Tag: Entree

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
-
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
-
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
Cauliflower Casserole
March 1, 2021

Cauliflower Casserole

This Cauliflower Casserole is a quick, 45-minute dinner fix that is sure to impress anyone who denies the deliciousness of cauliflower. While our recipe is using a tofu topping, you’re welcome to omit this portion of the recipe if you have dietary aversions to soy …

All Recipes, Appetizer, Entree, Gluten Free, Vegan, Videos
-
by egccstaff
Baked Stir-Fry
February 17, 2021

Baked Stir-Fry

This Baked Stir-Fry is a convenient dish to make if you love stir-fry but are short on time after coming home from work. You can even save yourself some time by preparing the ingredients ahead of time and storing them in the fridge until you’re …

Entree, Gluten Free, Vegan
-
by egccstaff
Quinoa & Capers Bowl
February 10, 2021

Quinoa & Capers Bowl

Whether you’re preparing side dishes, meal prepping, or cooking dinner, this quinoa & capers bowl is perfect for lunch or dinner. This dish is packed with plant-based protein and nutrients, is low-fat, and absolutely tasty!

Ingredients

Quinoa & Capers Bowl

  • 1 cup uncooked quinoa
  • 3 cups vegetable broth
  • 2-3 cups kale, chopped
  • 1 cup purple cabbage, chopped
  • 1/2 yellow onion, diced
  • 2-3 garlic cloves, minced
  • 1 small yellow squash, diced
  • 1/2 cup white mushrooms, chopped
  • 1/3 cup capers plus some liquid
  • 1 can great northern or cannellini beans, drained and rinsed
  • Black pepper, to taste
  • 1 tsp Italian seasoning
  • Red pepper flakes (optional)
  • Dash of lemon juice (for topping)
  • Nutritional yeast (optional for serving)

Directions

  1. Begin by preparing your vegetables. Set aside the kale and cabbage.
  2. In a large skillet, set heat to high and add the onion and garlic, cook for 3-5 minutes. Add a splash of water or vegetable broth to prevent it from sticking.
  3. Once the onion has turned translucent, add the squash and mushrooms. Cook for 7 minutes. Then add the seasoning.
  4. Next, add the quinoa and cook for 2 minutes. Add the vegetable broth, beans, and capers.
  5. Bring the mixture to a boil, then stir in the cabbage. Reduce heat to low and cover with a lid. Allow it to simmer.
  6. Once 15 minutes have passed, stir the mixture to break up lumps of quinoa and then add the kale on top, do not mix it in. Cover the pan with a lid and allow it to simmer for about 10-15 more minutes.
  7. After, stir the quinoa to ensure it is cooked and that most of the liquid has cooked out. Continue cooking if there is still excess liquid.
  8. Turn off the heat and serve hot.
  9. Top with lemon juice and optionally, red pepper flakes and nutritional yeast.

Nutrition Information

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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Vegan
-
by egccstaff
Broccoli & Bok Choy Noodle Bowl
February 8, 2021

Broccoli & Bok Choy Noodle Bowl

This Broccoli & Bok Choy Noodle Bowl is the perfect post-workout dish. We use edamame spaghetti which is high in protein and low in carbs and calories. These noodles are also vegan and gluten-free friendly. Serve it hot or cold. Ingredients Broccoli & Bok Choy …

All Recipes, Entree, Gluten Free, Vegan
-
by egccstaff
Collards and Pilaf
January 22, 2021

Collards and Pilaf

This recipe is for sautéed collards and pilaf made with quinoa and chickpeas. It’s an easy vegan recipe that makes for a tasty side or a light entree. This dish is full of plant-based vitamins, protein, and nutrients and can be easily modified for low-fat …

Appetizer, Entree, Gluten Free, Vegan
-
by egccstaff
Cauliflower Curry Soup
December 10, 2020

Cauliflower Curry Soup

Cauliflower curry soup is a delicious way to stay warm during the cold season. This recipe is also low-fat, with the vegetables not being sautéd in oil and choosing a low-fat option for coconut milk.

Ingredients

Cauliflower Curry Soup

  • 1 yellow onion, diced
  • 4 garlic cloves, diced
  • 2 carrots, diced
  • 1 Tbs Red Curry Paste
  • 2 tsp ground ginger
  • 1 (13.5 oz) can Lite Coconut Milk*
  • 3 cups of cauliflower, chopped
  • 2 cups water
  • 1 Tbs Curry Powder
  • Salt to taste
  • 1 cup kale, chopped
  • Chopped cilantro and lime juice (optional topping)
  • Cooked rice for serving (optional)

*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. Begin by preparing all of your vegetables and set them aside.
  2. In a medium-large pot on medium-high heat, add the onion, carrots, garlic, and ground ginger, and 1/4 of water. Bring the mixture to a simmer and cook for 5-10 minutes, stirring frequently.
  3. Next, add the curry paste, curry powder, and a pinch of salt. Stir for 30 seconds.
  4. Then add 2 cups of water, coconut milk, and another pinch of salt. Stir until everything is well combined.
  5. Add the cauliflower, increase to high heat, and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 15 minutes or until cauliflower is tender.
  6. Finally, add the kale and cook for another few minutes until the kale is wilted.
  7. Allow the soup to cool for 10 minutes. Serve over rice and garnish is cilantro and lime juice if desired.

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, Youtube, Vimeo, and Facebook.

All Recipes, Entree, Gluten Free, Vegan, Videos
-
by egccstaff
Kimchi Stew
November 30, 2020

Kimchi Stew

Kimchi, originating from Korea, is delicious, spicy fermented napa cabbage and sometimes radish. When fermented, the dish is mixed with salt, vinegar, garlic, chili peppers, and other spices and is tightly sealed in a jar. This stew recipe is sure to become your new favorite …

All Recipes, Entree, Gluten Free, Vegan, Videos
-
by egccstaff