Tag: recipe

Southern-Style Collard Greens

Southern-Style Collard Greens

These Southern-Style Collard Greens are absolutely delicious. Pair with wild rice and red kidney beans, black-eyed peas, cornbread, or serve as a side dish for a larger meal with multiple dishes. This recipe is vegan-friendly, though you can modify it by replacing the vegetable stock 

Creamy Cauliflower Soup

Creamy Cauliflower Soup

I know what you’re thinking, “cauliflower soup, really?” Yes, really. This Creamy Cauliflower Soup is absolutely delicious (any time of year). Why try it? It’s super light but fully satisfying on flavor and texture. Plus this recipe is incredibly easy to make and it’s only 

Cheesy Roasted Root Vegetables

Cheesy Roasted Root Vegetables

This recipe for Cheesy Roasted Root Vegetables makes for a hearty vegetable casserole dish all on its own or you can serve it as a side dish. You can modify this recipe to be vegan by substituting the cheese for a non-dairy alternative and substituting the honey for agave nectar or brown sugar. You can also play around with what vegetables you include, try introducing parsnips, sweet potato, or brussels sprouts!

Ingredients

Serves: 3-4 Cook Time: 45-50 minutes Prep Time: 10 minutes

Cheesy Roasted Root Vegetables

  • 5-6 red potatoes, diced
  • 1/2 large yellow onion, diced
  • 1 cup mushrooms, sliced
  • 3-4 garlic cloves, peeled and mashed
  • 1 large yellow squash, diced
  • 2 large carrots, diced
  • 1 large orange or red bell pepper, diced
  • Green onions, chopped (save for serving)
  • 1 Tbs Olive Oil
  • 1 Tbs Balsamic Vinegar
  • 2 tsp honey
  • Salt to taste
  • 1/2 tsp Black pepper
  • 1 tsp Italian Seasoning
  • Pinch of dried rosemary
  • 1/2 tsp Dried sage
  • 1/2 – 1 cup shredded mozzarella cheese or vegan mozzarella

Directions

  1. Preheat the oven to 400ºF
  2. Begin preparing your vegetables and set them aside.
  3. In a large bowl, mix together the olive oil, balsamic vinegar, honey, and seasonings. Taste and adjust seasonings as desired. Then, toss in the potatoes, squash, carrots, onion, and bell pepper into the bowl with the mixture (save the mushrooms for later).
  4. Mix and coat the vegetables into the dressing and then transfer to a deep baking pan. Place in the oven and roast for 30 minutes, checking on it and rotating halfway through. Use a spatula to mix up the vegetables to prevent burning.
  5. After about 30 minutes, the vegetables should be mostly done. Remove the pan from the oven, toss in the mushrooms, and top with cheese. Place back in the oven for 10-15 minutes or until the mushrooms are softened and the cheese has melted.
  6. Once done, remove from the oven, top with green onions. Serve and enjoy!

For vegans, we also added a 1/2 cup of meatless crumbles to this dish for added protein.

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, Yummly, Youtube, Vimeo, and Facebook.

Black Bean Vegetable Enchiladas

Black Bean Vegetable Enchiladas

Chow down on these tasty Black Bean Vegetable Enchiladas! A great meal for those who are cutting back on meat, plus our sauce recipe is low fat but full in flavor. Ingredients Time: 45 minutes Serves: 6-8 Black Bean Vegetable Enchiladas Sauce 3 Tbs flour 

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Enjoy a lightly sweetened indulgence with these Vegan Chocolate Chip Cookies! We assure you a vegan cookie is as tasty and rich as the classic recipe. Need to make some adjustments for those with other allergies or dietary restrictions? You can use any non-dairy milk 

Baked Stir-Fry

Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re ready to bake everything. Plus it leaves plenty of leftovers to prepare your lunch for the next day.

Since tempeh and edamame are soy-based, you can replace that protein with a fried or scrambled egg, or already cooked chicken or shrimp. Or you can leave it out entirely for a 100% vegetable dish that is soy-free.

