Tag: Recipes

Turkish Roasted Potatoes
May 27, 2022

Turkish Roasted Potatoes

Turkish Roasted Potatoes make for a delicious breakfast hash, brunch item, or a side dish for dinner. This versatile dish has a spicy and sweet flavor profile and can be mixed and matched with different root vegetables. We include an option for mixing your own …

All Recipes, Appetizer, Breakfast, Entree, Gluten Free, Vegan
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by egccstaff
Mint Chocolate Fudge
May 25, 2022

Mint Chocolate Fudge

Mint Chocolate Fudge that is fully vegan and purely delicious! This recipe is like a thin mint cookie only creamier and richer. This recipe is also perfect if you wanted to give a tasty treat as a gift any time of the year. Ingredients Mint …

All Recipes, Dessert, Gluten Free, Vegan
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by egccstaff
Pan-Roasted Mushrooms & Kale
May 20, 2022

Pan-Roasted Mushrooms & Kale

Pan-Roasted Mushrooms & Kale make for a delicious side dish or part of an entree. This dish is easy to make and we included some other sides to pair with your mushrooms & kale. While we used chestnut mushrooms, you can give it a try with oyster mushrooms, bellas, or your other favorite type of mushroom.

Ingredients

Serves: 3-4 Time: 45-50 minutes

Pan-Roasted Mushrooms & Kales

  • 1-2 cups chestnut mushrooms
  • 3 cups kale, chopped
  • 2-3 garlic cloves, minced
  • 1 Tbs vegan or dairy butter
  • Dash of salt and pepper
  • 1 cup rice
  • 2 cups vegetable broth
  • 2-3 bay leaves
  • 1/2 lb. brussels sprouts, stems removed & halved
  • 4-5 radishes, chopped
  • 1/2 yellow onion, diced
  • 1 tsp paprika
  • 1/2 tsp ground thyme & sage
  • 1 tsp black pepper & salt
  • 1 Tbs olive oil

Directions

  1. For your sides, prepare your rice in a rice cooker or stovetop pot with vegetable broth and bay leaves.
  2. Then, preheat the oven to 400ºF and prepare your brussels sprouts, radishes, and onion and place them in a small roasting pan tossed with olive oil, salt, black pepper, thyme, sage, and paprika. Place in the oven and roast for 25-30 minutes or until tender and slightly browned.
  3. For the pan-roasted mushrooms & kale, heat a large skillet (preferably cast-iron) with the vegan or dairy butter.
  4. Once hot, add in the mushrooms and cook on each side for about 7 minutes or until browned. Then add in the garlic.
  5. Cook together for another 2-3 minutes and add a dash of salt and pepper.
  6. Then, add in the kale and cook together on medium-high heat until the kale has browned & wilted and the mushrooms are tender.
  7. Serve the mushrooms and kale with the rice and roasted brussels sprouts for a full meal or as a round of sides 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.

All Recipes, Entree, Vegan
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by egccstaff
Chana Dal Grain Bowl
May 18, 2022

Chana Dal Grain Bowl

Chana Dal Grain Bowl makes for a balanced meal for lunch or dinner, packed with protein & topped with raw veggies & freshly made dressing. Mix and match by adding other hearty greens such as kale, or chopped cauliflower. This dish is easy to customize …

All Recipes, Entree, Vegan
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by egccstaff
Roasted Oyster Mushroom & Veggie Plate
May 13, 2022

Roasted Oyster Mushroom & Veggie Plate

Roasted Oyster Mushroom & Veggie Plate with wild rice makes for a balanced and hearty meal that is sure to impress any dinner guest. Oyster mushrooms are a good source of fiber, and protein, and have a variety of vitamins and minerals, not to mention, …

All Recipes
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by egccstaff
Baba Ganoush
May 11, 2022

Baba Ganoush

Baba Ganoush is an irresistibly delicious dip made with roasted eggplant. Hummus doesn’t hold a candle to the rich & creamy flavor of baba ganoush! Make this dip as an appetizer or side for a get-together, it’s sure to be a crowd favorite. Serve alongside pita and vegetable crudité.

