Month: June 2021

Leftovers Breakfast Tacos

Leftovers Breakfast Tacos

Let’s say you made some delicious roasted, grilled, or braised vegetables for dinner or maybe you had a taco night. Either way, any leftovers from dishes such as these would make for amazing breakfast tacos so long as you’ve got some eggs around! And if 

20 Refreshing Summer Recipes

20 Refreshing Summer Recipes

We’ve selected 20 Refreshing Summer Recipes from some of our personal favorites to make along with recipes from some other fabulous food bloggers. Are you looking for quick, healthy, and easy food fixes during the summer? Well, look no further because we’ve got you covered! 

Braised Kale & Roasted Sweet Potatoes

Braised Kale & Roasted Sweet Potatoes

Braised Kale & Roasted Sweet Potatoes pair beautifully together! You can mix and match what other vegetables or proteins you want to throw in with your sweet potatoes. In this recipe, we used onions, chickpeas, and yellow squash but feel free to experiment with tempeh, radishes, carrots, or turnips. You can also serve this dish with a grain to make for a delicious grain bowl.

Ingredients

Serves: 3 Time: 45-50 minutes

Braised Kale

  • 1 bunch of kale, rinsed, stems removed and chopped
  • 2-3 garlic cloves, minced
  • 1/2 lemon, juiced
  • 1 Tbs apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp olive oil

Roasted Sweet Potatoes

  • 1 large sweet potato, cubed
  • 1/2 yellow onion, diced
  • 1 large yellow squash, cubed
  • 1 can chickpeas, drained & rinsed
  • Light drizzle of olive oil
  • Splash of apple cider vinegar
  • 1 tsp paprika
  • 1 tsp ground thyme
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp ground mustard

Directions

  1. Preheat the oven to 400ºF
  2. Begin preparing the vegetables to be roasted in the oven alongside your sweet potatoes.
  3. Add the onion, squash, sweet potato, and chickpeas to a roasting pan or casserole dish.
  4. Mix in the olive oil, apple cider vinegar, and seasonings.
  5. Place in the oven and allow it to roast for 30-40 minutes, stirring halfway through
  6. Wait for your roasted vegetables to be about 10-15 minutes away from being fully cooked and then prepare your braised kale ingredients.
  7. In a large-medium skillet, heat the olive oil on high and add the garlic. Cook it until it is very fragrant, about a minute or two.
  8. Reduce heat to medium-low and add the kale, salt, pepper, lemon juice, and apple cider vinegar. Stir together with tongs or a wooden spoon.
  9. Cover the pan with a lid and cook for about 10 minutes, be careful not to overcook the kale. The leaves should be a rich green color and lightly wilted.
  10. Remove kale from heat once cooked and remove roasted vegetables from the oven. Serve together or alongside a grain such as quinoa, rice, or farro, 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!

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Slow Cooker Cauliflower Lentil Curry

Slow Cooker Cauliflower Lentil Curry

This Slow Cooker Cauliflower Lentil Curry is perfect if you’re short on time to make dinner. Simply toss everything into the slow cooker and let the ingredients simmer together into this delicious, creamy curry. We recommend using the low-fat coconut milk, and if you don’t 

Curry Ramen

Curry Ramen

This Curry Ramen is an adaptation on our Creamy Coconut Ramen with the addition of sautéing our vegetables and protein using curry powder and paste. This dish is sooo delicious and easy to make on a low budget. These are good spices to keep around 

Cajun Rice & Sausage

Cajun Rice & Sausage

Cajun Rice & Sausage that can be easily made for vegans or meat-eaters. In our attempt, we used Beyond Meat’s regular sausage, but we’d also recommend andouille sausage for meat lovers. If you want to exclude meat all together but want some protein, you can add in red kidney beans. Customize this dish to your liking! It’s perfect for making a large batch to have plenty of leftovers throughout the week or if you’re hosting a large dinner.

