Author: egccstaff

Roasted Eggplant Couscous
April 3, 2023

Roasted Eggplant Couscous

Roasted Eggplant Couscous with chickpeas, cucumber salad, and topped with a tahini dressing, makes for a delicious vegetable platter. This healthy recipe takes some preparation but is well worth it! Ingredients Serves: 4-5 Time: 1 hour 15 minutes Roasted Eggplant Couscous Roasted Eggplant Chickpea Couscous …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Miso Mapo Tofu
April 1, 2023

Miso Mapo Tofu

Miso Mapo Tofu is a delicious and easy rice dish influenced by a pork dish found in Chinese and Japanese cuisine using silken tofu and minced mushrooms. This plant-based recipe also traditionally uses whole sichuan and doubanjiang, a spicy fermented bean paste, but we decided …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets with Couscous & Greens
March 29, 2023

Roasted Beets with Couscous & Greens

Roasted Beets with Couscous & Greens is a delicious vegetable platter, or these components can make for easy side dishes. You can swap out the grains for quinoa, rice, or orzo and try using an assortment of greens. You may also substitute the beans for another protein such as chickpeas or tempeh.

Ingredients

Time: 35-40 minutes Serves: 3-4

Roasted Beets with Couscous & Greens

  • 3-4 large golden beets, peeled and sliced
  • 5-6 small turnips, sliced
  • 1 cup couscous
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tsp black pepper
  • 1 can cannellini beans, drained & rinsed
  • Salt to taste
  • Olive oil
  • 2 cups beet greens, stems removed & chopped
  • 1 cup chard, stems removed & chopped
  • 2 cups kale, stems removed & chopped
  • 1/2 lemon, juiced
  • 1 Tbs apple cider vinegar

Directions

  1. Begin by preheating the oven to 400ºF
  2. Then, prepare the beets and turnips and set them aside. Then prepare the onion, garlic, and bell pepper.
  3. Transfer the beets and turnips to a mixing bowl and toss lightly in olive oil with a dash of salt and pepper. Spread the beets and turnips out onto a baking tray and place in the oven, bake for 20-25 minutes.
  4. Meanwhile, in a medium stovetop pot, set heat to medium-high.
  5. Once hot, add a dash of olive oil and begin sautéeing the onion, bell pepper, and garlic.
  6. Cook together for 5-7 minutes, then add the vegetable broth, paprika, black pepper, and thyme.
  7. Bring the pot to boil. Once boiling, add in the couscous and beans, stirring well.
  8. Reduce heat to low and cover with a lid, simmer for about 20 minutes or until the liquid is fully absorbed and the couscous is fluffy.
  9. Finally, prepare the greens and sauté in a medium skillet for about 5-7 minutes, mixing with lemon juice, apple cider vinegar, and a dash of salt and pepper until the greens are wilted.
  10. Serve the beets and turnips with the couscous and grains, and enjoy!

Nutrition Information

Nutrition Disclaimer

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Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Carrot-Banana Bread
March 22, 2023

Carrot-Banana Bread

Carrot-Banana Bread is delicious and easy to make! This lightly sweet loaf can be elevated with nuts and sultanas. Try it with your morning coffee or afternoon tea. This recipe is plant-based but you can substitute for dairy butter and milk. Ingredients Carrot-Banana Bread Directions …

All Recipes, Baking, Breakfast, Plant-Based, Vegan
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by egccstaff
Carrot Quinoa Cashew Soup
March 21, 2023

Carrot Quinoa Cashew Soup

Carrot Quinoa Cashew Soup with roasted carrots is a creamy and delicious soup that is easy to prepare and can be enjoyed year-round. Try serving with toast or crackers. Ingredients Serves: 6-8 cups Carrot Quinoa Cashew Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
White Bean & Rice Spring Grain Bowl
March 17, 2023

White Bean & Rice Spring Grain Bowl

White Bean & Rice Spring Grain Bowl with fresh vegetables is a delicious complete protein that is easy to prepare. This dish can be prepared with various seasonal vegetables and makes for an excellent side dish or entree on its own!

