Tag: Entree

Creamy Tofu Pasta
September 30, 2022

Creamy Tofu Pasta

Creamy Tofu Pasta is an easy plant-based dish to make that is an excellent recovery meal after a big workout. A delicious recipe that you can modify to your liking, try sautéeing some bell pepper or broccoli to mix in with the pasta sauce along …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tempeh Barley Chili
September 28, 2022

Tempeh Barley Chili

Tempeh Barley Chili is a quick 30-minute plant-based chili that is smoky and delicious! Using quick pearl barley and tempeh allows for an easy meal to prep that is nutrient-dense. For a vegetarian option, substitute the plant-based dairy substitutes for dairy options. For a meat …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Beet & Barley Vegetable Soup
September 26, 2022

Beet & Barley Vegetable Soup

Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and pair well with an otherwise straightforward barley veggie soup. For this recipe, we used the quick pearl barley, so if you use a whole grain barely, the soup will have to simmer longer and you may want to add an additional cup of broth as the barely soaks it up.

Ingredients

Serves: 6 Time: 45-50 minutes

Beet & Barley Vegetable Soup

  • 4 medium-large beets
  • 2 carrots, diced
  • 1/2 cup peas, frozen or fresh
  • 1/2 large yellow onion, diced
  • 1 small yellow squash, thinly chopped
  • 2-3 celery stalks, diced
  • 1 cup quick pearl barley
  • 6 cups vegetable broth
  • 1/2 tsp dried oregano
  • 2 bay leaves
  • 1/4 tsp dried sage
  • 1/4 tsp dried thyme
  • 1/2 tsp black pepper

Directions

  1. In a stovetop pot, add enough water to cover the beets. Place on the stove and bring the beets to a boil, boiling for about 20 minutes or until they’ve softened.
  2. Meanwhile, prepare the remaining vegetables for your soup.
  3. In a large pot, set heat to medium-high and begin to sauté the onion and celery, stir together constantly and cook together for about 5-7 minutes, adding a splash of broth if needed to deglaze the pot. Then, add the carrot, peas, and squash.
  4. Continue stirring the vegetables together for about another 5 minutes, then add in the seasonings, bay leaves, and vegetable broth.
  5. Allow the soup to simmer on medium while you drain the beets, peel off the skin, and chop them into 1/2 – 1/4 inch quarter slices.
  6. Add the beets to the soup along with the barley. Bring the heat up to high and allow the soup to reach a boil and cook for 7 minutes once boiling.
  7. Reduce heat to low, cover with a lid and allow it to simmer for another 10-12 minutes.
  8. Once your veggies have softened and the barley is cooked, your soup is ready to be removed from the heat.
  9. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Butternut Squash Pasta
September 21, 2022

Butternut Squash Pasta

Butternut Squash Pasta is a great recipe for making use of all that seasonal squash! Roasted butternut squash is a perfect base for a creamy pasta sauce that is low in fat but rich in nutrients. For a gluten-free version, simply use gluten-free pasta. Ingredients …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Roasted Butternut Squash Enchiladas
September 19, 2022

Roasted Butternut Squash Enchiladas

Roasted Butternut Squash Enchiladas with a subtle, smoky heat. This casserole-style dish is a perfect way to feed a large group and use those seasonal squash. Ingredients Serves: 6-7 Time: 50 minutes Enchiladas Sauce 3 Tbs flour (or gluten-free flour) 2 Tbs chili powder 1/2 …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Butternut Squash Curry
September 16, 2022

Roasted Butternut Squash Curry

Roasted Butternut Squash Curry, a sweet, spicy, and creamy curry sauce with sautéed onion, garlic, chickpeas, and mushrooms. This recipe is perfect for Fall! Our little secret is that we added a little bit of leftover canned pumpkin from baking.

Ingredients

Serves: 4-5 Time: 60 minutes

Roasted Butternut Squash Curry

  • 1 large butternut squash
  • 1/4 – 1/2 cup canned pumpkin puree
  • 1 (14 oz) can lite coconut milk*
  • 1 can chickpeas, drained
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 large carrot, diced
  • 1/2 cup mushrooms, sliced
  • 1 Tbs olive oil
  • 1/4 tsp cayenne pepper or thai chili flakes
  • 1/2 tsp ground ginger
  • 1 Tbs curry powder
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp black pepper & salt
  • 1/2 lime, juiced
  • 1 cup rice
  • 2 cups water
  • Minced cilantro for garnish, optional

*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. Preheat the oven to 400º F.
  2. Prepare your squash by removing the ends, seeds, and cutting into about 1 1/2 – 2 inch chunks, leaving the skin on.
  3. Lightly toss the butternut squash in a bit of olive oil and salt and pepper. Transfer to a baking sheet and roast for 30-40 minutes or until softened.
  4. Meanwhile, prepare your onion, carrot, chickpeas, and mushrooms, and begin cooking your rice in the rice cooker or on the stovetop.
  5. Once the squash is done, remove from the oven. You may choose to leave the skin on or off.
  6. Transfer the squash to a medium pot and begin to puree with an immersion blender (or transfer to a blender or food processor) until smooth. Mix in the pumpkin, coconut milk, and all of the remaining spices. Set heat to low and cover with a lid, allowing it to simmer.
  7. Then, in a skillet, add 1 Tbs of olive oil and set heat to high.
  8. Begin sautéing the onion and garlic, cooking for about 7-8 minutes. Then, add the carrot and cook for another 5 minutes.
  9. Mix in the mushrooms and chickpeas and lime juice.
  10. Lightly season with a dash of salt and pepper and the same spices you used for the sauce, adding just a small pinch of each.
  11. Once the vegetables have softened, pour the butternut curry sauce into the skillet and mix together well. Simmer on medium-low for another 10 minutes.
  12. Taste and adjust seasonings if desired before removing from heat.
  13. Serve over rice 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

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
Tempeh Bolognese
September 12, 2022

Tempeh Bolognese

An easy and delicious Tempeh Bolognese sauce to serve with pasta or roasted eggplant, topped with vegan parmesan. The longer this sauce simmers, the deeper the flavor, especially when served with fresh basil. Ingredients Time: 45-55 minutes Tempeh Bolognese 1 package tempeh, minced or grated …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Tofu Lettuce Wraps
September 7, 2022

Tofu Lettuce Wraps

Tofu Lettuce Wraps make for a delicious lunch, appetizer, or party dish. This tasty recipe can be served with the tofu fresh and hot or cold after being cooked. You may also use this recipe for a tortilla wrap or try wrapping in rice paper …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Grits & Chard Medley
August 26, 2022

Grits & Chard Medley

Grits & Chard Medley, a variation on our Grits & Green Beans recipe using rainbow chard and romano beans. The sweet, juicy crunch of the romano beans mixed with the cherry tomatoes and creamy grits combines well with the sautéed chard tossed with chickpeas and salad turnips.

Ingredients

Grits & Chard Medley

  • 1/2 lb romano beans (or green beans), stems removed
  • 1 small yellow onion, diced
  • 2/3 cup cherry tomatoes
  • 1 large bunch rainbow chard, stems removed & leaves chopped
  • 3-4 garlic cloves, minced
  • 2-3 small salad turnips, chopped
  • 1 cup yellow grits
  • 4 cups water or vegetable broth
  • 1 Tbs Olive oil
  • 1-2 Tbs Apple Cider Vinegar
  • Salt & black pepper to taste
  • Paprika
  • Garlic Powder
  • Ground Mustard
  • Chili Powder
  • Ground Sage
  • Ground Thyme

Directions

  1. Begin by preheating the oven to 400ºF and preparing your vegetables.
  2. Setting the rainbow chard, garlic, onion, and turnips aside. Drain the chickpeas into a colander.
  3. Next, add the romano beans and cherry tomatoes to a roasting pan.
  4. Mix in with 1 Tbs olive oil and apple cider vinegar, 1 tsp salt and black pepper, 2 tsp paprika, 1/2 tsp chili powder & ground mustard, and sage. Toss together well and place in the oven, roast for about 35-40 minutes, stirring halfway through
  5. Meanwhile, in a medium-large pot, add the vegetable broth or water. Add in a pinch of salt. 
  6. Once boiling, stir in the grits along with a dash of black pepper, paprika, and garlic powder. Mix together for 1-2 minutes, then reduce heat to low, cover with lid, and allow it to simmer for 20 minutes, stirring occasionally to ensure the grits aren’t clumping together at the bottom.
  7. Next, in a medium skillet add another splash of olive oil. 
  8. Once hot, add in the garlic and onion. Cook together for 5-7 minutes. Then add the turnips and chickpeas, season with 1/2 tsp ground thyme & mustard, and a dash of salt and black pepper.
  9. Then, add the rainbow chard. Stir together for 5-7 minutes until chard lightly wilts.
  10. Cook together for about 12-15 minutes, adding a tablespoon of apple cider vinegar at a time to deglaze the pan towards the end. 
  11. Turn off the heat on the chard, and once the beans and tomatoes have finished roasting, remove from the oven and combine with the rainbow chard mix. 
  12. Remove grits from heat once fully cooked* and serve together with vegetables and enjoy!

*For some creamy grits, add about 1 Tbs of non-dairy or dairy butter towards the end of cooking, we also like to add 1-2 Tbs of nutritional yeast and a generous dash of old bay seasoning.

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
-
by egccstaff
Falafel Garden Bowl
August 22, 2022

Falafel Garden Bowl

Falafel Garden Bowl is a delicious recipe that can be served as an entrée, side dish, or salad. This meal can be prepared early in the week and served cold. We served this dish with warm rice as a base and freshly made falafel. You …

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