Ingredients

Serves: 8-10 Time: 65 minutes

Baba Ganoush

  • 2 lbs medium eggplants
  • 1/4 cup tahini
  • 1/3 cup olive oil, plus extra
  • 3 garlic cloves, peeled & minced
  • 2-3 Tbs lemon juice
  • 1/4 tsp ground cumin
  • 3/4 tsp salt, or to taste
  • For garnish: a dash of paprika, a drizzle of olive oil, olives, and minced flatleaf parsley

Directions

  1. Begin by preheating the oven to 450ºF.
  2. Then, line a large, rimmed baking sheet with parchment paper or a nonstick slip baking pad
  3. Next, halve the eggplants down its length and brush the interior (cut) sides lightly with olive oil.
  4. Place the eggplant in the prepared pan with the cut sides down and place them in the oven.
  5. Roast eggplant for about 35-40 minutes, until the cut side is tender.
  6. Once cooked, remove the eggplant from the oven and allow it to cool. Once cool, flip the eggplant and scoop out the interior into a mesh strainer over a mixing bowl, and discard the skin.
  7. In the strainer, pick out any excess eggplant skin and use the back of a spoon to push out excess moisture. Then, allow the eggplant to rest for a few minutes in the strainer, draining any additional moisture.
  8. Empty out the bowl underneath the strainer and wipe it out. Then transfer the drained eggplant into the bowl. Mix in the garlic and lemon juice to the eggplant and stir with a fork or whisk until the eggplant is thoroughly combined and has softened.
  9. Next, add the tahini and stir. While stirring, slowly drizzle in the olive oil.
  10. Continue to stir until the mixture is pale and creamy, and use a fork to break up any leftover chunks of eggplant.
  11. Season with salt and cumin. Taste and adjust seasoning as desired, such as more salt or lemon juice for a more tart dip.
  12. Transfer the baba ganoush to a serving bowl and top with a light drizzle of olive oil, olives, parsley, and paprika. Serve and enjoy!

Store leftovers in the refrigerator in an airtight container for 3-4 days.

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.

All Recipes, Appetizer, Vegan
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by egccstaff
Spring Couscous & Veggies
May 9, 2022

Spring Couscous & Veggies

Spring Couscous & Veggies with fresh seasonal vegetables and greens makes for a refreshing meal for lunch or dinner. Mix and match with different vegetables such as carrots, turnips, cauliflower, or broccoli. Try pairing it with your favorite dressing as well for another layer of …

All Recipes, Entree, Vegan
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by egccstaff
Chickpea Bulgur Wheat Bowl
May 6, 2022

Chickpea Bulgur Wheat Bowl

Chickpea Bulgur Wheat Bowl is a quick & nutritious fix for dinner or you can make up a batch to enjoy for lunch throughout the week. Bulgur wheat comes from cracked whole-grain kernels and is rich in fiber and may protect your heart health. Ingredients …

All Recipes, Entree, Vegan
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by egccstaff
Veggie Beans & Toast
May 4, 2022

Veggie Beans & Toast

Veggie Beans & Toast makes for an easy & nutritious weekend breakfast if you’re low on ingredients but want to make something filling to start your day. This recipe is delicious & easy to make even without the added veggies.

Ingredients

Serves: 2-3

Veggie Beans & Toast

  • Sliced bread (1-2 slices per person)
  • 1 can black beans, drained & rinsed
  • 1 can diced tomatoes, drained & rinsed
  • 1/2 cup vegetable stock
  • 1 small onion, small diced
  • 1 small bell pepper, small diced
  • 2 garlic cloves, minced
  • 1/2 yellow squash & zucchini, finely chopped
  • Salt & black pepper to taste
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp ground mustard
  • 1/2 tsp ground thyme
  • 1/2 tsp ground sage
  • 1 Tbs olive oil

Directions

  1. Begin by preparing your vegetables and set aside.
  2. Then drain & rinse the black beans and tomatoes in a colander.
  3. In a large skillet, heat the olive oil on high heat.
  4. Once hot, begin sautéeing the garlic for 1-2 minutes or until fragrant.
  5. Then, add in the onion, bell pepper, zucchini & squash.
  6. Cook the vegetables together for 7-10 minutes on medium high heat, then add the seasonings.
  7. Next, add the black beans and tomatoes and vegetable broth.
  8. Allow the mixture to reach a low boil, then reduce to low and simmer together for about 10-15 minutes or until vegetables are softened.
  9. Meanwhile, begin toasting your slices of bread.
  10. Taste and adjust seasoning as desired.
  11. Serve beans & veggie mix over toast 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.

All Recipes, Breakfast, Vegan
-
by egccstaff
Leeks & Wild Rice Pilaf
April 27, 2022

Leeks & Wild Rice Pilaf

Leeks & Wild Rice Pilaf with fresh garden vegetables & chickpeas. This Lebanese-inspired dish is nutritious, filling, and bright. Mix and match with seasonal vegetables or try serving with lentils instead of beans. Ingredients Serves: 4 Time: 55 minutes Leeks & Wild Rice Pilaf 1-2 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff