Tag: cooking

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils make for a hearty entrée on its own or a combination of delicious sides to prepare for the winter holiday season. This nutritious combo is quick and easy to make and we included a simple recipe for roasted brussels sprouts 

Cilantro Lime Rice & Spicy Roasted Veggies

Cilantro Lime Rice & Spicy Roasted Veggies

Cilantro Lime Rice & Spicy Roasted Veggies makes for an easy dish that you can customize to fit your dietary preferences. We used a plant-based chorizo-flavored sausage and non-dairy Mexican-style cheese, but you can also try this recipe with chorizo and dairy cheese. If using 

Butternut Squash & Parsnip Soup

Butternut Squash & Parsnip Soup

Butternut Squash & Parsnip Soup with chickpeas and kale makes for a rich and delicious dish. The twist of lemon really rounds out the sweet, creamy flavor of the squash and parsnips and the chickpeas provide extra protein while the kale supplies nutrients and vitamins.

Ingredients

Serves: 6 Time: 40 minutes

Butternut Squash & Parsnip Soup

  • 3 cups butternut squash, cubed
  • 2 large parsnips
  • 1 Tbs olive oil
  • 1/2 yellow onion
  • 3 garlic cloves
  • 2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp turmeric, ground
  • 1 tsp black pepper
  • 4 cups vegetable broth (or 2 cups vegetable broth and 1 can coconut milk)
  • 1/2 lemon, juiced
  • 1 can chickpeas, drained & rinsed
  • 3 cups kale, chopped & stems removed

Directions

  1. Preheat the oven to 400ºF.
  2. Prepare your butternut squash and parsnip, once cubed lay out on a roasting pan or tray.
  3. Drizzle the squash and parsnip with oil and lightly sprinkle with salt and pepper.
  4. Place in the oven and roast for 25-30 minutes or until lightly roasted and softened. Meanwhile, prepare your other ingredients.
  5. Once the vegetables have roasted, remove them from the oven.
  6. In a large stovetop pot, set heat to medium-high and add the onion and garlic. Cook together for 3 minutes, then add the squash and parsnip and a dash of the vegetable broth.
  7. Cook together for 5 minutes, adding in the seasonings. Save the chickpeas, lemon, and kale for last.
  8. Then, add the remainder of the vegetable broth and transfer the soup to a food processor or use an immersion blender to blend the soup.
  9. Once blended, add the chickpeas, lemon, and kale, and stir in.
  10. Taste and adjust seasoning as desired.
  11. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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Bok Choy & Tofu Soup

Bok Choy & Tofu Soup

Bok Choy & Tofu Soup is a delicious soup that is perfect for the colder months. This recipe is rich in nutrients and protein while being low in fat. You may choose to serve this soup with rice or rice noodles, or you may try 

Roots & Lentil Soup

Roots & Lentil Soup

Roots & Lentil Soup is a rich soup that is lightly sweet and spicy. This dish makes for a complete protein that is easy to make and wonderful to enjoy in the colder months. Try mixing up the spice blend for different flavors such as 

Pesto-Spinach Spaghetti

Pesto-Spinach Spaghetti

Pesto-Spinach Spaghetti, a quick and easy dinner to make that is light but full of flavor. You may also substitute the kale in the pesto for spinach. Try cooking this dish with tomatoes as well or using gluten-free pasta if desired.

Ingredients

Serves: 4 Time: 35 minutes

Pesto-Spinach Spaghetti

Pesto

  • 1 cup kale, stems removed
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro
  • 1/2 cup sliced almonds
  • 3 garlic cloves, peeled & smashed
  • 2 Tbs olive oil
  • 1 Tbs lemon juice

Spaghetti

  • 4 cups spinach
  • 1/2 cup mushrooms, sliced
  • 1/2 yellow onion, diced
  • 1 small yellow squash or zucchini, thinly sliced
  • 1/2 box spaghetti

Optional toppings: parmesan or vegan parmesan cheese, sliced cherry tomatoes

Directions

  1. Add the pesto ingredients to a food processor or blender and blend until smooth. Set aside.
  2. Then, prepare your vegetables for cooking and begin boiling water for the pasta.
  3. In a large skillet, set heat to high and begin sautéeing the onion, squash, and mushroom. Cook together for 5-7 minutes. Lightly season with salt & black pepper.
  4. Once the onion is translucent, add in the spinach and pesto. When your water reaches a boil, begin to cook pasta to desired doneness.
  5. Cook the spinach/pesto mix until the spinach has wilted and the veggies are cooked all the way through. Turn off the heat and cover with a lid until the pasta is done.
  6. Drain the pasta and then add to the spinach pesto mix until fully combined.
  7. Serve & 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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Potato Lentil Soup

Potato Lentil Soup

Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference. Ingredients Potato Lentil Soup 4-5 red potatoes, quarter cut 1 large carrot, diced 3 garlic 

Vegan Arroz con Pollo

Vegan Arroz con Pollo

Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious! Ingredients Serves: 4 Time: 40 

Butternut Squash Pasta

Butternut Squash Pasta

Butternut Squash Pasta is a great recipe for making use of all that seasonal squash! Roasted butternut squash is a perfect base for a creamy pasta sauce that is low in fat but rich in nutrients. For a gluten-free version, simply use gluten-free pasta.

Ingredients

Serves: 6 Time: 45 minutes

Butternut Squash Pasta

  • 1/2 large butternut squash, cubed
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 Tbs olive oil, divided into 3
  • Box of penne or rotini pasta
  • 1/2 cup broccoli florets
  • 4-5 white mushrooms, sliced
  • 1 Tbs Balsamic vinegar

Directions

  1. Begin by preheating the oven to 400ºF and preparing your squash.
  2. Add the butternut squash to a baking sheet and mix with 1/2 Tbs olive oil and a pinch fo salt and pepper.
  3. Place in the oven and roast for 20-25 minutes.
  4. Meanwhile, begin preparing the onion and garlic and set aside from the broccoli and mushrooms.
  5. Then, begin boiling water to cook your pasta.
  6. When the squash has roasted, remove from the oven and set aside.
  7. Then, in a medium-large stovetop pot, add another 1/2 Tbs olive oil to high heat.
  8. Once hot, begin sauteeing the onion and garlic, cooking for about 5-7 minutes.
  9. Remove the onion/garlic from heat and mix in the butternut squash and seasonings.
  10. Then transfer to a food processor or use an immersion blender to cream together the squash and onion, adding about 2-3 large spoonfuls of the pasta water to thin it out.
  11. Return the squash sauce to the stove and set heat to low. Continue adding pasta water to reach desired consistency of the sauce.
  12. Next, use the remaining oil to heat in a small skillet. Once hot, sauté the broccoli and mushrooms, cooking for about 7 minutes, stirring occassionally.
  13. Then, add the balsmic vinegar to the skillet. Cook for another 2-3 minutes then remove from heat.
  14. Drain the pasta from the water once cooked, then transfer to the squash sauce, toss in the broccoli and mushrooms.
  15. 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

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry, a sweet, spicy, and creamy curry sauce with sautéed onion, garlic, chickpeas, and mushrooms. This recipe is perfect for Fall! Our little secret is that we added a little bit of leftover canned pumpkin from baking. Ingredients Serves: 4-5 Time: 60