Tag: Recipes

Roasted Butternut Squash & Cabbage

Roasted Butternut Squash & Cabbage

Roasted Butternut Squash & Cabbage over creamy rice pilaf, a quick and easy meal on its own or as a combination of sides! This dish is great for potlucks or a fast dinner fix after a long, busy day. This recipe is also great if 

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils make for a hearty entrée on its own or a combination of delicious sides to prepare for the winter holiday season. This nutritious combo is quick and easy to make and we included a simple recipe for roasted brussels sprouts 

Turkish Spiced Potato Vegetable Soup

Turkish Spiced Potato Vegetable Soup

Turkish Spiced Potato Vegetable Soup is a hearty and warm soup that is perfect for the winter months. Lightly spiced and rich in nutrients, this recipe is easy to make.

Ingredients

Serves: 4-5 Time: 45 minutes

Turkish Spiced Potato Vegetable Soup

  • 5-6 red potatoes, chopped
  • 1 Tbs olive oil
  • 1/2 yellow onion, diced
  • 2 large carrots, finely chopped
  • 2-3 celery stalks, diced
  • 1 large zucchini, diced
  • 1 can diced tomatoes, drained
  • 6 cups vegetable broth
  • 2-3 bay leaves
  • 1 Tbs Turkish Spice Blend (see recipe below)

*Turkish Spice Blend

  • 6 Tbs paprika
  • 3 Tbs dried mint
  • 2 Tbs cinnamon
  • 2 Tbs garlic powder
  • 1 Tbs coarsely ground cumin seed
  • 1 Tbs kosher salt
  • 2 tsp black pepper
  • 1 tsp ground cloves

*Try mixing your own spice blend, or if you live near an international grocery market see what different spices they may carry.

Directions

  1. Begin by preparing your vegetables and mixing your spice blend.
  2. In a large pot, set heat to medium-high, and add the olive oil.
  3. Once hot, begin sautéeing the onions and garlic. Cook together for 3 minutes.
  4. Then, add the carrots, zucchini, and celery and stir for 5 minutes.
  5. Next, add the potatoes, tomatoes, seasoning, and bay leaves. Stir together for 2 minutes.
  6. Add the vegetable broth. Bring the soup to a low boil, then cover with a lid and simmer for 25-30 minutes or until the potatoes are softened.
  7. Serve with toasted bread if desired and enjoy!
  8. Store leftovers in the refrigerator for up to 3 days.

Nutrition Information

Nutrition Disclaimer

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Cilantro Lime Rice & Spicy Roasted Veggies

Cilantro Lime Rice & Spicy Roasted Veggies

Cilantro Lime Rice & Spicy Roasted Veggies makes for an easy dish that you can customize to fit your dietary preferences. We used a plant-based chorizo-flavored sausage and non-dairy Mexican-style cheese, but you can also try this recipe with chorizo and dairy cheese. If using 

Butternut Squash & Parsnip Soup

Butternut Squash & Parsnip Soup

Butternut Squash & Parsnip Soup with chickpeas and kale makes for a rich and delicious dish. The twist of lemon really rounds out the sweet, creamy flavor of the squash and parsnips and the chickpeas provide extra protein while the kale supplies nutrients and vitamins. 

Cauliflower & Tempeh Curry

Cauliflower & Tempeh Curry

Cauliflower & Tempeh Curry with rice is a quick and easy dish to prepare for dinner when you’re in the middle of a busy week. For a non-plant-based version, you can substitute the tempeh for chicken or try substituting the tempeh for chickpeas if you’re on a non-soy diet.

Ingredients

Serves: 3-4 Time: 35 minutes

Cauliflower & Tempeh Curry

  • 1/2 package tempeh, cubed
  • 1 1/2 cups cauliflower florets, chopped
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 cup lite coconut milk*
  • 2 tsp garam masala
  • 1 tsp ground ginger
  • 1/4 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 Tbs olive oil (or ghee)
  • Rice for serving (1 cup uncooked rice + 2 cups water)
  • Optional garnish: chopped cilantro

*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. Begin by preparing your vegetables and cooking your rice.
  2. In a large skillet, set heat to high and add the oil.
  3. Begin cooking the onion and garlic, stirring together for 3-4 minutes.
  4. Next, add the tempeh and cauliflower and stir for 5-7 minutes.
  5. Add in the spices and cook for 2 minutes before adding the tomatoes and coconut milk.
  6. Bring the skillet to a low boil and then cover it with a lid and reduce heat to low.
  7. Allow the curry to simmer for 15-20 minutes or until the vegetables are softened.
  8. Taste and adjust seasoning as desired.
  9. 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!

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Roots & Lentil Soup

Roots & Lentil Soup

Roots & Lentil Soup is a rich soup that is lightly sweet and spicy. This dish makes for a complete protein that is easy to make and wonderful to enjoy in the colder months. Try mixing up the spice blend for different flavors such as 

Kale & Shaved Brussels Sprouts Salad

Kale & Shaved Brussels Sprouts Salad

Kale & Shaved Brussels Sprouts Salad makes for a light side dish, appetizer, or lunch that is easy to prepare and rich in vitamins and nutrients. You may substitute the dried cranberries for apples or pomegranate seeds for a seasonal fall salad or try substituting 

Potato Lentil Soup

Potato Lentil Soup

Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference.

Ingredients

Potato Lentil Soup

  • 4-5 red potatoes, quarter cut
  • 1 large carrot, diced
  • 3 garlic cloves, minced
  • 1/2 large yellow onion, diced
  • 2 celery stalks, diced
  • 1/2 cup mushrooms, sliced
  • 1 1/2 cup brown lentils, rinsed
  • 6 cups vegetable broth (or other stock if preferred)
  • 1 can petite diced tomatoes, rinsed
  • 1-2 bay leaves
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1 Tbs olive oil

Directions

  1. In a large pot, set heat to medium-high and add the olive oil.
  2. Once hot, begin sauteeing the onion and garlic, stirring together for 2-3 minutes.
  3. Then, add in the carrot and celery. Stir together for 5 minutes.
  4. Next, add in the potatoes and mushrooms, stirring for 5-7 minutes.
  5. Then, add the seasonings and lentils, and stir together for 1 minute.
  6. Add the tomatoes, stock, and bay leaves. Bring the soup to a boil.
  7. Once boiling, reduce heat to low and allow it to simmer for 25-35 minutes or until potatoes and lentils are softened and cooked through.
  8. Remove bay leaves after the soup is cooked.
  9. Serve hot 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

Vegan Arroz con Pollo

Vegan Arroz con Pollo

Vegan Arroz con Pollo, or rather Arroz sin Pollo, is a fully plant-based take on a classic Latin American dish of rice with chicken. This dish is low-cost, easy to make, and is a rich complete protein that is delicious! Ingredients Serves: 4 Time: 40