Tag: Gluten Free

Green Split Pea & Bean Stew
September 27, 2023

Green Split Pea & Bean Stew

Green Split Pea & Bean Stew is a delicious and easy dish to prepare in under an hour that is rich in plant-based protein! Green split peas are rich in fiber, iron, and potassium and are low in fat. You can try substituting the cannellini …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Slow Cooker Potato Curry
September 25, 2023

Slow Cooker Potato Curry

Slow Cooker Potato Curry with chickpeas served over rice is a delicious and creamy dish that is easy to prepare. If desired, you can also prepare this recipe with chicken or tofu. Serve with rice or naan bread. Ingredients Serves: 4-5 Time: 3-4 hours Slow …

All Recipes, Entree, Gluten Free
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by egccstaff
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0 Comments
Roasted Tomato & White Bean Stew
September 15, 2023

Roasted Tomato & White Bean Stew

Roasted Tomato & White Bean Stew is a hearty, nutritious dish that is easy to prepare. Serve with bread or crackers (using a gluten-free option if desired) and top with a dash of parmesan or nutritional yeast.

Ingredients

Serves: 3-4 Time: 45 minutes

Roasted Tomato & White Bean Stew

  • 8-10 oz. cherry tomatoes
  • 1 Tbs olive oil
  • 2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 tsp dried paprika
  • 1/2 yellow onion, diced
  • 1 small bell pepper, diced
  • 1/2 cup carrot, diced
  • 3 garlic cloves, minced
  • 1 can cannellini beans, drained & rinsed
  • 1 1/2 cup vegetable broth
  • 1/2 tsp black pepper
  • 1 tsp oregano
  • 2 cups kale, chopped

Directions

  1. Preheat the oven to 400º F and toss the tomatoes in a bowl with olive oil, a dash of salt and pepper, paprika, and thyme.
  2. Spread the tomatoes out onto a roasting pan and roast in the oven for 25-30 minutes.
  3. Meanwhile in a medium-large stovetop pot, set heat to medium-high.
  4. Once hot, begin cooking the onions. Sauté on medium heat for 2-3 minutes, then reduce heat to medium-low and cook for 11-15 minutes to carmelize.
  5. Then, add the pepper, carrot, and garlic to the pot and cook together for another 5-7 minutes.
  6. Next, add the beans, vegetable broth, and remaining seasonings before adding the vegetable broth.
  7. If the tomatoes are done roasting, add to the pot and reduce heat to low and simmer with a lid on for 10 minutes.
  8. Add in the kale towards the end of cooking and allow it to wilt for 2 minutes. Taste and adjust seasoning.
  9. Serve the stew in a shallow bowl with optional toppings or a side of toast or crackers if desired.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

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All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
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Lentils & Roasted Roots Grain Bowl
September 14, 2023

Lentils & Roasted Roots Grain Bowl

Lentils & Roasted Roots Grain Bowl makes for an easy to prepare dish that you can enjoy hot or chill and serve cool. Try mixing and matching with additional grains or proteins such as tempeh or chicken and rice. You can also try adding in …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Jalapeño Polenta
September 12, 2023

Jalapeño Polenta

Jalapeño Polenta with black beans and veggie fajitas. This recipe is flavorful, rich, and easy to prepare with simple prep work. You can try and mix and match the vegetables or add another protein to your fajitas, like mole or adobo chicken, carnitas, el pastor, …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ethiopian-spiced Eggplant & Lentils
September 1, 2023

Ethiopian-spiced Eggplant & Lentils

Ethiopian-spiced Eggplant & Lentils with roasted vegetables makes for a nutrient-dense and delicious meal. You can also try serving it with rice or another protein such as chickpeas.

We love using Holy Cow Vegan’s spice blend recipe, but you can try purchasing some if you live near any international food markets.

Ingredients

Serves: 3-4 Prep Time: 30 minutes Cook Time: 35-40 minutes

Ethiopian-spiced Eggplant & Lentils

  • 1 large eggplant, sliced
  • 1/2 yellow onion, chopped
  • 8 oz. cherry tomatoes
  • 1 small yellow squash, chopped
  • 1 Tbs olive oil
  • 2 tsp berbere spice
  • 1/2 tsp cumin
  • 1 tsp black pepper

Lentils

  • 2 cups vegetable broth
  • 1 cup lentils, rinsed
  • 1 Tbs olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp berbere spice
  • 1/2 tsp black pepper

Directions

  1. First, prepare the eggplant in advance, slicing and spreading out on a tray. Generously sprinkle salt over the eggplant and allow it to rest for 30 minutes.
  2. Rinse and drain the eggplant in a colander.
  3. Preheat the oven to 400ºF
  4. Then, prepare your remaining vegetables and toss them in a mixing bowl with the eggplant, olive oil, and seasonings.
  5. Spread the eggplant mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
  6. Meanwhile, prepare the lentils.
  7. Set heat to medium-high in a medium stovetop pot and add a touch of oil.
  8. Stir in the lentils for 2 minutes, then add the vegetable broth and seasoning.
  9. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 20-30 minutes or until the liquid is absorbed.
  10. Serve the cooked lentils with the eggplant mix, 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 Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Okra Curry (Bhindi Masala)
August 28, 2023

Okra Curry (Bhindi Masala)

Okra Curry, or Bhindi Masala, is an Indian dish that is easy to prepare and nutrient-rich. Okra is packed with Vitamin C and Vitamin K and is rich in antioxidants. We baked the okra in this recipe, but you could also try a pan sear …

All Recipes, Entree, Gluten Free, Plant-Based
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by egccstaff
Vegan Mushroom Risotto
August 23, 2023

Vegan Mushroom Risotto

Vegan Mushroom Risotto with chestnut mushrooms and oven-roasted broccolini. This creamy & luscious dish is easy to prepare. Chestnut mushrooms are an excellent source of fiber, minerals and vitamins. If you are looking for a low-fat option, you may try substituting the coconut milk for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Ethiopian-Style Rice Bowl
August 20, 2023

Ethiopian-Style Rice Bowl

Ethiopian-Style Rice Bowl with roasted vegetables, lentils, and greens. This bowl is packed with protein and nutrition.

We’ve used Holy Cow Vegan’s spice blend recipe for the Berbere spice in this recipe, but you can try purchasing some if you live near any international food markets or see what vendors at your local markets may have.

Ingredients

Serves: 4-5 Time: 45 minutes

Ethiopian-Style Rice Bowl

Spiced Lentils

  • 1 1/2 cup lentils, washed
  • 8 oz. tomato sauce
  • 1 cup water
  • 1/2 vegetable bouillon cube
  • 1/2 tsp white pepper
  • 1 tsp berbere spice
  • 2 cups kale, chopped

Roasted Vegetables

  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1/2 bell pepper, chopped
  • 8-10 oz. cherry tomatoes
  • 1 zucchini or squash, chopped
  • 1 cup red cabbage, chopped
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 1/2 tsp marjoram
  • 1 Tbs olive oil

Garlic-Ginger Rice

  • 1 cup rice
  • 2 cups water
  • 1 vegetable bouillon cube
  • 2 tsp ground garlic
  • 1 tsp ground ginger

Directions

  1. Preheat the oven to 400º F.
  2. In a mixing bowl, combine the roasted vegetable ingredients and toss them evenly.
  3. Spread the veggie mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
  4. Meanwhile, prepare the lentils and rice.
  5. Set heat to medium-high in a medium stovetop pot and add a touch of oil.
  6. Stir in the lentils for 2 minutes, then add the water, vegetable bouillon, tomato sauce, and seasoning. Set aside the kale.
  7. Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 20-30 minutes or until the liquid is absorbed. Add the kale at the end, until it is lightly wilted.
  8. Then, cook the rice in a rice cooker or on the stove top with the seasonings.
  9. Serve the lentils with the rice, kale and veggie mix, 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 Facebook

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