Tag: cooking

Tempeh Scramble Grit Bowl
December 14, 2022

Tempeh Scramble Grit Bowl

Tempeh Scramble Grit Bowl, a hearty breakfast or brunch that can fuel your day. This dish is lovely to make on the weekend when you have a little extra time to prepare. Ingredients Serves: 2-3 Tempeh Scramble Grit Bowl Directions Nutrition Information Nutrition Disclaimer More …

All Recipes, Breakfast, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Eggplant Soup
December 12, 2022

Roasted Eggplant Soup

Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Creamy Gnocchi Soup
December 9, 2022

Creamy Gnocchi Soup

Creamy Gnocchi Soup that is plant-based friendly using pre-made gnocchi. A warm and hearty soup perfect for winter. For a non-vegan option, you can substitute the non-dairy milk for cream and the gnocchi for another brand that uses egg as the binder.

Ingredients

Serves: 4 Time: 30 minutes

Creamy Gnocchi Soup

  • 1 package of pre-made gnocchi
  • 1/2 yellow onion, diced
  • 1/3 cup carrot, finely diced
  • 1/2 cup peas
  • 2-3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 2 cups plain, unsweetened oat milk (or other non-dairy substitute)
  • 1 Tbs cornstarch
  • Salt to taste
  • 1/2 tsp black pepper, or to taste
  • 2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp dried thyme
  • 1-2 Tbs non-dairy butter

Directions

  1. Prepare your vegetables and measure out your flour, cornstarch, non-dairy milk, and vegetable broth.
  2. In a large pot, add the non-dairy butter on medium-high heat.
  3. Whisk the cornstarch into the milk and set aside.
  4. Once melted, begin sautéing your onion and stir for 3 minutes.
  5. Then, add the carrots, peas, and garlic. Stir for another 2-3 minutes.
  6. Next, combine the flour with the vegetables until fully covered, about 1 minute.
  7. Then, stir in the cornstarch/milk mix and the vegetable broth.
  8. Continue stirring and add the seasonings.
  9. Reduce heat to medium-low and simmer for about 10 minutes, stirring continuously while the soup thickens.
  10. Next, add the gnocchi, reduce heat to low, cover the pot with a lid, and allow it to simmer for 10-15 minutes or until the gnocchi is soft and the soup is the desired taste and texture.
  11. Remove from heat once done.
  12. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Mashed Sweet Potatoes & Lentils
November 21, 2022

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 …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cilantro Lime Rice & Spicy Roasted Veggies
November 7, 2022

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Butternut Squash & Parsnip Soup
November 4, 2022

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

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

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Bok Choy & Tofu Soup
November 2, 2022

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 …

Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roots & Lentil Soup
October 24, 2022

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Pesto-Spinach Spaghetti
October 17, 2022

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.

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, Entree, Gluten Free, Plant-Based, Vegan
-
by egccstaff
Potato Lentil Soup
October 12, 2022

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 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff