Tag: cooking

Tofu Palak Paneer
March 12, 2021

Tofu Palak Paneer

This recipe for Tofu Palak Paneer offers a low-fat, low-carb, but high protein alternative to the traditional recipe. See substitutions for a fully vegan, gluten-free option. Serve over rice and enjoy! Ingredients Tofu Palak Paneer 1 package extra-firm tofu, pressed and cut into 1/2 inch …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Sourdough Pancakes
February 24, 2021

Sourdough Pancakes

If you’ve followed our Sourdough Starter recipe, then you might have a lot of sourdough leftovers to discard*. But rather than waste that, you can turn some of that starter into delicious and fluffy Sourdough Pancakes! This batter can be made overnight or on the …

All Recipes, Breakfast
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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 the coconut milk for more vegetable broth.

Ingredients

Carrot Parsnip Soup

  • 3-4 large carrots
  • 1 lb. bag of parsnips
  • 1/2 medium yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp ground ginger or 1/2 Tbs fresh grated ginger
  • Olive Oil
  • 1 can low fat coconut milk
  • 2-4 cups vegetable broth
Roasted Carrots & Parsnips

Directions

  1. Begin by preheating the oven to 400ºF.
  2. Next, remove the tops from the carrots and parsnips, and cut them in half longways, and cut the larger round parts in half a second time.
  3. Place the carrots and parsnips on a baking sheet.
  4. Drizzle a dash of olive oil over the carrots and parsnips and lightly rub in.
  5. Place the baking sheet in the oven and roast the vegetables for 25-35 minutes or until they have crisped slightly and softened.
  6. Meanwhile, prepare the onion and garlic.
  7. Once done, add to a medium-large stockpot and sauté on medium/high heat.
  8. Add a splash of vegetable broth or water to prevent it from sticking. Sauté for 10-12 minutes.
  9. Then reduce heat to low and add two cups of vegetable broth to the pot, cover with a lid and allow it to simmer.
  10. After the carrots and parsnips have roasted, remove them from the oven and place them in the stockpot.
  11. Using an immersion blender (or if not available, transfer to a food processor), blend the ingredients until they are mostly smooth.
  12. Add in the coconut milk and continue to blend.
  13. Depending on how thick or thin you want your soup, you can add a touch more vegetable broth, blending until you have the soup texture of your desire.
  14. Taste and adjust seasoning with more salt, pepper, or ginger as desired.
  15. Serve with bread, crackers, or a side salad and enjoy.
Carrot Parsnip Soup with Kale Salad

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, Yummly, Youtube, Vimeo, and Facebook.

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 …

Entree, Gluten Free, Vegan
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by egccstaff
Collards and Pilaf
January 22, 2021

Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat …

Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Garden Vegetable Soup
January 13, 2021

Garden Vegetable Soup

Garden Vegetable Soup is a delicious year-round recipe and can be modified to use any seasonal vegetable you may have in your backyard or community garden.

Ingredients

Serves: 4-6 Time: 35-45 minutes

Garden Vegetable Soup

  • 1 medium yellow onion, diced
  • 2 cups peas (or 1 bag frozen peas)
  • 1 large yellow squash or zucchini, chopped
  • 2 large carrots, chopped
  • 3-4 garlic cloves, minced
  • 1 cup whole cherry tomatoes (or 1 can diced tomatoes)
  • 1 cup red potatoes, chopped
  • 2 cups kale, chopped
  • 4 cups vegetable broth
  • 1-2 Tbs olive oil
  • Salt, to taste
  • 1 tsp Black Pepper, plus extra to taste
  • 2 Bay leaves
  • 1 tsp Ground thyme & sage
  • 1/2 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika

Directions

  1. First, prepare all of your vegetables and set them aside.
  2. In a large pot, set heat to medium-high and add olive oil. Once hot, add the garlic and onion. Cook for 3-5 minutes, or until onion is translucent.
  3. Next, add the carrots, squash, and potatoes. Cook for 7 minutes, add a splash of water or broth if needed to keep the vegetables from sticking or drying.
  4. Then, add the peas and tomatoes. Stir in the vegetables well.
  5. Add the vegetable broth and seasoning, set heat on high. Stir occasionally and allow the soup to come to a boil.
  6. Once boiling, reduce heat to low and cover the pot with a lid. Allow simmering for 10 minutes.
  7. After 10 minutes, add the kale to the soup and let it wilt. Cover the pot and simmer for another 10 minutes.
  8. Turn off the heat and allow the soup to cool for 5 minutes.
  9. Serve fresh with some homemade sourdough and enjoy!

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, Youtube, Vimeo, and Facebook.

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff
Kale White Bean Soup
December 14, 2020

Kale White Bean Soup

Kale & white bean soup is one of the easiest soups to make when you’re in a hurry and want something filling. Plus, this recipe can be very simple on ingredients or if you’re feeling like you need to kick things up this dish can …

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Vegan Hungarian Goulash
December 11, 2020

Vegan Hungarian Goulash

Hungarian Goulash is a soup or stew that is traditionally made with tender beef and paprika-spiced onions. Other versions may add vegetables such as potatoes, carrots, onions, celery, peppers, and tomatoes. In this adaptation, we’ve replaced the beef with vegan sausage and used gluten-free pasta to …

All Recipes, Entree, Gluten Free, Vegan, Videos
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by egccstaff
Vegetable Lentil Soup
December 9, 2020

Vegetable Lentil Soup

Vegetable lentil soup is delicious and nutritious! Lentils are packed with protein and iron and their health-promoting polyphenols and may reduce several heart disease risk factors.

Plus, who doesn’t love to cozy up with a hearty and warm soup during the Winter season? Give this easy soup recipe a try!

Ingredients

Vegetable Lentil Soup

  • 1/2 yellow onion, diced
  • 2 celery stalks, small dice
  • 1 bag frozen peas
  • 2 carrots, small dice
  • 1 (15 oz.) can diced tomatoes
  • 2 garlic cloves, diced
  • 1 cup shredded kale
  • 4 cups vegetable broth
  • 1 cup uncooked red or brown lentils
  • 1 tsp dried oregano
  • 2 tsp Italian seasoning
  • 2 Bay leaves
  • 1/2 tsp Black pepper (more to taste)
  • Olive oil

Vegetable Lentil Soup

Directions

  1. Begin by preparing all of your vegetables and removing peas from the freezer to thaw.
  2. In a large pot, set heat to medium-high and add a light drizzle of olive oil. Add the peas, onions, carrots, celery, and garlic. Sauté and stir continually until the onions are translucent.
  3. Next, add the diced tomatoes, vegetable broth, oregano, Italian seasoning, bay leaves, and black pepper. Then add the lentils.
  4. Bring the water to a boil then quickly reduce to low heat, cover and simmer for 10-15 minutes or until the lentils are cooked and vegetables are soft.
  5. Serve with bread or top with chopped green onions.

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, Appetizer, Entree, Gluten Free, Vegan
-
by egccstaff
Creamy Vegan Tomato Pasta
November 23, 2020

Creamy Vegan Tomato Pasta

This recipe for Creamy Vegan Tomato Pasta will surprise, impress, and amaze you! The coconut milk base adds a rich creaminess to the sauce that is unsuspectingly delicious. While this recipe uses tempeh for protein, you can substitute for a sausage or meat-free sausage alternative …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff