Tag: Gluten Free

Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl

Sweet Potato Chickpea Bowl is made with roasted vegetables and can be served over a bed of fresh greens or rice, quinoa, or lentils. Enjoy this nutritious veggie bowl cold for lunch the next day or as a hot entree. Mix and match the vegetables 

Fall Spice Apple Bread

Fall Spice Apple Bread

Fall Spice Apple Bread is rich & moist while also being light as this recipe is all-naturally sweetened. Enjoy the warmth and comfort of fall spices without a sugar crash. This bread is perfect in the morning or midday, or as a dessert. This recipe 

Creamy Coconut Pilaf & Curry Vegetables

Creamy Coconut Pilaf & Curry Vegetables

Creamy Coconut Pilaf & Curry Vegetables blend perfectly together for a full meal or as side dishes. This pairing is rich in flavor and nutritious vegetables. Modified from our chickpea & rice pilaf and variations of curry.

Ingredients

Creamy Coconut Pilaf

  • 1 cup light coconut milk
  • 1 cup water or vegetable broth
  • 15 oz. chickpeas, drained & rinsed
  • 1 cup rice
  • 1 Tbs green curry paste
  • 1/2 tsp black pepper
  • 1/2 lime, juiced

Curry Vegetables

  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 small squash or zucchini, diced
  • 1 small butternut squash, peeled, seeded, & diced
  • 1/2 bell pepper, diced
  • 1 Tbs olive oil
  • 2 Tbs curry powder
  • 1/2 tsp ground ginger
  • 1 Tbs apple cider or rice vinegar
  • 1/2 tsp black or white pepper
  • 1-2 tsp salt
  • 1/4 tsp red chili flakes (optional)

Directions

  1. Begin by preparing your vegetables and placing them in a deep baking pan
  2. Preheat the oven to 400ºF
  3. Add your curry vegetables to the baking pan and mix in the oil, vinegar, and seasonings.
  4. Place in the oven and bake for 30-40 minutes, mixing halfway through baking. Remove once the butternut squash and carrots are soft.
  5. While your vegetables are roasting, in a medium stovetop pot set the heat on high.
  6. Add in the rice and chickpeas and cook for 2 minutes.
  7. Then, add in the coconut milk and water or broth, lime juice, pepper, and curry paste. We recommend using vegetable broth, but if using water, add more salt and pepper to taste.
  8. Cover the pot with a lid and bring the coconut rice & chickpeas to a boil.
  9. Once boiling, immediately reduce the rice to low and simmer for 20-25 minutes until cooked. Stir occasionally to prevent sticking. Add a splash of water as needed.
  10. When the vegetables and pilaf are done, serve together and enjoy.
  11. Optionally, top with cilantro or chopped cashews or peanuts.

Nutrition Information

Nutrition Disclaimer

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Orange Cashew Tofu

Orange Cashew Tofu

Orange Cashew Tofu makes for a delicious, high-protein dish with a sweet and spicy sauce. Serve alongside vegetables and rice, and feel free to mix and match with your stir-fry vegetables. If you’d like, you can also substitute the tofu for chicken or shrimp if 

Veggie Frank Chili

Veggie Frank Chili

Veggie Frank Chili is a delicious kid-friendly recipe with vegetarian hot dogs, red kidney beans, and sweet potatoes. An easy fix with cheap ingredients that’s nutritious and filling! Ingredients Veggie Frank Chili 3 vegetarian or vegan hot dogs, sliced 1/2 yellow onion, diced 2 garlic 

Clementine & Kale Salad

Clementine & Kale Salad

Clementine & Kale Salad makes for a bright and refreshing meal, be it for lunch or as an appetizer for dinner. Serve it up with our green goddess dressing or our homemade tahini dressing!

Ingredients

Clementine & Kale Salad

  • 4 cups kale, chopped
  • 1-2 clementines, peeled and segmented
  • 1 Tbs roasted sunflower seeds
  • 1 Tbs dried cranberries

Green Goddess Dressing

  • 1 garlic clove, peeled
  • 1 medium avocado
  • 1/3 cup water
  • 3/4 cup fresh basil leaves, de-stemmed
  • 1/4 cup parsley, chopped
  • 7-8 chives, chopped
  • 1/2 cup chopped scallions
  • 1 medium lemon, juiced
  • 2 Tbs apple cider vinegar
  • 1 tsp salt

Directions

  1. Rinse, dry and chop your kale. Be sure to remove the thick stems in the middle of the leaves.
  2. Add the kale to a large bowl.
  3. Peel and segment your clementines and add to the kale.
  4. Top with roasted sunflower seeds and dried cranberries.
  5. Prepare your preferred dressing and top over the salad.
  6. Serve 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.

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Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale

Coconut Lentil Stew with Kale that you can mix and match with sautéed vegetables to your liking. This stew is so hearty and rich in nutrients and flavor! Perfect to cozy up with a bowl during the colder seasons. Ingredients Serves: 5-6 Time: 45-50 minutes 

Strawberry Spinach Salad

Strawberry Spinach Salad

This Strawberry Spinach Salad is bright and refreshing. This recipe makes for a delicious lunch or side dish to the main entree. Substitute the optional toppings to your desire, or add in fresh arugula or red leaf lettuce in addition to the spinach. Ingredients Serves: 

Quinoa & Capers Bowl

Quinoa & Capers Bowl

This Quinoa & Capers Bowl is a light, healthy dish that can be served as a cold salad or enjoyed hot and fresh. Mix and match with seasonal vegetables to your liking and optionally top with our tahini sauce.

Ingredients

Quinoa & Capers Bowl

  • 1 cup uncooked quinoa
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1/2 cup red cabbage, chopped
  • 1 small squash, diced
  • 2 garlic cloves, minced
  • 1/4 cup mushrooms, sliced
  • 1/2 cup cauliflower, chopped
  • 1 bay leaf
  • 1 tsp paprika
  • 1/2 tsp ground thyme & sage
  • 1/2 tsp oregano
  • 2 cups vegetable broth
  • Pepper to taste
  • 1/4 cup capers, drained (for topping)
  • Optional topping: Tahini dressing, lemon juice, green onions

Directions

  1. Begin by preparing your vegetables.
  2. In a large skillet or pot, add a splash of olive or vegetable oil to the pot on high heat. Begin sautéing your onion, garlic, carrot, squash, cabbage, and cauliflower.
  3. Cook the vegetables until tender.
  4. Meanwhile, in a saucepan, heat your two cups of vegetable broth and bring to a boil.
  5. Once the broth is boiling, add the quinoa and mushroom. Then, stir in the broth.
  6. Add the seasonings and bay leaf and reduce heat to low.
  7. Cover the skillet or pot and allow the quinoa to simmer until cooked, about 25-30 minutes. Stir occasionally to prevent the quinoa from sticking to the bottom.
  8. If serving hot, top with capers and enjoy. If serving cold, allow the mix to cool at room temperature and then chill in the fridge for at least two hours. Top with capers when serving.

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.

Coconut Carrot Curry

Coconut Carrot Curry

Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion