jack)

For the chips, you’re going to need:

  • Tortilla shells cut into quarters (I use corn)
  • Vegetable oil for frying
  • Sea salt

1. • Add rice and butter to pot, stir frequently until butter is all melted. • Once melted, add Not Chicken Broth & bring to a boil. • Once boiling; cover with lid, reduce heat, & set timer for 20 minutes.

2. Mix together the canned ingredients, salsa, and cilantro in a large bowl while the rice cooks.

3. • Once rice is finished cooking, move to a cold burner & fluff with a fork. Stir in sour cream. • Stir in contents from large bowl + salt & pepper until completely mixed together. • Top with cheese. • Bake 30 minutes uncovered at 375° in a 9×13 dish.

4. • While casserole is cooking, fry your quarter-cut tortillas in batches until they resemble golden tan chips (they harden more and more as they dry). • Sprinkle sea salt after each batch.

Serve casserole & chips 🌮 Enjoy!

Until next time ♡ Mama Morozov

My Favorite Vegetable Pot Pie

Recipes

Happy Monday! I know I’m the odd man out here, but I LOVE Mondays! Especially if the weather is as beautiful as it was today.

Monday is the start of a brand new week. A fresh slate. Getting back to my 4:30-5 am routine that I honestly enjoy. I’ve recently given myself permission to sleep in on the weekends which really helps restore my soul more than I knew I needed.

Anyway, not everyone shares my enthusiasm for Mondays. So I wanted to share my very favorite Vegetable Pot Pie recipe with you in case you need a super mindless (& meatless) meal to make.

You will need:

  • 1 box of store-bought pie crust (2 included), thawed to room-temp
  • 2 (10.5 oz) cans of Cream of Potato Soup
  • 3 bags of Frozen Mixed Vegetables, heated
  • 1/2 cup milk
  • Salt, pepper, & thyme to your liking

First, preheat your oven to 375°

In a large bowl mix together 2 10.5 oz cans of Cream of Potato soup, 3 bags of Frozen Mixed Vegetables (I heat before adding to mixture), a half cup of milk, salt & pepper to your liking, throw some thyme in that bowl, and mix it all up.

Put 1 thawed-out, store-bought pie crust in your pie pan (you’re welcome to make your own if you want, but we’re going for mindless over here). Slowly scoop in your mixture until it’s all in there nice.

Place your second pie crust right on top and squish it around gently until it looks pretty. Add a fun design or letter (I like to do M for our last name) if you want, or just a slit works too. Beat an egg, brush it on top and pop that in the oven for 45 minutes.

When it comes out, let it cool for a few minutes. Cut into slices, dish it out, & enjoy.

There ya go! A super, duper easy and affordable weeknight meal that is both kid & meat-eating husband approved. You can add cheese or other spices if you want as well. It’s also a meal that is easy enough for older children to learn how to make on their own!

Helpful tip: use the cooking time for homework or chores. Try to get as much of your to-do list crossed off before the timer goes off. The more you can get accomplished before dinner, the less you’ll be left with at the end of the night.

What is your favorite mindless meal 🍽 to make on the weeknights?

Until next time ♡ Mama Morozov

Vegan Banana Oat Muffins

Recipes

My husband and girls LOVE bananas, so lately I have been making a lot of banana flavored treats for my family.

This breakfast is healthy, delicious, and super simple to make with and for kids! Ella and I made this batch together for Sunday breakfast for our family.

This recipe makes 24 muffins- which is perfect for our large family. This recipe can be easily cut in half if your family size isn’t as large! Or you can make and freeze for an easy grab & go breakfast for those accidental last-minute mornings!

Let’s Bake!

Ingredients:

  • 1 Stick vegan “butter”, softened (I use Earth’s Best!)
  • 4 Over-ripe bananas
  • 2 Cups flour
  • 1 Cup light brown sugar
  • 1 TSP salt
  • 2 TSP cinnamon
  • 2 TSP Pure Vanilla Extract
  • 2 TSP baking soda
  • 2 TSP baking powder
  • 2 Cups oats

Instructions:

  • Wash hands ✋
  • Preheat oven to 400° + prepare muffin tins (reusable liners or spray with Pam Baking Spray w. Flour)
  • In your stand mixer bowl, mix together bananas, flour, and brown sugar.
  • Add in salt, cinnamon, vanilla, baking soda, and baking powder. Stir to combine.
  • Add oats, stir to combine.
  • Spoon batter into muffin tin + top with oats for decoration
  • Bake 15 minutes + let cool before serving

That’s it! So easy that kids can make these almost entirely by themselves!

I hope you enjoy your Vegan Banana Oat muffins! If you do, please share!

Have a beautiful day 🥰

Vegan Stuffed Pepper Soup | ONE POT | Easy + Affordable

Recipes, Uncategorized

My sweet Mia recently decided that she is going vegetarian! My husband recently told me that he is going pescatarian! Hooray! We are taking another giant step closer to being a completely meat-free home!

My mom also recently told me about these “Blue Zone People” who eat very little meat and live to be over 100 years old. I’m not a fad-diet person, or a diet person at all if we’re being honest, but if it involves no meat, I’m a supporter!

However, all three share a lack of enthusiasm when it comes to “fake meat,” or meat alternatives. I, for one, LOVE ❤ “fake meat,” but that is probably for the first time in my life, I can eat something that resembles meat without being afraid of eating it. We aren’t supposed to put dead things inside living things 🤷🏼‍♀️.

[ ❇ FUN FACT: I did not eat meat growing up due to a very debilitating phobia of vomit (better known as emetophobia), but did not classify myself as vegetarian because my diet consisted of strictly noodles, butter, and cheese until I met my husband. So basically, I was a carb-ivore. 😂]

I became determined to find recipes that make “fake meat” more appetizing to keep them from losing their interest in going meat-free and provide a variety of healthy AND large-family affordable meatless meals, using mostly ingredients we keep regularly stocked in our pantry. Using what you already have is the MOST eco-friendly thing you can do.

Let’s Get Cooking 

◾ Fresh Ingredients:

  • 1 Yellow onion
  • 1 Green pepper
  • 1 Yellow pepper
  • 1 large tomato
  • 1 LB. “Meatless Grind”

◾ Pantry Ingredients:

  • 3 TBSP olive oil
  • 1 Carton vegetable broth
  • 3 TBSP tomato paste
  • 1 TSP dried oregano
  • 2 TSP dried basil
  • 1 TSP garlic powder
  • 1/2 TSP black pepper
  • Salt to taste
  • 1 Cup brown rice

◾ Instructions:

  1. Get Prepared – Begin heating 3 TBSP olive oil over medium heat in your Dutch Oven pan (I prefer Lodge brand) + chop all veggies.
  2. Dump in your peppers & onions, after a few minutes add the tomatoes, cooking for another minute or so.
  3. Scoot your veggies over against the sides and add your meatless grind into the center & cover. Stir grind, cover. Stir grind, cover. Eventually you will mix all of the meatless grind in with the veggies as it cooks.
  4. Add your 3 TBSP tomato paste, stir. Add 1 carton of vegetable broth, stir. Add 1 TSP oregano, 2 TSP basil, 1 TSP garlic powder, 1/2 TSP black pepper, + salt to taste, stir.
  5. Bring the temp down to low, cover + let simmer for 20 minutes.
  6. Add 1 Cup brown rice. Cover + cook until rice is finished.
  7. Serve, paired with a crusty bread. We chose French Baguette.

Enjoy 😘

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Have a beautiful day 🥰

Incredibly Easy Vegan Chickpea Salad

Recipes

I first heard about this Vegan Chickpea Salad from a dad in our play group and it has since become a staple in our home. Seriously, I make it at least once a week!

It is a healthy, kid-approved lunch that is so easy to make! In fact, it is so hard to mess up that you can totally let your kids make this (almost*) completely by themselves and it will still come out delicious. It is a great meal to get kids involved in the kitchen from a young age.

What You Need:

  • 1-2 can(s) garbonzo beans
  • Red onion
  • Shallots
  • Celery
  • Lemon juice
  • Follow Your Heart Vegenaise
  • Dijon Mustard
  • Relish
  • Paprika
  • Dill
  • Salt & Pepper

Directions:

(I used 2 cans of garbonzo beans here)

Step 1. In a strainer, drain and rinse garbonzo beans then empty into a large mixing bowl.

Step 2: Add all ingredients into bowl.

This is one of those recipes where you can literally just eyeball everything to your own liking. Add as much or as little as you prefer – it will still come out delicious with very little effort.

It’s the perfect starter recipe for getting kids involved in the kitchen (*note: please leaving vegetable preparation / knife handling to an adult) from a young age. Being able to add ingredients freely is so exciting to my children. They get to play and experiment with their ingredients while gaining confidence since it still comes out delicious in the end!

Step 3: Stir and Mash

Mix everything together really well and then mash it up. A potato masher is easiest, but you can use whatever you have handy. I like to have it semi-mashed because I enjoy the texture, but mash it to your liking.

Enjoy!

Serve it up with some Ritz Crackers (our favorite way), as a sandwich, on homemade pretzels (recipe coming soon!), or on a bagel for a delicious and healthy lunch!