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Lion’s Mane & Grits

Lion’s Mane & Grits

Lion’s Mane & Grits is a delightful spin on shrimp and grits. Lion’s mane, a nutritious and versatile mushroom, takes on a delicious flavor. Try enhancing it further with a splash of lemon juice during cooking. This southern-style dish is sure to be a hit. 

Chickpea & Couscous Mediterranean Bowl

Chickpea & Couscous Mediterranean Bowl

Chickpea & Couscous Mediterranean Bowl topped with our homemade tahini dressing. This recipe is quick, easy to make, and is absolutely delicious. Couscous is rich in protein, vitamins, and minerals and is well complemented by chickpeas and sautéed vegetables. Ingredients Serves: 3-4 Time: 45 minutes 

Easy Cold Brew

Easy Cold Brew

Easy Cold Brew to enjoy on a hot summer day! This recipe just requires coffee, water, a strainer, and a little patience. This recipe can be adjusted to your preference, if you want to try a 1:3 or 1:4 ratio of beans to water, or playing with how much water you add to the cold brew concentrate after it’s chilled for a day. Serve with your favorite milk or milk-alternative, or straight up over ice.

Ingredients

Easy Cold Brew

  • 1 cup roughly ground coffee (not finely ground)
  • 4 cups water

Directions

  1. Add the coffee to a large glass jar.
  2. Add about half the water, then stir the coffee into it.
  3. Then, add the remainder of the water, stir once again.
  4. Seal the jar with a lid and leave in the refrigerator for 24 hours.
  5. Once chilled, use a mesh strainer or cheese cloth to strain the coffee. Repeat this 2-3 times.
  6. Taste and adjust the coffee to your liking, potentially adding 1-1 1/2 cups water into the cold brew concentrate.
  7. Return to the refrigerator and store for up to 5 days.
  8. Serve over ice and enjoy!

Nutrition Information

Nutrition Disclaimer

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Banana & Oat Protein Bars

Banana & Oat Protein Bars

Banana & Oat Protein Bars for mid-day or post-workout fuel, or to get you going in the morning. This recipe is simple, low-sugar, and easy to make! For a gluten-free option, substitute for gluten-free oats. We made these using our Homemade Plant-Based Protein Powder, but 

Homemade Plant-Based Protein Powder

Homemade Plant-Based Protein Powder

Homemade Plant-Based Protein Powder is a great alternative to expensive storebought protein supplements. This recipe is made primarily with green split peas which are a safe legume to consume raw, especially once soaked, though if you have pre-existing gastrointestinal issues, check with your doctor before 

Tofu Pad Thai

Tofu Pad Thai

Tofu Pad Thai with crispy, roasted tofu, and sautéed vegetables is creamy & delicious! This recipe can be made vegan or vegetarian.

Ingredients

Serves: 4-5

Tofu Pad Thai

  • 1/2 yellow onion, thinly sliced
  • 1 large carrot, thinly julienned
  • 1 small zucchini, julienned
  • 1/2 large bell pepper, thinly sliced
  • Green onions, chopped (optional)
  • Fresh basil, chopped (optional)
  • Sriracha (optional)
  • 2 eggs (if vegetarian)
  • Sesame oil

Baked Tofu

  • 1 heaping Tbs corn starch
  • 2 Tbs soy sauce
  • 2 tsp red curry paste
  • Dash of olive oil
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 package extra firm tofu, pressed and cubed

Pad Thai Sauce

  • 1/2 cup peanut butter
  • 1 Tbs brown sugar
  • 1 heaping Tbs corn starch
  • 3 Tbs soy sauce
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  • 3 Tbs lime juice
  • 1/3 cup water

