Tag: cooking

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 

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 

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 desired.

Ingredients

Orange Cashew Tofu

  • 1 block extra-firm tofu, drained & pressed, cut into cubes
  • 1/3 cup raw cashews
  • 1/2 onion, diced
  • 2 carrots, diced
  • 1/2 cup white mushrooms, sliced
  • 1 small zucchini or squash, thinly sliced
  • 1/2 cup broccoli florets
  • Sesame oil for cooking
  • 1 cup uncooked rice & 2 cups water

Orange Sauce

  • 2 garlic cloves, minced
  • 1/2 tsp ground ginger
  • 1/2 cup orange juice
  • 1-2 Tbs lite soy sauce
  • 1/2 tsp black pepper
  • 1 Tbs rice vinegar
  • 1 Tbs cornstarch

Directions

  1. Begin by preparing your tofu, allowing it to press for at least 15-20 minutes. Once pressed, drain any excess liquid and cut into cubes.
  2. Prepare your stir fry vegetables and begin cooking your rice in a rice cooker or stovetop pot.
  3. Then, combine your sauce ingredients in a mixing bowl.
  4. In a skillet, heat a dash of sesame oil on high. Once hot, add the tofu and allow it to cook until lightly crisp on each side, about 3-4 minutes, and then turning.
  5. Add the cashews to the tofu.
  6. Then add in the sauce and allow it to darken slightly and bubble.
  7. Stir the sauce into the tofu and cashews well, reducing heat to medium.
  8. Set aside the tofu mix.
  9. In a skillet, heat more sesame oil (if desired), and begin sauteing your vegetables. Begin with the onion, carrot, and squash, cooking for 7-10 minutes stirring frequently.
  10. Add a splash of water or rice vinegar and optionally season your vegetables with a pinch of five-spice or black pepper.
  11. Then add in the broccoli and mushrooms. Cook for another 5 minutes on high heat.
  12. Transfer the tofu mix to the stir-fry and combine well. Add a splash of water if desired to thin out the sauce slightly.
  13. Cook for another 3-5 minutes, then remove from heat, serve and enjoy.

Nutrition Information

Nutrition Disclaimer

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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 

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.

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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 

Strawberry Spinach Salad

Strawberry Spinach Salad

This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach. Ingredients Serves: 

Quinoa & Capers Bowl

Quinoa & Capers Bowl

This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce.

Ingredients

Quinoa & Capers Bowl

  • 1 cup uncooked quinoa
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1/2 cup red cabbage, chopped
  • 1 small squash, diced
  • 2 garlic cloves, minced
  • 1/4 cup mushrooms, sliced
  • 1/2 cup cauliflower, chopped
  • 1 bay leaf
  • 1 tsp paprika
  • 1/2 tsp ground thyme & sage
  • 1/2 tsp oregano
  • 2 cups vegetable broth
  • Pepper to taste
  • 1/4 cup capers, drained (for topping)
  • Optional topping: Tahini dressing, lemon juice, green onions

Directions

  1. Begin by preparing your vegetables.
  2. In a large skillet or pot, add a splash of olive or vegetable oil to the pot on high heat. Begin sautéing your onion, garlic, carrot, squash, cabbage, and cauliflower.
  3. Cook the vegetables until tender.
  4. Meanwhile, in a saucepan, heat your two cups of vegetable broth and bring to a boil.
  5. Once the broth is boiling, add the quinoa and mushroom. Then, stir in the broth.
  6. Add the seasonings and bay leaf and reduce heat to low.
  7. Cover the skillet or pot and allow the quinoa to simmer until cooked, about 25-30 minutes. Stir occasionally to prevent the quinoa from sticking to the bottom.
  8. If serving hot, top with capers and enjoy. If serving cold, allow the mix to cool at room temperature and then chill in the fridge for at least two hours. Top with capers when serving.

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.

Coconut Carrot Curry

Coconut Carrot Curry

Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion