Author: egccstaff

24 Spring Recipes for 2024
March 11, 2024

24 Spring Recipes for 2024

Spring is the perfect time of year to kick off new, healthy habits. Especially with farmer’s markets returning for the warmer seasons, it’s a good time to try and get into seasonal eating and experimenting with ingredients. Check out these 24 Spring Recipes for 2024 …

All Recipes, Appetizer, Baking, Beverage, Cooking Tips, Dessert, Dip, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Urad Dal
March 7, 2024

Urad Dal

Urad Dal, also known as black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal.  Urad dal is rich in antioxidants which can be beneficial for the heart, liver and kidneys. The initial prep for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Brown Rice & Root Veggie Grain Bowl
March 5, 2024

Brown Rice & Root Veggie Grain Bowl

Brown Rice & Root Veggie Grain Bowl with kale and topped with a simple mustard dressing is nutritious and easy to prepare. Brown rice is high in fiber, magnesium, and nutrients and makes for a complete protein when paired with a bean such as chickpeas.

Ingredients

Serves: 4 Time: 45-50 minutes

Brown Rice & Root Veggie Grain Bowl

  • 1 cup brown rice
  • 2 cups water
  • 1 can chickpeas, drained & rinsed
  • 1/2 large yellow onion, diced
  • 1 medium carrots, diced
  • 1/2 bell pepper, diced
  • 1 large parsnip, thinly sliced
  • 1-2 cups kale, chopped & stems removed
  • 1/2 cup broccoli florets, chopped
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 tsp garlic powder
  • Salt to taste
  • 1 Tbs olive oil
  • 1/2 Tbs tomato paste
  • 1 Tbs Apple cider vinegar

Mustard Dressing

  • 1/2 Tbs dijon mustard
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar
  • Dash of salt and black pepper, or to taste
  • 1/4 tsp garlic powder
  • 1 tsp honey

Directions

  1. Preheat the oven to 350ºF
  2. Prepare your vegetables and add everything except the kale to a mixing bowl.
  3. Mix with the olive oil, tomato paste, apple cider vinegar, and seasoning and sprinkle with a generous pinch of salt and pepper. Stir into the vegetables and place in the oven for 30 minutes.
  4. Meanwhile, prepare your rice according to its package, if using a rice cooker be sure to use the brown rice setting.
  5. In a small mixing bowl, combine the dijon mustard and other dressing ingredients and mix together well.
  6. After about 30-40 minutes, check on your vegetables. If you’d like an extra roasted flavor, increase the temperature to 400ºF and roast for 15 minutes, or keep the oven at 350º and roast for another 15-20 minutes or until veggies are soft and cooked through.
  7. Remove the vegetables from the oven, turn off the oven, and serve the vegetables the rice, kale, and top with mustard dressing.
  8. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beefy Jackfruit Stew & Mashed Potatoes
February 29, 2024

Beefy Jackfruit Stew & Mashed Potatoes

Beefy Jackfruit Stew & Mashed Potatoes make for a delicious and hearty plant-based meal. This dish is rich in protein. Jackfruit is a versatile fruit that is often used in plant-based cooking. Jackfruit offers fiber, protein, vitamin C, B vitamins, and potassium. Ingredients Serves: 4-6 …

All Recipes, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Vegan Gnocchi
February 27, 2024

Creamy Vegan Gnocchi

Creamy Vegan Gnocchi is a delicious and rich entrée with simple ingredients and flavoring that will surely be a crowd-pleaser. Ingredients Serves: 4 Time: 45 minutes Creamy Vegan Gnocchi Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Meaty “Meat” Pasta
February 23, 2024

Meaty “Meat” Pasta

Meaty “Meat” Pasta made with texture vegetable protein. This versatile soy product is great for plant-based cooking and a meatless pasta sauce. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most grocery stores or international markets.

