Tag: Dinner

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, 

Sweet Potato Cauliflower Rice Bowl

Sweet Potato Cauliflower Rice Bowl

Sweet Potato Cauliflower Rice Bowl with kale and lentils and topped with a light mustard dressing. This bowl is rich in nutrients and protein and is great for lunch the next day. You can also prep this ahead of time and serve it as a 

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 selenium. This dish is each to make and can be easily modified for a gluten-free diet by substituting for gluten-free pasta. Make this dish vegan or vegetarian by subbing the pasta water for non-dairy milk or heavy cream.

Ingredients

Serves: 4 Time: 45 minutes

Creamy Tahini Pasta

  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 small bell pepper, diced
  • 1/2 cup white mushrooms, sliced
  • 1-2 cups kale, chopped
  • 1/2 – 1 cup broccoli florets
  • 1/2 lemon, juiced
  • 2 Tbs nutritional yeast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1-2 cups reserved pasta water (or non-dairy milk or cream for non-vegan)
  • 1/2 cup tahini
  • 1 lb. pasta
  • Olive oil for cooking
  • Optional topping: red pepper flakes

Directions

  1. Begin by boiling water to cook your pasta.
  2. If you have a double boiler, steam the broccoli over the pasta and set it aside once cooked (if not, just quickly cook the broccoli in water in a small pan, bringing it to a boil, draining, and setting aside)
  3. Meanwhile, prepare the onion, garlic, bell pepper, and mushroom.
  4. In a large skillet, set heat to high and add a dab of olive oil, about 1 Tbs.
  5. Once hot, begin sautéing the onion and garlic, stirring together for about 4-5 minutes.
  6. Then, add in the bell pepper and mushroom and cook for another 5-7 minutes or until the vegetables are tender and softened. Set heat to medium-high.
  7. If your pasta is fully cooked by now, drain and save about 1-2 cups of the water and set the pasta aside. You may also use cream or non-dairy milk for the tahini sauce.
  8. Next, add in the lemon juice, salt, pepper, and nutritional yeast. Stir together well.
  9. Then fold in the steamed broccoli and chopped kale and add the tahini.
  10. Mix together well until all the vegetables are evenly coated.
  11. Next, add in about 1/2-1 cup of the pasta water (or alternative) to deglaze the pan. The sauce should start to pull together, continue adding water by 1/2 cup to achieve the desired sauce consistency.
  12. Fold the pasta to the pan, coating evenly in the tahini sauce. Add more water or cream/milk if needed.
  13. Taste and adjust seasoning, top with red pepper flakes if desired, 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