Tag: Appetizer

Roasted Jerk Cauliflower
February 22, 2023

Roasted Jerk Cauliflower

Roasted Jerk Cauliflower is a delicious and easy recipe that pairs well with our steamed cabbage or rice and red beans. Inspired by Jamaican-style jerk chicken, this plant-based recipe is sure to be a hit! Ingredients Serves: 4-5 Time: 35-40 minutes Roasted Jerk Cauliflower Cauliflower …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Steamed Cabbage
February 20, 2023

Steamed Cabbage

Steamed Cabbage is a delicious and easy side dish to add to any meal. Try it with beans and rice or a protein. For a larger batch, simply double the recipe below. Ingredients Serves: 3-4 Time: 15-20 minutes Steamed Cabbage Directions Nutrition Information Nutrition Disclaimer …

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by egccstaff
Easy Vegetable Bean Soup
February 10, 2023

Easy Vegetable Bean Soup

Easy Vegetable Bean Soup that is perfect any time of the year. Add in some fresh toast or crackers for a hearty and full meal or serve a small cup as a side.

Ingredients

Serves: 4-8 Time: 45 minutes

Easy Vegetable Bean Soup

  • 1/2 yellow onion, diced
  • 2 garlic cloves, peeled and minced
  • 1-2 large carrots, diced
  • 1 cup green peas
  • 3-4 red potatoes, sliced
  • 1/2 green bell pepper, diced
  • 1 can great white northern or cannellini beans, drained & rinsed
  • 6 cups vegetable broth
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tsp italian seasoning
  • Salt and black pepper to taste
  • 2 bay leaves
  • 1-2 Tbs olive oil

Directions

  1. Begin by preparing your vegetables.
  2. In a large stockpot, set heat to medium-high. Once hot, add olive oil.
  3. When the oil begins to lightly steam from the pot, begin sautéeing the onion and garlic.
  4. Cook the onions for about 2-3 minutes, then add in the carrots and pepper. Cook together for another 5-7 minutes.
  5. Then, add the potatoes and peas. Stir for another 2-3 minutes.
  6. Add in the seasonings and beans and cook for another minute before adding in the vegetable broth.
  7. Bring the soup to a boil, then add the bay leaves, reduce heat to low, cover, and simmer for about 20-30 minutes or until the potatoes are softened and easy to poke through with a fork.
  8. Allow the soup to cool for 5-10 minutes before serving.
  9. Serve with toast or crackers if desired and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Ginger Miso Soup
January 28, 2023

Ginger Miso Soup

Ginger Miso Soup is perfect for the winter time. Whether you have a cold or just want a heartwarming, dressed up broth, this soup is perfect to enjoy as a whole bowl with some fresh rice or as an appetizer. What’s also great about this …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
23 Healthy Recipes for 2023
January 18, 2023

23 Healthy Recipes for 2023

We’ve put together of list of 23 Healthy Recipes to try out for 2023. Start the year off right and achieve your personal health goals by preparing ahead! This list is full of nutritious, delicious, and easy recipes for you to try from our collection …

All Recipes, Cooking Tips
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by egccstaff
Jalapeño Cornbread
January 9, 2023

Jalapeño Cornbread

Jalapeño Cornbread with sautéed jalapeño and onion adapted from the Veganomicon. This plant-based cornbread is delicious and super easy to make. Perfect for potlucks or pairing with one of our chili recipes! This recipe calls for baking the bread in an oven-safe skillet or a 9 x 13-inch baking dish.

Ingredients

Time: 40 minutes Serves: 6-8

Jalapeño Cornbread

  • 2 cups plain oat milk
  • 2 tsp apple cider vinegar
  • 1/3 cup canola oil, plus extra for sautéeing
  • 1 cup flour
  • 2 cups yellow cornmeal
  • 1/2 tsp salt, plus extra
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp ground cumin
  • 3 jalapeños, seeded & thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1/2 lime juice

Directions

  1. Preheat the oven to 350ºF and prepare your vegetables.
  2. In a measuring cup, combine the oatmilk and apple cider vinegar and allow it to sit and curdle.
  3. Then in a large mixing bowl, sift together the dry ingredients.
  4. Create a well in the center and pour in the milk and oil.
  5. Mix until thoroughly combined and set aside. The batter will be slightly thick, but workable.
  6. In a large skillet, set heat to medium-high and heat some oil.
  7. Sauté the onion and jalapeño for about 5 minutes.
  8. Remove the onion and jalapeño from the skillet, and transfer to a bowl.
  9. Turn the heat off but do not wipe the skillet.
  10. Pour the batter directly into the skillet and scatter the onion and jalapeño on top.
  11. Quickly place in the oven and bake for about 30-32 minutes. The bread will be fully baked when poked with a toothpick and it comes out clean.
  12. 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

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff
Easy Homemade Apple Butter
December 24, 2022

Easy Homemade Apple Butter

Easy Homemade Apple Butter takes just a few ingredients and a little bit of time. This spread is perfect on its own or pair with crackers and cheese, toast, or oatmeal. You can also use this butter in other baked goods, and it makes for …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Eggplant Soup
December 12, 2022

Roasted Eggplant Soup

Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Pomegranate & Walnut Salad
December 7, 2022

Pomegranate & Walnut Salad

Pomegranate & Walnut Salad with kale and red cabbage tossed with a simple balsamic vinaigrette makes for an easy & delicious recipe. You can also try this salad with other preferred dressings or top it with croutons or pistachios. Pomegranate seeds are rich in fiber, antioxidants, and fatty acids, and are an excellent source of vitamin E and magnesium.

Ingredients

Serves: 2-3

Pomegranate & Walnut Salad

  • 2 cups kale, stems removed, rinsed & chopped
  • 1/2 cup red cabbage, chopped
  • 1/3 cup pomegranate seeds
  • 1-2 Tbs chopped walnuts
  • Optional topping: Feta cheese or vegan parmesan
  • A light sprinkle of olive oil
  • ~1 Tbs balsamic vinegar
  • Pinch of salt and pepper

Directions

  1. Begin by preparing your vegetables and removing the seeds from your pomegranate.
  2. Combine the kale and cabbage in a large bowl.
  3. Top with pomegranate and walnuts.
  4. Add optional toppings if desired.
  5. Sprinkle with salt, pepper, olive oil, and balsamic vinegar.
  6. Taste and adjust as desired.
  7. 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

All Recipes, Appetizer, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Butternut Squash & Cabbage
November 28, 2022

Roasted Butternut Squash & Cabbage

Roasted Butternut Squash & Cabbage over creamy rice pilaf, a quick and easy meal on its own or as a combination of sides! This dish is great for potlucks or a fast dinner fix after a long, busy day. This recipe is also great if …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff