Tag: Side Dish

Southwest Quinoa Salad
March 25, 2022

Southwest Quinoa Salad

Southwest Quinoa Salad makes for a quick and fantastic side dish, appetizer, or lunch prep for the week. This can be served at a potluck or alongside some fajitas or main protein. You may serve this dish with the quinoa fresh and hot, but we …

All Recipes, Appetizer, Dip, Entree, Gluten Free, Vegan
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by egccstaff
22 Spring Recipes for 2022
March 1, 2022

22 Spring Recipes for 2022

Spring is the season for growth and change, get your health habits off to the right start this Spring by trying these recipes! Check out these 22 Spring Recipes for 2022 from some of our favorite selection of recipes and other delights from our favorite …

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by egccstaff
Tofu Dip & Crudite
February 18, 2022

Tofu Dip & Crudite

Tofu Dip & Crudité is super easy to make and is perfect for a potluck. This appetizer is a great alternative to hummus or ranch dip. Serve with raw vegetables, crackers, pita chips, or pretzels.

Ingredients

Serves: 5-8

Tofu Dip & Crudité

  • 1 block extra firm tofu, pressed & drained
  • 1/4 cup vegan mayonnaise
  • 2 Tbs soy sauce
  • 2 Tbs nutritional yeast
  • 1 Tbs apple cider vinegar
  • 1/2 Tbs sriracha
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 Tbs paprika
  • 2 tsp chili powder
  • 2 tsp dried or fresh dill

Crudité

  • 1-2 large carrots, thinly sliced
  • 1 cup broccoli florets, rinsed & chopped
  • 2-4 radishes, quarter cut
  • 1 large cucumber, sliced

Directions

  1. Press and dry the tofu by wrapping it in a paper towel and weighing down with a plate or cookie sheet and topped with a cookbook or skillet. Press for 30 minutes.
  2. Add the tofu to a blender or food processor along with the remaining ingredients for the tofu dip.
  3. Blend together until smooth.
  4. Taste and adjust seasoning as desired.
  5. Transfer tofu dip to a serving dish once done.
  6. Rinse and dry your vegetables before preparing your crudité.
  7. Serve the dip and crudités and enjoy!

Leftovers can be stored in the refrigerator for up to 3-4 days. You could also serve this tofu dip as a spread on sandwiches and wraps.

Nutrition Information

Nutrition Disclaimer

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All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Microgreen Salad
February 14, 2022

Microgreen Salad

Microgreen Salad with baby lettuce and seasonal root vegetables makes for a tender and delicate salad that’s perfect for lunch or an appetizer. Not to mention, microgreens pack a nutritional punch being rich in Vitamins K, E, & C, lutein, and beto-carotene. Ingredients Serves: 1-2 …

All Recipes, Appetizer, 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 …

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

Tofu Egg Salad

  • One 14 oz. block of extra firm tofu, pressed
  • 2 medium dill kosher pickles, finely minced
  • 5 celery stalks, finely minced
  • 1 garlic clove, minced
  • 2 Tbs pickle juice from the jar
  • 5 scallions, chopped
  • 1/3 cup vegan mayo
  • 2 Tbs dijon mustard
  • 1 tsp dried dill
  • 2 tsp black pepper
  • Salt to taste

Directions

  1. To ensure the tofu is sufficiently dry, cut the block in half, along its width, and then cut into 8 equal sections.
  2. Wrap four sections in a paper towel, layer on top the other four sections, and cover with a paper towel. Place on a plate and weigh it down to be pressed by using a cast-iron skillet or a cookie sheet weighted with a cookbook or pot. Press for 20-25 minutes at least.
  3. Meanwhile, prepare your remaining ingredients.
  4. Remove excess liquid from the tofu and lightly crumble by hand into a large mixing bowl.
  5. Combine with celery, pickles, pickle juice, seasonings, vegan mayo, and dijon mustard.
  6. Fold together carefully with a rubber spatula.
  7. Store in an airtight container in the refrigerator for up to 5 days.
  8. Serve the tofu egg salad as a sandwich or wrap with lettuce and tomato or enjoy as a high-protein snack with rice crackers.

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, Gluten Free, Vegan
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by egccstaff
Coconut Curry Sweet Potato Soup
November 15, 2021

Coconut Curry Sweet Potato Soup

Coconut Curry Sweet Potato Soup is rich, creamy, and loaded with flavor & nutrients. This soup is excellent for the colder months. Sweet potatoes have been found to reduce the risk of one cancer, in particular, colorectal cancer. They are also rich in vitamin A …

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by egccstaff
Homemade Cashew Cheese
November 10, 2021

Homemade Cashew Cheese

Homemade Cashew Cheese is a delicious, herby delight to enjoy as an appetizer or side for a dinner party. Serve this cashew cheese up with some sourdough crackers or fresh, raw vegetables. Ingredients Homemade Cashew Cheese 1 hefty cup raw cashews, soaked in water for …

All Recipes, Appetizer, Dip, Gluten Free, Vegan
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by egccstaff
Mashed Sweet Potatoes
November 5, 2021

Mashed Sweet Potatoes

Mashed Sweet Potatoes are an excellent side dish for the holiday season. We served this alongside some braised red cabbage and broiled tofu, but this would also pair lovingly with some collards or roasted turkey. While this recipe is vegan, you can easily make it non-vegan by substituting for dairy butter.

Ingredients

Serves: 6 Time: 1 Hour

Mashed Sweet Potatoes

  • 3 lbs sweet potatoes
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pumpkin spice
  • 1/2 tsp chinese five spice
  • 2 Tbs maple syrup or agave (optional)
  • 1 Tbs vegan butter or light vegetable oil

Directions

  1. Preheat the oven to 400ºF
  2. Place the sweet potatoes directly on the oven rack, no poking of holes needed.
  3. Roast the potatoes for 45-75 minutes (depending on the size, large-giant sized potatoes can take up the latter half of the time but the average potato should only take 45)
  4. Check to see if your sweet potato is done by poking through to its center. If this is easy to do, the potatoes are done.
  5. Remove potatoes from the oven and cut them lengthwise to speed up the cooling.
  6. When warm but not too hot, scoop out the sweet potato with a spoon and place it in a large stovetop pot. Discard the skins.
  7. Set the pot to low heat and melt your vegan butter or heat your vegetable oil. Add in the spices and sweet potato. Mash together well. You can use an immersion blender for a faster mash or a potato masher.
  8. **For a creamier sweet potato mash you can add a 1/4 cup of light coconut milk or extra creamy, unsweetened oat milk.
  9. Taste and adjust seasoning as desired.
  10. 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, Gluten Free, Vegan
-
by egccstaff
Beet Cauliflower Risotto
November 3, 2021

Beet Cauliflower Risotto

Beet Cauliflower Risotto is a creamy and filling fall recipe packed with flavor and nutrition without carbs. This makes for an excellent side dish or entree. Ingredients Beet Cauliflower Risotto 1 head cauliflower, riced 3-4 beets, peeled and small diced 1-2 Tbs olive oil 2 …

All Recipes, Appetizer, Entree, Gluten Free, Vegan
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by egccstaff