Creamy Comb tooth & Asparagus Pasta is a delicious entrée that is sure to be a crowd-pleaser with very simple ingredients and flavoring. Comb tooth mushrooms are very similar to lion’s mane and share the same nutrient-dense properties & are malleable in adopting flavor profiles. …
Yellow Curry with a touch of heat and cooked with onion, mushroom, carrots, and tempeh served over rice or with naan bread. For a grain-free option, serve with lentils instead of rice or bread, and see milk substitutions below. Ingredients Serves: 4 Time: 45 minutes …
Roasted Beets & Carrots & Couscous is a delicious and easy dish to prepare as a side, appetizer, or entree. Try using red beets and draining the roasting liquid into the couscous for more colorful couscous. Pairs well with a slice of creamy goat cheese.
Ingredients
Serves: 3-4 Time: 35 minutes
Roasted Beets & Carrots & Couscous
4 large golden beets, peeled
1/2 yellow onion, peeled & chopped
3-4 large carrots, chopped
1 1/2 cup vegetable broth
1 cup pearl couscous
Salt & black pepper to taste
1 tsp garlic powder
1/2 tsp thyme
1/2 tsp paprika
1 Tbs olive oil
1 Tbs red wine vinegar
Fresh parsley for garnish, optional
Directions
Preheat the oven to 410ºF
Prepare your vegetables and toss them into a mixing bowl.
Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
During the last 10 minutes of roasting, prepare the couscous by bringing the broth to a boil in a medium saucepan. Once boiling, add the couscous, reduce heat to low, and simmer for 8-10 minutes.
Serve the roasted veggies with the couscous, top with chopped parsley and enjoy!
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Pesto Brussels Sprouts make for a delicious appetizer or side dish. This can also work as an entree when served with protein and grain. We served ours with plant-based sausage and bulgur wheat cooked in vegetable stock. Ingredients Serves: 3-4 Time: 35 minutes Pesto Brussels …
Stay energized & healthy this summer with 23 of our favorite nutritious & delicious Summer Recipes to try in 2023! 23 Summer Recipes for 2023 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …
Pesto Sausage Pasta made with our very own Kale Pesto. Whether you’re on a plant-based or gluten-free diet, this recipe is easy to modify to your liking.
Begin by boiling water to cook your pasta. Meanwhile, begin preparing your vegetables.
In a large skillet, set heat to medium-high. Once hot, add the olive oil and begin sautéeing the onion, garlic, and bell pepper.
Cook for 5-7 minutes before adding the sausage. Continue to cook for another 7-10 minutes.
Then, add the mushrooms and pesto. Cook until the vegetables are tender and the sausage is cooked all the way through. Lightly season with salt and pepper.
Towards the last few minutes of cooking, add the kale and cook until wilted.
After the pasta is cooked and drained, toss lightly with a spoonful of any additional pesto.
Serve the pasta with the veggies and sausage, and enjoy!
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Purple Cauliflower & Cabbage Curry with chickpeas, onion, and carrot served over rice or with naan bread. This delicious plant-based dish is rich in nutrients and protein and will surely be a hit for your next dinner gathering! See below the ingredients for substitutions. For …
Polenta & Greens, broccoli polenta cakes served with sautéed mushrooms, kale, onion, and radish. This recipe is flavorful, rich, and easy to prepare with some simple prep work. If desired, serve alongside a more significant protein or serve as the main course. Ingredients Serves: 4-6 …
Roasted Beets & Tomatoes are delicious as a side dish or appetizer, or you can serve them over grains and beans for a complete protein! We included a recipe for our rice, beans & greens. Try topping with creamy, herby cheese either dairy or non-dairy.
Ingredients
Time: 35-40 minutes Serves: 3-4
Roasted Beets & Tomatoes
4-5 large beets, peeled & sliced
5 oz. cherry tomatoes, halved
Olive oil
1 Tbs red wine vinegar
Salt & black pepper, to taste
Rice, Beans & Beet Greens
1 cup rice
2 3/4 cups vegetable broth
1/4 cup onion, chopped
2 garlic cloves, minced
1/2 cup mushrooms, sliced
Beet greens, chopped & stems removed
1 Tbs lemon juice
1 tsp paprika
1/2 tsp ground thyme
1 tsp black pepper
Directions
Preheat the oven to 400ºF and prepare your vegetables.
Toss the beets and tomatoes lightly in a tablespoon of olive oil, red wine vinegar, and a dash of salt and pepper.
Spread the beets and tomatoes on a roasting pan, place in the oven, and bake for 25-30 minutes.
In a medium pot, set heat to medium-high.
Then, add the rice, onion, garlic, and seasoning to the pot and cook for two minutes.
Add the vegetable broth and white beans, cover the pot with a lid, and boil.
Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is down. Stir occasionally to prevent sticking and clumping.
Add the chopped beet greens and lemon juice during the last 5 minutes of cooking.
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!
Comb Tooth Mushroom Pasta is a delicious plant-based dish that is easy to prepare. Hearty mushrooms, sautéed veggies, and a creamy white pasta sauce will surely be a crowd-pleaser. Comb tooth mushrooms are very similar to lion’s mane in that they take on any flavor …