The Hungry Carrot https://thehungrycarrot.com/ Simple, Approachable, Delicious Recipes for Everyone Fri, 24 Jan 2025 19:51:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://thehungrycarrot.com/wp-content/uploads/2024/01/cropped-Screenshot-2024-01-24-123700-32x32.png The Hungry Carrot https://thehungrycarrot.com/ 32 32 229321817 The Best Vegan Meals and Products From Trader Joe’s https://thehungrycarrot.com/the-best-vegan-meals-and-products-from-trader-joes/ https://thehungrycarrot.com/the-best-vegan-meals-and-products-from-trader-joes/#respond Fri, 24 Jan 2025 19:05:02 +0000 https://thehungrycarrot.com/?p=3037 Many of us struggle to find some easy and convenient plant-based meals from the grocery store, which is why we put together this ultimate list of the best vegan meals and products from Trader Joe's.

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Many of us struggle to find some easy and convenient plant-based meals from the grocery store, which is why we put together this ultimate list of the best vegan meals and products from Trader Joe’s. I am not sponsored by or affiliated with Trader Joe’s; I just happen to appreciate the wide selection of plant-based convenience foods they keep stocked for a reasonable price.

They seem to cater to different dietary needs, and I am always able to find a fairly tasty vegan option for a couple of bucks. From dairy replacements to frozen vegan meals, here are my top meals, my favorite meat and dairy replacements, plus a couple of pantry items.

trader joes vegan

The Best Vegan Meals and Products From Trader Joe’s:

Best Vegan Meals:

  1. Vegan Thai Green Curry with Tofu Sheets, Vegetables, and Jasmine Rice
  2. Vegetable Biryani with Seasoned Basmati Rice and Vegetable Dumplings
  3. Vegetable Spring Rolls with Kale, Edamame, Mushrooms, & Shredded Tofu
  4. Kimbap Korean Tofu and Vegetable Seaweed Rice Roll
  5. Vegan Pad Thai
  6. Japchae Korean Sweet Potato Glass Noodles & Vegetable Stir Fry

Best Meat Replacements:

  1. Korean Beefless Bulgogi in a Sweet and Savory Soy Sauce
  2. Veggie Grillers Crumbles
  3. Battered Plant Based Fish Fillets
  4. Meatless Meatballs

Best Dairy Replacements and Grocery Essentials

  1. Coconut Whipped Topping
  2. Vegan Heavy Whipping Cream
  3. Gochujang Korean Fermented Red Pepper Paste
  4. Chickpea Fusilli Pasta
  5. Fresh Fruit and Produce

Let’s dive into the best vegan frozen meals and what is so great about each of them!

The Best Vegan Frozen Meals

  1. Vegan Thai Green Curry with Tofu Sheets, Vegetables, and Jasmine Rice

Admittedly, I am not a brave soldier when it comes to spice, and this dish does bring the heat. But I love the flavors and the added protein of the tofu sheets. The vegetables have a nice texture, and the rice is heated separately, so it’s easy to mix them in the ratios you want. For some authentic Thai flavor, this dish is a win.

vegan curry
  1. Vegetable Biryani with Seasoned Basmati Rice and Vegetable Dumplings

I love this veggie-style biryani. The rice is crispy and has a good chew, and the veggie dumplings are filling and protein-packed. I am usually not able to finish the whole thing in one setting, making it a hearty go-to microwavable lunch or dinner.

vegan bryani
  1. Vegetable Spring Rolls with Kale, Edamame, Mushrooms, & Shredded Tofu

I am obsessed with these veggie spring rolls. I get them all the time. The edamame and tofu pack a protein punch, while the kale and mushrooms add an earthy flavor. I wish this came with a dipping sauce, but I usually have soy or a chili sauce on hand that works well with these.

vegan spring rolls
  1. Kimbap Korean Tofu and Vegetable Seaweed Rice Roll

This frozen vegan Kimbap is an awesome, easy meal to keep on hand. I was surprised by the crunch of the crispy veggies and how soft and chewy the seaweed was even after being frozen. One roll is filling, but if you are craving something extra, try adding some of the veggie spring rolls above to your plate, and you will be stuffed!

vegan kimbap
  1. Vegan Pad Thai

This Pad Thai is a staple for me. I love Pad Tai in general, but having a convenient frozen vegan option is a next-level life hack. The noodles are creamy and chewy and the veggies are crispy and flavorful. Sometimes, I will add some extra crushed peanuts on top for extra protein and texture.

  1. Japchae Korean Sweet Potato Glass Noodles & Vegetable Stir Fry

This flavorful Korean-inspired vegetable stir-fry is an all-timer. The crispy glass noodles are made from sweet potatoes and chock full of peppers, carrots, and other veggies. I usually top this with a little soy sauce or chili paste for extra flavor, but it’s good on its own, too.

vegan japchae

The Best Meat Replacements

  1. Korean Beefless Bulgogi in a Sweet and Savory Soy Sauce

These vegan bulgogi beef strips are awesome. I use them in stir-fries, bao buns, rice and beef bulgogi, and more. The sauce is on point, and the texture is perfect. Meat eaters would never know the difference. They cook up in a pan in minutes for a perfectly marinated meatless beef.

  1. Veggie Grillers Crumbles

If you need a crumbled meat replacement, this one is a great option. I appreciate the resealable bags and how easy they are to throw in spaghetti, lasagna, or lettuce cups when you want to add an extra protein boost. They taste like the real thing on their own with a nice chewy texture, but they also take on the flavors of a sauce well, making them more versatile.

vegan beef crumble
  1. Battered Plant Based Fish Fillets

I love making vegan fish tacos with these or using them to make plant-based fish and chips. The traditional batter fried taste is authentic and delicious and the texture is meaty and juicy without being overpowering. Serve them with a vegan coleslaw and picked veggies for a total meal that’s ready in minutes.