Ingredients

Serves: 4-6 Time: 45-60 minutes

Meaty “Meat” Pasta

  • 1 1/2 cups textured vegetable protein (TVP)
  • 6 cups water
  • 1 Tbs soy sauce
  • 1 Tbs apple cider vinegar
  • 3 Tbs red miso paste
  • Olive Oil
  • 1 Tbs nutritional yeast
  • 1/2 cup old-fashioned rolled oats (can be gluten-free)
  • 1 tsp garlic powder
  • 1/2 tsp ground mustard
  • 1/2 yellow onion, diced
  • 1 can diced tomatoes
  • 12-16 oz. tomato sauce
  • 1 Tbs tomato paste
  • 2 tsp dried oregano
  • 1 tsp italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt & black pepper to taste
  • Cooked pasta or spaghetti

Directions

  1. Combine the water, TVP, soy sauce, and apple cider vinegar in a medium-large pot. Bring to a boil.
  2. Once boiling, reduce heat to low and simmer for 15 minutes.
  3. After the TVP has cooked, allow it to cool before draining through a fine mesh strainer. Squish the excess liquid out of the TVP by pressing it by hand or with the back of a spoon.
  4. Mix the strained TVP with the oats, garlic powder, red miso, and nutritional yeast in a large bowl. Mix with your hands until well combined.
  5. Then, set a skillet to medium heat. Once hot, lightly coat the bottom of the pan with olive oil.
  6. Sauté the TVP, stirring continually for about 15 minutes, until lightly browned.
  7. Deglaze the pan with a splash of water or white wine vinegar, then add the onion and minced garlic. Mix for 7 minutes.
  8. Add the remaining seasonings, tomatoes, tomato sauce, and tomato paste until well combined. Reduce heat to low, cover the skillet with a lid, and simmer for 15-20 minutes. Taste and adjust salt and pepper as desired.
  9. Once done, serve over pasta 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, and Facebook

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Meaty TVP Tex-Mex
February 22, 2024

Meaty TVP Tex-Mex

Meaty TVP Tex-Mex is a plant-based substitute for ground beef. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most grocery stores or international markets. This recipe makes 4 cups of a …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Chana Dal Hummus
February 19, 2024

Chana Dal Hummus

Chana Dal Hummus, made from split chickpeas, is a delicious, protein-rich dip that is easy to make! Chana Dal is rich in protein, fiber, protein, iron, calcium, and potassium. Chana Dal can be purchased from international markets or at your local grocery store. It can …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chana Dal & Curry Roasted Vegetables
February 17, 2024

Chana Dal & Curry Roasted Vegetables

Chana Dal & Curry Roasted Vegetables with basmati rice is a delicious meal that is easy to prepare. We recommend soaking your chana dal in advance and then using the soaked chana dal to cook for additional time to achieve a soft texture.

Ingredients

Serves: 3-4 Time: 45 minutes

Chana Dal & Curry Roasted Vegetables

  • 1 1/2 cup chana dal
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1 Tbs curry powder + extra
  • 1/2 Tbs olive oil + extra for roasting
  • 1/2-1 cup water or vegetable broth
  • 8 oz. cherry tomatoes
  • 1/2 yellow onion, chopped
  • 3-4 carrots, chopped
  • 1 medium bell pepper, chopped
  • 1 cup chopped red cabbage
  • Salt & black pepper to taste
  • 1 Tbs curry paste
  • Garlic powder

Directions

  1. Preheat the oven to 400ºF and prepare your carrot and daikon radish.
  2. Toss the onion, tomato, cabbage, bell pepper, and carrot in a bowl with a drizzle of olive oil, a generous dash of curry powder, garlic powder, and ground ginger.
  3. Spread the vegetables out onto a baking sheet and place in the oven. Roast for 20-25 minutes or until lightly roasted.
  4. Meanwhile, prepare your chana dal.
  5. Heat a medium pot set to medium-high heat.
  6. Once hot,add the 1/2 Tbs of olive oil and the chana dal. Stir to for 2-3 minutes.
  7. Next, add in the curry paste, curry powder, ginger, black pepper, and salt.
  8. Stir the chana dal together and bring to a low boil. Once boiling, reduce heat to a simmer, cover and let it sit for 20 minutes while the vegetables roast.
  9. Add the roasted vegetables to the cooked chana dal.
  10. Serve over rice and with optional toppings if desired.

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, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Sourdough Graham Crackers
February 15, 2024

Sourdough Graham Crackers

Sourdough Graham Crackers made with sourdough discard. This recipe is easy to make and is perfect for a homemade indoor smore. This recipe is also made with nondairy butter for a vegan alternative, but you can easily substitute for regular unsalted butter. Ingredients Yield: 24-28 …

All Recipes, Baking, Plant-Based, Vegan
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by egccstaff