Here are 25 recipes for trying out in Fall 2025! These delicious recipes are from our selection and some of our favorite food blogs. 25 Fall Recipes for 2025 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing …
Springtime cooking is a celebration of freshness, renewal, and vibrant flavors. With farmers’ markets brimming with crisp vegetables, sweet berries, and fragrant herbs, it’s the perfect season to embrace lighter, healthier dishes. The warmer weather invites outdoor grilling, picnics, and fresh salads bursting with seasonal …
Okra Curry, or Bhindi Masala, is an Indian dish that is easy to prepare and nutrient-rich. Okra is packed with Vitamin C and Vitamin K and is rich in antioxidants. We baked the okra in this recipe, but you could also try a pan sear or air-fry the okra.
Ingredients
Serves: 3-4 Time: 35-40 minutes
Okra Curry (Bhindi Masala)
8-10 oz. okra, stems removed and halved lengthwise
1/2 yellow onion, diced
3 garlic cloves
5-6 cherry tomatoes, halved
1 Tbs curry powder
1/2 Tbs garam masala
1/2 tsp amchur powder
1 Tbs red curry paste
Salt & black pepper to taste
1 tsp ground ginger
1 cup coconut milk
1/4 tsp chili flakes (optional)
1/2 lime, juiced
Chopped cilantro (optional topping)
Olive oil for cooking
Directions
Preheat the oven to 360ºF and begin preparing the okra.
Spread the okra out onto a baking sheet and lightly drizzle with oil, salt and black pepper.
Place in the oven and bake for about 15-20 minutes or until lightly crisp.
Meanwhile, prepare the remaining vegetables and heat a skillet to medium heat.
Once hot, add enough oil to lightly coat the pan and begin sautéeing the onion and garlic.
Cook for 5-7 minutes, then add the tomatoes and cook for another 3-4 minutes before adding the curry paste and seasonings.
Stir together for another 2 minutes before adding the coconut milk and lime juice. You may substitute the coconut milk for water or 2 Tbs tomato paste mixed with 3 Tbs of water if desired.
Simmer the vegetables together on low and then add in the okra and simmer for another 5-7 minutes.
Serve over rice and top with cilantro 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!
Silken Tofu Rice Bowl is a delicious & versatile dish that can be served hot or cold. You can mix up the vegetables and try a variety of toppings for this easy meal! Ingredients Serves: 3-4 Silken Tofu Rice Bowl Directions Nutrition Information Nutrition Disclaimer …
Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare. For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino. Ingredients Serves: 4-5 Time: 45 minutes Mushroom & Shishito Noodles …
Roasted Beets & Tomatoes are delicious as a side dish or appetizer, or you can serve them over grains and beans for a complete protein! We included a recipe for our rice, beans & greens. Try topping with creamy, herby cheese either dairy or non-dairy.
Ingredients
Time: 35-40 minutes Serves: 3-4
Roasted Beets & Tomatoes
4-5 large beets, peeled & sliced
5 oz. cherry tomatoes, halved
Olive oil
1 Tbs red wine vinegar
Salt & black pepper, to taste
Rice, Beans & Beet Greens
1 cup rice
2 3/4 cups vegetable broth
1/4 cup onion, chopped
2 garlic cloves, minced
1/2 cup mushrooms, sliced
Beet greens, chopped & stems removed
1 Tbs lemon juice
1 tsp paprika
1/2 tsp ground thyme
1 tsp black pepper
Directions
Preheat the oven to 400ºF and prepare your vegetables.
Toss the beets and tomatoes lightly in a tablespoon of olive oil, red wine vinegar, and a dash of salt and pepper.
Spread the beets and tomatoes on a roasting pan, place in the oven, and bake for 25-30 minutes.
In a medium pot, set heat to medium-high.
Then, add the rice, onion, garlic, and seasoning to the pot and cook for two minutes.
Add the vegetable broth and white beans, cover the pot with a lid, and boil.
Once boiling, reduce heat to low and simmer for 20-25 minutes or until rice is down. Stir occasionally to prevent sticking and clumping.
Add the chopped beet greens and lemon juice during the last 5 minutes of cooking.
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!
Lentil Pasta Sauce is a delicious, low-carb, and protein-rich alternative to a meat pasta sauce. This recipe is easy to prepare and serves well over your favorite type of pasta. Ingredients Serves: 4-5 Time: 50-60 minutes Lentil Pasta Sauce Directions Nutrition Information Nutrition Disclaimer More …
Ethiopian-Spiced Lentil Vegetable Platter with roasted cauliflower & tomatoes, sautéed mixed vegetables with chickpeas, and creamy, spicy lentils. This well-balanced dish is rich in flavor, aromatics, and spice. We tried our hands at making Berbere using Holy Cow Vegan’s spice blend recipe, and used that …
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
Begin by preheating the oven to 400ºF
Then, prepare the beets and turnips and set them aside. Then prepare the onion, garlic, and bell pepper.
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.
Meanwhile, in a medium stovetop pot, set heat to medium-high.
Once hot, add a dash of olive oil and begin sautéeing the onion, bell pepper, and garlic.
Cook together for 5-7 minutes, then add the vegetable broth, paprika, black pepper, and thyme.
Bring the pot to boil. Once boiling, add in the couscous and beans, stirring well.
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.
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.
Serve the beets and turnips with the couscous and grains, 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 Jerk Cauliflower is a delicious and easy recipe that pairs well with our steamed cabbage or rice and red beans. Inspired by Jamaican-style jerk chicken, this plant-based recipe is sure to be a hit! Ingredients Serves: 4-5 Time: 35-40 minutes Roasted Jerk Cauliflower Cauliflower …