  1. Meatless Meatballs

Generally speaking, I like to make my own meatballs, but these are second best when I need a quick solution. They work well in traditional spaghetti, but they also go great as a holiday appetizer, like Christmas meatballs with a cranberry glaze or in a Swedish meatball linguine. They have a great meaty texture and bite and are well seasoned. 

vegan meatballs

The Best Dairy Replacements and Grocery Items

  1. Coconut Whipped Topping

You have to have a great vegan whipped cream on hand for ice cream, pudding, desserts, and pies. This one is extra creamy and made from coconut cream. It keeps forever in the fridge so you can always be prepared even when you aren’t.

vegan whipped cream
  1. Vegan Heavy Whipping Cream

If you prefer to make your own fresh whipped cream, this is a great vegan heavy whipping cream. It’s got a long shelf life and is fairly affordable compared to its dairy counterpart. It’s a full-fat, creamy staple that goes great in soups, stews, baking, and more.

vegan whipping cream
  1. Gochujang Korean Fermented Red Pepper Paste

This isn’t a replacement per se, but just a great ingredient to have on hand that I can’t find in other stores. Fermented pepper paste has an incredible flavor and versatility in traditional Korean cooking, but also as a flavor injector for pastas, tacos, casseroles, and more.

gochujang
  1. Chickpea Fusilli Pasta

Decent chickpea pasta isn’t unique to Trader Joe’s, but I have found this gluten-free fusilli pasta to hold up well in the texture department in various recipes without tasting off like some other chickpea pasta I have tried. It’s a great gluten-free alternative that can be nice to have on hand and is high in protein.

chickpea pasta
  1. Fresh Fruit and Produce

Again, not unique to this particular store, but what I do tend to find is decently priced, fresh fruits and vegetables that are in reasonable portions. They usually have produced like these Marzano tomatoes that I usually can’t find in other grocery stores in my area.

trader joes fruit

I hope you found this list helpful to make plant-based living a little easier and convenient. Finding easy-to-heat vegan meals, meat replacements, and dairy alternatives can be challenging, but hopefully, you are lucky enough to have a Trader Joe’s nearby to make it a little easier. If not, there are tons of alternatives you can find in your local store, or get creative and modify recipes so you don’t need them. Sometimes, the best meals and recipes don’t try to be something they aren’t anyway!

microwave vegan meals

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Happy Cooking!

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Coconut Rice https://thehungrycarrot.com/coconut-rice/ https://thehungrycarrot.com/coconut-rice/#respond Tue, 21 Jan 2025 18:07:27 +0000 http://thehungrycarrot.com/?p=2459 A super simple recipe for perfectly fluffy and flavorful coconut rice with only a few ingredients. Make this on the stove or in a rice cooker or instant pot.

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This simple coconut rice recipe results in fluffy, flavorful, and slightly sweet rice that can be used in a variety of dishes. Try it with easy fried plantains for a Caribbean flair, or in a sweet and spicy Thai Curry, or a Hawaiian poke bowl. Made with coconut milk, a little salt, and jasmine rice, it’s naturally gluten free, dairy, free, and vegan.

coconut rice

Tips For The Best Coconut Rice

This recipe can be made on the stovetop, in a rice cooker, or in an instant pot. Use whatever you have on hand. The stovetop method requires a little bit more effort, but it also gives you control of the fluffiness and how much water the rice absorbs to get the right texture.

Make sure to use full-fat coconut milk to get the best, creamy, slightly sweet flavor. The rice absorbs the fat in the milk and it results in a more tender rice grain that has a light coconut taste.

Store any leftovers in an airtight container in the fridge for up to five days. You can also freeze this rice for up to three months. Add a little water to a saucepan and steam the rice from frozen to reheat it.

steamed coconut rice

Coconut Rice Ingredients

This recipe only requires a few ingredients and very little effort! For added flavor, you can use coconut water instead of tap water. You can also omit the salt to make this sodium-free. The salt does enhance the sweetness of the coconut milk, but it can be left out.

Note: If you are making this in a rice cooker or instant pot, reduce the water to 1/2 cup.

  • 2 cups jasmine rice
  • 1 cup water, plus extra if needed, or sub for coconut water
  • 1 can full-fat coconut milk
  • 1 pinch salt, optional
coconut rice

Instructions

On The Stove:

  1. Rinse the Jasmine rice in a strainer until the water runs clear. This will remove excess starch and make the rice fluffier and not as sticky.
  2. Heat the water, salt, and coconut milk over medium-high heat until boiling.
  3. Add the rice and reduce the heat to a simmer. Cover, and simmer for 15-20 minutes or until all the liquid is absorbed.
  4. If it is not tender enough, add a small amount of water and continue to simmer until the desired tenderness is achieved.
  5. Fluff with a fork and serve warm or store in the fridge for up to five days.

In a Rice Cooker or Instant Pot:

  1. Rinse the Jasmine rice in a strainer until the water runs clear. This will remove excess starch and make the rice fluffier and not as sticky.
  2. Add all the ingredients to the rice cooker or instant pot and set to a white rice setting. You will likely only need about half a cup of water instead of the full cup used for the stovetop method.
  3. Fluff with a fork and serve warm or store in the fridge for up to five days.
fried plantains and rice

Dietary Information:

jasmine rice

Try these related recipes:

Pineapple Forbidden Rice

Black Bean Sweet Potato Quesadillas

Perfect Black Beans

If you tried this recipe, leave us a comment below, and follow us for more recipes on InstagramPinterest, and Facebook.

coconut rice
Print

Coconut Rice

A super simple recipe for perfectly fluffy and flavorful coconut rice with only a few ingredients. Make this on the stove or in a rice cooker or instant pot.
Course Side Dish
Cuisine Caribbean, Hawaiian, Indian, Thai
Keyword coconut rice
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Author Allison Crawford at The Hungry Carrot

Ingredients

  • 2 cups jasmine rice
  • 1 cup water, plus extra if needed
  • 1 can full-fat coconut milk
  • 1 pinch salt, optional

Instructions

  • Rinse the Jasmine rice in a strainer until the water runs clear. This will remove excess starch and make the rice fluffier and not as sticky.
  • Heat the water, salt, and coconut milk over medium-high heat until boiling.
  • Add the rice and reduce the heat to a simmer. Cover, and simmer for 15-20 minutes or until all the liquid is absorbed.
  • If it is not tender enough, add a small amount of water and continue to simmer until the desired tenderness is acheived.
  • Fluff with a fork and serve warm or store in the fridge for up to five days.

Notes

To cook in a rice cooker or instant pot, add the rinsed rice, 1/2 cup of water, coconut milk, and salt, and cook on the rice setting. Fluff with a fork and serve warm.

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Pineapple Forbidden Rice https://thehungrycarrot.com/pineapple-forbidden-rice/ https://thehungrycarrot.com/pineapple-forbidden-rice/#comments Fri, 17 Jan 2025 18:06:46 +0000 https://thehungrycarrot.com/?p=2840 orbidden rice, or black rice, is a healthier alternative to white rice and has a nice nutty flavor. This dish takes sweet pineapple, the entire rainbow of crispy, crunchy veggies, and protein-packed edamame for a truly healthy, vibrant dish!

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Pineapple forbidden rice, or black rice, is a healthier alternative to white rice and has a nice nutty flavor. This dish takes sweet pineapple, the entire rainbow of crispy, crunchy veggies, and protein-packed edamame for a truly healthy, vibrant dish!

