vegetarian

Vegetarian Savory Farmhouse Muffins

Recipes, Uncategorized

Good morning, world! 

I am enjoying the most delicious, savory, yet, still sweet muffin this morning & had to share the recipe with you so that you can enjoy them with me! They are SO good! Not only are they tasty, but they make a great grab & go Breakfast that is both yummy and filling.

The moistness of the muffin & maple flavor from the vegetarian sausage makes the Muffins taste like pancakes, but hand-held & without mess! The Jalapeños give the perfect amount of heat/flavor. The cheese crust ties the whole thing together & gives a little crunch. They are seriously the PERFECT savory Breakfast muffin if you ask me!

I hope that you enjoy them as much as I do!

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 stick salted butter, melted
  • 3 large eggs
  • 3/4 cup whole milk
  • 1 tablespoon Minced pickled jalapeño
  • 1 tablespoon dried Chives
  • 3/4 cup Shredded Sharp Cheddar, + extra for topping
  • 4 oz cream cheese {warmed 30 seconds.}
  • 3 Morning Star Farms Maple Flavored Veggie Breakfast Sausage patties, warmed.

Directions

  • Preheat oven to 375° & grease 12 count muffin pan, set aside.
  • Heat Morning Star Farms Maple Flavored Veggie Breakfast Sausage by your preferred method on package, Crumble into bite size pieces using a fork, then set aside.
  • In a medium mixing bowl, whisk together: flour, sugar, baking powder, and salt.
  • In a large mixing bowl, whisk together eggs, milk, & melted butter.
  • Pour flour mixture to liquid mixture, stir with a rubber spatula until combined. Fold in jalapeño, cream cheese, Shredded Cheese, and Chives. Finally, fold in vegetarian sausage.
  • Scoop mixture into each muffin tin, filling evenly until all batter is used & top with Shredded Sharp Cheddar Cheese.
  • Bake for 20 minutes. Cool for 5 minutes. Enjoy! 

Until next time ♡ Mama Morozov

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 😘

Found this recipe delicious? Please consider sharing! Make sure to subscribe for more easy & affordable meat-free recipes!

Have a beautiful day 🥰

Vegan (and Delicious) Soft Pretzels

Recipes

I love soft pretzels! Especially fresh soft pretzels. Like, a lot. I tried getting frozen soft pretzels to make at home, but they are just not the same. I decided to begin searching for soft pretzel recipes online. After trying a few, I decided to use my favorite parts of each to end up with some really delicious soft, buttery, and salty pretzels. They are also really filling!

What You’ll Need:

Directions:

Step 1: In a small bowl, mix your Active Dry Yeast and water and set aside.

Step 2: In a large mixing bowl, mix your sugar, salt, and flour.

Step 3: Once yeast is dissolved, combine with flour mixture and add warmed up Silk. Mix until dough is no longer sticky.

Step 4: Cover the dough with a dish towel and let rise for one hour.

Step 5: Preheat your oven to 500° F, uncover your dough bowl and punch down the dough. Break apart into 9 (as even as possible) chunks of dough.

Step 6: Roll each chunk of dough into a long rope. To form a pretzel grab both ends and form a heart, twist together once in the center and close pretzel by tucking ends under. Leave to rise for 15 minutes.

Step 7: In a large pot, boil water and baking soda. Use a spatula to dip each pretzel in the bath for 30 seconds then put onto baking sheet.

Step 8: Melt “butter” and brush generously onto each pretzel. Sprinkle course sea salt onto pretzels to liking.

Step 9: Bake in oven for 10 minutes, or until golden brown. After removing, brush more melted “butter” and serve warm.

If you really want to go all out, try serving with my Incredibly Easy Vegan Chickpea Salad!

Incredibly Easy Bite-Size Pancake Muffins

Recipes

I love pancakes, but I do not love making them, nor do I have the time to make them. That makes these little incredibly easy, bite size pancake muffins the perfect solution! Mess free, easy grab & go, and delicious! No sticky syrup everywhere, no standing over a hot oven watching for air bubbles… just another incredibly easy, kid approved meal!

I like to make them after dinner while I am cleaning up. They take less than 5 minutes to whip up so I preheat the oven, get them ready, and start cleaning up from dinner. Once the oven is ready, put them in and set the timer for 10 minutes and finish cleaning. Try to race the clock and get your cleaning finished before the timer for the muffins go off!

Ingredients:

  • Box Pancake Mix
  • Water
  • Optional Mix Ins (chocolate chips, etc.)

Did I mention this was incredibly easy? 😜

Directions

Step 1 • Preheat oven to 350° F and spray mini muffin tin with cooking spray, or use liners (reusable, please!)

Step 2 • Follow directions on box mix. The brand I used called for 2 cups mix + 1 and 1/3 cup water. Pour mix into mini muffin tin or (reusable) liners.

Step 3 • Top mixture with optional mix ins. I listed the mix ins that I used this time under each photo. Fresh fruit is always a great and healthier mix in!

Peanut Butter Chips, Chocolate Peanut Butter Chips, Chocolate Chips
M&Ms, Butterfly Sprinkles, Maple Syrup

Step 4 • Bake at 350° for 10 minutes. Remove from oven, let cool before removing from mini muffin tin.

Peanut Butter Chips, Chocolate Peanut Butter Chips, Chocolate Chips

M&Ms, Butterfly Sprinkles, Maple Syrup

Enjoy!

I don’t think these could possibly be any easier to make. It is a fun breakfast to include children in making if you do have time in the mornings, but during the school year it’s just so much easier for me to make the night ahead.

As the muffins cool, finish up the last of your cleaning. Remove from the mini muffin tin, store for the morning, start your dishwasher and call it a day. You already have breakfast ready for your family in the morning. That’s how you get a head start on tomorrow before you even go to sleep!

Did you like these Incredibly Easy Bite Size Pancake Muffins? What mix ins did you use? Let me know in the comments! 🥞