Ingredients

Serves: 5-6 Time: 45-50 minutes

Cajun Rice & Sausage

  • 1 package of Beyond Meat Sausage or substitute for andouille sausage
  • 1/2 yellow onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 1 bag frozen, chopped okra
  • 2 cups rice
  • 4 cups vegetable or chicken stock 
  • 2 bay leaves
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp black pepper
  • 1/2 tsp ground thyme
  • 1/4 tsp ground sage
  • Olive oil for cooking

Directions

  1. Begin by cooking your sausage (meat or vegan) according to its needed instructions. For Beyond Meat, cook for 6 minutes on a lightly oiled skillet, turning frequently. For andouille sausage place it in a skillet. Add 1/2-inch of water. Bring to a boil; reduce heat to low. Cover and simmer for 8-10 minutes.
  2. Once done, set aside and cool. Once cool, cut into slices.
  3. Prepare your vegetables and make sure your okra is thawed when using frozen okra.
  4. In a large pot, you may add the oil from the sausage skillet to the pot or use fresh oil on medium-high heat.
  5. Begin sauteing the okra and garlic for 2-4 minutes.
  6. Then, add in the onion, celery, and bell pepper. Cook for 7 minutes or until the onion is translucent.
  7. Add in the seasonings, rice, and vegetable stock. Cover with a lid and bring to a boil.
  8. Once boiling, reduce heat to low and simmer. Stir occasionally to prevent the rice from sticking. Cook for about 25 minutes or until rice is done.
  9. When the rice is down, stir in the sausage, remove bay leaves, serve and enjoy.

Optional toppings include chopped green onion and hot sauce. Store leftovers in the refrigerator for 2-3 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.

Homemade Strawberry Jam

Homemade Strawberry Jam

Homemade Strawberry Jam that doesn’t require anything special out of three simple ingredients, a whisk, and optionally, a kitchen thermometer. Since berries have a naturally occurring pectin, we don’t have to worry about thickening agents. Although, the slower and lower temperature you cook your jam, 

1 Bowl Blueberry Muffins

1 Bowl Blueberry Muffins

1 Bowl of Blueberry Muffins that are delicious, low in sugar, and easy to make. This recipe can also be made vegan by using a non-dairy milk such as oat milk or almond milk. If needed, you can substitute the flour for gluten-free flour. These 

Roasted Green Beans & Rice Pilaf

Roasted Green Beans & Rice Pilaf

Roasted Green Beans & Rice Pilaf is quick and easy to make but is rich in its simple flavor. You can serve this as a side to a larger protein or alongside a salad, but it makes for a filling dish all on its own. You can also substitute the chickpeas for kidney or white beans.

Ingredients

Serves: 3-4 Time: 35-40 minutes

Roasted Green Beans & Rice Pilaf

  • 1 lb. green beans, stems removed and halved
  • 1 cup white mushrooms, sliced
  • 1/4 cup yellow onion, thinly sliced
  • 2-3 garlic cloves, sliced
  • 1 cup rice, uncooked
  • 2 cups vegetable broth (or water + 1 bouillon cube)
  • 1 can chickpeas, drained & rinsed
  • 1/2 red onion, diced
  • 1 tsp black pepper
  • 2 tsp paprika
  • 1/2 tsp ground thyme
  • Salt to taste
  • Olive oil

Directions

  1. Preheat the oven to 400ºF and prepare your green beans, 1/4 cup onion, and garlic.
  2. Add the green beans, onion, and garlic to a baking sheet or pan. Lightly coat with olive oil and sprinkle on two dashes of salt and black pepper. Place in the oven and roast for about 30 minutes.
  3. Half way through the roasting, remove the pan and add in the mushrooms, stir in well, and return to the oven.
  4. In a pot, add 1 tsp olive oil on high heat and begin sautéing the red onion for about 4-5 minutes.
  5. Then, add the rice and seasoning to the pot and cook for two minutes.
  6. Add in the vegetable broth and chickpeas, cover the pot with a lid and bring to a boil.
  7. Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is down. Stir occasionally to prevent sticking and clumping.
  8. When the green beans and rice are down, remove from heat and serve hot.
  9. Optionally serve with chopped green onions and hot sauce.

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.

Vegan Pasta & Meatballs

Vegan Pasta & Meatballs

Vegan Pasta & Meatballs made using Beyond Meat’s pre-shaped meatballs. These meatballs are high in plant-based protein, do not contain soy, gluten, or GMOs. Served with onion, pepper, and zucchini marinated in tomato sauce and the pasta of your choice. If you’re gluten-free, you can