Just like these Oyster Mushroom Duck Bao Buns and our favorite Thai Peanut Udon Noodles, this dish is packed with healthy plant-based protein and fiber and is rich in antioxidants.

pineapple forbidden rice

Why Black Rice or Forbidden Rice?

Black rice, forbidden rice, and purple rice are all the same thing. It just depends on the brand and how they label it. I love using black rice in recipes not only because it has a richer, nuttier taste and a better chew but it’s also much healthier than white rice.

Forbidden rice contains ten times more iron than white rice, four times more fiber, it’s higher in protein per serving, and contains loads of beneficial antioxidants and nutrients. The high fiber content can help with gastrointestinal health, help maintain a healthy weight, and keep you fuller for longer.

I like using this heirloom forbidden rice from Lotus. It’s organic, non-GMO, and certified gluten free. Lundberg makes another great black rice that is organic and sustainably certified.

forbidden rice

Ingredients

Forbidden Rice

  • 1 cup forbidden rice
  • 1 tsp sesame oil
  • 2 cups water
  • pinch of salt

Fruits and Veggies

  • 1 tbsp sesame oil
  • 2 cloves garlic- minced
  • 1 tsp ginger- minced
  • 1/2 cup red bell pepper – diced
  • 1/2 cup shredded carrot
  • 1/2 cup shredded red cabbage
  • 1 cup pineapple- cubed
  • 1/2 cup shelled edamame- frozen
  • 1/4 cup green onion- chopped
  • 1/4 cup peanuts- chopped
  • 2 tbsp soy sauce
  • sesame seeds for garnish- optional
pineapple forbidden rice

Instructions

If you want to save some time, don’t worry about toasting the rice before cooking. You can even throw it all in a rice cooker (this one is awesome, and you can thank me later), set it and forget it until ready to mix it all together.

For the Rice

  • Heat a pot over medium heat and add the sesame oil. Toast the rice for a few minutes until nutty aromas are released. Add the water and a pinch of salt.
  • Bring to a boil, and then simmer, covered, for 25-30 minutes until the rice is tender but still a little chewy. Set aside.

For the Veggies and Pineapple

  • Heat a skillet over medium heat. Add the sesame oil. Toast the garlic and ginger for 1-2 minutes until fragrant.
  • Add the pineapple, carrot, and bell pepper. Saute for a few minutes until the pineapple starts to caramelize.
  • Add in the green onion, red cabbage, edamame, and peanuts. Saute for another few minutes until the veggies soften.
  • Add in the rice and soy sauce and toss to coat. Heat everything together for another couple of minutes.
  • Serve warm and garnish with extra chopped peanuts, sesame seeds, and soy sauce if needed.
forbidden rice with veggies

Customizing Pineapple Forbidden Rice

You guys know I am all about allowing for flexibility in my recipes. Don’t have an ingredient on hand? Swap it out! Allergic to peanuts? Use cashews! It’s all about taking a core recipe and making it your own.

Try These Other Ingredients

  • Proteins: Add chicken or tofu for an extra protein kick. You can also try some fried egg, more edamame, or added nuts.
  • Veggies: Try alternatives like broccoli, snap peas, napa cabbage, green beans, or water chestnuts.
  • Toppings and Garnishes: Try adding a touch of flavor with cilantro, lime wedges, or chopped cashews.
  • Spices and Flavorings: Chili sauce or flakes is a great addition for those who like a little heat. Other fresh herbs and spices can add lots of depth and complexity.
forbidden rice with edamame and pineapple

Storing Your Pineapple Black Rice

Store any leftovers in the fridge in an airtight container for up to 3-4 days. This dish is the ultimate for meal prep, too! Just portion out individual meals and grab one when you’re ready to enjoy a healthy, nutrient-packed meal.

I don’t recommend freezing this dish as the texture changes aren’t as appealing in my opinion, but you certainly can freeze it for a make-ahead dish that’s fully prepared. Just store in an airtight container and freeze for up to three months. Reheat over the stove with a little oil straight from frozen.

black rice

Dietary Restrictions

This plant based black rice recipe is already naturally vegan and dairy free, but here are a few tips to make sure this recipe is compliant with different diets.

fried black rice

Try these other recipes:

Thai Yellow Curry with Crispy Tofu

Mandu Tofu Vegetable Dumplings

Thai Peanut Udon Noodles

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on InstagramPinterest, and Facebook.

pineapple forbidden rice
Print

Pineapple Forbidden Rice

Forbidden rice, or black rice, is a healthier alternative to white rice and has a nice nutty flavor. This dish takes sweet pineapple, the entire rainbow of crispy, crunchy veggies, and protein-packed edamame for a truly healthy, vibrant dish!
Course Dinner, Main Course
Cuisine Thai
Keyword black rice, forbidden rice, fried rice, pineapple
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Allison Crawford at The Hungry Carrot

Ingredients

Forbidden Rice

  • 1 cup forbidden rice
  • 1 tsp sesame oil
  • 2 cups water
  • pinch of salt

Fruits and Veggies

  • 1 tbsp sesame oil
  • 2 cloves garlic- minced
  • 1 tsp ginger- minced
  • 1/2 cup red bell pepper – diced
  • 1/2 cup shredded carrot
  • 1/2 cup shredded red cabbage
  • 1 cup pineapple- cubed
  • 1/2 cup shelled edamame- frozen
  • 1/4 cup green onion- chopped
  • 1/4 cup peanuts- chopped
  • 2 tbsp soy sauce
  • sesame seeds for garnish- optional

Instructions

For the Rice

  • Heat a pot over medium heat and add the sesame oil. Toast the rice for a few minutes until nutty aromas are released. Add the water and a pinch of salt.
  • Bring to a boil, and then simmer, covered, for 25-30 minutes until the rice is tender but still a little chewy. Set aside.

For the Veggies and Pineapple

  • Heat a skillet over medium heat. Add the sesame oil. Toast the garlic and ginger for 1-2 minutes until fragrant.
  • Add the pineapple, carrot, and bell pepper. Saute for a few minutes until the pineapple starts to caramelize.
  • Add in the green onion, red cabbage, edamame, and peanuts. Saute for another few minutes until the veggies soften.
  • Add in the rice and soy sauce and toss to coat. Heat everything together for another couple of minutes.
  • Serve warm and garnish with extra chopped peanuts, sesame seeds, and soy sauce if needed.

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Perfect Black Beans https://thehungrycarrot.com/perfect-black-beans/ https://thehungrycarrot.com/perfect-black-beans/#comments Tue, 14 Jan 2025 23:03:58 +0000 http://thehungrycarrot.com/?p=2457 These perfect black beans are made from scratch for the perfect texture, bite, and maximum flavor. Make these ahead to use in your favorite recipes, or freeze them for later!

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Everyone needs a perfect black beans recipe up their sleeve for when you are tired of canned, soggy, and squishy beans. These black beans are made from dried beans and while they take a bit of time, they are so worth it and elevate your bean game to another level.

Try them in quessabirria black bean tacos, black bean soup, chili, black bean burgers, black bean meatballs, and more!

rinsing black beans

Why Dried Beans?

Do you really need to cook beans from scratch? No. But is it worth it? Yes! As a primarily vegan and vegetarian eater, I eat my fair share of beans. And I can promise you after eating your hundredth can of mushy and soggy beans, you might be ready to embark on your journey to a better bean.

Can’t find dried beans in your store? These Faraon black beans are some of the highest-rated beans you can get on Amazon, or try these Clear Creek black beans. They are incredible non-GMO black beans directly from Washington.

They hold up better in recipes and cooking and can be made well in advance, so you always have some on hand. I like to make a big batch when I know I am going to be cooking a legume-heavy recipe week. Cooking them yourself results in a more flavorful, firm bean with the perfect bite. I also like that I can control the salt amounts and seasoning.

soaking black beans

To Soak or Not to Soak Black Beans?

This is apparently a hot debate in the bean world, and while I will say the jury is still out, the science tends to lean towards the potential added benefits of soaking beans. The primary one is that they become more digestible and can reduce the possibility of dreaded gas or bloating.

Many others claim that the cooking time is reduced and they cook more evenly, although I have not seen consistent evidence of this. Either way, I tend to opt to soak my beans. You can do this one of two ways.

  1. Fast Method: Use boiling water and cover the beans to soak for at least one hour.
  2. Longer Method: Soak them in a covered container overnight for 10-12 hours to rehydrate.

I never plan ahead enough to do this, so I almost always end up using the quick boil method. You can also forgo the soaking altogether and save yourself the time!

If you do end up soaking your beans overnight, add salt! And not just any salt, kosher salt. The best one is from Diamond Crystal. It doesn’t contain iodine, sugars, or stabilizers, as you will find in almost all table salt. Salting your black beans helps break down the pectin and results in a softer, chewier, more deliciously flavored bean.

black beans from scratch

Perfect Black Bean Ingredients

I like to add onion and bell pepper to my black beans, as well as cumin, garlic, and salt and pepper. You don’t ave to use these at all or just some of them. Season your beans to fit your preferences; this is just a combination that I like and it goes well with a lot of the dishes I like to make.

  • 1 lb fresh dried black beans
  • 1 yellow onion-diced
  • 1 red bell pepper-diced
  • 1 tbsp salt
  • 1 tbsp cumin
  • 1 tsp pepper
  • 1 tbsp garlic-diced
  • fresh water, filtered preferred
black beans

Instructions

  1. Pick through the beans and discard any broken pieces or debris. Place the beans in a strainer and rinse thoroughly.
  2. Place beans in a large container. Pour boiling water over the top until completely covered. Add 1 tbsp of salt, cover, and let sit for at least an hour.
  3. Meanwhile, chop your onion, pepper, and garlic.
  4. Add a tbsp of oil to a large stockpot. Saute the onion and pepper for a few minutes until tender. Add the garlic and saute for another minute. Add in remaining salt, pepper, and cumin.
  5. Drain the beans. Add in the beans and about 9-10 cups of filtered water. Bring to a boil and then reduce to a simmer. Simmer until the beans are soft enough, stirring occasionally. Typically, this can take about an hour and a half.
  6. Store in the fridge in an airtight container for up to five days, or freeze in smaller batches for up to three months.
smoky black beans

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on InstagramPinterest, and Facebook.

black beans
Print

Perfect Black Beans

These perfect black beans are made from scratch for the perfect texture, bite, and maximum flavor. Make these ahead to use in your favorite recipes, or freeze them for later!
Course Side Dish
Cuisine Mexican
Keyword black beans
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Soaking Time 1 hour
Total Time 2 hours 35 minutes
Servings 6
Author Allison Crawford at The Hungry Carrot

Ingredients

  • 1 lb fresh dried black beans
  • 1 yellow onion-diced
  • 1 red bell pepper-diced
  • 1 tbsp salt
  • 1 tbsp cumin
  • 1 tsp pepper
  • 1 tbsp garlic-diced
  • fresh water, filtered preferred

Instructions

  • Pick through the beans and discard any broken pieces or debris. Place the beans in a strainer and rinse thoroughly.
  • Place beans in a large container. Pour boiling water over the top until completely covered. Add 1 tbsp of salt, cover, and let sit for at least an hour.
  • Meanwhile, chop your onion, pepper, and garlic.
  • Add a tbsp of oil to a large stockpot. Saute the onion and pepper for a few minutes until tender. Add the garlic and saute for another minute. Add in remaining salt, pepper, and cumin.
  • Drain the beans. Add in the beans and about 9-10 cups of filtered water. Bring to a boil and then reduce to a simmer. Simmer until the beans are soft enough, stirring occasionally. Typically, this can take about an hour and a half.
  • Store in the fridge in an airtight container for up to five days, or freeze in smaller batches for up to three months.

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Tuscan Pesto Tortellini with Sun-Dried Tomatoes https://thehungrycarrot.com/tuscan-pesto-tortellini-with-sun-dried-tomatoes/ https://thehungrycarrot.com/tuscan-pesto-tortellini-with-sun-dried-tomatoes/#respond Tue, 07 Jan 2025 17:18:52 +0000 https://thehungrycarrot.com/?p=2850 A simple Tuscan-inspired tortellini dish with flavorful sun-dried tomatoes and a creamy pesto sauce. A filling and comforting, easy weeknight meal the whole family will love.

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A simple Tuscan pesto tortellini with sun-dried tomatoes is a dish packed with flavorful, tangy tomatoes and a creamy pesto sauce. A filling and comforting, easy weeknight meal the whole family will love that comes together in less the 15 minutes. Add toasted pine nuts or fresh spinach for extra crunch and it’s easily customized for gluten-free, dairy-free, vegan, and vegetarian diets.

tortellini

We made these pesto tortellini skewers for our wedding to feed a crowd, and I craved them the whole week after. Like most couples, we barely got to eat at our wedding and these cheesy, creamy, and rich pasta bites were calling my name. So, we made this easy weeknight pasta dish to replicate the comforting and complex flavors of the pesto and sun-dried tomatoes for a hearty and oh-so-simple dish.

Try serving this with green beans, garlic toast, or alongside a cauliflower steak. If you are a pasta fiend like me, try making this incredible ravioli with arugula and asparagus or ricotta rigatoni.

pesto tomato tortellini

Ingredients

You really only need three ingredients and a few minutes of your time to make this recipe. Everything is store-bought here, although you can definitely use homemade pasta or pesto. I made these simple, but add in any ingredients you prefer like toasted pine nuts, garlic, spinach, mushrooms, or a protein like chicken or steak.

You will need:

  • 1 24 oz package tortellini
  • 2 tbsp olive oil
  • 1 cup pesto- homemade or store-bought
  • 3/4 cup sun-dried tomatoes- chopped
sun dried tomato pesto tortellini

Instructions

This recipe couldn’t be simpler, with minimal prep, all in one pot for easy cleanup, and just a few easy steps.

  1. Bring a large pot of salted water to a boil. Chop your sun-dried tomatoes into small pieces.
  2. Once the water is boiling, add the tortellini and cook according to package directions.
  3. Drain the pasta and return to the pot. Add the pesto and sun-dried tomatoes and stir well. Add 1-2 tbsp of olive oil if needed to smooth out the consistency.
  4. If desired, top with toasted pine nuts or finely chopped fresh spinach.
  5. Serve warm, and store any leftovers in an airtight container in the fridge for 3-5 days.
pesto tortellini

Customize It

I am always a big fan of offering customization options. We all have different tastes, so make this yours!

Gluten-Free – Make sure the tortellini you choose is free from gluten. All the other ingredients are naturally gluten-free!

Vegan – Select a tortellini made without eggs and cheese. I like the mushroom tortellini I can sometimes find in my local store or opt for a vegan cheese substitute. Trader Joe’s usually carries a vegan-friendly option.

Dairy-Free – Use a tortellini that is cheese free like a mushroom and spinach tortellini. Or use a different pasta like a ravioli.

Try these other recipes:

Pumpkin Sage Pasta

Oyster Mushroom Alfredo

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on InstagramPinterest, and Facebook.

pesto sun dried tomato tortellini
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Tuscan Pesto Tortellini with Sun Dried Tomatoes

A simple Tuscan-inspired tortellini dish with flavorful sun-dried tomatoes and a creamy pesto sauce. A filling and comforting, easy weeknight meal the whole family will love.
Course Main Course, Side Dish
Cuisine Italian
Keyword pesto tortellni
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Allison Crawford at The Hungry Carrot

Ingredients

  • 1 24 oz package tortellini
  • 2 tbsp olive oil
  • 1 cup pesto- homemade or store-bought
  • 3/4 cup sun-dried tomatoes- chopped

Instructions

  • Bring a large pot of salted water to a boil. Chop your sun-dried tomatoes into small pieces.
  • Once the water is boiling, add the tortellini and cook according to package directions.
  • Drain the pasta and return to the pot. Add the pesto and sun-dried tomatoes and stir well. Add 1-2 tbsp of olive oil if needed to smooth out the consistency.
  • If desired, top with toasted pine nuts or finely chopped fresh spinach.
  • Serve warm, and store any leftovers in an airtight container in the fridge for 3-5 days.

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Perfectly Roasted Baby Golden Potatoes https://thehungrycarrot.com/perfectly-roasted-baby-golden-potatoes/ https://thehungrycarrot.com/perfectly-roasted-baby-golden-potatoes/#respond Wed, 25 Dec 2024 17:10:29 +0000 https://thehungrycarrot.com/?p=2623 A dish this simple shouldn't taste this good! Perfectly roasted baby gold potatoes are crispy on the outside with a pillowy soft interior that is simply seasoned and sure to be the star as your next meal.

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A dish this simple shouldn’t taste this good! Perfectly roasted baby golden potatoes are crispy on the outside with a pillowy soft interior that is simply seasoned and sure to be the star of your next meal. They are a phenomenal side dish when you want an easy vegetable to bulk out your meal or add to a festive holiday table. They are also amazing on their own topped with some dairy-free sour cream and fresh chives!

baked potatoes

Ingredients

A simple dish comes with simple ingredients and this recipe is no exception. A few simple spices and some potatoes is all you need! I adore the small golden baby potatoes not only because I think they are buttery, bake well, and have a decadently soft interior, but I also don’t have to slice them up or peel them making these golden beauties an easy go to.

  • 2 lbs baby golden potatoes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fresh rosemary, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • sour cream and chives for dipping, optional
seasoned potatoes

You can season these however you like. Try adding some pepper flakes for spice or more traditional Italian seasonings for a great side to a chicken or steak dinner. I went with simple garlic, onion, and rosemary because they are my favorite. Note: I prefer using powdered spices here because they coat the potatoes better and result in a more robust flavor, but fresh garlic and spices also work well.

roasted potatoes

Instructions

These are pretty easy since all you need to do is roll them around in some seasoning and let the oven do the work. Depending on the size of your potatoes, they may need to cook for a longer period of time, so start checking them at the 30-minute mark.

  1. Wash and scrub the golden potatoes and prepare a baking sheet with a silicone mat.
  2. Preheat the oven to 425℉ with an oven rack in the middle of the oven.
  3. I don’t like to cut my potatoes so they get nice and pillowy soft inside, but if you want them extra crispy, cut them in half. Toss the potatoes in the oil, garlic, onion powder, salt, pepper, and rosemary.
  4. Roast for 30 minutes until the inside of the potatoes are soft when poked with a fork and golden brown on the outside. If your potatoes are slightly larger, you may need to cook them for 40-45 minutes.
  5. Serve warm and store any leftovers in the fridge in an airtight container for up to five days.
perfect potato side dish

Storage

If you do end up with leftovers somehow, keep them in the fridge for up to five days in an airtight container.

If you want to freeze these, store them in an airtight freezer bag and reheat them in the oven or air fryer until crispy. These will stay fresh in the freezer for up to three months.

roasted potato

Try these other recipes:

Oven Roasted Garlic Green Beans

Creamy Cauliflower Mac and Cheese

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on InstagramPinterest, and Facebook.

roasted potatoes
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Perfectly Roasted Baby Gold Potatoes

A dish this simple shouldn't taste this good! Perfectly roasted baby gold potatoes are crispy on the outside with a pillowy soft interior that is simply seasoned and sure to be the star as your next meal.
Course Side Dish
Cuisine American
Keyword roasted potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Allison Crawford at The Hungry Carrot

Ingredients

  • 2 lbs baby golden potatoes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fresh rosemary, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • sour cream and chives for dipping, optional

Instructions

  • Wash and scrub the golden potatoes and prepare a baking sheet with a silicone mat.
  • Preheat the oven to 425℉ with an oven rack in the middle of the oven.
  • I don't like to cut my potatoes so they get nice and pillowy soft inside, but if you want them extra crispy, cut them in half. Toss the potatoes in the oil, garlic, onion powder, salt, pepper, and rosemary.
  • Roast for 30 minutes until the inside of the potatoes are soft when poked with a fork and golden brown on the outside. If your potatoes are slightly larger, you may need to cook them for 40-45 minutes.
  • Serve warm and store any leftovers in the fridge in an airtight container for up to five days.

