Tag: Recipes

Polenta & Greens
June 5, 2023

Polenta & Greens

Polenta & Greens, broccoli polenta cakes served with sautéed mushrooms, kale, onion, and radish. This recipe is flavorful, rich, and easy to prepare with some simple prep work. If desired, serve alongside a more significant protein or serve as the main course. Ingredients Serves: 4-6 …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Tomatoes
June 2, 2023

Roasted Beets & Tomatoes

Roasted Beets & Tomatoes are delicious as a side dish or appetizer, or you can serve them over grains and beans for a complete protein! We included a recipe for our rice, beans & greens. Try topping with creamy, herby cheese either dairy or non-dairy. …

All Recipes, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Brussels & Bulgar Bowl
May 26, 2023

Brussels & Bulgar Bowl

Brussels & Bulgar Bowl with roasted potatoes, brussels sprouts, onion, and radishes served over bulgar wheat. A simple but delicious grain bowl! Try serving this grain bowl with a protein such as chickpeas, chicken, or tempeh.

Ingredients

Serves: 3-4 Time: 30 minutes

Brussels & Bulgar Bowl

  • 1/2 lb brussels sprouts, quarter cut
  • 2 medium red potatoes, thinly sliced
  • 1/3 yellow onion, small dice
  • 3-4 garlic cloves, peeled
  • 8-10 small radishes, quarter cut
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • 1/2 tsp black pepper
  • Pinch of salt
  • 1-2 Tbs olive oil
  • 1/2 tsp dried oregano
  • 1 1/2 cup vegetable broth
  • 1 cup bulgar wheat

Mustard Dressing

  • 2 Tbs dijon mustard
  • 1/2 Tbs olive oil
  • 1/2 Tbs apple cider vinegar
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Splash of water as needed to thin the dressing

Directions

  1. Preheat the oven to 400ºF and prepare your vegetables, placing the brussels sprouts, onion, potatoes, garlic, and radishes into a large bowl once cut.
  2. Drizzle the vegetables in olive oil and toss with seasonings.
  3. Spread the vegetables onto a baking tray and bake in the oven for 15-20 minutes or until the vegetables have lightly crispened and browned.
  4. During the vegetables, last 5-10 minutes of cooking, bring the vegetable broth to a boil in a small stovetop pot.
  5. Once boiling, stir in the bulgar wheat with a whisk and continue to whisk on medium-high heat. The liquid should absorb quickly.
  6. Continue stirring until the liquid is absorbed, and remove the grains from the heat.
  7. Serve the grains with the roasted vegetable, top with optional mustard dressing, and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Entree, Plant-Based, Vegan
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by egccstaff
Vegan Keema Curry
May 15, 2023

Vegan Keema Curry

Vegan Keema Curry is a plant-based take on an Indian dish traditionally made with minced lamb or mutton. This plant-based dish is a delicious alternative for those with dietary needs. If it is desired, leave the coconut milk out of this dish and substitute the …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cauliflower Chickpea Veggie Soup
May 11, 2023

Cauliflower Chickpea Veggie Soup

Cauliflower Chickpea Veggie Soup is a nutrient-rich, low-carb dish that is easy to prepare and perfect to enjoy in the spring or any time of year. Serve with crackers or fresh toasted bread if desired. Ingredients Serves: 5-6 Time: 35 minutes Cauliflower Chickpea Veggie Soup …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cashew Risotto
May 10, 2023

Cashew Risotto

Cashew Risotto is a delicious and creamy dish that is easy to prepare! Serve this as a side dish to another entrée or alongside a protein. We prepared ours to pair with roasted vegetables.

Ingredients

Cashew Risotto

  • 1 cup cashews, soaked
  • 2 cups vegetable broth
  • 1 small shallot, diced
  • 1 cup rice
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 2-3 scallions, chopped
  • 1-2 Tbs fresh parsley, minced
  • 2 heaping Tbs nutritional yeast

Directions

  1. Begin by boiling some water, enough to cover the cashews in a bowl.
  2. Once the water has boiled, remove from heat, cover the cashews in a bowl with water and allow it to sit for 1-2 hours.
  3. After the cashews have soaked, drain the water and blend in a food processor or blender until creamy and paste-like.
  4. Then, chop the shallot.
  5. Using a medium stovetop pot, set heat to medium-high.
  6. Once hot, add the rice and stir for 1-2 minutes.
  7. Then, add the shallot, seasonings, nutritional yeast, and a heaping spoonful of the cashew paste.
  8. Gradually add the broth to dissolve the cashew paste and continue to cover the rice. Stir continuously.
  9. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes.
  10. Stir occasionally and add more liquid if the rice is too firm.
  11. Continue cooking until the rice is soft and fluffy.
  12. Once done, mix in the fresh parsley, 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.

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, Appetizer, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Sweet Potato & Cauliflower Curry
May 3, 2023

Sweet Potato & Cauliflower Curry

Sweet Potato & Cauliflower Curry with chickpeas, green peas, kale, onion, carrot, and mushrooms served over rice. This delicious plant-based dish is rich in nutrients and protein and is easy to prepare! See below the ingredients for substitutions. For a grain-free option, serve with shredded …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cajun Pasta & Red Beans
May 3, 2023

Cajun Pasta & Red Beans

Cajun Pasta & Red Beans is a quick and easy dish that can be modified easily for a gluten-free option using gluten-free pasta. Try this recipe with andouille sausage or a plant-based meat alternative! If you’re low on ingredients or don’t have much time to …

All Recipes, Entree, Plant-Based, Vegan
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by egccstaff
Berbere Sweet Potatoes & Lentils
April 26, 2023

Berbere Sweet Potatoes & Lentils

Berbere Sweet Potatoes & Lentils, with sautéed vegetables, makes for a delicious and rich meal packed with protein and nutrients.

We used Holy Cow Vegan’s spice blend recipe for 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: 5-6 Time: 60 minutes

Berbere Sweet Potatoes & Lentils

  • 1 cup lentils, any kind
  • 2 cups vegetable broth
  • 8 oz. tomato sauce
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 3-4 mushrooms, sliced
  • 1/2 cup purple cabbage, chopped
  • 2-3 garlic cloves, minced
  • 1-2 large sweet potatoes, cubes
  • Olive oil
  • Berbere spice, to taste
  • Salt & black pepper to taste
  • Chopped parsley, for garnish

Directions

  1. Preheat the oven to 400ºF and begin preparing the sweet potatoes.
  2. Toss the sweet potatoes lightly in olive oil and dash with salt, pepper, and berbere spice.
  3. Place the sweet potatoes in the oven and bake for 35-40 minutes, flipping and rotating halfway through.
  4. Meanwhile, prepare the remaining vegetables.
  5. In a large skillet, set heat to medium-high. Once hot, begin sautéeing the onion and garlic and cook for 5 minutes.
  6. Next, add the carrot and cook for another 5-7 minutes.
  7. Afterward, add the mushrooms, cabbage, and another dash of salt, pepper, and berbere spice. Stir for 2-3 minutes.
  8. Then, add the tomato sauce and vegetable broth and bring to a boil.
  9. Once boiling, add the lentils and cook for 2 minutes before reducing the heat to low, covering, and simmering until the liquid is mostly absorbed.
  10. Taste and adjust seasoning as desired once the lentils are cooked. Remove the sweet potatoes from the oven and add them to the skillet.
  11. Serve once cooked, top with chopped parsley, 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
Roasted Beets & Tomatoes with Couscous
April 12, 2023

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes with Couscous, beans, and kale makes for a delicious spring recipe packed with nutritious greens and grains. Try mixing and matching this recipe with other hearty greens such as collards or chard or substituting the white beans for chickpeas. Ingredients Serves: …

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