Directions

  1. Preheat the oven to 400ºF and prepare your tofu (see pressing instructions).
  2. In a large mixing bowl, combine the other ingredients for the tofu and stir together with a rubber spatula.
  3. Carefully fold the drained tofu cubes into the bowl, evenly coating them with the mixture.
  4. Transfer the tofu to a lightly greased baking sheet and roast in the oven for about 25 minutes. You may flip halfway through to get an even crisp on both sides. Don’t be discouraged if the tofu sticks to the pan. It will also roast fine if it isn’t flipped.
  5. Meanwhile, prepare your remaining vegetables and mix your sauce ingredients together in a medium bowl.
  6. Once all your vegetables have been prepared, in a large skillet, heat the sesame oil on medium-high heat.
  7. When the oil is hot, begin sautéing the onions, and cook for about 5-7 minutes, making sure each side is lightly browned.
  8. Then, add the carrot, bell pepper, squash, and turnips. Cook together for another 5 minutes.
  9. Continue cooking the vegetables until they are tender.
  10. If using eggs, scramble them in a separate pan and set aside once cooked.
  11. Set heat to medium in a separate, large skillet and add water to a separate pot for boiling the rice noodles.
  12. Cook the noodles for 10 minutes, then drain & rinse in cold water.
  13. Create a well in the center of the veggies and add the pad thai sauce. Mix in once it begins to bubble.
  14. Combine the noodles, eggs, and cooked tofu in the skillet and mix well until fully incorporated with the veggies and sauce.
  15. Serve with optional toppings, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare. For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino. Ingredients Serves: 4-5 Time: 45 minutes Mushroom & Shishito Noodles 

Oyster Mushroom & Sausage Pasta

Oyster Mushroom & Sausage Pasta

Oyster Mushroom & Sausage Pasta in a creamy tomato sauce with sautéed vegetables makes for a tasty, rich dish. This recipe is easy to modify for a plant-based diet using a vegan sausage substitute and you can try making it gluten-free by using a gluten-free 

Shiitake & Roasted Tofu Stir Fry

Shiitake & Roasted Tofu Stir Fry

Shiitake & Roasted Tofu Stir Fry with fresh vegetables served over rice makes for a scrumptious, balanced meal. If you’re vegetarian, try topping this dish with an egg (fried, poached, or soft-boiled). Shiitakes are an excellent source of vitamin B and vitamin D and have a deliciously rich and earthy flavor.

Ingredients

Serves: 4-5 Time: 45-50 minutes plus extra time for tofu pressing

Shiitake & Roasted Tofu Stir Fry

  • 5-8 oz. shiitake mushrooms, halved
  • 1/2 yellow onion, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1/2 small bell pepper, thinly sliced
  • 3-4 garlic cloves, minced
  • 2 Tbs miso paste
  • 1 Tbs sesame oil
  • 1 Tbs rice vinegar
  • Black pepper to taste
  • 2 tsp ground ginger
  • Optional toppings: chopped scallions, minced cilantro, sriracha

Roasted Tofu

  • 1 heaping Tbs corn starch
  • 2 Tbs soy sauce
  • 2 tsp red curry paste
  • Dash of olive oil
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 package extra firm tofu, pressed and cubed

Directions

  1. Preheat the oven to 400ºF and prepare your tofu (see pressing instructions).
  2. In a large mixing bowl, combine the other ingredients for the tofu and stir together with a rubber spatula.
  3. Carefully fold the drained tofu cubes into the bowl, evenly coating them with the mixture.
  4. Transfer the tofu to a lightly greased baking sheet and roast in the oven for about 25 minutes. You may flip halfway through to get an even crisp on both sides. Don’t be discouraged if the tofu sticks to the pan. It will also roast fine if it isn’t flipped.
  5. Meanwhile, prepare your remaining vegetables.
  6. Once all your vegetables have been prepared, in a large skillet, heat the sesame oil on medium-high heat.
  7. When the oil is hot, begin sautéing the mushrooms, and cook for about 5-7 minutes, making sure each side is lightly browned.
  8. Then, add the garlic and onion. Cook together for another 5 minutes.
  9. Next, add the bell pepper and carrot. Stir together in the pan for a couple of minutes.
  10. Add the rice vinegar, ginger, and black pepper.
  11. Continue cooking the vegetables until they are tender.
  12. Heat about 1-2 Tbs of water in a small bowl in the microwave for 30 seconds. Mix in the miso paste once hot to make a slurry.
  13. Combine the miso slurry with the vegetables, toss in the cooked tofu, and serve over rice.
  14. Top with optional toppings, serve, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook

Roasted Brussels Sprouts & Couscous

Roasted Brussels Sprouts & Couscous

Roasted Brussels Sprouts & Couscous with cauliflower and tomatoes make for a delicious entree or side dish that is easy to prepare! This dish would pair well with a lean protein or on its own, perhaps including chickpeas or cannellini beans. Ingredients Serves: 3-4 Time: