Tag: cooking

Turmeric Chickpea Buddha Bowl

Turmeric Chickpea Buddha Bowl

Turmeric Chickpea Buddha Bowl with cucumber, kale, sprouts, tomatoes, and curried lentils topped with cilantro. A delicious dish that’s easy to prepare ahead of time for a cold lunch the next day or as an entree for dinner. Mix and match with other vegetables such 

Vegan Pho

Vegan Pho

Vegan Pho is a delicious South Vietnamese noodle soup that is a fantastic, restorative meal. The broth is perfect to enjoy year-round with its depth of flavor. Make your soup as mild or as spicy as you enjoy, and serve with crispy roasted tofu in 

Homemade Street Tacos

Homemade Street Tacos

Homemade Street Tacos with tortillas made by hand are a fantastic party food or appetizer. Enjoy these tacos any way you want with your favorite fillings and toppings. We recommend trying our Veggie Fajitas with Beans & Rice as your filling, but you can try barbacoa, steak, or fish and top with cilantro, lime, salsa, or fruit such as mango or pineapple!

This recipe calls for a tortilla press, but if you don’t have one, you can use a surface like a cutting board and a large, flat-bottomed skillet such as a cast iron.

Ingredients

Serves: 4-5 Time: 45-50 minutes

Homemade Street Tacos

Tortillas

  • 1 cup instant yellow corn masa (corn flour)
  • 3/4 cup water

Veggies Fajitas With Rice & Beans (taco filling)

Optional toppings: chopped mango, avocado, cilantro, lime juice, salsa

Directions

  1. Begin by preparing your taco toppings and fillings, such as our veggie fajitas with rice and beans. You may also try other toppings such as barbacoa, steak, or fish.
  2. Then, after your prep is done, combine the corn flour with water in a large bowl.
  3. Mix thoroughly for 2 minutes until a soft dough is formed. The dough shouldn’t feel dry, it should come together and be easy to mold by hand. If it is dry, add one teaspoon of water at a time.
  4. Once your dough balls have been formed, cover the pan with a lightly damp towel to keep your dough balls moist.
  5. Then, take out a sheet pan and begin to divide the dough into equal size balls, a little bit bigger than a ping pon ball for street taco size.
  6. Next, line a tortilla press (or other surfaces) with two sheets of plastic wrap or non-stick parchment paper. Place each ball between the plastic on the press until the tortilla takes its flat form.
  7. Carefully peel the tortilla from plastic wrap, place it on the baking sheet, and repeat this step until all the dough has been pressed.
  8. Next, heat a skillet or griddle to medium-high.
  9. Cook each tortilla for about 30 seconds on each side, turning the tortilla 3 times.
  10. Once the tortillas are cooked, cover with a cloth napkin to keep them warm and soft, and repeat until all the tortillas have been cooked.
  11. Top with taco toppings, serve and enjoy!

Leftover tacos may be stored in the refrigerator but do not microwave to reheat them otherwise they will crack, simply reheat them on a skillet or small pan.

Nutrition Information

Nutrition Disclaimer

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Oyster Mushroom Lo Mein

Oyster Mushroom Lo Mein

Oyster Mushroom Lo Mein is a quick and easy meal to prepare with as few or as many ingredients as you’d like! Customize this dish to your liking by adding a poached egg, grilled protein, or subbing out the vegetables for others like bok choy, 

Creamy Tahini Pasta

Creamy Tahini Pasta

Creamy Tahini Pasta is a rich and tasty dish that puts a spin on other creamy pasta sauces by using tahini. Tahini is made from sesame seeds which are rich in antioxidants and other nutrients such as vitamin E, vitamin B6, zinc, iron, copper, and 

Spring Poké Bowl

Spring Poké Bowl

Spring Poké Bowl is perfect as the hot weather approached! This dish is best served cold, so the majority of the work is preparation, but once it’s done, you’ve got some meals prepped for the week or have plenty to share with a group. Try mixing and matching with other vegetables such as broccoli, shaved brussels sprouts, or bok choy.

Ingredients

Serves: 4-5 Time: 1.5 hour

Spring Poké Bowl

  • 2 salad turnips, thinly sliced
  • 1 kohlrabi head, thinly julienned
  • 1 large carrot, thinly sliced
  • 2-3 beets, roasted, peeled & sliced
  • 1/2 large cucumber, thinly sliced
  • 1/2 cup frozen peas or edamame, steamed
  • 1 cup rice, cooked
  • Optional protein: sautéd tempeh, steamed tofu, hard-boiled egg
  • Optional toppings: minced cilantro, chopped scallions, chopped roasted peanuts, sliced jalepeño, sriracha

Poké marinade

  • 2 Tbs rice vinegar
  • 1 Tbs sesame oil
  • 1 Tbs soy sauce
  • 1/2 tsp ground ginger or freshly minced ginger
  • 1 tsp garlic, or 2 minced garlic cloves
  • 1/2 tsp black pepper
  • 1/2 lime, juiced

Miso-Mustard Dressing

  • 2 Tbs chinese mustard
  • 1 Tbs miso paste
  • 1/2 Tbs sesame oil
  • 1/2 Tbs rice vinegar
  • 1/4 tsp black pepper
  • Splash of water as needed to thin the dressing

Directions

  1. To prepare your beets, wash and trim off any stems. Preheat the oven to 400ºF.
  2. In a deep pan, add in the beets and then add in some water but not enough to fully cover the beets.
  3. Cover the pan in foil, then place in the oven and roast for about 45 minutes or until the beets have softened and the skin peels easily.
  4. Then, mix together the marinade ingredients in a small bowl.
  5. Meanwhile, prepare your rice in the rice cooker or stovetop pot. Once the rice has cooked, place it in the refrigerator to cool or leave it at room temperature.
  6. Then, prepare your vegetables and protein. We used tempeh that was quickly sautéd in a bit of sesame oil and seasoned with soy sauce and black pepper. You may substitute this for steamed tofu, a hard-boiled egg, or whatever other protein of your choosing. Whichever that is, once it is cooked, set aside to fully cool.
  7. In a large bowl, combine the carrot, kohlrabi, and turnips. Add in about half of the marinade, toss well, and place in the refrigerator to set.
  8. Then, chop your cucumber and set it aside in the fridge.
  9. Once the edamame or peas have been steamed, return to the fridge to cool.
  10. Next, prepare your mustard dressing and set it aside.
  11. After some of that side prep, your beets should be done. Once done, remove from the oven, drain the water and allow to cool before peeling the skin.
  12. Once the beets are peeled, thinly slice them and toss in the rest of the marinade. Place in the refrigerator to cool.
  13. All of your poké bowl fixings should be cooling in the refrigerator at this point, at least for 30 minutes. When they are all complete and your toppings have been prepared, assemble your bowl with some rice, protein, veggies, and top with toppings and mustard dressing.
  14. 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.

Oyster Mushroom Stir Fry

Oyster Mushroom Stir Fry

Oyster Mushroom Stir Fry with fresh vegetables served over rice makes for a delicious, balanced meal. If you’re vegetarian, try topping this dish with an egg (fried, poached, or soft boiled). You can also add in some tofu or tempeh or other vegetables such as 

Oyster Mushroom Stroganoff

Oyster Mushroom Stroganoff

Oyster Mushroom Stroganoff is a delicious and creamy pasta dish that is perfect for a large dinner. We made this recipe vegan and used impossible ground beef and blue oyster mushrooms, but you can cook this dish with a mixture of mushrooms such as chestnuts 

Turkish Roasted Potatoes

Turkish Roasted Potatoes

Turkish Roasted Potatoes make for a delicious breakfast hash, brunch item, or a side dish for dinner. This versatile dish has a spicy and sweet flavor profile and can be mixed and matched with different root vegetables. We include an option for mixing your own spice blend as well to keep on hand for trying in new recipes.

Ingredients

Serves: 2-4 Time: 45-50 minutes

Turkish Roasted Potatoes

  • 5-6 red potatoes, thinly sliced
  • 1/2 yellow onion, diced
  • 2-3 carrots, diced
  • 4-5 radishes, diced
  • 1 bell pepper, diced
  • 2 tsp turkish spice blend*
  • 1-2 Tbs olive oil
  • (1) 8 oz. tomato sauce
  • 1/2 Tbs brown sugar
  • 1 Tbs soy sauce

*Turkish Spice Blend

  • 6 Tbs paprika
  • 3 Tbs dried mint
  • 2 Tbs cinnamon
  • 2 Tbs garlic powder
  • 1 Tbs coarsely ground cumin seed
  • 1 Tbs kosher salt
  • 2 tsp black pepper
  • 1 tsp ground cloves

*Try mixing your own spice blend, or if you live near an international grocery market see what different spices they may carry

Directions

  1. Begin by preparing your spice blend and preheating the oven to 400ºF
  2. Then, prepare your vegetables and toss them in a large mixing bowl.
  3. Mix the vegetables together with the spice blend and olive oil. Then transfer to a baking sheet and place in the oven. Roast for 20 minutes.
  4. Meanwhile, in a small bowl, mix together tomato sauce, brown sugar, and soy sauce.
  5. After the vegetables have been roasted for 20 minutes, remove them from the oven and evenly distribute the tomato mix over the vegetables.
  6. Return the pan to the oven and roast for another 15-20 minutes or until the vegetables are fully cooked and lightly crisp.
  7. Top with chopped scallions, 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.

Pan-Roasted Mushrooms & Kale

Pan-Roasted Mushrooms & Kale

Pan-Roasted Mushrooms & Kale make for a delicious side dish or part of an entree. This dish is easy to make and we included some other sides to pair with your mushrooms & kale. While we used chestnut mushrooms, you can give it a try