Tag: Recipes

Curry Cabbage Soup
February 16, 2022

Curry Cabbage Soup

Curry Cabbage Soup is absolutely heart-warming and perfect during those last remaining weeks of winter. Cozy up with a cup or bowl of this deliciously creamy soup. You can elect to leave out the chickpeas if desired, and you may serve this soup over rice …

All Recipes, Entree, Vegan
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by egccstaff
Miso Split Pea Soup
February 7, 2022

Miso Split Pea Soup

Miso Split Pea Soup is light in flavor but filling and warming during the winter months. Make this big batch of soup for the week or store your leftovers in the freezer. Split peas are a great source of plant-based protein, they are low in …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Mushroom Wild Rice & Roasted Brussels Sprouts
January 31, 2022

Mushroom Wild Rice & Roasted Brussels Sprouts

Mushroom Wild Rice & Roasted Brussels Sprouts make for a delicious combination of sides or a hearty main dish. Wild Rice is rich in potassium, fiber, protein, and vitamin B6 and can play a role in maintaining a healthy metabolism. Wild rice is also not a true rice, but rather it’s a combination of grasses, but be sure to check your packaging and make sure it is gluten-free if that is what your diet is looking for. 

Ingredients

Mushroom Wild Rice & Roasted Brussels Sprouts

  • 1 cup wild rice
  • 1/2 cup white or Bella mushrooms, sliced
  • 2 cups vegetable broth
  • 1/2 yellow onion, diced
  • 1 tsp black pepper
  • 1/4 cup heavy cream or coconut milk
  • 1 Tbs olive oil

Roasted Brussels Sprouts

  • 1 lb. brussels sprouts, stems removed & halved
  • 2 garlic cloves, minced
  • 1 tsp salt & 1/2 tsp black pepper
  • 1 Tbs olive oil

Directions

  1. Preheat the oven to 350ºF
  2. Then, prepare your vegetables.
  3. Toss the brussels sprouts ingredients together in a bowl and place in a small roasting pan.
  4. Put the brussels sprouts in the oven and roast for 35-40 minutes, checking on them halfway through. 
  5. Meanwhile, heat olive oil in a large skillet or medium pot and begin sauteing the onion. Cook for 5 minutes. 
  6. Then, add the mushrooms, wild rice, and black pepper. 
  7. Cook for another 2-3 minutes. 
  8. Add in the vegetable broth and bay leaves and bring to a low boil. 
  9. Once boiling, cover the skillet with a lid, reduce heat to low, and cook until done. 
  10. Wild rice cooks longer than regular rice if you want it to be soft and fluffy, so it may take 40-50 minutes. If your brussels sprouts are done at this time, remove them from the oven and over to keep warm. 
  11. After 35 minutes, add the heavy cream or coconut milk to the rice and any more water if the broth has been fully absorbed. 
  12. Taste the rice and cook to desired texture. 
  13. Serve with brussels sprouts once done and enjoy!

Nutrition Information

*nutrition information generated by Yummly may be inaccurate for individual serving*

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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All Recipes, Appetizer, Entree, Vegan
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by egccstaff
Tofu Egg Salad
January 28, 2022

Tofu Egg Salad

Tofu Egg Salad is deceptively delicious if you’re looking for a lean protein that is relatively low in calories and fat. Serve as a sandwich or wrap with lettuce and tomato and impress your tofu-skeptical friends with this easy to prepare dish. Ingredients Serves: 5 …

All Recipes, Appetizer, Gluten Free, Vegan
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by egccstaff
Rosemary & Kale Navy Bean Soup
January 24, 2022

Rosemary & Kale Navy Bean Soup

Rosemary & Kale Navy Bean Soup, a simple recipe that doesn’t skip on flavor and nutrition. This dish is perfect if you don’t have the time to put much effort in to dinner, but still want a satisfying meal. Serve this soup with croutons or …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Spiced Eggplant Penne
January 21, 2022

Spiced Eggplant Penne

Spiced Eggplant Penne with a touch of chili. This recipe is so rich in flavor while not being too heavy. Eggplant has antioxidants such as vitamins A and C and is a good source of potassium. The natural plant chemicals eggplant produces may also help your cells do a better job at processing sugar. And, you can substitute for gluten-free pasta if needed!

