Tag: Gluten Free

Cashew Almond Ricotta

Cashew Almond Ricotta

Cashew Almond Ricotta is a non-dairy alternative that is rich and delicious! Use this recipe in lasagna, on pizzas, or try it with stuffed shells, peppers, or mushrooms! A quick and easy no-fuss recipe as long as you have a food processor or high-speed blender. 

Urad Dal & Cauliflower

Urad Dal & Cauliflower

Urad Dal curry with cauliflower, mushrooms, and onions. This dish is delicious and easy to make with preparation in advance. You can substitute the coconut milk for full-fat milk, heavy cream, cashew milk, or another non-dairy alternative if desired, but we recommend using lite coconut 

Drunken Noodles

Drunken Noodles

Drunken Noodles with seitan chick’n, snow peas, bell pepper, carrots, and onions. This dish is so delicious and easy to make. You can substitute the protein and vegetables for your favorites or what’s in season.

Ingredients

Serves: 4 Time: 60 minutes

Drunken Noodles

  • 16 oz. wide rice noodles
  • 1 lb. seitan chicken, chopped if using freshly made seitan

Stir Fry

  • 8 oz. shiitake mushrooms
  • 3 Tbs coconut oil
  • 5 garlic cloves, minced
  • 1 medium bell pepper, thinly sliced
  • 1 large carrot, cut into thin half-moons
  • 1/2 cup snow peas
  • 1 tsp red pepper flakes
  • 1 cup fresh basil leaves, loosely packed

Sauce

  • 6 Tbs red miso paste
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/2 tsp five spice
  • 1/4 tsp ground ginger
  • 3/4 cups vegetable broth

Garnish

  • Thinly sliced radishes
  • Chopped, dry-roasted peanuts
  • Sriracha
  • Minced cilantro or basil
  • Lime wedges

Directions

  1. Bring water to a boil in a large pot and cook the noodles according to their package until al dente. As soon as they’re cooked, drain and rinse in cold water in a colander, then return to a pot filled with cold water and ice. Carefully pull apart any sticky noodles with your hands.
  2. In a large wok or skillet, sear your protein for 5-7 minutes on each side in 1-2 Tbs coconut oil. Once cooked, set aside.
  3. In a blender or mixing with a whisk, blend together the sauce ingredients and set aside.
  4. Then, prepare your stir-fry ingredients.
  5. Heat the skillet on medium. Once hot, add the coconut oil and begin cooking the carrot and bell pepper. Cook together for 5 minutes, then add the garlic. Stir for 1 more minute.
  6. Add the mushrooms, snow peas, and red pepper flakes. Cook for another 3-4 minutes.
  7. Then, add the sauce and bring to a low simmer. Add the basil and cook until it wilts.
  8. Add the cooked protein and noodles to the stir-fry. Toss to coat evenly, then serve immediately with garnishes.

Nutrition Information

Nutrition Disclaimer

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Smashed Cucumbers

Smashed Cucumbers

Smashed Cucumbers are a crisp and delicious salad recipe that is super easy to make. This dish is best served cold, so keep the cucumbers refrigerated until you’re ready to toss this together. You can store leftovers in the refrigerator for 1 day for optimal 

Summer Shiitake Linguine

Summer Shiitake Linguine

Summer Shiitake Linguine with potatoes, cherry tomatoes, lentils, onions, and garlic. This lightly spicy and lemony pasta dish is rich and packed with protein. A great dish for summer! For a gluten-free option, substitute for a gluten-free pasta. Ingredients Serves: 4-6 Time: 60 minutes Summer 

Tofu Lettuce Wraps

Tofu Lettuce Wraps

Tofu Lettuce Wraps are a light and crispy appetizer that are perfect for summer. This recipe is super easy to make! We made a simple peanut sauce, but you could substitute for a sriracha mayo or ginger sesame dressing.

