Month: January 2021

Cornmeal Curry Brussels Sprouts

Cornmeal Curry Brussels Sprouts

These cornmeal curry brussels sprouts are rich in flavor and absolutely delicious. Brussels sprouts are low in calories and high in fiber, vitamin K and vitamin C. This recipe makes for a great side dish to pair alongside an entree or if you’re mixing and matching a variety of 

21 Mediterranean Diet Recipes

21 Mediterranean Diet Recipes

A new year calls for new goals, and sometimes those goals can be revisiting our personal health and lifestyle. A Mediterranean diet offers a wide array of health benefits while also being delicious. Accordingly, a Mediterranean diet includes: Daily consumption of vegetables, fruits, whole grains, 

Vegan Jambalaya

Vegan Jambalaya

A warm, hearty dish that’s vegan-friendly and low fat. Vegan Jambalaya is packed with plant-based proteins and nutrients but still has all the traditional flavors of a classic jambalaya. Substitute your beans for a plant-based protein (seitan, tempeh) or sausage if desired.

Ingredients

Serves: 6-8 Time: 45-50 minutes

Vegan Jambalaya

  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 1-2 Tbs olive oil
  • 1 (15.5 oz) can red kidney beans, drained & rinsed
  • 2 cups uncooked rice
  • 1 (15.5 oz) can black beans, drained & rinsed
  • 1 (14 oz) can diced tomatoes, drained & rinsed
  • 4 cups vegetable broth (plus extra as needed)
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tsp ground thyme
  • 2-3 pinches black pepper
  • 1 tsp marjoram
  • 3 heaping Tbs tomato paste
  • 1/2 tsp garlic or onion powder
  • 1-2 bay leaves
  • White vinegar or cooking sherry as needed

Directions

  1. Begin by preparing all of your vegetables, rinsing the beans and tomatoes, measuring out your spices, rice, and stock.
  2. Then, in a large pot, heat the olive oil on medium-high. Start sautéing the garlic, onion, bell pepper, and celery. Stir continually for 12-15 minutes. Gradually add a splash of white vinegar or cooking sherry as needed to prevent sticking.
  3. Once the vegetables are plenty soft, add the tomato paste and rice. Stir for 5 minutes. Add the beans, tomatoes, and seasoning. Stir in well.
  4. Add the vegetable stock and bring the mixture to a boil.
  5. After your mixture has reached a boil, cover with a lid and reduce heat to low, and simmer for 25-30 minutes or until rice is soft. Check on the jambalaya occasionally to ensure the rice is not stuck to the bottom. Add more vegetable broth as needed.
  6. When the liquid is evaporated and the rice is soft, your vegan jambalaya is ready to serve! Top with chopped scallions and hot sauce if desired.

If you’re cooking with a plant-based protein or sausage, we recommend cooking that in the pan before adding the vegetables and then removing it from the pan and adding it back in halfway through the simmer stage.

Nutrition Information

More Deliciousness

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

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

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Collards and Pilaf

Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat 

Sourdough Crackers

Sourdough Crackers

Not sure what to do with your leftover starter between feedings? Sourdough Crackers are a delicious solution so you don’t have to waste that active starter. Plus you can season and flavor these however you like! Ingredients Sourdough Crackers 1 (generous) cup rye or whole 

Johnny Cakes

Johnny Cakes

Johnny Cakes, also once known as journey cakes, are a delicious breakfast option that can be modified to accommodate all types of food allergies. This recipe is vegan and gluten-free friendly. Just top with some blueberries and maple syrup and enjoy!

Ingredients

Johnny Cakes

  • 2/3 cup fine yellow cornmeal
  • 1/3 c. gluten-free flour
  • 1 Tbs agave nectar (or granulated sugar)
  • 2 tsp baking powder
  • Pinch of salt
  • 3/4-1 cup plain oat milk (or other non-dairy milk)
  • 2 Tbsp melted vegan butter  (plus extra for cooking)
  • Additional add-ons: blueberries (rinsed), sliced bananas, peanut butter

Directions

  1. Begin by adding the cornmeal, gluten-free flour, agave nectar, baking powder, and salt to a medium-large mixing bowl. Whisk together until well combined.
  2. Add the vegan butter and mix. Then gradually add the oat milk to the dry ingredients. Gently stir in until the batter is semi-thick. All of the oat milk may not be needed to achieve this.
  3. A couple of small lumps in the batter are okay, but be careful to not over-mix the batter.
  4. Once you’ve achieved a semi-thick mixture, allow it to sit for 10 minutes. In the meantime, prepare additional add-ons if desired.
  5. Preheat a griddle or cast-iron skillet on medium to med-low heat. Once hot, lightly drizzle the pan with vegan butter. Use a paper towel to wipe away excess – don’t leave any pools of butter.
  6. Scoop about 1/4 cup of batter onto the griddle or skillet. Cook for about 3 to 4 minutes or until bubbles appear and the sides are slightly dry.
  7. Flip with a spatula and cook for another 2-4 more minutes. Repeat with the remaining batter. Apply and wipe a bit more vegan butter in-between cakes.
  8. Place your johnny cakes on a plate and keep warm in the oven set to 200ºF until you are ready to serve.
  9. You can add some blueberries to the batter while it is cooking, though it makes the flipping difficult. You may need to cook one side an extra minute longer.
  10. Serve with additional toppings as desired and enjoy!

Best enjoyed fresh, but extras can be stored in the freezer up to a week.

Check out some of our other breakfast recipes

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

Garden Vegetable Soup

Garden Vegetable Soup

Garden Vegetable Soup is a delicious year-round recipe and can be modified to use any seasonal vegetable you may have in your backyard or community garden. Ingredients Serves: 4-6 Time: 35-45 minutes Garden Vegetable Soup 1 medium yellow onion, diced 2 cups peas (or 1 

Black Bean Vegetable Soup

Black Bean Vegetable Soup

Black Bean Vegetable Soup could be served up any time of year! This dish is packed with plant-based protein, vitamins, and nutrients. Optionally, serve this soup over rice or with crispy tortillas and top with lime juice, avocado slices, and minced cilantro. Optionally, you can 

Sweet Potato Soup

Sweet Potato Soup

Sweet Potato Soup is rich, vegan-friendly, and packed with flavor! Plus this dish is full of vitamin A and potassium.

This recipe is made easier by having an immersion blender, but a food processor can also get the job done! Our recipe calls for added spice to balance out the sweetness, but you can leave out the cayenne if you’d prefer a more mild flavor.

Ingredients

Sweet Potato Soup

  • 4-5 cups sweet potato, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 4 cups vegetable broth (or 2 cups broth and one 15 oz. can of lite coconut milk for added creaminess)
  • 1 tsp black pepper (plus more to taste)
  • 1 lime, juiced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Chinese five-spice
  • A small pinch of Thai chili pepper flakes

Directions

  1. In a large pot, add diced onion and minced garlic and cook on high heat for one minute. Add a splash of water and cook for five minutes.
  2. Then, add the sweet potato and carrot. Cook for 5-7 more minutes. Add black pepper and additional spicy seasonings if desired.
  3. Add the vegetable broth (or broth/coconut milk combo) and bring to a boil.
  4. Once boiling, reduce heat to low, cover the pot, and simmer for 20-30 minutes or until the sweet potato has softened.
  5. Turn off the heat and use your immersion blender (or transfer batches of soup to a food processor) and blend your soup until smooth and creamy.
  6. Taste and adjust seasoning as needed. Serve hot with chopped cilantro or green onions and crackers or toast.

Store leftovers in the fridge for 4-5 days or in the freezer for up to two weeks.

Nutrition Information

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

Almond Crescent Cookies

Almond Crescent Cookies

Almond Crescent Cookies are delicious, melt in your mouth little biscuits that are delightful on a cold winter morning with a hot cup of coffee or tea. You can even freeze the leftovers if you want to save some! These are also called Mandelsichel, a