Author: egccstaff

Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl is made with roasted vegetables and can be served over a bed of fresh greens or rice, quinoa, or lentils. Enjoy this nutritious veggie bowl cold for lunch the next day or as a hot entree. Mix and match the vegetables 

Fall Spice Apple Bread

Fall Spice Apple Bread

Fall Spice Apple Bread is rich & moist while also being light as this recipe is all-naturally sweetened. Enjoy the warmth and comfort of fall spices without a sugar crash. This bread is perfect in the morning or midday, or as a dessert. This recipe 

Creamy Coconut Pilaf & Curry Vegetables

Creamy Coconut Pilaf & Curry Vegetables

Creamy Coconut Pilaf & Curry Vegetables blend perfectly together for a full meal or as side dishes. This pairing is rich in flavor and nutritious vegetables. Modified from our chickpea & rice pilaf and variations of curry.

Ingredients

Creamy Coconut Pilaf

  • 1 cup light coconut milk
  • 1 cup water or vegetable broth
  • 15 oz. chickpeas, drained & rinsed
  • 1 cup rice
  • 1 Tbs green curry paste
  • 1/2 tsp black pepper
  • 1/2 lime, juiced

Curry Vegetables

  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 small squash or zucchini, diced
  • 1 small butternut squash, peeled, seeded, & diced
  • 1/2 bell pepper, diced
  • 1 Tbs olive oil
  • 2 Tbs curry powder
  • 1/2 tsp ground ginger
  • 1 Tbs apple cider or rice vinegar
  • 1/2 tsp black or white pepper
  • 1-2 tsp salt
  • 1/4 tsp red chili flakes (optional)

Directions

  1. Begin by preparing your vegetables and placing them in a deep baking pan
  2. Preheat the oven to 400ºF
  3. Add your curry vegetables to the baking pan and mix in the oil, vinegar, and seasonings.
  4. Place in the oven and bake for 30-40 minutes, mixing halfway through baking. Remove once the butternut squash and carrots are soft.
  5. While your vegetables are roasting, in a medium stovetop pot set the heat on high.
  6. Add in the rice and chickpeas and cook for 2 minutes.
  7. Then, add in the coconut milk and water or broth, lime juice, pepper, and curry paste. We recommend using vegetable broth, but if using water, add more salt and pepper to taste.
  8. Cover the pot with a lid and bring the coconut rice & chickpeas to a boil.
  9. Once boiling, immediately reduce the rice to low and simmer for 20-25 minutes until cooked. Stir occasionally to prevent sticking. Add a splash of water as needed.
  10. When the vegetables and pilaf are done, serve together and enjoy.
  11. Optionally, top with cilantro or chopped cashews or peanuts.

Nutrition Information

Nutrition Disclaimer

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Orange Cashew Tofu

Orange Cashew Tofu

Orange Cashew Tofu makes for a delicious, high-protein dish with a sweet and spicy sauce. Serve alongside vegetables and rice, and feel free to mix and match with your stir-fry vegetables. If you’d like, you can also substitute the tofu for chicken or shrimp if 

Cinnamon Applesauce Cookies

Cinnamon Applesauce Cookies

Cinnamon Applesauce Cookies fully capture the flavors of Fall! These cookies are soft, spicy, and super easy to make. You can substitute the brown sugar for a sweetener alternative of your choice that best suits your diet (or leave it out all together and rely 

Veggie Frank Chili

Veggie Frank Chili

Veggie Frank Chili is a delicious kid-friendly recipe with vegetarian hot dogs, red kidney beans, and sweet potatoes. An easy fix with cheap ingredients that’s nutritious and filling!

Ingredients

Veggie Frank Chili

  • 3 vegetarian or vegan hot dogs, sliced
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 can red kidney beans, drained & rinsed
  • 1 can diced tomatoes, drained & rinsed
  • 8 oz. tomato sauce
  • 1/2 cup vegetable broth or water with bouillon
  • 1 sweet potato, small dice
  • 1 small bell pepper, diced
  • Salt and pepper to taste
  • 1 tsp Chili powder
  • 1 tsp paprika
  • Optional toppings: cheddar cheese, green onions

Directions

  1. Prepare all your ingredients.
  2. In a medium-large stovetop pot, heat a splash of olive or vegetable oil on high heat.
  3. Once hot, begin sautéing the onions, garlic, and bell pepper. Cook for 5-7 minutes.
  4. Add in the sweet potatoes and cook for another 5-7 minutes on high heat, stirring frequently.
  5. Set heat to medium-low, add in the seasoning, beans, tomatoes, tomato sauce, hot dogs, and broth.
  6. Bring to a boil. Once boiling, set heat to low and cover with a lid. Allow it to simmer for up to 20 minutes or until the sweet potatoes are soft and cooked.
  7. Serve with 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.

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread, the scrumptious signifier of Fall! This is about as classic as it gets and it’s an easy recipe to kick-off your fall baking. Top your pumpkin bread with cranberries, almonds, walnuts, or pepitas (raw pumpkin seeds). We’ve also included ingredients so you can 

Clementine & Kale Salad

Clementine & Kale Salad

Clementine & Kale Salad makes for a bright and refreshing meal, be it for lunch or as an appetizer for dinner. Serve it up with our green goddess dressing or our homemade tahini dressing! Ingredients Clementine & Kale Salad 4 cups kale, chopped 1-2 clementines, 

Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale that you can mix and match with sautéed vegetables to your liking. This stew is so hearty and rich in nutrients and flavor! Perfect to cozy up with a bowl during the colder seasons.

Ingredients

Serves: 5-6 Time: 45-50 minutes

Coconut Lentil Stew with Kale

  • 16 oz. coconut milk
  • 16 oz. tomato sauce
  • 1 cube (2 oz) vegetable bouillon
  • 1/2 Tbs curry paste
  • 2 cups red lentils
  • 1/2 yellow onion
  • 1-2 garlic cloves, minced
  • 2 cups kale, chopped
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • Additional optional vegetables: bell pepper, mushrooms, squash, carrots

Directions

  1. In a large stovetop pot on high heat, add in the onion and garlic. Cook for 3-4 minutes and add in a splash of water to prevent burning. Then add the curry paste.
  2. If sautéing additional vegetables, add in now and cook for 7-10 minutes.
  3. Add in the lentils and stir for 1 minute.
  4. Then, add in the coconut milk, tomato sauce, vegetable bouillon, and seasoning.
  5. Bring the mixture to a boil cooking on medium-medium/high, stirring frequently to prevent the stew from sticking to the bottom.
  6. Once boiling, reduce heat to low and simmer. Cover with a lid.
  7. Cook the stew for another 10 minutes, stirring occasionally. Add about 1/4-1/2 more water if needed if the stew is too thick.
  8. Then, add the kale to the top of the stew. Do not stir it in. Cover with a lid and allow it to wilt for 5 minutes. Then, stir in and remove the stew from heat.
  9. Serve fresh 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.

One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti

One-Pot Vegan Spaghetti with a creamy tomato sauce, tempeh, and nutritious vegetables. This one-pot dish makes for a marvelous dinner date or if you just want to treat yourself to a decadent simplicity. Top with vegan parmesan and fresh basil and enjoy! Ingredients Serves: 3-4