Ingredients

Serves: 4 Time: 60-90 minutes

Spiced Eggplant Penne

  • 1 onion, finely chopped
  • 1 eggplant cut in 1/2, dice one half and finely grate the other
  • 3-4 garlic cloves, peeled and minced
  • 1/2 tsp chili flakes, we used thai chili!
  • 2 cups tomato puree
  • 1 tsp dried oregano
  • Salt
  • Black pepper
  • Olive oil
  • 14 oz. penne

Directions

  1. Begin by adding the diced eggplant to a colander. Gently rub a generous amount of salt onto the eggplant and allow it to drain for about 30 minutes or up to an hour. Then, rinse and dry the eggplant. While you wait, you can grate the other half of the eggplant and prepare your other vegetables.
  2. If you don’t have tomato puree, you can blend one can of diced tomatoes and add an 8oz can of tomato sauce to supplement.
  3. Once your vegetables are prepped, heat about 2-3 Tbs of olive oil in a large pan on high heat.
  4. Add the onion and cook for 2-3 minutes or until translucent and soft.
  5. Then, add the diced eggplant and cook for 3-4 more minutes.
  6. Next, add the grated eggplant, garlic, and chili flakes. Cook for another 3-4 minutes.
  7. Pour in the tomato puree or mix and add in the oregano and a pinch of salt and pepper.
  8. Bring the mixture to a simmer and allow it to cook uncovered for about 15 minutes.
  9. In another pot, boil water for your pasta. Cook for 8-10 minutes or according to the package and drain the water once the pasta is cooked.
  10. Add half of the eggplant mixture to the pasta when done and toss well.
  11. Then, serve the eggplant pasta and top with the remaining sauce.
  12. Top with fresh basil leaves or parmesan (vegan or non) if desired.

Nutrition Information

Divide numbers by 4 for individual serving

*nutrition information calculated by Yummly may be inaccurate*

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, Vegan
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by egccstaff
Black Bean Quinoa Soup
January 14, 2022

Black Bean Quinoa Soup

Black Bean Quinoa Soup with vegetables, protein, and healthy grain. A delicious & nutrient-packed dish all in one pot for an easy dinner fix with simple ingredients. Ingredients Serves: 4-5 Time: 45 minutes Black Bean Quinoa Soup 1 15 oz. can black beans, drained & …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Kale & Lentil Coconut Soup
January 12, 2022

Kale & Lentil Coconut Soup

Kale & Lentil Coconut Soup with a touch of spice makes for a rich soup to keep you warm during the cold, winter months. If desired, you can substitute for chicken broth and you can still make this recipe if you don’t have curry paste …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff
Tomato & Rice Soup with Navy Beans
January 10, 2022

Tomato & Rice Soup with Navy Beans

Tomato & Rice Soup with Navy Beans and Roasted Garlic adapted from the Veganomicon. For vegetarian and non-vegan diets, you can definitely top this soup with shredded cheddar or mozzarella cheese.

Ingredients

Serves: 10-12 Time: 45 Minutes

Tomato & Rice Soup with Navy Beans

  • x2 28 oz. cans crushed tomatoes
  • 2 cups canned Navy Beans, rinsed & soaked*
  • 1 cup long-grain white or brown rice
  • 1/2 large yellow onion, small dice
  • 1-2 garlic bulbs, roasted
  • 2 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 2 tsp salt
  • 1 tsp black pepper
  • 2-3 bay leaves
  • Olive oil

*If using dried Navy Beans, do a quick boil and allow them to soak for 1 hour before preparing your soup. Then, add in the beans with the rice.

Directions

  1. Prepare your onion and set it aside. Preheat the oven to 425ºF
  2. To roast the garlic bulbs, take whole & unpeeled & unseparated bulbs and cut off the tops of the bulbs to expose the skin of each clove.
  3. Drizzle about 1 Tbs of olive oil on top of the bulbs, allowing oil to seep in between the cloves. and tightly wrap with foil.
  4. Place on a small tray in the oven and roast for 25-30 minutes.
  5. Meanwhile, heat a bit of olive oil in a large stovetop pot on medium-high heat.
  6. Once hot, saute the onion for 8-10 minutes.
  7. Then, add the rice and herbs. Cook for 2 minutes. (If using dried & quick soaked beans, add now)
  8. Next, add in the tomatoes and fill each can with water once and add to the pot. Stir together well.
  9. Bring the soup to a boil. Once boiling, reduce heat to low and simmer for 45 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
  10. When your garlic has completed roasting, carefully remove from the peels and mash the garlic in a small bowl with a fork. Add the garlic to the soup.
  11. If using canned navy beans, add the beans in during the last 15 minutes of simmering.
  12. Once your rice is fully cooked and the soup is to your desired flavor, serve hot & enjoy!

Store leftovers in the freezer for up to 2-3 months and reheat on the stove.

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, Vegan
-
by egccstaff
Layered Roasted Vegetable Casserole
January 7, 2022

Layered Roasted Vegetable Casserole

Layered Roasted Vegetable Casserole with tofu and vegan cheese. This dish is low-carb and has lean protein while being balanced with nutritious vegetables and healthy fats. For a non-vegan alternative, you can substitute the tofu and vegan cheese for 1/2 cup grated parmesan combined with …

All Recipes, Entree, Gluten Free, Vegan
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by egccstaff