Ingredients

Serves: 3-5 Time: 40 minutes plus 20-30 minutes prep

Tofu Lettuce Wraps

  • 1 block extra firm tofu, pressed
  • 1 Tbs corn starch
  • 1 Tbs soy sauce
  • 1/2 Tbs sesame oil
  • 8-10 lettuce leaves, rinsed & dried
  • 1/2 large carrot, peeled & thinly sliced
  • 1 small cucumber, thinly sliced

Spicy Peanut Butter Dressing

  • 2 Heaping Tbs creamy peanut butter
  • 1/2 lime, juiced
  • 1 tsp rice vinegar
  • 2 tsp sriracha
  • 1 Tbs soy sauce

Directions

  1. Begin by pressing the tofu. Remove from the packaging, wrap in a few paper towels. Leave the wrapped tofu block on a plate and press using a cast-iron on top of the tofu or use a cutting board weighed down with books.
  2. Press the tofu for at least 20 minutes.
  3. Then, after the tofu is pressed, preheat the oven to 400ºF.
  4. Unwrap the tofu, drain excess liquid. Cut the block into even rectangles, about 1/2 inch thick.
  5. In a mixing bowl, combine the cornstarch, soy sauce, and sesame oil. Mix together well and add the tofu, evenly tossing until fully covered.
  6. Place the tofu onto a baking sheet and bake for 25-30 minutes, or until lightly crisp on the outside.
  7. While the tofu bakes, prepare the lettuce, carrot, and cucumber and mix together the peanut sauce ingredients into a small bowl. Taste and adjust seasoning as desired.
  8. Assemble the lettuce wraps with the baked tofu, veggies, and top with peanut sauce and extra sriracha if desired!

Nutrition Information

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Seitan Jambalaya

Seitan Jambalaya

Seitan Jambalaya with white beans and red kidney beans. This protein rich meal offers a delicious plant-based Louisiana-style option. You can also use brown rice for the dish but you’ll have to adjust for a longer cooking time to ensure the rice is done. You 

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl

Roasted Beet Protein Bowl with chickpeas, rice, greens, and root vegetables. This delicious grain bowl is packed with protein and nutrients. Ingredients Roasted Beet Protein Bowl Rice Pilaf Salad Mustard Dressing Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty 

Spicy Tempeh Mushroom Tacos

Spicy Tempeh Mushroom Tacos

Spicy Tempeh Mushroom Tacos are smokey, protein-rich, and easy to make! This delicious recipe is great for summer. Top with a slaw, avocado, or salsa! For a soy-free version, try using the marinade with your favorite protein.

Ingredients

Serves: 2-3 Time: 30 minutes to 2 hours

Spicy Tempeh Mushroom Tacos

  • 3 Tbs soy sauce
  • 1 Tbs sriracha
  • 1 Tbs sesame oil & canola oil (plus extra canola)
  • 1/2 tsp five spice
  • 1 Tbs smoked paprika
  • 1/4 tsp liquid smoke
  • 1 Tbs brown sugar
  • 1 package tempeh, small diced
  • 6-8 ounces white or cremini mushrooms, thinly sliced
  • Cilantro, avocado, or pickled onion for garnish
  • Corn or flour taco tortillas
  • Shredded cheese (optional)

Directions

  1. In a medium/large mixing bowl, whisk together the soy sauce, oils, brown sugar, spices, and liquid smoke.
  2. Add the diced tempeh to the bowl, and use a rubber spatula to coat it evenly. Allow it to sit and marinade for 15 minutes or up to 2 hours.
  3. When you’re ready to cook, preheat the oven to 350ºF to warm up the tortillas before serving.
  4. Then, slice the mushrooms. Set a large skillet to medium heat.
  5. Once hot, add enough canola oil to lightly coat the pan and cook the mushrooms for 5-7 minutes, until lightly browned.
  6. Then, add the tempeh, saving some of the marinade.
  7. Cook for another 10 minutes, adding more marinade until lightly caramelized.
  8. While the tempeh finishes cooking, you can warm the tortillas in the oven for 10 minutes. If you’re using shredded cheese, you can melt the cheese on the tortillas during this time.
  9. Assemble the tacos once everything is cooked, add optional toppings if desired, serve, and enjoy!

Nutrition Information

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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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24 Summer Recipes for 2024

24 Summer Recipes for 2024

Here are 24 recipes for trying out in Summer 2024! These delicious recipes are from our selection and some of our favorite food blogs. 24 Summer Recipes for 2024 Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing