Tag: Vegan

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 

Chana Dal Grain Bowl

Chana Dal Grain Bowl

Chana Dal Grain Bowl makes for a balanced meal for lunch or dinner, packed with protein & topped with raw veggies & freshly made dressing. Mix and match by adding other hearty greens such as kale, or chopped cauliflower. This dish is easy to customize 

Strawberry Chia Seed Pudding

Strawberry Chia Seed Pudding

Strawberry Chia Seed Pudding is a light dessert or breakfast that you can serve with fresh fruit such as strawberries, blueberries, or bananas. If you’re serving this for breakfast, top with some granola or toasted coconut flakes if desired. Chia seeds are rich in magnesium, protein, omega-3, and dietary fiber. A powerful nutritional punch in such a tiny seed!

Ingredients

Serves: 4 Time: 4 hours or overnight

Strawberry Chia Seed Pudding

  • 1 1/4 cup dairy or non-dairy milk
  • 3 Tbs chia seeds
  • 1 Tbs maple syrup or honey
  • 4-5 medium strawberries, destemmed

Directions

  1. In a blender, combine the strawberries and milk. Blend until smooth. You may pass the milk through a sieve if you wish to remove the strawberry seeds.
  2. Otherwise, transfer the milk to a jar with a lid and add the chia seeds and sweetener.
  3. Seal the jar tightly and shake it all together 6-7 times.
  4. Place in the refrigerator and chill overnight for at least 4 hours, giving it an occasional shake (before going to bed) to keep the chia seeds from settling to the bottom.
  5. The pudding will be done when the chia seeds are fully expanded and the mixture is thick and a little gel-like.
  6. When you’re ready to serve, distribute evenly and serve with fresh sliced strawberries and top with other fruit if desired.

Store leftovers in the refrigerator for 2-3 days and enjoy with fruit or mix on top of yogurt or oatmeal.

Nutrition Information

Nutrition Disclaimer

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Roasted Oyster Mushroom & Veggie Plate

Roasted Oyster Mushroom & Veggie Plate

Roasted Oyster Mushroom & Veggie Plate with wild rice makes for a balanced and hearty meal that is sure to impress any dinner guest. Oyster mushrooms are a good source of fiber, and protein, and have a variety of vitamins and minerals, not to mention, 

Baba Ganoush

Baba Ganoush

Baba Ganoush is an irresistibly delicious dip made with roasted eggplant. Hummus doesn’t hold a candle to the rich & creamy flavor of baba ganoush! Make this dip as an appetizer or side for a get-together, it’s sure to be a crowd favorite. Serve alongside 

Spring Couscous & Veggies

Spring Couscous & Veggies

Spring Couscous & Veggies with fresh seasonal vegetables and greens makes for a refreshing meal for lunch or dinner. Mix and match with different vegetables such as carrots, turnips, cauliflower, or broccoli. Try pairing it with your favorite dressing as well for another layer of flavor!

Ingredients

Spring Couscous & Veggies

  • 1 cup couscous
  • 2 cups vegetable broth
  • 1/2 tsp paprika
  • 1 tsp black pepper
  • 2-3 small radishes, thinly sliced
  • 1 cup radish greens, rinsed & stems removed
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1 cup snow peas or sugar snap peas, halved
  • 2 cups spring mix greens for serving
  • Salt & black pepper to taste
  • 1 tsp ground mustard
  • 1/2 lemon, juiced
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp ground thyme
  • 1 Tbs olive oil
  • Optional topping: honey mustard dressing, balsamic vinagrette, green goddess dressing

Directions

  1. Begin by preparing your vegetables.
  2. Then, in a large skillet, heat the olive oil on high.
  3. Once hot, sauté the onion and bell pepper for 2-3 minutes.
  4. Next, add in the radishes, peas, a dash of salt and black pepper, the ground mustard, thyme, paprika, and garlic powder.
  5. Stir the vegetables together and cook until tender, about 7-10 minutes.
  6. Then, add the lemon juice and radish greens. Continue cooking until the greens are thoroughly wilted.
  7. Reduce heat of the vegetables to low.
  8. Then, in a medium sauce pan, bring two cups of vegetable broth to a boil.
  9. Once boiling, add in the couscous and quickly stir with a fork until the couscous absorbs the broth and becomes fluffy. Remove from heat immediately and mix in with a 1/2 tsp of paprika and a 1 tsp of black pepper. Remove the vegetables from heat as well.
  10. Serve the couscous with a mix of spring greens and the sautéed vegetables. Top with a dressing if desired, 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.

Chickpea Bulgur Wheat Bowl

Chickpea Bulgur Wheat Bowl

Chickpea Bulgur Wheat Bowl is a quick & nutritious fix for dinner or you can make up a batch to enjoy for lunch throughout the week. Bulgur wheat comes from cracked whole-grain kernels and is rich in fiber and may protect your heart health. Ingredients 

Veggie Beans & Toast

Veggie Beans & Toast

Veggie Beans & Toast makes for an easy & nutritious weekend breakfast if you’re low on ingredients but want to make something filling to start your day. This recipe is delicious & easy to make even without the added veggies. Ingredients Serves: 2-3 Veggie Beans 

Sausage & Veggie Sheet Pan Roast

Sausage & Veggie Sheet Pan Roast

Sausage & Veggie Sheet Pan Roast makes for a quick & easy dinner after a long day or if you’re on a budget. We made this dish vegan by using Beyond Meat’s Hot Italian Sausage, but you can use regular Italian-style pork sausage if you’re a meat-eater. Mix and match with your veggies here by subbing out the cabbage for kale or celery for carrots.

Ingredients

Serves: 4-5 Time: 45 minutes

Sausage & Veggie Sheet Pan Roast

  • 4-5 sausage links
  • 1/2 cup mushrooms, sliced
  • 2-3 medium red potatoes, sliced
  • 1/2 yellow onion, diced
  • 2 celery stalks, diced
  • 1/2 cup red cabbage, chopped
  • 1 small bell pepper, diced
  • 1 small zucchini & yellow squash, sliced
  • 2 tsp dried oregano
  • 1 tsp black pepper
  • 1/2 tsp dried or fresh rosemary
  • 2 tsp paprika
  • 1 tsp italian seasoning
  • 2 tsp garlic powder
  • 1/2 tsp red pepper flakes (optional)
  • 1-2 tsp salt
  • 1 Tbs olive oil

Directions

  1. Preheat the oven to 425ºF
  2. Begin by preparing the potaotes.
  3. In a lightly greased or lines sheet pan, add the potatoes and toss with the olive oil. Place in the oven and back for 10 minutes.
  4. Meanwhile, prepare your onion, bell pepper, and other veggies. Toss in a bowl with the seasonings.
  5. After the potatoes have cooked, add the remaining vegetables to the pan, mixing together well.
  6. Lightly brush the sausages with a bit of olive oil and place on top of the veggies.
  7. Return the pan to the oven, baking for 15-20 minutes.
  8. Remove from the oven once the sausages and veggies are fully cooked, serve & 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.

Leeks & Wild Rice Pilaf

Leeks & Wild Rice Pilaf

Leeks & Wild Rice Pilaf with fresh garden vegetables & chickpeas. This Lebanese-inspired dish is nutritious, filling, and bright. Mix and match with seasonal vegetables or try serving with lentils instead of beans. Ingredients Serves: 4 Time: 55 minutes Leeks & Wild Rice Pilaf 1-2