Top 5 Quick & Easy Quarantine Recipes

If you follow my stories on Instagram, you probably know how much I love food & cooking! Any time I make a new recipe that turns out great, I can't wait to share it with everyone I know! I always change things about recipes though, so make sure to read my notes after each recipe link! I figured this would be a great time to share some of my favorite go-to recipes for anyone who is looking for creative new meals to make while they're home! :) All of these recipes are quick, don't require a whole lot of work, and best of all are inexpensive! 1. One Pot Pasta-

This first one is for all of my pasta lovers out there. Not only do we loveee pasta nights & this one is delicious, this is also a "one pot pasta" recipe. ONE POT. Aka less dishes... yup, count me in! I've shared this recipe a million times, and several of our friends & family members have now made this a weekly staple at their house too, that's how yummy & easy it is! Just make sure you follow my variations below for this one- make's it yummier & easier. ;) Here is the recipe link: One pot pasta *these are my variations/notes* -I use "Field Roast apple maple vegan sausage", but it's optional and you can make it even easier without it!

-My go-to veggies for this recipe are mushrooms, sun-dried tomatoes, cherry tomatoes, spinach, & peas (feel free to add/ substitute any of your favorite veggies!) -Instead of steps 2 & 3, basically I just dump everything in the pot once the mushrooms have cooked for a few minutes (I'm all about making things easier!) -I use 1 can of coconut milk & fill the rest of the pot with veggie broth (if I have any on hand) or just use water and extra seasonings (salt, pepper, garlic powder, paprika, fresh basil & nutritional yeast, if you have it).

-Top with Follow Your Heart vegan parmesan & you'll be sure to impress people with this one! 2. Crunchwrap Supreme's-

Next up, it's taco time! You can also skip a few steps to make this one even easier (instead of making the Spicy Sofritas Tofu you can substitute or just omit it- check out my notes below). Everyone loves a good crunch wrap.. am I right?! Here is the recipe link: Crunchwraps *these are my variations/notes* -You can replace the Spicy Sofritas Tofu recipe for Beyond Meat vegan ground "beef" {the best ground protein ever!} or you can easily just make these with extra black beans instead of doing this step -For the "cheese" I use Follow Your Heart shredded cheddar or mozzarella -I've never actually made the Cashew Queso, we typically just dip in Follow Your Heart vegan ranch {if you make the Cashew Queso, let me know!} 3. Lentil Soup-

With health being the main concern these days, I thought it was only fitting to include this lentil soup recipe! Wait, before you skip over this one because it's *just* soup, it's so yummy my 6 year old says it's one of his top 5 favorite meals too!! It's also great to have a soup recipe in your back pocket for flu season. If Mark or one of the kids even start to show symptoms, I typically make this recipe and you can even freeze it for up to 1 month. Did I mention it's also a ONE POT recipe? Winner! Here is the recipe link: Lentil Soup *these are my variations/notes* -Mark's least favorite food is celery so we always omit that lol

-If you don't have kale on hand, you can always substitute with spinach {what I typically do}

-For me, this recipe is not seasoned enough at all.. I make my own broth though and always like to heavily season any recipe for extra flavor, so my variation is I dump the following spices in while the carrots are cooking: about 2 tsp pink Himalayan sea salt, 1/4 tsp black pepper, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp paprika, & 2 tbsp nutritional yeast (optional) and then add a little water to help mix it up

-If using store bought broth, I would season lightly in the beginning and then taste and adjust at the end {different broth's can vary with the amount of spices and you can always add more at the end, you don't want to over season and have to add more water later}


4. Fried Rice-

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Fried Rice

Ok you might already make this regularly, but if not, it's a keeper. Every now and then when I have all of these ingredients on hand, I'll make 2 extra cups of rice one night and save it for this fried rice dish! It's so quick to make and seriously inexpensive. {My grocery store didn't have broccoli or tofu, but not to worry you can substitute the veggies with onions, peppers, edamame, etc.! Pictured- I substituted broccoli for mushrooms and instead of tofu added Gardein tofu tenders.} I don't actually have a recipe link for this one, so I'm just going to free hand some notes here:

1. You must use leftover rice so it's not sticky and can actually crisp up (hence making extra a few days or the night before)

2. (Optional step) open a container of tofu, drain, & crumble over a large deep sauté/ frying pan, add a sprinkle of turmeric for color, salt & pepper & cook on med for 1-2 mins- {voila instant healthy scrambled egg replacer}

2. Peel and chop carrots into small cubes & toss in the pan with 1/4 cup of Earth Balance {or margarine}

3. Chop broccoli & toss in the pan

4. Toss in frozen peas & corn

5. Add 1/4 cup of water and a lid and steam for a few minutes until veggies are soft

6. Season with salt, pepper, garlic powder, & paprika {taste to adjust}

7. Usually at this point I toss the veggies, the rice, drizzle some soy sauce, and throw into the air fryer basket and air fry on high stirring until crispy... {if you don't have an air fryer continue to step 7} 8. Add the rice to the pan, add about 3 tbsp of soy sauce, & 2 spoonfuls of margarine and turn the heat on high {keep stirring for a few mins until the rice gets crispy and starts sticking to the pan- stir, stir, stir} 9. Serve & add more soy sauce, salt, and/ or Siracha if needed  

5. Buffalo Chickpea Sliders-

    Another fan favorite of our 6 year old. The only thing with this one is it takes a little prep work and the first time I made it, I did not read the recipe ahead of time {does anyone?}. So I'm prefacing with this- you need to make these patties at least 30 minutes in advance so you can refrigerate them. Good news is, you can throw everything in the food processor so it's pretty easy! Here is the recipe link: Buffalo Chickpea Sliders *these are my variations/notes* -If you forget to refrigerate, it's not the end of the world. Stick them in the freezer for as many minutes as you can and then cook -I've used Franks Red Hot sauce & Sweet Baby Rays buffalo sauce, both delicious -To make things easier, I always skip the blue cheese recipe & just top with Follow Your Heart vegan ranch {if you use it for the crunchwraps, you'll have some on hand for these too and the ranch does a great job balancing the spiciness for the kids} -If you want to get these even cripsier, throw them in the air fryer! {my motto for everything} *Bonus Recipe: Cinnamon Sugar Pretzel Bites-

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Cinnamon Sugar Pretzel Bites

I HAD to include these. They're just too good not to share!! My very last recipe is a dessert/ perfect late night snack! These might be the most delicious cinnamon sugar pretzel bites I've ever had. {Disclaimer: these are not a healthy snack, so make in moderation or you might get addicted like us LOL}.

-Buy a tube of Annie's flaky biscuits {it has a red label on it and always next to the Pilsbury ones} -Open it and roll into small bite sized balls & toss them into the air fryer for about 3-5 mins or until they start to brown slightly {I have to make in 2 batches in my air fryer so that each pretzel has enough room without touching}

-Melt some Earth Balance {or margarine} in a small pan

-In a small bowl, combine sugar & cinnamon {3-1 parts sugar to cinnamon}

-Take pretzels out of the air fryer, roll into margarine, then roll into cinnamon sugar mixture

-Toss back into the air fryer for 1-2 mins

-OMG the best thing everrrrrr right?? I really hope you enjoy these go-to recipes! If you decide to make any of these, please tag me on Instagram @pineandperfume or send it to me in a message! I would LOVE to see you enjoying our favorite meals and I might even consider doing recipe shares more often! :)