Tag: Appetizer

Baba Ganoush

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 

Leeks & Wild Rice Pilaf

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 

Mashed Rutabaga & Tamarind Lentils

Mashed Rutabaga & Tamarind Lentils

Mashed Rutabaga & Tamarind Lentils make for a tangy and rich pairing which you can serve as side dishes to the main entree or enjoy together as a whole meal. Rutabaga tastes like a slightly sweeter turnip and pairs well with the tangy, savory, and sweet tamarind lentils.

Ingredients

Serves: 4-6 Time:45 minutes

Mashed Rutabaga & Tamarind Lentils

Mashed Rutabaga

  • 2 1/2 pounds rutabaga, peeled & cut into 3/4 inch peices
  • 2 Tbs frehs lime juice
  • 1/4 cup lite coconut milk (or heavy cream)
  • 2 tsp agave syrup
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Tamarind Lentils

  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 1/2 inch ginger, peeled & minced
  • 1 large onion, diced
  • 1/2 cup mushrooms, sliced
  • 1 cup kale or other hardy green, chopped
  • 1/2 tsp ground cumin
  • 1 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1 cup brown, green, or red lentils, rinsed
  • 2 cups vegetable broth or water
  • 2 tsp concentrated tamarind syrup or paste
  • 1 Tbs maple syup or agave nectar
  • 2 Tbs tomato paste
  • 1/2 tsp salt

Directions

  1. Begin by preparing all your vegetables.
  2. Then, in a medium-sized saucepan, place the rutabaga and cover with water. Put a lid on the pan and bring to a boil.
  3. Once boiling, reduce heat to low and simmer for about 20 minutes or until tender.
  4. Meanwhile, in another medium-size, heavy-bottomed pot, melt the olive oil over medium heat.
  5. Then, add the garlic and ginger and cook for 30 seconds.
  6. Next, add the onion and cool until translucent, about 2-3 minutes.
  7. Stir in the garam masala, cumin, and cayenne and cook for another 30 seconds or until fragrant.
  8. Then, add the vegetable broth and lentils, increasing heat to high. Bring to a boil.
  9. Once boiling, reduce heat to low, cover partially with a lid and simmer for 25-30 minutes.
  10. In a small bowl, combine the tamarind, maple syrup, tomato paste, and salt, and fold into the lentils.
  11. Then, back to the rutabaga, once it is tender, drain the water and transfer to a food processor or mix with a hand or immersion blender along with the lime juice, coconut milk, agave syrup and salt. Blend until smooth, then set aside.
  12. When your lentils are nearly cooked, add in the mushrooms and greens for the last 15 minutes of cooking. Taste and adjust salt levels as desired.
  13. Serve lentils and mashed rutabaga together and enjoy!

Nutrition Information

Nutrition Disclaimer

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Rutabaga & Spinach Curry

Rutabaga & Spinach Curry

Rutabaga & Spinach Curry is a delicious and easy dish to make that’s perfect for dinner and you can enjoy for lunch the next day. Rutabagas are rich in potassium and vitamin C, and spinach contains vitamin K, fiber, phosphorus, and thiamine. Serve over rice 

Garden Quinoa Salad

Garden Quinoa Salad

Garden Quinoa Salad is a great way to prep your lunch or for bringing a healthy side to a potluck. Enjoy this salad as an appetizer or a main dish and serve it with your dressing of choice. Feel free to mix and match with 

Southwest Quinoa Salad

Southwest Quinoa Salad

Southwest Quinoa Salad makes for a quick and fantastic side dish, appetizer, or lunch prep for the week. This can be served at a potluck or alongside some fajitas or main protein. You may serve this dish with the quinoa fresh and hot, but we chose to chill it for this recipe. For a low-fat option, you can choose to omit the avocado.

Ingredients

Serves: 4-6 Time: 35 minutes

Southwest Quinoa Salad

  • 15.5 oz can red kidney beans, drained & rinsed
  • 15.25 oz can corn, drained & rinsed
  • 1 cup quinoa
  • 2 cups water
  • 1-2 jalepeños, diced
  • 1/2 red yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup cilantro, minced
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 lime, juiced
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 4 cups romaine lettuce, rinsed & chopped
  • 1 avocado, cubed

Directions

  1. In a rice cooker or stove top pot, combine 2 cups of water ith the rinsed quinoa. Bring to a boil. Once boiling, reduce to a low simmer (covered) and allow to cook for 20-25 minutes or until fluffy.
  2. When the quinoa is done cooking, set aside in a bowl to chill in the refrigerator.
  3. Meanwhile, drain and rinse the beans and corn in a strainer or colander.
  4. Next, add the beans and corn to a large mixing bowl.
  5. Prepare the onions, jalepeño, bell pepper, and cilantro and add to the mixing bowl.
  6. Add in the cumin, salt, black pepper, and cayenne, and stir together well.
  7. Then, add in the lime juice, cooked quinoa, avocado, and chopped romaine.
  8. Taste and adjust seasoning as desired.
  9. Serve with tortilla chips 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.

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We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Sesame Noodles

Sesame Noodles

Sesame Noodles with peanut butter & tahini sauce tossed with julienned cucumbers and carrots & topped with sesame seeds. This dish is absolutely delicious and easy to make. Try cooking it with different noodles such as rice noodles or egg-free linguine. Ingredients Sesame Noodles 2 

22 Spring Recipes for 2022

22 Spring Recipes for 2022

Spring is the season for growth and change, get your health habits off to the right start this Spring by trying these recipes! Check out these 22 Spring Recipes for 2022 from some of our favorite selection of recipes and other delights from our favorite 

Tofu Dip & Crudite

Tofu Dip & Crudite

Tofu Dip & Crudité is super easy to make and is perfect for a potluck. This appetizer is a great alternative to hummus or ranch dip. Serve with raw vegetables, crackers, pita chips, or pretzels.

Ingredients

Serves: 5-8

Tofu Dip & Crudité

  • 1 block extra firm tofu, pressed & drained
  • 1/4 cup vegan mayonnaise
  • 2 Tbs soy sauce
  • 2 Tbs nutritional yeast
  • 1 Tbs apple cider vinegar
  • 1/2 Tbs sriracha
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 Tbs paprika
  • 2 tsp chili powder
  • 2 tsp dried or fresh dill

Crudité

  • 1-2 large carrots, thinly sliced
  • 1 cup broccoli florets, rinsed & chopped
  • 2-4 radishes, quarter cut
  • 1 large cucumber, sliced

Directions

  1. Press and dry the tofu by wrapping it in a paper towel and weighing down with a plate or cookie sheet and topped with a cookbook or skillet. Press for 30 minutes.
  2. Add the tofu to a blender or food processor along with the remaining ingredients for the tofu dip.
  3. Blend together until smooth.
  4. Taste and adjust seasoning as desired.
  5. Transfer tofu dip to a serving dish once done.
  6. Rinse and dry your vegetables before preparing your crudité.
  7. Serve the dip and crudités and enjoy!

Leftovers can be stored in the refrigerator for up to 3-4 days. You could also serve this tofu dip as a spread on sandwiches and wraps.

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.

Microgreen Salad

Microgreen Salad

Microgreen Salad with baby lettuce and seasonal root vegetables makes for a tender and delicate salad that’s perfect for lunch or an appetizer. Not to mention, microgreens pack a nutritional punch being rich in Vitamins K, E, & C, lutein, and beto-carotene. Ingredients Serves: 1-2