Tag: Dinner

Marinated Beet & Apple Salad

Marinated Beet & Apple Salad

Marinated Beet & Apple Salad paired with kale, cabbage, or arugula makes for a delicious and vitamin-rich appetizer or side dish for the Fall season. Ingredients Serves: 2-4 people Time: 45 minutes Marinated Beet & Apple Salad 2-3 beets 1 green apple 2 cups kale, 

Braised Red Cabbage

Braised Red Cabbage

Braised Red Cabbage makes for an excellent side dish any time of the year. We paired our cabbage with roasted potatoes, tempeh, and vegetables, but you can add this cabbage to grains and other nutritious vegetables and proteins. Ingredients Braised Red Cabbage 1 red cabbage, 

21 Fall Recipes for 2021

21 Fall Recipes for 2021

Fall is such a perfect time of year to transition your meal planning and grocery shopping to hearty vegetables and rich flavors. Here are our top 21 recipes to try this Fall! Try these recipes anytime during the season, and especially around the holidays.

21 Fall Recipes for 2021

  1. Roasted Stuffed Acorn Squash
  2. Cauliflower Stuffing
  3. Kale White Bean Soup
  4. Vegan Beetroot Risotto by Lazy Cat Kitchen
  5. Vegan Pie Crust
  6. Sweet Potato Soup
  7. Beet and Apple Salad by Cotter Crunch
  8. Mediterranean Sweet Potato and Lentils
  9. Fall Spice Apple Bread
  10. Pumpkin Rigatoni by Pinch of Yum
Stuffed Acorn Squash

11. Coconut Lentil Stew with Kale
12. Roasted Carrot Hummus
13. Sweet Potato Chickpea Bowl
14. Roasted Butternut Squash Salad by Gathering Dreams
15. Slow Cooker Cauliflower Lentil Curry
16. Roasted Stuffed Butternut Squash by Minimalist Baker
17. Naturally Sweetened Pumpkin Bread
18. Vegan Pumpkin Curry
19. Creamy Mushroom Chicken by Salt & Lavender
20. Vegetable Lentil Soup
21. Cinnamon Applesauce Cookies

Mediterranean Sweet Potato Lentils

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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.

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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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We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

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 

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 

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 Time: 45 minutes

One-Pot Vegan Spaghetti

  • 6 oz. whole-wheat spaghetti (can be substituted for gluten-free spaghetti)
  • 12 oz. tomato sauce
  • 1 can diced tomatoes, drained & rinsed
  • 1 1/4 cup lite coconut milk
  • 1/2 yellow onion, diced
  • 1/2 package of tempeh, cubed or sliced*
  • 1 small bell pepper, diced
  • 1/2 squash or zucchini, diced
  • 1/2 cup mushrooms, sliced
  • 1 cup kale, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp red chili flakes
  • Salt to taste
  • 1 Tbs olive oil
  • Optional toppings: vegan parmesan, fresh basil leaves

*If you are allergic to soy, you can substitute the tempeh or white beans or beyond meat’s ground beef.

Directions

  1. Begin by preparing your vegetables.
  2. Once ready, heat the olive oil in a large, deep skillet on high heat.
  3. Once hot, begin sautéing your garlic and onion until fragrant and the onion translucent, about 4-5 minutes.
  4. Then, add the tempeh, bell pepper, and squash and cook for 7-10 minutes, stirring occasionally.
  5. After the vegetables are tender, add in the seasonings, tomatoes, tomato sauce, and coconut milk. Bring the mixture to a boil.
  6. Once boiling, add in the spaghetti. Stir in until it begins to soften.
  7. Then add the mushrooms.
  8. Cook the spaghetti on medium until the spaghetti is fully cooked. Add the kale in during the last five minutes of cooking and stir until it has wilted. Remove from heat once done.
  9. Serve fresh with optional toppings and enjoy!

Nutrition Information

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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.

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: