Tag: easy recipe

Braised Kale & Roasted Sweet Potatoes

Braised Kale & Roasted Sweet Potatoes

Braised Kale & Roasted Sweet Potatoes pair beautifully together! You can mix and match what other vegetables or proteins you want to throw in with your sweet potatoes. In this recipe, we used onions, chickpeas, and yellow squash but feel free to experiment with tempeh, 

Roasted Green Beans & Rice Pilaf

Roasted Green Beans & Rice Pilaf

Roasted Green Beans & Rice Pilaf is quick and easy to make but is rich in its simple flavor. You can serve this as a side to a larger protein or alongside a salad, but it makes for a filling dish all on its own. 

Black Bean Salsa

Black Bean Salsa

Black Bean Salsa is delicious and super easy to make! You can serve this as a dip with chips or pair it with enchiladas or tacos. Either way, I’m sure you’ll keep coming back to this recipe the next time you’re attending a potluck or hosting for guests.

Ingredients

Black Bean Salsa

  • (1) 15 oz. can black beans, drained & rinsed
  • 15.25 oz. can whole kernel corn, drained & rinsed
  • 14.5 oz. can of diced tomatoes with jalapeños, drained & rinsed
  • 1/2 red onion, diced
  • 2-3 garlic cloves, minced
  • 1 lime
  • 1/4 cup cilantro, minced
  • 2 tsp ground cumin
  • Salt to taste

Directions

  1. Drain and rinse all of your canned goods in a colander.
  2. Once rinsed, add the corn, black beans, and tomatoes to a large mixing bowl.
  3. Prepare your onion and garlic by peeling the skin, dicing the onion and mincing the garlic cloves. Add them to the mixing bowl.
  4. Remove the cilantro leaves from the stems and minced the leaves. Discard the stems.
  5. Cut the lime in half and juice the entire lime into the salsa mix.
  6. Add in the ground cumin and salt to taste.
  7. Taste and adjust as desired.
  8. Place in the refrigerator to cool for at least 1 hour.
  9. Serve and enjoy!

Store leftovers in the refrigerator for up to 3-4 days.

Nutrition Information

Nutrition Disclaimer

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Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

A Shaved Brussels Sprouts Salad that pairs well with any meal or can be a light lunch all on its own. We paired this salad with quinoa and roasted root vegetables, but really this recipe is the perfect accompaniment to any dish. You can even 

Sourdough Crackers

Sourdough Crackers

Not sure what to do with your leftover starter between feedings? Sourdough Crackers are a delicious solution so you don’t have to waste that active starter. Plus you can season and flavor these however you like! Ingredients Sourdough Crackers 1 (generous) cup rye or whole 

Garden Vegetable Soup

Garden Vegetable Soup

Garden Vegetable Soup is a delicious year-round recipe and can be modified to use any seasonal vegetable you may have in your backyard or community garden.

Ingredients

Serves: 4-6 Time: 35-45 minutes

Garden Vegetable Soup

  • 1 medium yellow onion, diced
  • 2 cups peas (or 1 bag frozen peas)
  • 1 large yellow squash or zucchini, chopped
  • 2 large carrots, chopped
  • 3-4 garlic cloves, minced
  • 1 cup whole cherry tomatoes (or 1 can diced tomatoes)
  • 1 cup red potatoes, chopped
  • 2 cups kale, chopped
  • 4 cups vegetable broth
  • 1-2 Tbs olive oil
  • Salt, to taste
  • 1 tsp Black Pepper, plus extra to taste
  • 2 Bay leaves
  • 1 tsp Ground thyme & sage
  • 1/2 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika

Directions

  1. First, prepare all of your vegetables and set them aside.
  2. In a large pot, set heat to medium-high and add olive oil. Once hot, add the garlic and onion. Cook for 3-5 minutes, or until onion is translucent.
  3. Next, add the carrots, squash, and potatoes. Cook for 7 minutes, add a splash of water or broth if needed to keep the vegetables from sticking or drying.
  4. Then, add the peas and tomatoes. Stir in the vegetables well.
  5. Add the vegetable broth and seasoning, set heat on high. Stir occasionally and allow the soup to come to a boil.
  6. Once boiling, reduce heat to low and cover the pot with a lid. Allow simmering for 10 minutes.
  7. After 10 minutes, add the kale to the soup and let it wilt. Cover the pot and simmer for another 10 minutes.
  8. Turn off the heat and allow the soup to cool for 5 minutes.
  9. Serve fresh with some homemade sourdough and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

Black Bean Vegetable Soup

Black Bean Vegetable Soup

Black Bean Vegetable Soup could be served up any time of year! This dish is packed with plant-based protein, vitamins, and nutrients. Optionally, serve this soup over rice or with crispy tortillas and top with lime juice, avocado slices, and minced cilantro. Optionally, you can 

Almond Crescent Cookies

Almond Crescent Cookies

Almond Crescent Cookies are delicious, melt in your mouth little biscuits that are delightful on a cold winter morning with a hot cup of coffee or tea. You can even freeze the leftovers if you want to save some! These are also called Mandelsichel, a 

Vegan Sausage and Broccoli Pasta

Vegan Sausage and Broccoli Pasta

This Vegan Sausage and Broccoli Pasta recipe is a plant-based substitute for the classic Italian dish! Although this recipe is simple, it’s absolutely delicious. This recipe is also gluten-free friendly by substituting the pasta for a gluten-free option and making sure that your plant-based meat substitute does not contain wheat or gluten.

Ingredients

Serves: 2-3 Time: 25-35 Minutes

Vegan Sausage and Broccoli Pasta

  • Olive Oil
  • Balsamic Vinegar
  • 8 oz. pasta
  • 2 cups Broccoli or Broccolini, chopped
  • 1/2 package Vegan Sausage
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp Italian Seasoning & Dried Oregano
  • Optional: 1/2 onion, diced and 2 garlic cloves, minced

Directions

  1. Begin boiling water for your pasta in a pot.
  2. In a separate skillet, heat a drizzle of olive oil on high heat. Either slice or mash your vegan sausage and add to the skillet. You may sauté this with diced onion and minced garlic if you so desire.
  3. Cook until the sausage lightly browns. Add a splash of balsamic vinegar. Then, reduce heat to medium and add your broccoli or broccolini. Add a splash of water to the skillet to prevent sticking.
  4. Stir in the vegetables and, reduce heat to low, and cover the pan. Cook for 5-10 minutes until tender.
  5. Strain your pasta and serve together.
  6. Optionally top with parmesan or nutritional yeast.

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

Vegan Pound Cake

Vegan Pound Cake

This vegan pound cake is a perfect rendition of the classic cream cheese pound cake. This recipe makes for a tasty dessert or holiday gift for anyone who wants to indulge a little. Serves perfectly with a hot cup of coffee! Ingredients Vegan Pound Cake