Ingredients

Time: 45 minutes Serves: 4-6

Baked Stir-Fry

  • 1 8oz. package of tempeh, cubed
  • 1/2 yellow onion, sliced
  • 2-3 large garlic cloves, minced
  • 3 large carrots, diced
  • 1/2 large green bell pepper, sliced
  • 2 cup broccoli florets, chopped
  • 1 bag frozen edamame, thawed
  • 1 cup rice, cooked

Stir-Fry Sauce

  • 6 Tbs Soy Sauce
  • 2 Tbs Brown Sugar
  • 4 tsp Rice Vinegar
  • 2 tsp black pepper
  • 1 cup water or vegetable stock
  • 2 Tbs cornstarch

Directions

  1. Begin by preheating the oven to 400ºF and cooking your rice, whether on the stove or in a rice cooker. Leftover rice will also work just fine.
  2. Then prepare your onion, carrot, bell pepper, garlic, and tempeh. Set aside.
  3. In a measuring cup, combine your sauce ingredients. Then transfer to a saucepan and cook on medium-low heat, stirring frequently until the sauce darkens and thickens. Once thick, turn off the heat and set the sauce aside.
  4. Transfer the onion, carrot, bell pepper, garlic, and tempeh to a casserole dish or deep baking pan. Add half of your stir fry sauce to the pan and mix it into the veggies and tempeh.
  5. Place the baking pan in the oven and bake for 20-25 minutes, checking and stirring halfway through. Then reduce heat to 350ºF.
  6. While that is baking, steam your broccoli and reheat the edamame. This can be done either in the microwave or placing a colander over a pot of boiling water, steaming until the broccoli is still firm but slightly softened.
  7. Then, after your veggies/tempeh have cooked for 20-25 minutes, remove from the oven and scoot them to one side of the pan.
  8. Add the rice, broccoli, and edamame to the dish and add a little bit more of the stir-fry sauce, reserve some for serving. Mix all the ingredients together well.
  9. Serve the dish as it is, or return to the oven and bake for another 10 minutes.

Optional toppings include: chopped dry roasted peanuts, scallions, sriracha, lime juice, cilantro, or sliced jalapeño.

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

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, Yummly, Youtube, Vimeo, and Facebook.

Quinoa & Capers Bowl

Quinoa & Capers Bowl

Whether you’re preparing side dishes, meal prepping, or cooking dinner, this quinoa & capers bowl is perfect for lunch or dinner. This dish is packed with plant-based protein and nutrients, is low-fat, and absolutely tasty! Ingredients Quinoa & Capers Bowl 1 cup uncooked quinoa 3 

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 

Sweet Potato Soup

Sweet Potato Soup

Sweet Potato Soup is rich, vegan-friendly, and packed with flavor! Plus this dish is full of vitamin A and potassium.

This recipe is made easier by having an immersion blender, but a food processor can also get the job done! Our recipe calls for added spice to balance out the sweetness, but you can leave out the cayenne if you’d prefer a more mild flavor.

Ingredients

Sweet Potato Soup

  • 4-5 cups sweet potato, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 4 cups vegetable broth (or 2 cups broth and one 15 oz. can of lite coconut milk for added creaminess)
  • 1 tsp black pepper (plus more to taste)
  • 1 lime, juiced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Chinese five-spice
  • A small pinch of Thai chili pepper flakes

Directions

  1. In a large pot, add diced onion and minced garlic and cook on high heat for one minute. Add a splash of water and cook for five minutes.
  2. Then, add the sweet potato and carrot. Cook for 5-7 more minutes. Add black pepper and additional spicy seasonings if desired.
  3. Add the vegetable broth (or broth/coconut milk combo) and bring to a boil.
  4. Once boiling, reduce heat to low, cover the pot, and simmer for 20-30 minutes or until the sweet potato has softened.
  5. Turn off the heat and use your immersion blender (or transfer batches of soup to a food processor) and blend your soup until smooth and creamy.
  6. Taste and adjust seasoning as needed. Serve hot with chopped cilantro or green onions and crackers or toast.

Store leftovers in the fridge for 4-5 days or in the freezer for up to two weeks.

Nutrition Information

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.

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