Tag: easy recipes

Silken Tofu Rice Bowl
August 18, 2023

Silken Tofu Rice Bowl

Silken Tofu Rice Bowl is a delicious & versatile dish that can be served hot or cold. You can mix up the vegetables and try a variety of toppings for this easy meal! Ingredients Serves: 3-4 Silken Tofu Rice Bowl Directions Nutrition Information Nutrition Disclaimer …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Easy Cold Brew
July 28, 2023

Easy Cold Brew

Easy Cold Brew to enjoy on a hot summer day! This recipe just requires coffee, water, a strainer, and a little patience. This recipe can be adjusted to your preference, if you want to try a 1:3 or 1:4 ratio of beans to water, or …

All Recipes, Beverage
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by egccstaff
Mushroom & Shishito Noodles
July 19, 2023

Mushroom & Shishito Noodles

Mushroom & Shishito Noodles cooked in a coconut basil sauce. A delicious noodle dish that is easy to prepare.

For this recipe, we used pink oyster mushrooms, but you can substitute for shiitake or pioppino.

Ingredients

Serves: 4-5 Time: 45 minutes

Mushroom & Shishito Noodles

  • 6 oz. pink oyster mushrooms or shiitake mushrooms
  • 1/2 cup shishito peppers, thinly sliced & seeds removed
  • 1/2 yellow onion, thinly sliced
  • 2-3 garlic cloves, chopped
  • 1 cup tatsoi or bok choy, chopped
  • 4 oz. coconut milk
  • 4 oz. vegetable broth
  • 1 heaping Tbs cornstarch
  • 1/2 lime, juiced
  • 1 tsp black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp chili flakes (optional)
  • 3-4 basil leaves
  • Soy sauce
  • Sesame oil
  • Rice vinegar
  • 8-10 oz. Rice or pad thai noodles

Directions

  1. Begin by preparing your vegetables and mix together the coconut milk, broth, lime juice, cornstarch, black pepper, ginger, chili flakes, and 2 Tbs of soy sauce in a small bowl.
  2. Cook the mushrooms separately in a small skillet with a touch of sesame oil. Lightly season with soy sauce.
  3. Cook the mushrooms for 4-5 minutes, then remove.
  4. Set heat to medium in a separate, large skillet and add water to a separate pot for boiling the rice noodles.
  5. Cook the noodles for 10 minutes, then drain & rinse in cold water.
  6. Add the coconut milk sauce mix to the pot the noodles were cooked in and whisk on medium heat.
  7. Once hot, add enough sesame oil to lightly coat the bottom of the pan.
  8. Then, sauté the pepper, onion, and garlic. Cook for 5-7 minutes.
  9. Return the noodles to the pot with the sauce and evenly mix.
  10. Add a splash of rice vinegar and a generous splash of soy sauce to the vegetables before adding the tatsoi.
  11. Allow the greens to wilt, add in the mushrooms, then turn the heat off.
  12. Serve the rice noodles with the mushrooms and vegetables, combine with basil, and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Carrots & Couscous
June 28, 2023

Roasted Beets & Carrots & Couscous

Roasted Beets & Carrots & Couscous is a delicious and easy dish to prepare as a side, appetizer, or entree. Try using red beets and draining the roasting liquid into the couscous for more colorful couscous. Pairs well with a slice of creamy goat cheese. …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Blueberry Hibiscus Lemonade
June 27, 2023

Blueberry Hibiscus Lemonade

Blueberry Hibiscus Lemonade with natural flower and fresh fruit is perfect for summertime! Enjoy this drink on its own, or spritz it up with a little natural seltzer water. Ingredients Serves: 4-6 Blueberry Hibiscus Lemonade Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking …

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by egccstaff
Purple Cauliflower & Cabbage Curry
June 8, 2023

Purple Cauliflower & Cabbage Curry

Purple Cauliflower & Cabbage Curry with chickpeas, onion, and carrot served over rice or with naan bread. This delicious plant-based dish is rich in nutrients and protein and will surely be a hit for your next dinner gathering! See below the ingredients for substitutions. For a grain-free option, serve with lentils instead of rice or bread.

