Author: egccstaff

Smashed Brussels Sprouts
February 22, 2021

Smashed Brussels Sprouts

These Smashed Brussels Sprouts are AMAZING. Hands down, a new favorite side dish. Although we blanched our brussels, as you’ll see in the video, you can skip that step by either lightly steaming them using a steam basket or just move straight onto roasting (though …

All Recipes, Appetizer, Gluten Free, Vegan, Videos
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by egccstaff
Carrot Parsnip Soup
February 19, 2021

Carrot Parsnip Soup

This Carrot Parsnip Soup is the perfect Winter recipe! Cozy up during soup season with this comforting root vegetable dish that has a kick of ginger which adds a nice flavor while providing the digestive benefits from ginger. If you want a low-fat option, substitute …

All Recipes, Appetizer, Entree, Vegan
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by egccstaff
Baked Stir-Fry
February 17, 2021

Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re ready to bake everything. Plus it leaves plenty of leftovers to prepare your lunch for the next day.

Since tempeh and edamame are soy-based, you can replace that protein with a fried or scrambled egg, or already cooked chicken or shrimp. Or you can leave it out entirely for a 100% vegetable dish that is soy-free.

Ingredients

Time: 45 minutes Serves: 4-6

Baked Stir-Fry

  • 1 8oz. package of tempeh, cubed
  • 1/2 yellow onion, sliced
  • 2-3 large garlic cloves, minced
  • 3 large carrots, diced
  • 1/2 large green bell pepper, sliced
  • 2 cup broccoli florets, chopped
  • 1 bag frozen edamame, thawed
  • 1 cup rice, cooked

Stir-Fry Sauce

  • 6 Tbs Soy Sauce
  • 2 Tbs Brown Sugar
  • 4 tsp Rice Vinegar
  • 2 tsp black pepper
  • 1 cup water or vegetable stock
  • 2 Tbs cornstarch

Directions

  1. Begin by preheating the oven to 400ºF and cooking your rice, whether on the stove or in a rice cooker. Leftover rice will also work just fine.
  2. Then prepare your onion, carrot, bell pepper, garlic, and tempeh. Set aside.
  3. In a measuring cup, combine your sauce ingredients. Then transfer to a saucepan and cook on medium-low heat, stirring frequently until the sauce darkens and thickens. Once thick, turn off the heat and set the sauce aside.
  4. Transfer the onion, carrot, bell pepper, garlic, and tempeh to a casserole dish or deep baking pan. Add half of your stir fry sauce to the pan and mix it into the veggies and tempeh.
  5. Place the baking pan in the oven and bake for 20-25 minutes, checking and stirring halfway through. Then reduce heat to 350ºF.
  6. While that is baking, steam your broccoli and reheat the edamame. This can be done either in the microwave or placing a colander over a pot of boiling water, steaming until the broccoli is still firm but slightly softened.
  7. Then, after your veggies/tempeh have cooked for 20-25 minutes, remove from the oven and scoot them to one side of the pan.
  8. Add the rice, broccoli, and edamame to the dish and add a little bit more of the stir-fry sauce, reserve some for serving. Mix all the ingredients together well.
  9. Serve the dish as it is, or return to the oven and bake for another 10 minutes.

Optional toppings include: chopped dry roasted peanuts, scallions, sriracha, lime juice, cilantro, or sliced jalapeño.

Store leftovers in the fridge for up to 3-4 days.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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.

Entree, Gluten Free, Vegan
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by egccstaff
Chocolate Cake
February 16, 2021

Chocolate Cake

Although Valentine’s Day has passed, this chocolate cake is delicious any time of the year. Whether you’re celebrating a birthday, anniversary, or you just want to have some cake, then this recipe is perfect for you. What makes this recipe stand apart? Well, it’s vegan …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Roasted Vegetable Rice Bowl
February 12, 2021

Roasted Vegetable Rice Bowl

This Roasted Vegetable Rice Bowl uses the flavors of chili powder and old bay to make for a tasty and hearty dish. Our bowl is made with rice, red kidney beans, and an assortment of root vegetables, but you can mix and match the vegetables …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Quinoa & Capers Bowl
February 10, 2021

Quinoa & Capers Bowl

Whether you’re preparing side dishes, meal prepping, or cooking dinner, this quinoa & capers bowl is perfect for lunch or dinner. This dish is packed with plant-based protein and nutrients, is low-fat, and absolutely tasty!

Ingredients

Quinoa & Capers Bowl

  • 1 cup uncooked quinoa
  • 3 cups vegetable broth
  • 2-3 cups kale, chopped
  • 1 cup purple cabbage, chopped
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 small yellow squash, diced
  • 1/2 cup white mushrooms, chopped
  • 1/3 cup capers plus some liquid
  • 1 can great northern or cannellini beans, drained and rinsed
  • Black pepper, to taste
  • 1 tsp Italian seasoning
  • Red pepper flakes (optional)
  • Dash of lemon juice (for topping)
  • Nutritional yeast (optional for serving)

Directions

  1. Begin by preparing your vegetables. Set aside the kale and cabbage.
  2. In a large skillet, set heat to high and add the onion and garlic, cook for 3-5 minutes. Add a splash of water or vegetable broth to prevent it from sticking.
  3. Once the onion has turned translucent, add the squash and mushrooms. Cook for 7 minutes. Then add the seasoning.
  4. Next, add the quinoa and cook for 2 minutes. Add the vegetable broth, beans, and capers.
  5. Bring the mixture to a boil, then stir in the cabbage. Reduce heat to low and cover with a lid. Allow it to simmer.
  6. Once 15 minutes have passed, stir the mixture to break up lumps of quinoa and then add the kale on top, do not mix it in. Cover the pan with a lid and allow it to simmer for about 10-15 more minutes.
  7. After, stir the quinoa to ensure it is cooked and that most of the liquid has cooked out. Continue cooking if there is still excess liquid.
  8. Turn off the heat and serve hot.
  9. Top with lemon juice and optionally, red pepper flakes and nutritional yeast.

Nutrition Information

More Deliciousness

Finally, if you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share these 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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Vegan
-
by egccstaff
Broccoli & Bok Choy Noodle Bowl
February 8, 2021

Broccoli & Bok Choy Noodle Bowl

This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold. Ingredients Broccoli & Bok Choy …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Gluten-Free Peanut Butter Cookies
February 5, 2021

Gluten-Free Peanut Butter Cookies

The classic peanut butter cookies except they’re gluten-free and vegan friendly! Safe for kids with gluten or dairy allergies. And of course, they’re delicious for adults too that are looking for homemade treat. Pairs well with a glass of milk or a cup of coffee. …

All Recipes, Baking, Dessert, Gluten Free, Vegan
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by egccstaff
Marinated Tofu
February 3, 2021

Marinated Tofu

Marinated tofu which is then oven roasted makes for a lean, healthy side dish or additional protein to some sautéed or roasted vegetables.

In this recipe, we paired our tofu with curry sautéed vegetables and cornmeal curry Brussels sprouts and the results were delicious!

Modify your marinade however you like or use our recipe below

Ingredients

Marinated Tofu

  • 1 block extra firm tofu, pressed
  • 3 Tbs Soy Sauce
  • 1 tsp Sesame oil
  • 1/4 cup water
  • 1 tsp red curry paste
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 2 tsp curry powder
  • 1 Tbs rice vinegar

Directions

  1. Begin by pressing the tofu. This means taking the tofu block out of the package, draining the liquid, wrapping the block in a couple of paper towels, resting the block on a plate, and placing a cast-iron skillet or weighted pot on the block.
  2. Allow the block to press for 15-25 minutes.
  3. In the meantime, prepare your marinade in a medium-large mixing bowl.
  4. Add the sesame oil, soy sauce, curry paste, rice vinegar, water, and seasonings to the bowl. You may substitute ground ginger for fresh minced ginger.
  5. After the tofu has pressed, drain any excess liquid, remove the paper towels and cut the tofu into equal-sized cubes.
  6. Put the tofu cubes in the marinade bowl, cover it with a lid or cling wrap and allow it to marinate for at least 1 hour in the refrigerator. You may also leave the tofu overnight to soak up more flavor.
  7. When you’re ready to cook the tofu, you may either sauté, grill, or oven roast it. In this instance, we’ll be roasting our tofu but you can read more about cooking methods for tofu here.
  8. Preheat the oven to 400ºF.
  9. In a baking tray, spread out the tofu and pour in some of the marinade. Place in the oven and bake for 30-40 minutes, flipping about every 10 minutes. Save the excess marinade for baking to prevent sticking or sautéing vegetables.
  10. As for veggies on the side, you can either use the full or partial recipe from our Chickpea Lentil Vegetable Curry and substitute the lentils for rice or leave out the chickpeas.

All Recipes, Appetizer, Cooking Tips, Entree, Gluten Free, Vegan
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by egccstaff
Cornmeal Curry Brussels Sprouts
January 29, 2021

Cornmeal Curry Brussels Sprouts

These cornmeal curry brussels sprouts are rich in flavor and absolutely delicious. Brussels sprouts are low in calories and high in fiber, vitamin K and vitamin C. This recipe makes for a great side dish to pair alongside an entree or if you’re mixing and matching a variety of …

Appetizer, Gluten Free, Vegan
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by egccstaff