Roasted Eggplant Soup with cherry tomatoes and garlic blended into a creamy and delicious soup! This recipe is easy to make and serves well as a side or main dish. Eggplants are low-calorie vegetables that are a source of fiber, vitamin B6, and other valuable …
Pomegranate & Walnut Salad with kale and red cabbage tossed with a simple balsamic vinaigrette makes for an easy & delicious recipe. You can also try this salad with other preferred dressings or top it with croutons or pistachios. Pomegranate seeds are rich in fiber, antioxidants, …
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 you’ve been working with butternut squash in the week and already have one broken down, diced, and ready to go.
Ingredients
Serves: 4 Time: 40-45 minutes
Roasted Butternut Squash & Cabbage
2 cups butternut squash, diced
1 cup red cabbage, chopped
1 Tbs olive oil
1/2 tsp cumin
1 tsp garlic powder
Dash of salt & pepper
1 tsp curry powder
2 cups vegetable broth (or 1 cup broth & 1 cup coconut milk or cream)
1 cup rice
1/2 yellow onion, diced
2 garlic cloves, minced
1 tsp ground turmeric
Directions
Preheat the oven to 400ºF and prepare your vegetables.
Add the squash and cabbage to a mixing bowl and toss with olive oil, cumin, curry powder, garlic, salt, and pepper.
Transfer to a baking tray and roast for about 30-35 minutes or until squash is soft and lightly roasted.
Meanwhile, begin your rice pilaf. In a medium pan, add a dash of olive oil and set the heat to medium-high.
Add the onion and garlic clove and stir for 2-3 minutes.
Then, add the rice and stir for 1 minute before adding the vegetable broth and turmeric along with another dash of salt and pepper.
Cover with a lid and allow the rice to come to a boil.
Once boiling, reduce heat to low and simmer for about 20-25 minutes. Stir occasionally and add more water or broth if the rice begins to stick to the bottom too much.
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!
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 *Turkish Spice Blend *Try …
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 chorizo, saute the meat on the stovetop and serve at the end with the roasted veggies. For a low-fat option, leave out the meat and cheese.
Preheat the oven to 400ºF and begin preparing your vegetables.
Once your vegetables are chopped, place them in a roasting pan and mix them with the hot tomato sauce, olive oil, and seasonings (include the plant-based chorizo if using).
Top the veggies with half of the cheese, place in the oven, and roast for 20 minutes.
Meanwhile, in a medium stovetop pot, add 1/2 Tbs olive oil and set heat to high.
Once hot, add the rice and stir for 1 minute.
Quickly add the lime juice and stock to the rice and stir.
Then, add in the cilantro. Cover the rice with a lid and bring it to a boil.
Once boiling, reduce heat to low and simmer for about 20-25 minutes, stirring occasionally.
The rice will be done when it is softened and fluffy.
After the veggies have cooked for about 20 minutes, remove them from the oven, stir, top with the remainder of the cheese, and bake for another 15-20 minutes or until the veggies are roasted and tender.
Serve the rice with roasted veggies, and/or chorizo. Top with additional cilantro and enjoy!
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!
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 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 …
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 a garam masala curry style or Thai spice approach. For a no-oil version or low-sodium version, simply roast the vegetables without oil and use low-sodium broth.
Ingredients
Serves: 5-6 Time: 50 minutes
Roots & Lentil Soup
3 large carrots, diced
1 medium sweet potato, cubed
1/2 yellow onion, diced
3-4 garlic cloves, minced
1/2 Tbs tomato paste
1 cup red lentils
4-5 cups vegetable broth
1/2 tsp cinnamon
2 tsp paprika
1/4 tsp ground cloves
1 tsp ground cumin
1 tsp black pepper
1/2 tsp dried mint
1 Tbs olive oil
Directions
Begin by preheating the oven to 400ºF, then prepare your carrot and sweet potato.
Lay the diced/cubed carrot and sweet potato out on a roasting tray, drizzling with olive oil and sprinkling with a dash of salt and pepper.
Place in the oven and roast for 25-30 minutes or until softened and lightly roasted.
Cook the onion and garlic until the onion turns translucent, then add the spices and tomato paste and cook for 1 minute.
Next, add the carrot and sweet potato, and cook together for 5 minutes.
Then, add the lentils, and stir together for 2 minutes.
Add in the vegetable broth and bring the soup to a boil.
Once boiling, reduce heat to low and simmer for 15 minutes.
After 15 minutes, use an immersion blender or transfer the soup to a blender in batches and blend until smooth and creamy. Return to pot and simmer on low for another 10 minutes.
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!
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 …