Ingredients

Serves: 6-8 Time: 45 minutes

Purple Cauliflower & Cabbage Curry

  • 1 yellow onion, diced
  • 3 medium carrots, diced
  • 2-3 garlic cloves, minced
  • 4 cups purple cauliflower, chopped
  • 2 cups purple cabbage, shredded
  • 2 (14 oz) cans lite coconut milk*
  • 1 can 8 oz. tomato sauce
  • 2 cans chickpeas, drained & rinsed
  • 1 Heaping Tbs red curry paste
  • 1/4 tsp red chili flakes (optional)
  • 2 tsp ground ginger
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 2 Tbs olive oil
  • Optional toppings: chopped cilantro, lime/lemon juice, sriracha, chopped dry roasted peanuts

*Lite 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. Begin by preparing your vegetables.
  2. In a large pot, set heat to medium-high. Once hot, add the olive oil.
  3. Begin sautéeing the onion once you see vapors from the pan, indicating the oil is hot enough. Cook for 5 minutes.
  4. Next, add the carrot and garlic and cook for 3-5 minutes.
  5. Add the cauliflower, cabbage, and chickpeas, and together for 5-7 minutes. Continue stirring together until all the vegetables are lightly tender.
  6. Next, add the seasonings and curry paste and stir for 1 minute before adding the tomato sauce and coconut milk.
  7. Bring the mixture to a simmer, cover it with a lid, and turn the heat low for 10 minutes.
  8. Serve over rice or with naan bread; if desired, top with a squeeze of lime or lemon juice and minced cilantro.

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, Plant-Based, Vegan
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by egccstaff
Brussels & Bulgar Bowl
May 26, 2023

Brussels & Bulgar Bowl

Brussels & Bulgar Bowl with roasted potatoes, brussels sprouts, onion, and radishes served over bulgar wheat. A simple but delicious grain bowl! Try serving this grain bowl with a protein such as chickpeas, chicken, or tempeh. Ingredients Serves: 3-4 Time: 30 minutes Brussels & Bulgar …

All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Braised Sprouts & Tomatoes
May 24, 2023

Braised Sprouts & Tomatoes

Braised Sprouts & Tomatoes with kale is a delicious side dish that is easy to make. This pairs well with protein and herby grains. We served this dish with rice and great northern beans cooked in vegetable stock. Ingredients Serves: 3-4 Time: 30 Minutes Braised …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Carrot Cashew Curry Dip
May 22, 2023

Carrot Cashew Curry Dip

Carrot Cashew Curry Dip is a delicious, creamy, easy dip to make for a potluck. Serve with crudité or pita, or try it out as a spread!

Ingredients

Carrot Cashew Curry Dip

  • 1 cup cashews, soaked
  • 2-3 large carrots, chopped into 1/2-inch pieces
  • 1 Tbs curry paste
  • 1/2 Tbs curry powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2 Tbs lemon juice
  • 2 tsp olive oil
  • 1 tsp black pepper
  • 1/2 tsp ground cumin

Directions

  1. Begin by boiling enough water to cover the cashews in a bowl.
  2. Once the water has boiled, remove from heat, cover the cashews in a bowl with water, and allow it to sit for 1-2 hours.
  3. Meanwhile, boil another small pot of water and add the carrots. Boil for 7-10 minutes.
  4. Remove the carrots from the heat, drain, and allow them to cool until they stop steaming.
  5. After the cashews have soaked, drain the water and blend in a food processor or blender until creamy and paste-like.
  6. Then, add in the carrots and sunflower seeds and blend.
  7. Add in the lemon juice, olive oil, seasoning, and curry paste, and continue blending until smooth and creamy. Taste and adjust seasoning as desired.
  8. Transfer the dip to a container, and cover it with a sealed lid.
  9. Top with optional toppings when serving if desired.

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, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Lentil Pasta Sauce
May 17, 2023

Lentil Pasta Sauce

Lentil Pasta Sauce is a delicious, low-carb, and protein-rich alternative to a meat pasta sauce. This recipe is easy to prepare and serves well over your favorite type of pasta. Ingredients Serves: 4-5 Time: 50-60 minutes Lentil Pasta Sauce Directions Nutrition Information Nutrition Disclaimer More …

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