Slow Cooker Beans & Greens are a great fix when you need a hearty meal but don’t have the time to tend to the entire cooking process. This dish is simple, packed with protein, and easy to make! For this recipe, we set our slow …
Roasted Roots & Protein Bowl with beets, potatoes, carrots, lentils, quinoa, beans, & greens! This recipe has got it all for a balanced & delicious meal. We dressed our bowl with a mustard vinaigrette but you could try honey mustard, green goddess, or a lemon …
Sweet Potato & Spinach Curry make for a dish that is rich in vitamin C. This dish is delicious and easy to make all in one pot when you need a convenient recipe to whip up for dinner. See below the ingredients for recommended substitutes. You may choose to serve this dish over rice, a bed of chopped red cabbage, or alongside some naan bread.
*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)
Directions
Begin by preparing your vegetables.
Then, in a large skillet heat 1 Tbs olive oil on high heat.
Then, add the curry paste or powder and seasoning. Add a dash of salt and black pepper.
Add in the sweet potatoes and toss for 2 minutes.
Then, add the lime juice, coconut milk (or substitute) and the vegetable stock.
Stir together well and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pan, and allow it to simmer for 20-30 minutes or until sweet potatoes are soft.
Once the sweet potatoes are cooked, remove the lid and add in the spinach. Allow it to wilt over 1-2 minutes.
Taste and adjust seasonings, then serve over rice if desired and enjoy!
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!
Roasted Spiced Chickpeas & Greens is an easy dish to prepare for dinner or cook ahead of time to prep lunch for the week. This recipe makes for a delicious green bowl that you can serve with your preferred dressing. You can also dress this …
Sesame Noodles with peanut butter & tahini sauce tossed with julienned cucumbers and carrots & topped with sesame seeds. This dish is absolutely delicious and easy to make. Try cooking it with different noodles such as rice noodles or egg-free linguine. Ingredients Sesame Noodles 2 …
Orange Cranberry Muffins are simple and easy to make but are bursting with flavor. This recipe is vegan but can be made with regular dairy milk & butter, although no eggs are needed. You may also substitute the brown sugar for agave nectar or honey and reduce the 1/2 cup if you prefer muffins that are less sweet. And for a gluten-free alternative, substitute for 1:1 gluten-free flour.
Ingredients
Serves: 12 Time: 25-30 minutes
Orange Cranberry Muffins
1/3 cup canola oil or melted vegan butter
3/4 cup non-dairy milk
3 Tbs fresh orange juice
Zest of one orange
1/2 cup light brown sugar
1 Tbs ground flax seed
1/4 tsp salt
1 tsp ground ginger
1/2 tsp baking soda
2 tsp baking powder
2 cups flour
1 cup dried or fresh cranberries plush extra to top before baking
1-2 Tbs pepitas for topping
Directions
Preheat the oven to 425ºF
In a mixing bowl, combine the oil, sugar, flax seed, orange juice, non-dairy milk, and orange zest. Mix together with a whisk until fully combined.
Then, stir in the salt, baking soda, ginger and baking powder.
Fold in the flour gradually, being sure not to over mix. Batter should be smooth and free of lumps.
Then, fold in the cranberries.
Evenly distribute batter to a 12-muffin tin lightly greased or lined with baking paper.
Top muffins with a few cranberries and pepitas.
Place in the oven and bake for 7-8 minutes.
Then, without opening the oven door, reduce heat to 350ºF and bake for 10-12 minutes.
Test muffins by pricking with a toothpick, if the toothpick comes out clean, the muffins are done.
Remove muffins from oven once done and allow to cool before enjoying.
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!
One-Pot Vegan Pasta Primavera with broccoli, spinach, and peas. This recipe is super delicious and easy to make all in one pot! If you’re looking to make this dish non-vegan, you can add a tablespoon of chopped anchovies before serving or add in cooked shrimp! …
Vegan Yogurt Bowl is a delicious and easy way to get a nutritious breakfast that is rich in probiotics and protein – a perfect way to fuel your day! Mix and match with your favorite fruit, nuts, and granola. While we used Silk’s soy yogurt, …
*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)
Directions
Begin by preparing your vegetables, lentils, and chickpeas and set aside.
In a medium stovetop pot, bring the vegetable broth and coconut milk to a boil.
Once boiling, add in the lentils. Reduce heat to low, cover with a lid and simmer for 20-25 minutes or until cooked & fluffy.
When your lentils are cooked, remove from heat.
Meanwhile, in a large skillet, heat the olive oil on high.
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!
Spring is the season for growth and change, get your health habits off to the right start this Spring by trying these recipes! Check out these 22 Spring Recipes for 2022 from some of our favorite selection of recipes and other delights from our favorite …