Ingredients

White Bean & Rice Spring Grain Bowl

  • 1 cup rice
  • 1 can cannellini or navy beans, drained & rinsed
  • 2 cups vegetable broth
  • 1/2 – 1 cup water
  • 1/2 large yellow onion, diced
  • 1-2 medium carrots, diced
  • 4-5 radishes, chopped
  • 1-2 cups kale, chopped & stems removed
  • 1/2 cup broccoli florets, chopped
  • 2 tsp dried dill
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1/2 tsp ground mustard
  • 1 tsp garlic powder
  • Salt to taste
  • 1 Tbs olive oil
  • 1 Tbs Apple cider vinegar

Directions

  1. Begin by preparing your vegetables.
  2. In a large stovetop pot, set heat to medium-high. Once hot, add the oil.
  3. When the oil is hot, sauté the onion and carrot for 5-7 minutes or until the onions are translucent.
  4. Then, add the radishes and seasonings.
  5. Stir together for another 1-2 minutes, adding the vinegar to deglaze the pot.
  6. Add in the rice and stir for 2 minutes.
  7. Then, add the beans and 2 cups of vegetable broth, and 1/2 cup of water.
  8. Cover the pot with a lid and bring it to a boil.
  9. Once boiling, reduce heat to low and simmer for 20-25 minutes, occasionally stirring to prevent the rice from sticking to the bottom, and add more water if the rice is not fully cooked.
  10. After the rice is cooked, add in the kale and broccoli and let them wilt for 5 minutes.
  11. Taste and adjust seasoning.
  12. Serve 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

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cilantro Lime Rice & Mole Beans
March 15, 2023

Cilantro Lime Rice & Mole Beans

Cilantro Lime Rice & Mole Beans makes for a delicious restaurant-style trio that you can serve with tortillas and pair with fresh avocado, sour cream, or salsa. You can try and mix and match the vegetables or add another protein to your fajitas, like mole …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Quinoa Rainbow Bowl
March 13, 2023

Quinoa Rainbow Bowl

Quinoa Rainbow Bowl makes for a delicious and easy lunch to prepare or serve as a side for dinner. This dish can be prepared with a variety of fresh vegetables and topped with a dressing of your choice. A simple recipe that is perfect for …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chipotle Ramen
March 10, 2023

Chipotle Ramen

Chipotle Ramen is a spicy and easy dish to prepare! Dress up this ramen with your preferred vegetables and protein and control the spice level to your preference. This low-budget meal is quick to make and absolutely delicious! Chipotles may reduce the presence of cholesterol and triglycerides. Capsaicin in chipotle peppers widens and relaxes blood vessels, which can reduce blood pressure.

Ingredients

Serves: 2-3 Time: 35 minutes

Chipotle Ramen

  • 2 packs instant ramen (seasoning packets removed)
  • 4 cups vegetable broth
  • 1-2 chipotle peppers in adobo sauce, chopped
  • 1/2 yellow onion, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1 small yellow squash or zucchini, thinly sliced
  • 1 Tbs sesame oil
  • 2 scallions, chopped
  • 1/2 pack of extra-firm tofu, pressed and cubed*
  • 1 Tbs corn starch
  • 2 Tbs soy sauce
  • 1/2 tsp Garlic powder
  • 1 tsp Black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp Cumin
  • Rice vinegar
  • Optional toppings: lime juice chopped cilantro

*Substitute tofu for preferred protein. See our Guide to Stir Fry for alternatives

Directions

  1. Preheat the oven to 400ºF and prepare your tofu (see pressing instructions).
  2. In a large mixing bowl, combine the corn starch, soy sauce, and cumin for the tofu and stir together with a rubber spatula.
  3. Carefully fold the drained tofu cubes into the bowl, evenly coating with the mixture.
  4. Transfer the tofu to a lightly greased baking sheet and roast in the oven for about 25 minutes. You may flip halfway through to get an even crisp on both sides. Don’t be discouraged if the tofu sticks to the pan, it will also roast fine if it isn’t flipped.
  5. Then, prepare the remaining vegetables.
  6. In a medium pot, begin bringing the vegetable broth to a low boil and cook with the chipotle pepper, chopped scallions, and ginger.
  7. In a medium skillet, set heat to medium-high. Once hot, begin sautéeing the onion, bell pepper, and squash.
  8. Lightly season with black pepper, cumin, garlic, and ginger. Cook for about 7-10 minutes or until onions are translucent and vegetables are lightly tender. Deglaze the pan with a splash of rice vinegar.
  9. Once the broth is boiling, cook the ramen noodles for about 5 minutes or until done.
  10. Assemble the ramen bowls with noodles, broth, vegetables, and tofu.
  11. Serve with a squeeze of lime juice and top with cilantro.
  12. 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

All Recipes, Entree, Plant-Based
-
by egccstaff
Roasted Vegetable Quinoa Bowl
March 9, 2023

Roasted Vegetable Quinoa Bowl

Roasted Vegetable Quinoa Bowl makes for a delicious dinner or meal prep that can be enjoyed hot or cold for lunch the next day. This recipe is also easy to cater to different tastes and seasons if you want to mix & match with vegetables …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff