Tag: easy recipes

Easy Cold Brew

Easy Cold Brew

Easy Cold Brew to enjoy on a hot summer day! This recipe just requires coffee, water, a strainer, and a little patience. This recipe can be adjusted to your preference, if you want to try a 1:3 or 1:4 ratio of beans to water, or 

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare. For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino. Ingredients Serves: 4-5 Time: 45 minutes Mushroom & Shishito Noodles 

Roasted Beets & Carrots & Couscous

Roasted Beets & Carrots & Couscous

Roasted Beets & Carrots & Couscous is a delicious and easy dish to prepare as a side, appetizer, or entree. Try using red beets and draining the roasting liquid into the couscous for more colorful couscous. Pairs well with a slice of creamy goat cheese.

Ingredients

Serves: 3-4 Time: 35 minutes

Roasted Beets & Carrots & Couscous

  • 4 large golden beets, peeled
  • 1/2 yellow onion, peeled & chopped
  • 3-4 large carrots, chopped
  • 1 1/2 cup vegetable broth
  • 1 cup pearl couscous
  • Salt & black pepper to taste
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1 Tbs olive oil
  • 1 Tbs red wine vinegar
  • Fresh parsley for garnish, optional

Directions

  1. Preheat the oven to 410ºF
  2. Prepare your vegetables and toss them into a mixing bowl.
  3. Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
  4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
  5. During the last 10 minutes of roasting, prepare the couscous by bringing the broth to a boil in a medium saucepan. Once boiling, add the couscous, reduce heat to low, and simmer for 8-10 minutes.
  6. Serve the roasted veggies with the couscous, top with chopped parsley and enjoy!

Nutrition Information

Nutrition Disclaimer

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Blueberry Hibiscus Lemonade

Blueberry Hibiscus Lemonade

Blueberry Hibiscus Lemonade with natural flower and fresh fruit is perfect for summertime! Enjoy this drink on its own, or spritz it up with a little natural seltzer water. Ingredients Serves: 4-6 Blueberry Hibiscus Lemonade Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking 

Purple Cauliflower & Cabbage Curry

Purple Cauliflower & Cabbage Curry

Purple Cauliflower & Cabbage Curry with chickpeas, onion, and carrot served over rice or with naan bread. This delicious plant-based dish is rich in nutrients and protein and will surely be a hit for your next dinner gathering! See below the ingredients for substitutions. For 

Brussels & Bulgar Bowl

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.

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Braised Sprouts & Tomatoes

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 

Carrot Cashew Curry Dip

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 

Lentil Pasta Sauce

Lentil Pasta Sauce

Lentil Pasta Sauce is a delicious, low-carb, and protein-rich alternative to a meat pasta sauce. This recipe is easy to prepare and serves well over your favorite type of pasta.

Ingredients

Serves: 4-5 Time: 50-60 minutes

Lentil Pasta Sauce

  • 1 cup dry lentils
  • 1/2 yellow onion, diced
  • 1 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 3 cups water
  • 1 (8 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1/2 tsp black pepper, or to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • Salt to taste
  • 1 Tbs olive oil
  • Optional topping: fresh basil, crushed red pepper, nutritional yeast or vegan parmesan cheese

Directions

  1. Begin by preparing your vegetables.
  2. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
  3. Cook the onion and garlic for 2-3 minutes.
  4. Then, add the zucchini and squash and cook for 5 minutes.
  5. Next, add the mushrooms and cook for 2-3 minutes.
  6. Add the lentils, seasonings, and 3 cups of water to the vegetables. Bring to a boil, stirring occasionally.
  7. Once boiling, reduce heat to low, cover, and cook for 45 to 60 minutes.
  8. Finally, stir in tomato sauce and tomato paste until well incorporated.
  9. You may simmer again for another 20 minutes until the sauce is quite thick, or serve as is.
  10. Top over pasta or spaghetti and optional toppings, 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

Cauliflower Chickpea Veggie Soup

Cauliflower Chickpea Veggie Soup

Cauliflower Chickpea Veggie Soup is a nutrient-rich, low-carb dish that is easy to prepare and perfect to enjoy in the spring or any time of year. Serve with crackers or fresh toasted bread if desired. Ingredients Serves: 5-6 Time: 35 minutes Cauliflower Chickpea Veggie Soup