Masala Ramen
Masala Ramen is a rich and easy meal to make that is perfect for a dinner for two. Mix and match your vegetables and protein to customize this dish to your liking! Ingredients Serves: 2 Time: 45 minutes Masala Ramen 1 (14 oz) can lite …
Tag: Recipes
Rajma Masala (Kidney Bean Curry)
Rajma Masala, or Kidney Bean Curry, is a simple & easy dish to make but is rich in flavor, protein, and nutrients. Try using other vegetables in this dish such as carrots, cauliflower, or peas. You may also substitute for chickpeas if desired. Ingredients Serves: …
Mashed Rutabaga & Tamarind Lentils
Mashed Rutabaga & Tamarind Lentils make for a tangy and rich pairing which you can serve as side dishes to the main entree or enjoy together as a whole meal. Rutabaga tastes like a slightly sweeter turnip and pairs well with the tangy, savory, and sweet tamarind lentils.
Ingredients
Serves: 4-6 Time:45 minutes
Mashed Rutabaga & Tamarind Lentils
Mashed Rutabaga
- 2 1/2 pounds rutabaga, peeled & cut into 3/4 inch peices
- 2 Tbs frehs lime juice
- 1/4 cup lite coconut milk (or heavy cream)
- 2 tsp agave syrup
- 1/2 tsp salt
- 1/2 tsp black pepper
Tamarind Lentils
- 1 Tbs olive oil
- 3 garlic cloves, minced
- 1/2 inch ginger, peeled & minced
- 1 large onion, diced
- 1/2 cup mushrooms, sliced
- 1 cup kale or other hardy green, chopped
- 1/2 tsp ground cumin
- 1 tsp garam masala
- 1/4 tsp cayenne pepper
- 1 cup brown, green, or red lentils, rinsed
- 2 cups vegetable broth or water
- 2 tsp concentrated tamarind syrup or paste
- 1 Tbs maple syup or agave nectar
- 2 Tbs tomato paste
- 1/2 tsp salt
Directions
- Begin by preparing all your vegetables.
- Then, in a medium-sized saucepan, place the rutabaga and cover with water. Put a lid on the pan and bring to a boil.
- Once boiling, reduce heat to low and simmer for about 20 minutes or until tender.
- Meanwhile, in another medium-size, heavy-bottomed pot, melt the olive oil over medium heat.
- Then, add the garlic and ginger and cook for 30 seconds.
- Next, add the onion and cool until translucent, about 2-3 minutes.
- Stir in the garam masala, cumin, and cayenne and cook for another 30 seconds or until fragrant.
- Then, add the vegetable broth and lentils, increasing heat to high. Bring to a boil.
- Once boiling, reduce heat to low, cover partially with a lid and simmer for 25-30 minutes.
- In a small bowl, combine the tamarind, maple syrup, tomato paste, and salt, and fold into the lentils.
- Then, back to the rutabaga, once it is tender, drain the water and transfer to a food processor or mix with a hand or immersion blender along with the lime juice, coconut milk, agave syrup and salt. Blend until smooth, then set aside.
- When your lentils are nearly cooked, add in the mushrooms and greens for the last 15 minutes of cooking. Taste and adjust salt levels as desired.
- Serve lentils and mashed rutabaga together and enjoy!
Nutrition Information
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Wild Rice Protein Bowl
Wild Rice Protein Bowl makes for a delicious dish that is easy to customize to your liking. Enjoy this meal for dinner or prep it for lunch for the week. While we made this recipe vegan-friendly, you can substitute for a meat protein if desired. …
Rutabaga & Spinach Curry
Rutabaga & Spinach Curry is a delicious and easy dish to make that’s perfect for dinner and you can enjoy for lunch the next day. Rutabagas are rich in potassium and vitamin C, and spinach contains vitamin K, fiber, phosphorus, and thiamine. Serve over rice …
Turkish Lentil & Eggplant Stew
Turkish Lentil & Eggplant Stew makes for a hearty and warming dish that is packed with flavor, protein, and plant-based nutrients. You can serve this stew with a side of toasted bread or top with feta cheese or a slice of soft vegan cheese. This recipe is easy to make and we’ve included a source to mix your own spice blend, but if you have access to an international market you can potentially find Turkish spices.
Ingredients
Turkish Lentil & Eggplant Stew
- 1-2 medium sized eggplant(s)
- 1/2 large yellow onion, diced
- 1 large red bell pepper, chopped
- 2-3 garlic cloves, peeled
- 2 bay leaves
- 1 cup red or green lentils, rinsed
- 2 cups vegetable broth
- 1 can diced tomatoes
- 2 tsp turkish spice blend
- 1/2 tsp paprika
- 1 tsp ground cumin
- Salt & black pepper
- Olive oil
- Optional pairings: olives, feta cheese, bread
Directions
- Begin by preparing your eggplant and cutting half lengthwise and cutting those halves in half. Cut into about 1/2 inch equal triangles. Transfer eggplant to a tray or colander and generously salt.
- Allow the eggplant to rest for 15-20 minutes. Once done, rinse with water and pat dry with a paper towel.
- While your eggplant is resting, in a medium pot, heat the vegetable broth with the bay leaves and peeled. Once boiling, add the lentils, reduce heat to low & cover with lid. Simmer for 15-20 minutes or until liquid is mostly drained.
- Then, prepare your onion and bell pepper.
- When the lentils are done, remove from heat and set aside.
- In a large skillet, heat about 3 tsp of olive oil. Once hot, begin cooking eggplant until lightly browned.
- Then add another teaspoon of olive oil and add the onion and bell pepper. Remove the garlic cloves from the lentils and add to the skillet as well.
- Stir for 5-7 minutes on high heat.
- Next, add the diced tomatoes and lentils with the bay leaves, then add the spices and a dash of black pepper.
- Reduce heat to low and cover with a lid, simmer for up to 30 minutes, stirring occassionally.
- Taste and adjust seasoning as desired. Remove from heat once the eggplant is thoroughly cooked and lentils are soft.
- Serve with optional pairings and enjoy!
Nutrition Information
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.
Vegan Quesadillas
Vegan Quesadillas are the perfect power lunch, appetizer, or entree if you’re low on time but need a bite to eat. These are super easy to prepare and are a great dairy-free option for those who are allergic to dairy. Ingredients Serves: 4-6 Time: 20-30 …
Lentil Sloppy Joes
Lentil Sloppy Joes are a protein-packed meat alternative to the classic sloppy joes that are filling, delicious, and purely plant-based without skipping on flavor. Ingredients Serves: 4 Time: 45-50 minutes Lentil Sloppy Joes 1 cup red or green lentils, rinsed 2 cups water (or 1 …
Vegetable Udon Noodle Soup
Vegetable Udon Noodle Soup is delicious, comforting, and easy to make! What’s great about this recipe is you can mix and match with any vegetables you’d like or that are in season such as broccoli, bok choy, carrots, nappa cabbage, or cauliflower. And if you’re vegetarian, you can top this dish with a soft-boiled egg for added flavor and protein. For meat-eaters, you can also add cooked shrimp, beef, or chicken to this dish.
Ingredients
Vegetable Udon Noodle Soup
Vegetable sauté
- 1/2 yellow onion, thinly sliced
- 1 small bell pepper, thinly sliced
- 1 small yellow squash, sliced
- 1/4 cup green peas
- 2 garlic cloves, minced
- 1 Tbs rice vinegar
- 1/2 inch ginger, peeled & minced
- 1 Tbs sesame oil
- 1 Tbs black bean & garlic sauce (or substitute soy sauce)
- Optional toppings: sesame seeds, chopped scallions, sriracha, minced cilantro, lime juice
Noodles & Broth
- 4 oz. udon noodles (prepared according to packaging)
- 4 cups vegetable broth
- 1/2 Tbs soy sauce
- 1 tsp black pepper
- 1/2 tsp ground ginger
- Optional: 1 tsp chinese five spice & 1/4 tsp thai chili flakes
Directions
- Look at the packaging for your udon, if the noodles are dry, cook according to the package, drain & set aside. If you acquired pre-cooked udon noodles, you can save those for the last three minutes or cooking.
- In a medium stove top pot, prepare your vegetable broth and add in the seasonings from those ingredients. Set heat to medium-high and bring to a low boil.
- Meanwhile, prepare your vegetables for the sauté. Once prepared, add to a skillet and cook on high heat in sesame oil.
- The vegetables should only take 7-12 minutes to become tender. Season with the black bean and garlic sauce or soy sauce, rice vinegar, and seasonings.
- Once your broth has reached a boil, add in your pre-cooked udon to the stock and simmer for 3-5 minutes.
- Remove from heat and divde the udon and broth evenly between two bowls.
- Evenly divide the cooked vegetables between the bowls.
- Top with optional toppings, serve & enjoy!
Nutrition Information
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.
