Tag: Appetizer

23 Summer Recipes for 2023
June 14, 2023

23 Summer Recipes for 2023

Stay energized & healthy this summer with 23 of our favorite nutritious & delicious Summer Recipes to try in 2023! 23 Summer Recipes for 2023 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! …

All Recipes, Appetizer, Baking, Beverage, Breakfast, Dessert, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Tomatoes
June 2, 2023

Roasted Beets & Tomatoes

Roasted Beets & Tomatoes are delicious as a side dish or appetizer, or you can serve them over grains and beans for a complete protein! We included a recipe for our rice, beans & greens. Try topping with creamy, herby cheese either dairy or non-dairy. …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Brussels & Bulgar Bowl
May 26, 2023

Brussels & Bulgar Bowl

Brussels & Bulgar Bowl with roasted potatoes, brussels sprouts, onion, and radishes served over bulgar wheat. A simple but delicious grain bowl! Try serving this grain bowl with a protein such as chickpeas, chicken, or tempeh.

Ingredients

Serves: 3-4 Time: 30 minutes

Brussels & Bulgar Bowl

  • 1/2 lb brussels sprouts, quarter cut
  • 2 medium red potatoes, thinly sliced
  • 1/3 yellow onion, small dice
  • 3-4 garlic cloves, peeled
  • 8-10 small radishes, quarter cut
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp black pepper
  • Pinch of salt
  • 1-2 Tbs olive oil
  • 1/2 tsp dried oregano
  • 1 1/2 cup vegetable broth
  • 1 cup bulgar wheat

Mustard Dressing

  • 2 Tbs dijon mustard
  • 1/2 Tbs olive oil
  • 1/2 Tbs apple cider vinegar
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Splash of water as needed to thin the dressing

Directions

  1. Preheat the oven to 400ºF and prepare your vegetables, placing the brussels sprouts, onion, potatoes, garlic, and radishes into a large bowl once cut.
  2. Drizzle the vegetables in olive oil and toss with seasonings.
  3. Spread the vegetables onto a baking tray and bake in the oven for 15-20 minutes or until the vegetables have lightly crispened and browned.
  4. During the vegetables, last 5-10 minutes of cooking, bring the vegetable broth to a boil in a small stovetop pot.
  5. Once boiling, stir in the bulgar wheat with a whisk and continue to whisk on medium-high heat. The liquid should absorb quickly.
  6. Continue stirring until the liquid is absorbed, and remove the grains from the heat.
  7. Serve the grains with the roasted vegetable, top with optional mustard dressing, 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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All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Braised Sprouts & Tomatoes
May 24, 2023

Braised Sprouts & Tomatoes

Braised Sprouts & Tomatoes with kale is a delicious side dish that is easy to make. This pairs well with protein and herby grains. We served this dish with rice and great northern beans cooked in vegetable stock. Ingredients Serves: 3-4 Time: 30 Minutes Braised …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Carrot Cashew Curry Dip
May 22, 2023

Carrot Cashew Curry Dip

Carrot Cashew Curry Dip is a delicious, creamy, easy dip to make for a potluck. Serve with crudité or pita, or try it out as a spread! Ingredients Carrot Cashew Curry Dip Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Tomatoes with Couscous
April 12, 2023

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes with Couscous, beans, and kale makes for a delicious spring recipe packed with nutritious greens and grains. Try mixing and matching this recipe with other hearty greens such as collards or chard or substituting the white beans for chickpeas.

Ingredients

Serves: 3-4 Time: 45 minutes

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes

  • 3-4 large golden beets, peeled & sliced
  • 10 oz cherry tomatoes, halved
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Dash of salt
  • 1 Tbs red wine vinegar

Couscous and Beans

  • 1/2 large onion, diced
  • 2-3 garlic cloves, minced
  • 1 can cannellini beans, drained & rinsed
  • 2 cups vegetable broth
  • 1 cup couscous
  • 1 Tbs olive oil
  • 2 cups kale, stems removed & chopped

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Meanwhile, prepare the beets and tomatoes and toss in a mixing bowl with the olive oil, red wine vinegar, and seasonings.
  3. Lay the beets and tomatoes out onto a baking tray.
  4. Place in the oven and roast for about 25-35 minutes or until beets are tender and easy to poke through with a fork. Flip and stir the beets and tomatoes about halfway through roasting.
  5. Meanwhile, prepare the remaining ingredients.
  6. In a medium-large pot, set heat to medium.
  7. Once hot, add the olive oil and sauté the onions and garlic for about 5 minutes.
  8. Then, add the vegetable broth and bring it to a boil.
  9. Once boiling, add the couscous and stir together for 5-7 minutes.
  10. Set heat to low, cover with a lid, and simmer for 15-20 minutes. The couscous will absorb the liquid quickly, so stir occasionally and add more broth or water as needed.
  11. When the couscous starts to absorb the liquid, add in the beans.
  12. Add in the kale once the couscous is cooked and let it wilt.
  13. Remove the beets and tomatoes from the oven once roasted.
  14. Serve the beets and tomatoes with the couscous mix, 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, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Miso Mapo Tofu
April 1, 2023

Miso Mapo Tofu

Miso Mapo Tofu is a delicious and easy rice dish influenced by a pork dish found in Chinese and Japanese cuisine using silken tofu and minced mushrooms. This plant-based recipe also traditionally uses whole sichuan and doubanjiang, a spicy fermented bean paste, but we decided …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets with Couscous & Greens
March 29, 2023

Roasted Beets with Couscous & Greens

Roasted Beets with Couscous & Greens is a delicious vegetable platter, or these components can make for easy side dishes. You can swap out the grains for quinoa, rice, or orzo and try using an assortment of greens. You may also substitute the beans for …

Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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

  • 1 head cauliflower, florets

Cauliflower Batter

  • 1/2 c. unsweetened, non-dairy milk (we used oat)
  • 1/2 c. flour
  • 1 Tbs nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp turmeric
  • 1/2 tsp dried thyme
  • 1 tsp salt

Jerk Sauce

  • 2 green onions, chopped
  • 3-4 garlic cloves, peeled and minced
  • 1 tsp dried ginger
  • 5-6 whole allspice
  • 1/2 tsp cinnamon
  • 1 tsp dried thyme
  • 1-2 peppercorn seeds
  • 1/4 c. soy sauce
  • 1/4 c. tomato sauce
  • 1-2 Tbs agave nectar
  • 1 lime, juiced
  • Chopped green onions (for garnish)

Directions

  1. Preheat the oven to 400ºF and lightly grease a baking sheet.
  2. Whisk together all the cauliflower batter ingredients.
  3. Dip the florets in the batter and spread them out evenly onto the baking sheet, leaving some space between the florets.
  4. Place the cauliflower in the oven and bake for about 30-35 minutes, flipping the florets halfway through.
  5. Meanwhile, create the jerk sauce by adding all the ingredients to a blender and blending until smooth.
  6. Once the cauliflower is cooked, toss it with the jerk sauce and garnish with chopped scallions.
  7. Save any left over jerk sauce in a sealed container in the refrigerator and use for other recipes or serve with greens.

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, Entree, Gluten Free, Plant-Based, Vegan
-
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 …

All Recipes
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by egccstaff