Tag: easy recipes

Perfect Vegan Cornbread
May 10, 2021

Perfect Vegan Cornbread

This Perfect Vegan Cornbread is a wonderful alternative for those with dairy allergies or other dietary aversions. Pair this cornbread with our One-Pot Vegan Chili or serve as the table bread if you’re preparing a larger dinner with multiple courses. If needed, you can substitute …

All Recipes, Baking, Vegan
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by egccstaff
Ultimate Breakfast Hash
May 3, 2021

Ultimate Breakfast Hash

Whether you have a big hike planned or you’re doing a whole deep clean on your house, the Ultimate Breakfast Hash is perfect fuel for whatever large tasks you have ahead of you. This recipe is super easy to make but oh so delicious! All …

All Recipes
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by egccstaff
Creamy Cauliflower Soup
April 30, 2021

Creamy Cauliflower Soup

I know what you’re thinking, “cauliflower soup, really?” Yes, really. This Creamy Cauliflower Soup is absolutely delicious (any time of year). Why try it? It’s super light but fully satisfying on flavor and texture. Plus this recipe is incredibly easy to make and it’s only got 5 key ingredients! If you don’t want a vegan version, you can substitute the smart balance for regular butter and the vegetable broth for chicken stock.

Ingredients

Creamy Cauliflower Soup

  • 1 head cauliflower, florets
  • 1/2 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1-2 Tbs Smart Balance or other vegan butter
  • 4 cups vegetable broth
  • Seasoning: black pepper, paprika, ground thyme
  • Optional: Olive oil (for drizzling)

Directions

  1. Preheat the oven to 425ºF
  2. On a baking sheet, spread out cauliflower florets. Optionally drizzle a light amount of olive oil over the cauliflower.
  3. Place cauliflower in the oven and roast for 20-25 minutes.
  4. Meanwhile, prepare your onion and garlic.
  5. Once the cauliflower is done roasting, remove it from the oven.
  6. In a stockpot, begin sauteing the onion and garlic in some of the vegan butter. Cook on high heat until the onions turn translucent.
  7. Then, add the cauliflower and about one cup of vegetable broth. Reduce to medium-low heat.
  8. Use an immersion blender to gradually blend the vegetables and broth. If you don’t have an immersion blender, you may transfer the soup ingredients to a food processor or a blender. Gradually add in the vegetable broth while blending.
  9. Add in seasonings to taste and fully mix together the soup.
  10. Serve with green onions, spring greens, toast, or crackers, and enjoy!

You may store leftovers in the freeze for 2-4 weeks or in the refrigerator for 1-2 days.

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, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
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by egccstaff
20 Sprightly Spring Recipes
April 28, 2021

20 Sprightly Spring Recipes

20 Sprightly Spring Recipes to put a spring in your step! Take care of your health and energy levels this Spring with these recipes! 20 Sprightly Spring Recipes We’ve curated a list of easy, delicious, and energizing recipes just for you! Our refreshing Smoothie recipes …

All Recipes, Appetizer, Cooking Tips, Entree, Gluten Free, Vegan
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by egccstaff
Pineapple Fried Rice
April 26, 2021

Pineapple Fried Rice

Pineapple Fried Rice is a delicious way to squeeze that extra serving of fruit into your day. While fried rice is better when using leftover rice that’s chilled in the fridge overnight, you can use freshly made rice as well. Optionally, you can add shrimp, …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Thai Coconut Curry Rice
April 23, 2021

Thai Coconut Curry Rice

If you like a bit of a kick in your meal, this Thai Coconut Curry Rice is right for you! You can leave out the Thai chili if you need a more mild dish, but the flavor will be rich nonetheless. Modify it for vegans by leaving out the poached egg, or you can add another protein such as shrimp, chicken, or tofu.

Ingredients

Thai Coconut Curry Rice

  • 1 cup uncooked rice
  • Thai chili (to taste)
  • 1 cup of lite coconut milk* & 1 cup of water or stock
  • 1/2 tsp cumin
  • 1/4 tsp ground ginger
  • Soy sauce
  • Sesame oil
  • 1/2 large yellow onion, diced
  • 1-2 carrots, diced
  • 1/2 cup broccoli, chopped
  • 2-3 mushrooms, sliced
  • 1-2 eggs, poached
  • Optional toppings: minced cilantro, sliced jalapeño, sriracha, or sesame seeds

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. In a saucepan, add coconut milk, water/stock, rice, cumin, ginger, and Thai chili on high heat. Mix together and cover with a lid to bring to a boil. Once boiling, reduce to a low simmer and cook until rice is soft and fluffy. About 15-25 minutes. Be sure to check on the rice and ensure the bottom doesn’t burn.
  2. Prepare your vegetables.
  3. Saut̩ the vegetables in about 1/2 Р1 Tbs sesame oil and cook until they are tender. Add 1-2 splashes of soy sauce or to taste.
  4. Once the rice and vegetables are done, add them to a serving bowl.
  5. In a bowl, crack 1-2 eggs and discard the shells.
  6. In another small pan, bring water to a boil. Drop in the eggs and cook for about 3 minutes.
  7. Remove the egg with a slotted spoon and place it on top of the rice bowl.
  8. Serve, add any desired additional toppings, 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, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Entree
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by egccstaff
Creamy Mushroom Kale Pasta
April 9, 2021

Creamy Mushroom Kale Pasta

This Creamy Mushroom Kale Pasta is made with a creamy vegan sauce using silken tofu, garlic, and nutritional yeast. If you are wanting to try a non-vegan version, you can substitute the sauce for an Alfredo or this homemade white sauce from Lil’ Luna Ingredients …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Vegetable Tikka Masala
April 5, 2021

Vegetable Tikka Masala

Mix up your dinner plans with this homemade vegetable tikka masala. This recipe comes with an easy sauce recipe with affordable ingredients so you don’t have to stress. See below for the ingredient substitutions because this recipe is easy to modify whether you’re a meat-eater, …

All Recipes, Entree, Gluten Free
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by egccstaff
Balsamic Roasted Grain Bowl
March 19, 2021

Balsamic Roasted Grain Bowl

A Balsamic Roasted Grain Bowl with Brussels Sprouts & Quinoa makes for a delicious, nutritious dish for lunch or dinner. Preparing the night before and serving as a cold grain bowl the next day is also a tasty option if you’ve got to eat on the go.

Ingredients

Serves: 3-4 Time: 45-50 minutes

Balsamic Roasted Grain Bowl

  • 1-2 pounds Brussels sprouts, stems removed and halved
  • 10 oz. cherry tomatoes
  • 4 garlic cloves, peeled and smashed
  • 1 large zucchini, chopped
  • 2 Tbs balsamic vinegar
  • Optional: 1/2 Tbs honey or agave nectar
  • 1 Tbs olive oil
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups vegetable broth
  • An extra splash of olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme

Directions

  1. Preheat the oven to 400ºF
  2. Begin preparing your Brussels sprouts, tomatoes, garlic, and zucchini, and add them to a deep baking pan.
  3. In a bowl, mix together the 1 Tbs olive oil, balsamic vinegar, salt, and pepper.
  4. Pour the balsamic mixture over the vegetables, combine with a wooden spoon or spatula. Place the pan in the oven and bake for 25-30 minutes or until Brussels sprouts are lightly roasted and tender. Check on the vegetables halfway through baking.
  5. In a medium pan, heat a drizzle of olive oil and add 1 cup of quinoa to the pan. Cook for 1-2 minutes.
  6. Add the vegetable broth (or you may substitute water and rehydrated bouillon) and the paprika and thyme.
  7. Cover the pan with a lid and bring to a boil.
  8. Once boiling, reduce heat to low and simmer for 25-30 minutes or until quinoa is done. Stir occasionally to prevent sticking.
  9. After everything is done, combine your quinoa and roasted vegetables, serve 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, Yummly, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Zucchini Bread
February 26, 2021

Zucchini Bread

This recipe for zucchini bread is quick, easy to make, and is vegan-friendly. Enjoy a slice with a cup of coffee or tea! Ingredients Zucchini Bread 1 heaping cup grated zucchini 1/4 oat milk (or other non-dairy milk) 1/2 cup of unsweetened applesauce (or 1 …

All Recipes, Baking, Vegan
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by egccstaff