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Grilled Watermelon with Arugula and Balsamic Reduction https://thehungrycarrot.com/grilled-watermelon-with-arugula-and-balsamic-reduction/ https://thehungrycarrot.com/grilled-watermelon-with-arugula-and-balsamic-reduction/#respond Wed, 18 Dec 2024 14:00:00 +0000 http://thehungrycarrot.com/?p=2461 This super simple grilled watermelon with arugula and balsamic reduction dish is easy to make, beautiful, and delicious with fresh juicy watermelon, crunchy peppery arugula, and topped with a savory sweet balsamic glaze. I added a little sprinkle of goat cheese for an extra tang and dimension.

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This super simple grilled watermelon with arugula and balsamic reduction dish is easy to make, beautiful, and delicious with fresh juicy charred watermelon, crunchy peppery arugula, and topped with a savory sweet balsamic glaze. I added a little sprinkle of goat cheese for an extra tang and dimension.

Ingredients

While this dish is best when watermelon is in season, you can technically make these any time of the year. I love to bring them to a Summer BBQ or picnic or lay them out as a beautiful appetizer for gatherings.

  • 1 small watermelon
  • 2 tbsp olive oil
  • 2 cups fresh arugula
  • 1/2 cup balsamic glaze
  • 1/4 cup goat cheese, optional
grilled watermelon with goat cheese and arugula

Instructions

These couldn’t be simpler to make. With just a few minutes of grill time and some toppings, they’re a show-stopping side dish or appetizer that will surely be a crowd-pleaser. These are best served fresh the same day and don’t keep well since they get a little soggy, so eat up and enjoy!

  1. Preheat a grill to medium-high. While the grill is heating, slice the watermelon into small squares about 2 inches wide.
  2. Lightly baste each square with a little olive oil so it won’t stick to the grill.
  3. Grill each watermelon slice for five minutes per side or until slightly charred and caramelized. Repeat with all remaining slices.
  4. Stack two slices of watermelon together. Top with fresh arugula, drizzle some balsamic glaze, and sprinkle some goat cheese if using.
  5. Serve fresh and enjoy!
grilled watermelon and balsamic

Try these other recipes:

Lemon Beetroot Hummus

Grilled Lion’s Mane Steak Ciabatta Sandwiches

Grilled Cauliflower Steaks with Chimichurri

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on InstagramPinterest, and Facebook.

grilled watermelon
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Grilled Watermelon with Arugula and Balsamic Reduction

This super simple grilled watermelon with arugula and balsamic reduction dish is easy to make, beautiful, and delicious with fresh juicy watermelon, crunchy peppery arugula, and topped with a savory sweet balsamic glaze. Perfect for BBQs, picnics, and a light summer appetizer.
Course Appetizer
Cuisine American
Keyword grilled watermelon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Allison Crawford at The Hungry Carrot

Ingredients

  • 1 small watermelon
  • 2 tbsp olive oil
  • 2 cups fresh arugula
  • 1/2 cup balsamic glaze
  • 1/4 cup goat cheese, optional

Instructions

  • Preheat a grill to medium-high. While the grill is heating, slice the watermelon into small squares about 2 inches wide.
  • Lightly baste each square with a little olive oil so it won't stick to the grill.
  • Grill each watermelon slice for five minutes per side or until slightly charred and caramelized. Repeat with all remaining slices.
  • Stack two slices of watermelon together. Top with fresh arugula, drizzle some balsamic glaze, and sprinkle some goat cheese if using.
  • Serve fresh and enjoy!

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Mandu Tofu Vegetable Dumplings https://thehungrycarrot.com/mandu-tofu-vegetable-dumplings/ https://thehungrycarrot.com/mandu-tofu-vegetable-dumplings/#respond Wed, 11 Dec 2024 19:01:58 +0000 https://thehungrycarrot.com/?p=2825 These delicious mandu tofu vegetable dumplings are entirely vegan and packed with filling tofu, carrots, mushrooms, and spices for authentic flavor. Served with a savory dipping sauce. These freeze well and can be prepared in advance. Great for entertaining and large groups!

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These delicious mandu tofu vegetable dumplings are entirely vegan and packed with filling tofu, carrots, mushrooms, and spices for authentic flavor. They are served with a savory soy dipping sauce on the side. These freeze well and can be prepared in advance, making them great for entertaining and large groups!

tofu dumpling and dipping sauce

Ingredients

These are extremely versatile and can be filled with any ingredients you prefer. Unfortunately, I only had won-ton wrappers on hand, so that is what I used here. However, many grocery stores carry vegan or egg-free dumpling wrappers, so you don’t get the funky square edge like I have in this recipe.

I like to use any fresh veggies I have on hand, but I almost always add cabbage as it lends its crunchy texture and mild flavor to help with some of the softer ingredients. It also holds up well for frying.

  • 1 14 oz block of firm tofu
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • 1 cup chopped mushrooms
  • 4 green onions, chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp sesame oil
  • olive oil, or oil for frying
  • salt and pepper to taste
  • 1 package of wrappers

Dipping Sauce

  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • sesame seeds for garnish
  • 1 tsp red pepper flakes (optional)
dumpling ingredients

Instructions

These are a little time consuming to assemble, but are really easy to make! Sometimes I use a dumpling press to save me some time and take the guesswork out of sealing the edges but these are not required.

  1. Press the block of tofu to expel most of the water and chop all your veggies.
  2. In a medium skillet, saute the mushrooms, carrots, and cabbage in the sesame oil over medium heat for about 5 minutes.
  3. Add in crumbled tofu, green onions, garlic, and ginger. Add salt and pepper to taste. Cook for another few minutes until most of the moisture evaporates.
  4. Set the filling aside to cool. Mix the sauce ingredients together and set aside. Prepare a small dish of water to help moisten the wrapper edges.
tofu dumpling mix
  1. Once the filling is cool, take a tbsp and place it in the center of one of the wrappers. Slightly moisten the edges of the wrapper with your finger dipped in water. Press the edges together and make sure they are sealed so no filling will come out. Set aside and repeat with all wrappers until they are filled and sealed.
  2. Heat a small amount of oil in a skillet over medium-high heat. Fry the dumplings in batches for 2-3 minutes per side until nicely browned and crispy. Add a small tablespoon of water to the skillet and cover the pan with a lid to let the dumplings steam for a minute or two, or until all the water is evaporated.
  3. Repeat with remaining dumplings. Serve garnished with extra green onions, sesame seeds, and dipping sauce.
  4. Refrigerate any leftovers in an airtight container for three to four days or freeze for up to three months. Thaw overnight in the fridge before reheating. Alternatively, if making ahead, store filled and assembled dumplings in the fridge or freezer before frying. When ready to prepare, fry fully thawed dumplings before serving.
tofu dumplings

Storage

These vegan mandu dumplings store and freeze really well making them perfect for meal prep, serving at large gatherings, or for freezer meals.

Store leftovers in an airtight container in the fridge for three or four days or freeze for up to three months. Reheat them in a skillet with a little oil to re-crisp them. Steam for a minute or two before serving.

To make these ahead, prepare your dumplings and assemble and press them, but don’t cook them yet. Keep them in the fridge for a day to two until you are ready to heat and serve. Fry them and steam them like normal before serving. The sauce can be made several days in advance and keeps well in the fridge.

vegan dumplings

Variations

The versatility of these dumplings makes them so easy to customize. If you are cooking for a crowd, they are easy to duplicate, or if you want fewer servings, you can always pair down the recipe as well.

  • For our meat eaters, substitute the tofu for pork and you have a wonderfully flavorful crowd-pleasing appetizer or main meal.
  • These are already naturally dairy free, but to make sure they are compliant, check the label of the wrappers you use and make sure no dairy was used.
  • The same thing applies to gluten-free variations, except you will also want to use Tamari instead of soy sauce.
veggie dumplings

Try these other recipes:

Thai Yellow Curry with Crispy Tofu

Vegan Lettuce Cups

Thai Peanut Udon Noodles

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on InstagramPinterest, and Facebook.

tofu dumpling and dipping sauce
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Mandu Tofu Vegetable Dumplings

These delicious mandu tofu vegetable dumplings are entirely vegan and packed with filling tofu, carrots, mushrooms, and spices for authentic flavor. Served with a savory dipping sauce. These freeze well and can be prepared in advance. Great for entertaining and large groups!
Course Appetizer, Main Course
Cuisine Korean
Keyword dumplings, mandu, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Assembly 15 minutes
Total Time 55 minutes
Servings 6
Author Allison Crawford at The Hungry Carrot

Ingredients

  • 1 14 oz block of firm tofu
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • 1 cup chopped mushrooms
  • 4 green onions, chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp sesame oil
  • olive oil, or oil for frying
  • salt and pepper to taste
  • 1 package of wrappers

Dipping Sauce

  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • sesame seeds for garnish
  • 1 tsp red pepper flakes (optional)

Instructions

  • Press the block of tofu to expel most of the water and chop all your veggies.
  • In a medium skillet, saute the mushrooms, carrots, and cabbage in the sesame oil over medium heat for about 5 minutes.
  • Add in crumbled tofu, green onions, garlic, and ginger. Add salt and pepper to taste. Cook for another few minutes until most of the moisture evaporates.
  • Set the filling aside to cool. Mix the sauce ingredients together and set aside. Prepare a small dish of water to help moisten the wrapper edges.
  • Once the filling is cool, take a tbsp and place it in the center of one of the wrappers. Slightly moisten the edges of the wrapper with your finger dipped in water. Press the edges together and make sure they are sealed so no filling will come out. Set aside and repeat with all wrappers until they are filled and sealed.
  • Heat a small amount of oil in a skillet over medium-high heat. Fry the dumplings in batches for 2-3 minutes per side until nicely browned and crispy. Add a small tablespoon of water to the skillet and cover the pan with a lid to let the dumplings steam for a minute or two, or until all the water is evaporated.
  • Repeat with remaining dumplings. Serve garnished with extra green onions, sesame seeds, and dipping sauce.
  • Refrigerate any leftovers in an airtight container for three to four days or freeze for up to three months. Thaw overnight in the fridge before reheating. Alternatively, if making ahead, store filled and assembled dumplings in the fridge or freezer before frying. When ready to prepare, fry fully thawed dumplings before serving.

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Fried Goat Cheese with Wild Honey https://thehungrycarrot.com/fried-goat-cheese-with-wild-honey/ https://thehungrycarrot.com/fried-goat-cheese-with-wild-honey/#respond Thu, 05 Dec 2024 19:15:18 +0000 https://thehungrycarrot.com/?p=2616 Fried goat cheese is a tangy, creamy, crunchy treat that is flash-fried, drizzled with wild honey, and topped with fresh lemon thyme. So simple and quick to make for a crowd-pleasing appetizer.

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Fried goat cheese with wild honey and lemon thyme is a creamy, dreamy, crunchy treat and is my absolute guilty pleasure. I almost always order it when it’s on the menu at a restaurant and figured it was about time to figure out how to make it at home.

fried goat cheese

While I tend to opt for more vegan dishes that don’t include things like goat cheese, every once and awhile I crave this particular dish and indulge myself. These also make for a perfect appetizer when you need to wow a crowd but don’t have a lot of time. They are great for parties, holidays, and when you want a touch of elegance on the table.

The flavors can easily be customized to suit your preferences, too. You can omit the salt or thyme and swap them out for fresh rosemary or fried sage. I like to serve these on a bed of fresh arugula for extra appeal but also because the peppery leaves balance out the sweet honey and tangy cheese.

fried goat cheese with lemon thyme and wild honey

Ingredients

Fried goat cheese is simple and easy to make and only requires a handful of ingredients. You really only need the goat cheese, flour, egg, and breadcrumbs, but the flaky sea salt and fresh wild honey and lemon thyme really make the creamy and tangy flavors pop!

  • 1 8 0z goat cheese log
  • 1/2 cup all purpose flour
  • 2 eggs beaten
  • 1 cup panko bread crumbs
  • 1 tbsp Maldon sea salt flakes
  • honey for drizzling
  • 1 tbsp fresh lemon thyme
  • oil for frying
fried goat cheese

Instructions

These fried goat cheese balls are super easy to make! One word of caution: I skipped the freezing step before and deeply regretted it. The cheese is much harder to handle and fry when not firmed up in the freezer.

  1. Place the goat cheese log in the freezer for ten to fifteen minutes to make it easier to shape.
  2. Prepare the flour, eggs, and bread crumbs for dredging.
  3. Take the goat cheese out of the freezer and slice it into thin rounds. Form each round into a ball, roughly a large teaspoon in size. Use kitchen gloves to help keep the cheese from sticking to your hands.
  4. Dredge each ball in the flour, egg, and then breadcrumbs.
  5. Place the goat cheese balls back into the freezer for another fifteen minutes before frying to prevent the cheese from melting.
  6. While the goat cheese is chilling, heat the oil over medium-high heat in a high-sided frying pan.
  7. Test the oil by dropping a small piece of breadcrumb into it and see if it sizzles. When the oil is hot enough, drop in a few goat cheese balls at a time.
  8. Fry them for about 20-30 seconds or until the breadcrumbs are golden brown.
  9. Remove and place on a paper towel-lined plate to drain. Repeat with the remaining goat cheese balls.
  10. Drizzle honey over the goat cheese, sprinkle the flaky salt, and top with some fresh lemon thyme.
  11. Enjoy fresh! Fried goat cheese can be kept in the fridge for a day or two, but is best when enjoyed the same day.
bite of fried goat cheese balls

Try these related recipes:

Pumpkin Sage Pasta

Grilled Brie Sandwiches with Green Apple and Fig Jam

Fried Vegan Burrata Cheese

If you tried this recipe, leave us a comment below, and follow us for more recipes on InstagramPinterest, and Facebook.

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Fried Goat Cheese with Wild Honey

Fried goat cheese is a tangy, creamy, crunchy treat that is flash-fried, drizzled with wild honey, and topped with fresh lemon thyme. So simple and quick to make for a crowd-pleasing appetizer.
Course Appetizer
Cuisine American
Keyword fried goat cheese, honey, lemon thyme
Prep Time 10 minutes
Cook Time 5 minutes
Freezing Time 30 minutes
Total Time 45 minutes
Servings 4
Author Allison Crawford at The Hungry Carrot

Ingredients

  • 1 8 0z goat cheese log
  • 1/2 cup all purpose flour
  • 2 eggs beaten
  • 1 cup panko bread crumbs
  • 1 tbsp Maldon sea salt flakes
  • honey for drizzling
  • 1 tbsp fresh lemon thyme
  • oil for frying

Instructions

  • Place the goat cheese log in the freezer for ten to fifteen minutes to make it easier to shape.
  • Prepare the flour, eggs, and bread crumbs for dredging.
  • Take the goat cheese out of the freezer and slice it into thin rounds. Form each round into a ball, roughly a large teaspoon in size. Use kitchen gloves to help keep the cheese from sticking to your hands.
  • Dredge each ball in the flour, egg, and then breadcrumbs.
  • Place the goat cheese balls back into the freezer for another fifteen minutes before frying to prevent the cheese from melting.
  • While the goat cheese is chilling, heat the oil over medium-high heat in a high-sided frying pan.
  • Test the oil by dropping a small piece of breadcrumb into it and see if it sizzles. When the oil is hot enough, drop in a few goat cheese balls at a time.
  • Fry them for about 20-30 seconds or until the breadcrumbs are golden brown.
  • Remove and place on a paper towel-lined plate to drain. Repeat with the remaining goat cheese balls.
  • Drizzle honey over the goat cheese, sprinkle the flaky salt, and top with some fresh lemon thyme.
  • Enjoy fresh! Fried goat cheese can be kept in the fridge for a day or two, but is best when enjoyed the same day.

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Garlic Oven-Roasted Green Beans https://thehungrycarrot.com/garlic-oven-roasted-green-beans/ https://thehungrycarrot.com/garlic-oven-roasted-green-beans/#respond Mon, 18 Nov 2024 17:48:12 +0000 https://thehungrycarrot.com/?p=2835 This super simple garlic oven-roasted green bean recipe is perfect for any time of year. Green beans make the perfect side dish that is versatile, healthy, and requires very little effort. In under 30 minutes, you have a savory, crispy, and fork-tender vegetable dish that everyone will love!

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This super simple garlic oven-roasted green bean recipe is perfect for any time of year. Green beans make the perfect side dish that is versatile, healthy, and requires very little effort. In under 30 minutes, you have a savory, crispy, and fork-tender vegetable dish that everyone will love!

fresh green beans

Green beans are such a wonderful veggie! We had so many growing in our garden this year and it occurred to me that I haven’t shared my favorite way to enjoy them as an simple oven-roasted side dish dressed up in a little garlic and seasoning so that is what we are diving into today.

They are also delicious enjoyed fresh with hummus dip or as a quick crunchy snack. I have also dehydrated these into a salty, crispy chip that I will eventually get around to sharing! All you need is a few basic spices, some green beans, and an oven to make these flavor and nutrient-packed roasted green beans!

oven roasted green beans

Ingredients  

  • 1 lb fresh green beans, washed and trimmed
  • 1 tbsp olive oil
  • 1 tbsp diced garlic
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Instructions 

  • Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
  • Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
  • Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
  • Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
  • Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.
roasted green beans

Variations

The best part about green beans is they can be adapted to suit just about any meal or palate. Here are some of my favorite adaptations to try next time you are looking for a simple, healthy vegetable side dish.

Spices: I used a simple garlic approach here, but the options are limitless. Try adding some chili flakes or red pepper for some heat, or switch it up with options like cumin, Chinese five spice, or simple salt and pepper.

Toppings: Green beans make a perfect foundation for building all kinds of flavors. Try switching it up and adding sauteed mushrooms, lemon zest, roasted red peppers, caramelized onions, or a drizzle of decadent butter.

Texture: Try adding in some toasted almonds or pine nuts on top for a nice crunch. I also love topping them with fried onions the last few minutes of roasting to give them a traditional Thanksgiving casserole flavor.

Sauces: Green beans hold flavors really well and a sauce is a great way to dress them up. A honey and lemon juice dressing before roasting is a lovely way to brighten them up. Alternatively, you can use a brown sugar, soy sauce, and garlic marinade to give them an Asian twist.

side dish

What to Serve Them With?

This recipe is so simple and easy to customize, it goes well with a lot of traditional American meals or can be adapted for Italian, Chinese, or Middle-Eastern inspired dishes. I have served them for a Thanksgiving or Christmas dinner, Easter, and for a simple weeknight side dish when I don’t want to do a lot of prep or cleanup.

Try these roasted green beans with roasted potatoes, cauliflower steaks, sun-dried tomato tortellini, or Lion’s mane mushroom steaks. We hope you love them as much as we do, and we can’t wait to hear what you think!

green beans

Try these other recipes:

Grilled Cauliflower Steaks with Chimichurri

Roasted Butternut Squash

The Best Seasoned Potato Wedges

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oven roasted green beans
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Garlic Oven-Roasted Green Beans

A super simple recipe for savory oven-roasted green beans that make for a healthy and versatile side dish that's ready in less than 30 minutes with minimal prep work.
Course Side Dish
Cuisine American
Keyword green beans
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Allison Crawford at The Hungry Carrot

Ingredients

  • 1 lb fresh green beans, washed and trimmed
  • 1 tbsp olive oil
  • 1 tbsp diced garlic
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Instructions

  • Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
  • Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
  • Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
  • Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
  • Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.

The post Garlic Oven-Roasted Green Beans appeared first on The Hungry Carrot.

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